Cake of Hungary semi-final

The first round of the competition took place at the SIRHA Budapest trade fair. Each competing cake was exhibited in glass cabinets, and master confectioner Ádám Pataki was the moderator of the jury panel’s evaluation work. This year poppy seed, sour cherry, chestnut, Tokaj wines and sour cream were the most popular ingredients. Some confectioners used exciting ingredients such as sweet potato and goose liver, and two cakes were made with potato mousse.

The jury assessed the contestants publicly

This year’s finalists were: Cheeky Plum Prince – Orsolya Karikó – Vanília & Gelarto, Nagykőrös; Seasons – Zita Szívós – Major Confectionery, Budapest; Rapture from Hegyalja – Zsuzsa Halász – Kishalász Confectionery, Szerencs; Treasure of The Blue Apron – Pál Lakatos – Levendula és Kert Confectionery, Szigetszentmiklós; Carmelite – László Gyuris– A Cappella Confectionery, Szeged.

Visitors to  Sirha could only see the contesting cakes displayed in cabinets

//