The Online Home of Belanger Confections
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The Online Home of Belanger Confections |
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HOME AWARDS |
AWARDS |
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October 1997 Awarded a 1st. Novelty-Intermediate Division. Canadian Society of Sugar Artistry Show and Competition. Eagle made from combination of edible sugar pastes, each of the larger feathers are individually made and coloured. This was my first ever entry in a cake competition.
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| October 1998 Awarded a 2nd. Novelty-Advanced Division Canadian Society of Sugar Artistry Show and Competition. 3-D Lighthouse, with real working battery operated light. The entire lighthouse is cake covered with different combinations of sugar products.
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| November 1998 Awarded a Bronze Medal Professional Bakers Showcase sponsored by the Professional Baking Club of Ontario and the Bakers Assoc. of Canada. |
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| October 1999 Awarded a 1st. Novelty-Advanced Division Canadian Society for Sugar Artistry annual competition. Received the Kay Logan Memorial Award for Best Novelty cake of the entire show.
Sewing mice, the entire entry is made from various combinations of edible
sugar products. |
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| Awarded a 3rd.
Wedding Cake Category -
Advanced Division First time entered in the Wedding Cake Category.
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| October 2000 Awarded a 1st. Wedding Cake—Professional Division Canadian Society for Sugar Artistry annual competition Unusual shaped cakes with unusual flowers, fantasy lily, cockleshell orchids, rose hips, fern, palm leaves and curly willow. |
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Awarded a 1st. Open category, Edible Sugar Artistry. Entire lamp and accessories (cord and plug) are all made from edible sugar products.
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| October 2001v Awarded a 2nd. Edible Art– Open Division. Canadian Society for Sugar Artistry annual competition. An art piece with the ball being the cake and a dancer balancing on the top. Molded leaves form the other decoration. |
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April 2002 Awarded a silver medal Bi-Annual, Bakery Assoc. Competition. Very prestigious in this caliber of competition. I was very proud of myself. Six Greek dancers are portrayed among the ruins in the style of modern dance in the 1920's |
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| Also several of the cakes above were featured in the British Publication, Cakes and Sugarcraft in Winter 2001-2002 edition. | |||