It was a galore of chocolate cakes, having been transformed from a plain two-layer to works of art that would be regrettable when eaten. Like paintings, some can be considered masterpieces for they were done beautifully by steady and creative hands. Others were just regular pieces where just a passing look would be enough. Yet others were like abstracts – wondering why it is considered as art.
As usual, here’s my personal assessment of these entries that became part of the first ever Tinapayan Chocolate Cake Decorating Contest held last month at The Atrium lobby. This is just limited to the appearance of the cake but speaks a lot since “decoration” is mainly for the eyes and not for other senses (but in this case - maybe sense of humor)
Pink Ribbon
One of the nearest cakes to the stage - where we were at, this cake is neither spectacular nor dull - it’s just plain. Its fondant base made it easier to decorate but the design was just blah and the execution was poor. Noticed how the pink ribbons crumble at the center? They didn’t even bother “hiding” it since the appearance makes or breaks - and literally it broke this cakes chances. The white fondant wasn’t well made either – whatever you call it, see those marks, depressions, etc? The brown fondant lining wasn’t seamless at all; one can see where the ends meet. And what’s with the pink and brown combination – not a stunning combination even in words. Lastly those pink “litters” on top made the cake look unfinished and you know what’s missing - a sign that says “Warning: Falling Pink Debris”.
Major Major Fiesta
My first impression is that his cake is decorated as if there is no tomorrow. It is over decorated and if there was still time I’m sure they will add more. Three rows of trimmings plus three poinsettias? doesn’t make a “three-lling” cake but I like how they made these trimmings. With the right gadget, one can combine different colors into one design (it reminds me of the striped toothpaste I just used). Three flowers on top is an overkill given the overloaded trimmings they had though smaller ones would have been much better. This cake is the only one which had words on it which I think was unnecessary. Despite it’s over decoration this was an attractive cake and nicely done.
Roses are Pink
This is a familiar cake, often seen in a bakeshop that tries to make itself “classy” by displaying cakes with all those flower décor icing. Though not entirely a badly designed cake but somewhat too common but when it tried to make it self original by adding other trimmings it became somewhat a distraction. The design is not well crafted and the chocolate icing - even from a distance it is not smooth. The botton lining seems an overkill – looks like the outer layer has been added out of nowhere just to use the sponsor chocolate brand. The white chocolate swirls on the sides are poorly made and instead of adding aesthetics, it seems to have done some calisthenics. It would have been more appreciated if there were no icing layers at the base (or t just toned down a bit). It could have stood out more as a design and not looking like graffiti.
Torotot
This cake reminds me of wall fences that have broken glass as extra protection to those who might scale it. Now looking at the cake, it seems those jagged little pieces on the edge might pierce my mouth, esophagus and stomach. The white chocolate dripping down the dark chocolate sides seems like a warning that they do actually can pierce. The base has one of the corniest designs I have ever seen and any 5-year old kid can think of it when playing with pink and white clay! The icing on top looks good and smooth and they did think of an interactive design. You get those balls and shoot them in the torotots on top! I think they were in the middle of game when the time ran out and had their cake displayed. I wonder who won the game …
Wet n Wild
Just like cakes we see in cake shop displays, this cake is almost as good as it looks. But the “toppings” went over the top – a blatant display of the sponsor’s products to get more points (can’t blame them though). Even if the top was just plain, it would still look good and enticing. The gooey sides may not look very pretty but it makes my mouth water just by looking at it. The edges though not really original still looks classy and well made. It is only the top that spoiled this cake in my opinion especially that – where did that pink chocolate come from? It would have been much better and much classier instead of “standing” the chocolate designs were just “lying down” like swirls. But still I’m craving for this one …
Peacake
Great idea gone bad! Maybe the duo was pressured since they came in late for the competition – they came around 10 minutes after the program has started but not the contest itself. First, it would have been good if they place some doily or just the gold base instead of letting the cake sit down on the glass. What made this cake go bad are those choco drips on top that as if the peacock just POOed on it (LOL). It would have looked much better if it was just plain white – those drips made it look like it was haphazardly done or worse – not even thought of. The tail of the peacock looks heavy and not as attractive as it should have been. They could have done a much better decoration on the side rather than those ugly brown thingies. Again, nice concept but poor execution.
Cake Off
I’ve seen this cake transformed from being a plain chocolate cake into this … well, a cake with two faces. The moment I saw how they filled the cake with alternating layers of chocolate, I had the impression that this may not be something exciting after all. And I was right. I’ve seen cakes finished like this – spikes in all directions but better made than this one. Though from this angle it seems the cake is not halved properly but it was at least attempted to. But can’t they make up their minds if they want a straight line or a curvy line for this one seems a straight line gone bad. This cake would have done better if instead of a spiky finish they just made it very smooth (better yet shiny) and instead of a shy half-half they could have make it like a two-toned cathedral window with random shapes and sizes. Even if it won’t have looked stunning but was made classy it would still look good.
Damn it! Cake
No better word describes this cake but @$##&^&**))*. I could have had my eyes closed and never to have seen this cake but it reaches my mouth, I would still taste its mediocrity! I have no idea which school this came from but it is a disgrace to the culinary program of the school, the teachers and of course the students who made this cake. I can go head to head with this team, impromptu, that time and made a cake with a much much better design. I can visualize how they did it. They opened a pink chocolate first then decided to melt it. Then they practiced making shavings out of the brown chocolate but they were too small that they decided to try the white one with a little more success. If there was a people choice award for the ugliest cake, I swear I would have bought half Tinapayan’s stocks that day to secure this cake to win it. This cake would have looked way better if they shaved all those chocolates and sprinkled it on top leaving no traces of pink. Damn it!
Hanky Panky
A not so original design with “toppings” that clashed and not really well made. Not even an eye catching cake as a whole. The walls were made of white and brown chocolate mix that appeared like marble but in my opinion made the cake unattractive. Alternating white and brown panels would have been much better plus the edges of the panels were as if cut by something blunt. The red petals and green leaves were a distraction rather than an attraction. It would have been better they still used white and brown chocolates accents to give the cake harmony and balance. The designs on top may not be well crafted too and where did they get those designs after all?
The Trophy
At least if this cake loses they’d still bring home a trophy. A gargantuan cake – no thanks to its humongous “topping”. A cake that can be seen even if one is in Guimaras –lol, this cake surely would get a lot of attention because of its sheer size. But if one looks closely - the trophy’s base is more eye catching - some “etchings” done on the white fondant base to make it look like a lace. Though the design is just like a simplified “@” but a combination of big and small makes the design classy. The base reveals simple yet classy accent of a raised reverse tear drop design making the cake feel like it will be served in a wedding. It would have been much better if they just melted the topping and used it to “ink” the etching. It may look simple but very elegant.
Red my Lips
The moment I saw them using some spray apparatus, I have a hunch they will be making something eye catching. Indeed aside from the eye popping red hue, it was a very well made cake from top to bottom. The brown chocolate clashed with the “motif” though (maybe pink would have been better). This cake exemplifies that simplicity is beauty and decorations are not the only ones that makes a cake attractive, it is the work done. The white side trimmings maybe simple but creates a sense of class and shows how much effort is placed in meticulous details that give the cake its value. Though I wished for a simple top – not too high or those not conspicuously placed, like maybe a more detailed work of art like the crescent. This cake is among the most well crafted in all aspects and among my bets.
Smashing Pumpkins
Almost everybody’s (those unbiased onlookers) favorite is this early Halloween cake that would brighten the supposed season of creatures from the dark. This cake knows no angles because it looks good no matter where you are looking from. It was far from where I was at but when I got to the second floor, there it was in its entire shining-shimmering splendor. Very eye catching from afar but up front it is more awesome. Simple design but very well made with the right color combination with the right texture and accents. Though I can’t make up those wiggly things on the pumpkins – either they are snakes or just the “stems or runners” of the pumpkin. The base of the cake was sprayed brown to emphasize its thatch design then becomes golden yellow to bring out the elegance above. It’s one cake design any cake shop would be proud to display.
So who won the contest? Well, it was unexpected but well explained but you’ll have to wait for my next blog post as I reveal how the cakes placed and what made the ultimate winner stood out. ‘til then.
As usual, here’s my personal assessment of these entries that became part of the first ever Tinapayan Chocolate Cake Decorating Contest held last month at The Atrium lobby. This is just limited to the appearance of the cake but speaks a lot since “decoration” is mainly for the eyes and not for other senses (but in this case - maybe sense of humor)
Pink RibbonOne of the nearest cakes to the stage - where we were at, this cake is neither spectacular nor dull - it’s just plain. Its fondant base made it easier to decorate but the design was just blah and the execution was poor. Noticed how the pink ribbons crumble at the center? They didn’t even bother “hiding” it since the appearance makes or breaks - and literally it broke this cakes chances. The white fondant wasn’t well made either – whatever you call it, see those marks, depressions, etc? The brown fondant lining wasn’t seamless at all; one can see where the ends meet. And what’s with the pink and brown combination – not a stunning combination even in words. Lastly those pink “litters” on top made the cake look unfinished and you know what’s missing - a sign that says “Warning: Falling Pink Debris”.
Major Major FiestaMy first impression is that his cake is decorated as if there is no tomorrow. It is over decorated and if there was still time I’m sure they will add more. Three rows of trimmings plus three poinsettias? doesn’t make a “three-lling” cake but I like how they made these trimmings. With the right gadget, one can combine different colors into one design (it reminds me of the striped toothpaste I just used). Three flowers on top is an overkill given the overloaded trimmings they had though smaller ones would have been much better. This cake is the only one which had words on it which I think was unnecessary. Despite it’s over decoration this was an attractive cake and nicely done.
Roses are PinkThis is a familiar cake, often seen in a bakeshop that tries to make itself “classy” by displaying cakes with all those flower décor icing. Though not entirely a badly designed cake but somewhat too common but when it tried to make it self original by adding other trimmings it became somewhat a distraction. The design is not well crafted and the chocolate icing - even from a distance it is not smooth. The botton lining seems an overkill – looks like the outer layer has been added out of nowhere just to use the sponsor chocolate brand. The white chocolate swirls on the sides are poorly made and instead of adding aesthetics, it seems to have done some calisthenics. It would have been more appreciated if there were no icing layers at the base (or t just toned down a bit). It could have stood out more as a design and not looking like graffiti.
TorototThis cake reminds me of wall fences that have broken glass as extra protection to those who might scale it. Now looking at the cake, it seems those jagged little pieces on the edge might pierce my mouth, esophagus and stomach. The white chocolate dripping down the dark chocolate sides seems like a warning that they do actually can pierce. The base has one of the corniest designs I have ever seen and any 5-year old kid can think of it when playing with pink and white clay! The icing on top looks good and smooth and they did think of an interactive design. You get those balls and shoot them in the torotots on top! I think they were in the middle of game when the time ran out and had their cake displayed. I wonder who won the game …
Wet n WildJust like cakes we see in cake shop displays, this cake is almost as good as it looks. But the “toppings” went over the top – a blatant display of the sponsor’s products to get more points (can’t blame them though). Even if the top was just plain, it would still look good and enticing. The gooey sides may not look very pretty but it makes my mouth water just by looking at it. The edges though not really original still looks classy and well made. It is only the top that spoiled this cake in my opinion especially that – where did that pink chocolate come from? It would have been much better and much classier instead of “standing” the chocolate designs were just “lying down” like swirls. But still I’m craving for this one …
PeacakeGreat idea gone bad! Maybe the duo was pressured since they came in late for the competition – they came around 10 minutes after the program has started but not the contest itself. First, it would have been good if they place some doily or just the gold base instead of letting the cake sit down on the glass. What made this cake go bad are those choco drips on top that as if the peacock just POOed on it (LOL). It would have looked much better if it was just plain white – those drips made it look like it was haphazardly done or worse – not even thought of. The tail of the peacock looks heavy and not as attractive as it should have been. They could have done a much better decoration on the side rather than those ugly brown thingies. Again, nice concept but poor execution.
Cake Off I’ve seen this cake transformed from being a plain chocolate cake into this … well, a cake with two faces. The moment I saw how they filled the cake with alternating layers of chocolate, I had the impression that this may not be something exciting after all. And I was right. I’ve seen cakes finished like this – spikes in all directions but better made than this one. Though from this angle it seems the cake is not halved properly but it was at least attempted to. But can’t they make up their minds if they want a straight line or a curvy line for this one seems a straight line gone bad. This cake would have done better if instead of a spiky finish they just made it very smooth (better yet shiny) and instead of a shy half-half they could have make it like a two-toned cathedral window with random shapes and sizes. Even if it won’t have looked stunning but was made classy it would still look good.
Damn it! Cake No better word describes this cake but @$##&^&**))*. I could have had my eyes closed and never to have seen this cake but it reaches my mouth, I would still taste its mediocrity! I have no idea which school this came from but it is a disgrace to the culinary program of the school, the teachers and of course the students who made this cake. I can go head to head with this team, impromptu, that time and made a cake with a much much better design. I can visualize how they did it. They opened a pink chocolate first then decided to melt it. Then they practiced making shavings out of the brown chocolate but they were too small that they decided to try the white one with a little more success. If there was a people choice award for the ugliest cake, I swear I would have bought half Tinapayan’s stocks that day to secure this cake to win it. This cake would have looked way better if they shaved all those chocolates and sprinkled it on top leaving no traces of pink. Damn it!
Hanky PankyA not so original design with “toppings” that clashed and not really well made. Not even an eye catching cake as a whole. The walls were made of white and brown chocolate mix that appeared like marble but in my opinion made the cake unattractive. Alternating white and brown panels would have been much better plus the edges of the panels were as if cut by something blunt. The red petals and green leaves were a distraction rather than an attraction. It would have been better they still used white and brown chocolates accents to give the cake harmony and balance. The designs on top may not be well crafted too and where did they get those designs after all?
The TrophyAt least if this cake loses they’d still bring home a trophy. A gargantuan cake – no thanks to its humongous “topping”. A cake that can be seen even if one is in Guimaras –lol, this cake surely would get a lot of attention because of its sheer size. But if one looks closely - the trophy’s base is more eye catching - some “etchings” done on the white fondant base to make it look like a lace. Though the design is just like a simplified “@” but a combination of big and small makes the design classy. The base reveals simple yet classy accent of a raised reverse tear drop design making the cake feel like it will be served in a wedding. It would have been much better if they just melted the topping and used it to “ink” the etching. It may look simple but very elegant.
Red my LipsThe moment I saw them using some spray apparatus, I have a hunch they will be making something eye catching. Indeed aside from the eye popping red hue, it was a very well made cake from top to bottom. The brown chocolate clashed with the “motif” though (maybe pink would have been better). This cake exemplifies that simplicity is beauty and decorations are not the only ones that makes a cake attractive, it is the work done. The white side trimmings maybe simple but creates a sense of class and shows how much effort is placed in meticulous details that give the cake its value. Though I wished for a simple top – not too high or those not conspicuously placed, like maybe a more detailed work of art like the crescent. This cake is among the most well crafted in all aspects and among my bets.
Smashing PumpkinsAlmost everybody’s (those unbiased onlookers) favorite is this early Halloween cake that would brighten the supposed season of creatures from the dark. This cake knows no angles because it looks good no matter where you are looking from. It was far from where I was at but when I got to the second floor, there it was in its entire shining-shimmering splendor. Very eye catching from afar but up front it is more awesome. Simple design but very well made with the right color combination with the right texture and accents. Though I can’t make up those wiggly things on the pumpkins – either they are snakes or just the “stems or runners” of the pumpkin. The base of the cake was sprayed brown to emphasize its thatch design then becomes golden yellow to bring out the elegance above. It’s one cake design any cake shop would be proud to display.
So who won the contest? Well, it was unexpected but well explained but you’ll have to wait for my next blog post as I reveal how the cakes placed and what made the ultimate winner stood out. ‘til then.