I’d always had it in my mind that I’d run a competition on this blog some day to give away some food-related prize. Well my devoted readers, frequent visitors, casual passers-by and opportunistic competition fly-by-nighters, that day has finally arrived, and it’s one hell of a prize!
Thanks to the very talented Jessica Pedemont, award winning chocolatier and pastry chef, the owner of Chocolate Artisan and member of Planet Cake’s “Dream Team”, this up-to-200-portion towering monster of a cake, with a retail value of around $1000, can be yours to win.
Have a party coming up real soon? Looking to lavish some cakey love on your co-workers? Do you have a large extended family, or live on your own but have one hell of an appetite for cake? Whatever the reason, act fast as this
competition closes Friday 24th June competition is now closed.
Read on to find out more about Jessica, the cake and how to enter the competition.
Look familiar? Whilst you may not know her by name, you may have come across this image sometime towards the end of 2010 as this photo was one of the finalists of the Shoot the Chef competition for that year. It’s an image that is a source of personal pride as I was fortunate enough to be involved in this shoot, though not as the primary photographer. However, that’s a story for another time, that is if I ever get around to it…
Naturally, there’s more to Jessica than kickin’ the sweet crumb out of towering wedding cakes after a hard day at work. Her culinary training has taken her around the world to the now two Michelin star Charlie Trotter’s restaurant in Chicago, the well renowned The French Pastry School (the Dean of which was the protagonist of the documentary King of Pastry), as well as various restaurants and patisseries in France and Australia.
Nowadays, she has her fingers in many pies as an ambassador for TAFE’s 120th anniversary, Australian ambassador for Switzerland’s Felchlin chocolate company, as well as her various roles at Planet Cake, running her Chocolate Artisan business and winning awards such as silver medals for her chocolates at the Royal Easter Show 2011.
Oh, she’s also an avid supporter of #TEAMBILLY on Masterchef Australia. Unfortunately, she’s still waiting for her #teambilly t-shirt. Help push through the next batch of shirts and show your support for Billy by ordering one of your own.
Ok, let’s move onto why you’re really here.
This unnamed two-tiered cake, made from a triple-layered 9 inch round base and double-layered 6 inch top tier, stands at around 50-60cm give or take. Inside you’ll find layers of rich, dark chocolate ganache sandwiched between chocolate mud cake brushed with Grand Marnier syrup. This is all covered in fondant; a black and white marble patterned base, topped with a glossy red tier and a decorative wire frame at the peak.
Notice that I’d mentioned that this cake was unnamed? The goal of this competition is to select a name that you feel best reflects the nature of this cake.
The conditions of entry and details for this competition are as follows:
- Leave a comment on this post with the name you would give this cake, and provide a brief explanation of why you feel your entry should be the winning one.
- The competition will be judged on the merits of what I feel to be the most suitable name that best encompasses the nature of this cake. The judge’s decision is final and no discussions will be entered into.
Competition closes 5pm Friday 24th June 2011, with the winner to be announced via Twitter and the heart of food Facebook Fan Page later that evening. This competition is now closed.
- Make sure to leave a valid email address when leaving your comment as this email address will be provided to Chocolate Artisan in order to contact the winner and make arrangement to hand over the prize.
- This competition is open to residents of the Sydney metropolitan area only, or those that commute to this area around the time of the competition.
Good luck with your entry!
Follow Jessica on Twitter.
Disclaimer: the heart of food will not accept responsibility for any injury sustained by the competition winner, especially one caused by giving the prize a roundhouse kick. Internal support struts within the cake and the laws of physics will likely prevent you from replicating the results in the Shoot the Chef finalist photo.
Edit: Thank you to everyone that has participated in this competition. Whilst there were a number of good entries, the one I feel best encompasses the nature of the cake is “Chinese Whispers” by Vivian – vxdollface.
Congratuations Vivian! Your details have be passed onto Jessica at Chocolate Artisan to make the arrangement for you to receive this fabulous prize valued at around $1000.