Wedding magazine held a sampling of wedding cakes at its 2013 Wedding Awards in the Intercontinental Moscow Tverskaya hotel.
Eight finalists competed for the Best Wedding Cake Confectioner award. The jury had to choose between eight incredibly beautiful wedding cakes, judging them on both taste and design. Jury members included professional pastry chefs, culinary critics, wedding organizers and, of course, Wedding magazine editors. They used the “blind taste test” method that prevented judges from identifying the cakes they were sampling.
Jury members said they had faced a difficult task because some of the cakes had three tiers, each with its own unique flavor. The process of evaluating the results of such confectionary prowess turned out to be captivating, and the sense of intrigue grew with each successive cake. Each jury member had to fill out a blank form to score the cakes on design and flavor.
The jury’s efforts culminated in the selection of a winner, but the results will only be made known at the 2013 Wedding Awards ceremony on November 19.
Following the ceremony, the name of the Best Wedding Caking Confectioner will be announced on the site