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Love’s Labour’s Found – With Intricacy, Inspiration

Fifteen students in the Cakes and Decorations II course concluded the eight-week class Friday with a wedding cake competition. The students’ five-tier cakes were judged by experienced cake decorators Kim Morrison, two-time Grand Prize winner of the National Wedding Cake Competition and owner of Cakes for Occasions in Spring Mills; Samantha Gundlach, owner of Samantha’s Kitchen in Lock Haven and a 2010 Penn College baking and pastry arts graduate; and Sue L. Mayer, owner of Grammy Sue’s Cakes and Cookies in Cogan Station and a retired Penn College baking and pastry arts faculty member. The top four prize-winners were taken to the Atlantic Bakery Expo in Atlantic City, where they competed in the Cake Decorating Extravaganza.

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

A cake by Brittany L. Mink, of Allentown, shows a variety of techniques.
A cake by Brittany L. Mink, of Allentown, shows a variety of techniques.

A carefully piped phrase
A carefully piped phrase

Stenciling is among the skills used by Hannah D. Runtas, of Williamsport.
Stenciling is among the skills used by Hannah D. Runtas, of Williamsport.

A hand-lettered hope for a newlywed couple
A hand-lettered hope for a newlywed couple

Cory R. Smith, of Brick, N.J., makes a cake appropriate for any beach wedding.
Cory R. Smith, of Brick, N.J., makes a cake appropriate for any beach wedding.

Edible sandcastle details
Edible sandcastle details

Hannah L. Kegerreis, of Pittsburgh, contributes a cake filled with ruffles and roses.
Hannah L. Kegerreis, of Pittsburgh, contributes a cake filled with ruffles and roses.

A painted purple rose adds delicate detail.
A painted purple rose adds delicate detail.

For the lovebirds, a fun cake by Krista A. Swinehart, of Northumberland
For the lovebirds, a fun cake by Krista A. Swinehart, of Northumberland

Birds of a feather, molded by Krista A. Swinehart
Birds of a feather, molded by Krista A. Swinehart

Delicate red roses and skilled piping work earn third place for a cake by Christina M. Ohlin, of Dillsburg.
Delicate red roses and skilled piping work earn third place for a cake by Christina M. Ohlin, of Dillsburg.

The work of a steady hand
The work of a steady hand

A cake by Kasey M. Powell, of Mount Union, honors her Celtic heritage.
A cake by Kasey M. Powell, of Mount Union, honors her Celtic heritage.

“I Do” … the topping on a cake that explores the phases of a relationship.
“I Do” … the topping on a cake that explores the phases of a relationship.

A cake by Jeffrey L. Bretz, of Quakertown, combines words, visuals and skilled technique.
A cake by Jeffrey L. Bretz, of Quakertown, combines words, visuals and skilled technique.

A cake by Courtney K. Brown, of Hanover, combines a variety of piping techniques.
A cake by Courtney K. Brown, of Hanover, combines a variety of piping techniques.

Romantic red roses and hand-piped details
Romantic red roses and hand-piped details

Victoria R. Krauter’s scalloped piping required patience and perseverance. Krauter is from Royersford.
Victoria R. Krauter’s scalloped piping required patience and perseverance. Krauter is from Royersford.

Icing roses cascade over the cake of Lauren A. Stehman, of Elliottsburg.
Icing roses cascade over the cake of Lauren A. Stehman, of Elliottsburg.

A hand-molded peacock tops the second-place cake, made by Chyna M. Profeta, of Williamsport.
A hand-molded peacock tops the second-place cake, made by Chyna M. Profeta, of Williamsport.

The fourth-place cake of Seriana A. Nitcznski, of Dushore, seems to defy gravity.
The fourth-place cake of Seriana A. Nitcznski, of Dushore, seems to defy gravity.

The graceful handiwork of Jacqueline Lyden, of Kunkletown
The graceful handiwork of Jacqueline Lyden, of Kunkletown

Hand-piped details
Hand-piped details

Competition judges check the quality of a student’s work. From left: Kim Morrison, Samantha Gundlach and Sue L. Mayer.
Competition judges check the quality of a student’s work. From left: Kim Morrison, Samantha Gundlach and Sue L. Mayer.

Handmade peacock feathers enhance a cake’s elegance.
Handmade peacock feathers enhance a cake’s elegance.

Almost paper-thin rose petals show skill.
Almost paper-thin rose petals show skill.

Delicate white peonies jump off a blue “lace” background.
Delicate white peonies jump off a blue “lace” background.

The first-place finisher, by Amanda R. D’Apuzzo, of Morganville, N.J.
The first-place finisher, by Amanda R. D’Apuzzo, of Morganville, N.J.

Contest judge Samantha Gundlach offers feedback to student Jeffrey L. Bretz, of Quakertown.
Contest judge Samantha Gundlach offers feedback to student Jeffrey L. Bretz, of Quakertown.

At the contest’s conclusion, students and judges gather among their handiwork.
At the contest’s conclusion, students and judges gather among their handiwork.

Chefs Todd M. Keeley (left) and Charles R. Niedermyer, instructors of baking and pastry arts/culinary arts, congratulate students.
Chefs Todd M. Keeley (left) and Charles R. Niedermyer, instructors of baking and pastry arts/culinary arts, congratulate students.