This competition was in sunny Charleston, SC in October 2011. While I was there I got to see some fantastic chocolate and sugar showpieces as well as some really impressive cold platters. ACF (American Culinary Federation) Gold Medal for my Royal Icing bridgeless stringwork cake.

Sunday 30th of January I will be at Little River for their annual Bridal Extravaganza. Entry is free and the event will begin at noon and go until 4 pm. There will be a lot of really fabulous designers and vendors there to meet with. I will be there with delicious cakes to sample, my portfolio and of course I will be available to answer any questions you may have. I hope to see you there as it’s always a really fun time Little River provide yummy snacks and champagne. Go to www.littleriver.com for more details and a full vendor list. I hope to see you there.

January of 2012 I participated with some really amazing chefs in another ACF (American Culinary Federation) competition held in beautiful Myrtle Beach. Humbled and thankful for receiving another two gold medals for my cakes. Check out the photos and for more check me out on Facebook – Sweet Fi’s Cakes.

September 9th 2011 Sweet Fi’s Cakes took home another gold medal from an American Culinary Federation (ACF) competition. Held at Central Piedmont Community College over two days. Thanks to my family, friends, and colleagues for their never ending support and advice.

Royal icing bridgeless stringwork with royal icing collar, gumpaste roses, singapore orchids, and lilly of the valley.

Demonstration at Central Piedmont Community College in Charlotte, NC.

Thanks to the faculty and students at CPCC for inviting me to visit their campus. I spent 2 days demonstrating the art of making gumpaste flowers and royal icing stringwork. I hope to return one day soon.

On April 11th I entered the annual American Culinary Federation competition in Raleigh North Carolina as I have done the past two years. This year I took home a gold medal both of my entries and overall best in show for the professional category. Congratulations also to my fellow competitors who’s entries were really inspiring. Can’t wait for next year. I’ve attached a few photos of my entries as well as a photo me and my colleagues at Sandhills Community College Chef Martin Brunner  Certified Executive Pastry Chef (CEPC) and Chef Rebecca Thompson. These guidance and advice these chefs have given me over the months leading up to competition has been invaluable.

I’ve just returned from the International Sugar Art Collection in Norcross, Georgia after spending a week sharpening my sugar flower skills. I  learned a lot, met a lot of fantastic people, and had a great time. Photos soon.

After umpteen pots of coffee and too many late nights to count, I bought home another bronze medal yesterday and placed second overall in show for my wedding cake in an ACF competition. I’m so pleased to be able to compete and get great critiques from Master Chefs and Master Pastry Chefs. Thanks so much to my colleagues and students and Sandhills Community Colleges for their unwavering support – you guys rock!!! Check out the photos I posted and let me know what you think.

No! I’m not suggesting you use these boxes as pepper plant planters.  This riverside photo is here to simply illustrate my company’s ongoing commitment to doing the right thing when it comes to taking care of our natural resources. This natural paperboard uses typically 25-30% less fiber than other box materials.  Compared to other virgin fiber products, that’s 25-30% fewer trees to produce the same amount of boxes.  Against bleached paperboard, it is better for the environment because strong solvents are not used to bleach the pulp.  Also, the fiber for these brown/brown boxes comes from SFI (Sustainable Forestry Initiative) lumber – lumber collected and reforested utilizing environmentally friendly practices.