Arranged in a semi-circle on Friday evening in the Multi-purpose Sports Complex, professional chefs representing 10 countries and territories across the Caribbean prepared cakes large and small for a panel of five expert judges.
They were competing in the Caribbean Baking Awards’ second annual Ultimate Bake-Off, which this year was themed “Caribbean Rum Fun Edition.”
Started last year by Shanda Webster-Glasgow and Craig Glasgow, the owners of Kakelicious Kakes on Tortola, the Virgin Islands-based competition drew bakers from as far away as Guyana this year.
Each contestant had one hour to assemble a collection of cupcakes and two hours to erect a multi-layer cake in hopes of impressing the judges, who had been instructed not to hold back on their critiques.
The event also drew dozens of audience members, who sat in the upper levels of the complex to watch the baking contest and other entertainment.
Among the top attractions were the edible creations surrounding St. Lucian Ronald “Fruit Boss” Estephane as he created a sculptural display from fruits and vegetables.
Also in the cordoned-off baking area were boys and girls teams from the Youth Empowerment Project in Fat Hogs Bay.
The two YEP teams were chaperoned in part by YEP Director Stacy Mather, who is also an opposition member in the House of Assembly.
“This is a real opportunity for young people in our country to be able to be around regional chefs that are at a world-class level, and even local chefs that are at a world-class level,” Mr. Mather told the Beacon. “They can glimpse into what a possible career will be in hospitality, in baking, in culinary arts, and I want to see more of it.”
Nearby, young adults from LEAD BVI were stationed around the competitive grid to help supervise the event.
Chef Mike Bogans samples USVI Team Hibiscus Sweet VI’s cupcake during the Caribbean Baking Awards on Friday. Though he said that the cupcake could have used more rum, it would eventually go on to win the category. (Photo: RUSHTON SKINNER)
Judging
At a table between Mr. Estephane’s edible arrangement and the media personnel in attendance sat judging chefs Sandra Anderson, Mike Bogans, Tonya Malone-Smith, Gorvey Henry and Kareem Brooks.
After an hour, they made their first rounds to sample bakers’ cupcakes.
A taste of rum
Because contestants had been asked to incorporate rum as an ingredient, the judges paid particular attention to whether they could taste the liquor or not.
Following along and playing host, Entertainer Ricky “DaphoX” Bertie unofficially claimed a sixth position on the judges’ panel.
“Each team will present a cupcake that captures the essence of the Caribbean’s tropical fruits,” Mr. Bertie announced. “The cupcake must be infused with fruit-based rum flavour and highlight the fresh and vibrant taste of the island.”
‘Absolutely beautiful’
A cupcake from the Hibiscus Sweet USVI team impressed the panel with its aesthetics.
“It’s absolutely beautiful,” Ms. Anderson said about the cupcake. “There’s a little blue edible flower that they’ve dusted in sugar. It gives just a little crispy, crunchy element, which is fabulous. So it’s really pretty.”
(Photo: RUSHTON SKINNER)
Critiques
After lauding its looks, however, Ms. Anderson followed with a criticism.
“This [USVI cupcake] is infused with a Cruzan rum, a tropical fruit rum,” she noted in her live critique. “I didn’t necessarily pick that up a lot, but it was really delicious.”
As the judges moved along, Mr. Bertie followed and became the first non-judge to sample each cupcake after the judges finished their live critiques.
“Like they said, it’s good,” Mr. Bertie said. “Only thing is missing is the rum.”
The USVI team’s cupcake eventually came out on top, taking awards for the best “tropical” cupcake as well as “overall winner.”
