Bakers Journal

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VCC takes top gingerbread honours


November 25, 2011
By Bakers Journal

news_7706November 25, 2011, Vancouver – Vancouver Community College’s (VCC) baking and pastry arts department nabbed first prize in the professional category of the Hyatt Regency’s annual gingerbread contest for the third year in a row.

November 25, 2011, Vancouver – Vancouver Community College’s (VCC)
baking and pastry arts department nabbed first prize in the professional
category of the Hyatt Regency’s annual gingerbread contest.

The winning recipe called for 94 kilos of sweet, yuletide ingredients, 33 creative minds and 14 days of merry manpower in the kitchen.

“Our theme this year is Waiting for Santa," said baking instructor and team leader Marlie van de Ven.

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The centerpiece of the VCC display is a child’s bedroom, which includes dozens of intricate details like a bed, fireplace, bookshelf, and a family of mice celebrating Christmas Eve on the floor below. Through the gingerbread window, a sugary Santa and his tiny reindeer can be seen approaching. The students even created an orange B.C. Lions gingerbread jersey and football to place inside the tiny toy box, in honour of the upcoming Grey Cup at B.C. Place in Vancouver.

The creations were judged by local industry professionals. Overall scores reflect five judging criteria: imagination, construction, decoration detail, difficulty and overall appearance.

More than 25,000 people are expected to visit the Hyatt Regency during the holiday season to view contest entries. Admission to this Gingerbread Lane is by donation to the Make-A-Wish Foundation. The display runs through Dec. 27.

Come January, VCC will transfer its winning entry to its downtown campus, where it will be on display for all members of the school community to see.

“It’s nice to win,” van de Ven said, “But for us, this whole event is about giving back to the community. That’s what Vancouver Community College is all about.”

Waiting for Santa was constructed from:

  • 20 kg of gingerbread house dough
  • 18 kg of royal icing
  • 16 kg of Rice Crispy squares
  • 15 kg of gingerbread man dough
  • seven kg of marzipan
  • five kg of rolled fondant
  • 4.5 kg of chocolate modelling paste
  • 4.5 kg of chocolate couverture
  • four kg of pastillage

vcc_ghouse_001
 
The centerpiece of the VCC display is a child’s bedroom, which includes a bed, fireplace, bookshelf, and a
family of mice celebrating Christmas Eve on the floor below.
 
news_7706 
 VCC's winning entry took two weeks to assemble.