Dull is a sophomore in the college’s baking and pastry arts major. She and the other competitors are enrolled in the Cake Decorating II course, taught by Chef Todd M. Keeley, instructor of baking and pastry arts. As a final project for the class, each student submitted a three-tiered, fondant-covered wedding cake with handmade embellishments.
Second place was awarded to Sarah A. Waclo, of York, who used fondant to create a torn-paper effect. Third place went to Taylor M. Bickhart, of Middleburg, for a cake with a cascade of roses. Judges awarded Honorable Mention to Erica L. Breski, of Harrisburg, for an art deco-inspired cake.The competition was judged by chefs Susan Notter, Sue Mayer and Kelsey (Park) Miller. Notter’s long list of professional accolades includes earning a gold medal at the Culinary Olympics and winning the Food Network’s first “Halloween Wars” challenge. She is director of the pastry arts program at The Pennsylvania School of Culinary Arts, a division of YTI Career Institute-Lancaster. Mayer retired from the college as an assistant professor of hospitality management/culinary arts. She received degrees in food and hospitality management and technology management from the college and is the owner of Grammy Sue’s Cakes and Cookies. Miller won the college’s cake competition in 2015 and operates Sweet Treats by Kelsey.
The first-, second- and third-place cakes competed at the Atlantic Bakery Expo on April 8-9 at the Atlantic City Convention Center in New Jersey.
To learn more about baking and pastry arts and other academic majors offered by the School of Business & Hospitality at Penn College, call 570-327-4505.For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.
– Photos by Jennifer A. Cline, writer/magazine editor
Delicate roses decorate Dull’s showpiece.
Bickhart's white roses have a realistic, two-tone touch.
Bethany R. Taylor, of Moosic, hand-piped pearls onto her entry.
The top cake, as selected by judges, was crafted by Jacqueline R. Dull, of Milton.
Handmade roses add a cascade of color to Taylor Bickhart’s third-place cake.
A clean-lined, art deco-inspired cake earns honorable mention for Erica L. Breski, of Harrisburg.
Tielmann’s skillfully made florals
To achieve some of her stringwork arches, Maria E. Berrios, of Bethlehem, turned her cake upside down.
Paper-thin fondant strips add dimension to Sarah A. Waclo’s second-place cake.
Sarah I. Tielmann, of Tatamy, adds a hand-lettered message to her entry: “You will forever be my always.”
Chefs Susan Notter, left, Sue Mayer, in purple, and Kelsey (Park) Miller, with blue clipboard, provide praise and advice to Breski.
After judging, Notter shares insights from a highly successful career.
Delicately piped stringwork adorns a cake by Gloria F. Boronow, of Denver.