We had a great time at our first official cake decorating competition on Saturday March 29th! The competition was held at the Rochester Museum and Science Center in the Eisenhart Auditorium. The majority of the proceeds from the event were donated to the Center for Youth for the Strings for Success program, which benefits inner city students by providing string instruments and the opportunity to perform to those who may not have had the chance otherwise. Coming from a musical family, we thought this was a great program and deserved as much support as possible!
The theme for the event was Celebration Cakes. In our desire for warmer weather, we were inspired to create a springtime Woodland Wedding cake! We felt the bright colors and baby animals would be sure to bring the promise of spring to the audience. Kelly and Julie prepared for the event for over two weeks, sculpting edible chocolate critters and lifelike Gumpaste flowers by hand. The competition aspect of the event was to completely assemble and decorate the cake within four hours. Cakes could be baked and most decorations could be made ahead of time, but all frosting, assembling, and decorating had to occur on premises.
In four hours, Kelly and Julie decorated and assembled a five tier cake, with: hand carved and painted fondant covering; over 100 hand sculpted edible flowers; an edible birds nest; and four hand sculpted modeling chocolate woodland creatures. Along with seven other competitors, Kelly and Julie moved their masterpiece to the judging table in hopes of obtaining one of the three trophies.
After lengthy deliberation by celebrity judges (Charmaine Jones, a.k.a. Cake Diva, Heather Saffer, Dollop, and Gerry Brinkman, MCC), the judges awarded Kelly and Julie with third place! Considering the second place winners had been creating cakes for over ten years and the first place winner had immaculate piping skills, Kelly and Julie were more than happy to come home with the third place trophy! With such a great outcome, Kelly and Julie are eagerly anticipating their next opportunity to compete.
Kelly talks about her vegan and gluten free bakery in the latest edition of the Rochester Business Journal!
Opening a new business is never easy and Kelly talks about how her love for baking cakes, cookies and cupcakes brought her to owning her own bakery.
The RBJ is the leading source of Rochester business news, research and trends, delivering daily news statewide free by email.Check Out the Article!
Get Caked, a new vegan bakery was featured in the Chowhound section of Rochester’s CITY Newspaper!
In the article, owner Kelly Halligan talks about how her biochemistry background challenged her to create vegan and gluten free desserts. She also creates specialty cupcakes, cookies and cakes for private functions and corporate events in the heart of Rochester, NY’s art district.
I just had a really good feeling about the Village Gate,” Halligan says of her decision to drop roots in the evolving space, one that provides a lot of hungry traffic thanks to the gaggle of neighboring restaurants. But visitors to Get Caked have some tough decisions to make. Molasses, double chocolate chip, or oatmeal cookies? Black forest, chocolate-raspberry, or lemon cupcakes? Halligan’s selection rotates, and she’s got a good number of vegan options as well, like her deeply chocolate cupcakes, which are actually not a result of tinkering in the kitchen lab. “It was my grandma’s recipe,” she says. “It just happens to not have milk, eggs, or butter.”Check Out the Article!