All I can say is WOW!
I remember sitting on Eno Vino’s patio at a meeting about Concert on the Green with my friend Gina. It was one of those randomly warm, summery days in early spring. Before we parted, she hesitated to tell me about this wonderful event called Circus of Chefs in Baraboo. I clearly remember her saying that we could easily take the dessert category, but I didnt believe her.
The day of the event was a very, very (VERY!) hot humid day. It started off smooth until we arrived, unpacked and realized we had about 15mins to build our display before judging commenced. WTF! How did we possibly overlook the whole “timing” issue. Anne and I kicked it up into high gear and got the majority of our table up with the exception of a few small touches. Phew!
Once everything started full force, Annie, Drew and I settled into our groove. When it comes to a full-on sensory experience, thats where we shine. We must have done something right because we left Circus World with 2 awards that night, Best Display and Best Desserts!
You can see a full listing of our amazing competitors as well as the other winners here:
In regards to our table design, this was by far the most detailed one Ive designed to date. The circus theme gave me so much to work with. Some of the flair for this display included…
- Centerpiece with a ring of elephants carrying fire
- Bulb string lights snaking the table
- Our pinstripe tablecloth made with ribbon
- Popcorn filled vessels
- Gypsy details like a fringy scarf and a chest of crystal balls
- Gigantic Gerber Daisies with the illusion its being watered by a bottle of Jack
…just to name a few.
We sampled our signature dessert (Cakebites!) in a variety of chocolate (Triple Choc, Triple Choc with caramalized bacon, Triple Choc with Cayenne) and of course our customer favorite, Red Velvet. We also sampled some of The Afton Family Market marbled mini cupcakes frosted with their homestyle fudge frosting. The cakebites and cupcakes were given a bit of flair of their own when we added in Cass’ amazing little circus themed toppers. Crafted out of modeling chocolate, her collection included Admit One tickets, top hats, mustaches and feathers. What can I say? Shes a genius!
I promised our team would be back next year….although Im not sure how to top ourselves for that one?
Call me a nerd, but anything to do with zombies is right up my alley. So when Hedberg Library in Janesville contacted me about doing desserts for their Friday the 13th Zombie Prom I was beyond ecstatic. I had expressed interest in being a part of the event so I’m very thankful the staff took me up on my offer.
Zombie head cakebites aren’t the easiest creations to whip up so I changed my initial design plans and went with more of a creepy direction. Forked eyeball cakebites and others that warn of danger all clad in the prom’s colors were a hit! Added industrial decor touches, and my fave sign where I channeled my inner Shining added to the creepy factor. I also made sure to add some prom flair by incorporating dried red roses and a mirrored platter.
I don’t typically do many character cakepops as it isnt exactly my forte. So I brought Cass onto this project and comissioned her to create mini Angry Birds toppers out of modeling chocolate. These little guys averaged 3/4 of an in and were soooo perfect for the collection! Let’s just say that was one happy birthday boy!