OD E - Fruit Cake (New Rules)
An 8 inch (20cm) round rich fruit cake to be covered with marzipan and then coated with white sugarpaste. To be presented on an 11 inch (28cm) sugarpaste coated board. The base of the cake to be neatened with shell edging or snails trail piped in royal icing or let-down sugarpaste. The cake to be additionally decorated with embossing and/or crimping skills only. All work to be directly onto the cake. All coating and decoration to be in white only. The cake will be cut and tasted.
Silver & Trophy - Fiona Allan
Hillingdon Branch
Bronze - Sheila Trant-McCarthy
Windsor Branch
Highly Commended - Wendy Windiate
Gravesend Branch
Commended - Kathy Slattery
Hillingdon Branch