As usual, my friend Pinky Yee from Goldilocks decided to put a dynamic twist on things. Being the marketing director of the country’s leading bakeshop, she is constantly thinking of innovative ways to liven up otherwise straightforward activities. She invited one of their corporate partners, the Presto Avoset Group (makers of the exquisite Avoset Pour N’ Whip cream topping), to join them in launching the First Intercollegiate Cake Decorating Challenge. The spirit behind the competition was to give college students a venue to showcase their creativity and talents. Since majority of the baking industry’s events focus on professional demos, seminars or competitions, this was a chance to highlight future pastry chefs.
So what made this event so original and exciting? Drawing inspiration from the hit television show Iron Chef, it was determined that the contestants would share one stage and one central supply bin, and decorate their cakes within a given time frame. By following this setup, the audience could witness the actual process of cake decorating. Moreover, it would promote camaraderie and teamwork among the representatives, and provide a great level of urgency and enthusiasm.
I was asked to be one of the judges, and let me tell you that the atmosphere at Robinsons Galleria that afternoon was nothing short of electrifying. It was more like a UAAP or NCAA basketball championship than a cake decorating contest. Eight schools qualified to the finals, namely Centro Escolar University, De La Salle College of Saint Benilde, Emilio Aguinaldo College, OB Montessori Greenhills, Olivarez College, Philippine Women’s University, San Sebastian College, and the University of Santo Tomas. Their supporters came in full force to cheer their teams, setting the mood for an exhilarating battle of skill and ingenuity.
The competition rules were fairly simple: The teams were given two hours to decorate four base cakes (roll, round, rectangular, and heart-shaped). The master ingredient to be used was Avoset Pour N’ Whip. All decorative materials such as sprinkles, candies, and toppers were found in the communal central supply area. At the end of two hours, the teams had to place down all their materials and step away from the tables.
When the starting signal was given, the stage was swamped with a haze of activity. Of course, the objective was to ensure speed without sacrificing the attractiveness of the cakes. In this respect, all the students did an admirable job. Some of the designs were really impressive – at par or even better than commercially available cakes. I found it amazing (and inspiring) to know that these were made on-the-spot by students.
I know it’s a worn-out cliché, but everyone truly came out a winner in this event. All the schools who participated had a unique chance to put their learning to the test, not to mention take home generous prizes from Goldilocks and Avoset. The category winners were the University of Sto. Tomas (Best in Roll Design), Philippine Women’s University (Best in Heart Shape Design), DLSU-College of Saint Benilde (Best in Round Cake Design), and Centro Escolar University (Rectangular Cake Design). It was a double cause for celebration for DLSU-College of Saint Benilde as they were named the overall winner.
Apart from congratulating the winners, I would like to tip my hat to everyone behind this worthwhile (and extremely fun) undertaking. After 40 thoughtful years, Goldilocks continues to be a beacon for the local bakeshop industry, and events such as these really bring value to those involved in it. I would also like to commend Avoset Pour N’ Whip, although I’ve been using this product for quite some time now. I was still amazed at how their topping maintained full integrity under the stage lights.
The First Intercollegiate Cake Decorating Challenge was, in the words of Pinky Yee, truly a "Goldi-good day!!" This really gives HRM/ culinary arts students something to look forward to, and you can bet I’ll be eagerly anticipating next year’s installment as well.