The room was filled with 51 cakes of varying sizes, colors and flavors and anxious community members waiting to get a taste. The hungry people and the locally made confections were at the Ward 2 Council Office for Tucson's birthday cake bake-off.
Councilman Rodney Glassman's office hosted the bake-off Friday to celebrate the city's 234th birthday, which was Thursday. It was one of many events being held throughout the month to celebrate the milestone.
"Rodney likes to get the community involved in activities," said Terrie Sherman, a Ward 2 volunteer. "This was just another way for people in Ward 2 to get involved."
The cakes were made by professionals, amateurs and first-time cake bakers. The judging was in five categories — most creative, best decorated, best tasting, most representative of Tucson and best story about Tucson.
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"We focused on the best tasting and the Tucson theme more than anything else," said Dena Tennen, owner of Sweet Art and winner of the professional's best story about Tucson category. Tennen and her partner Cindy Kieft made a chocolate cake with butter cream frosting.
The winners received a gift certificate to Metropolis Salon and lunch with Tucson Mayor Bob Walkup and Glassman.
For more information go online to www.tucsonaz.gov/ward2 or call 791-4687.
Barrio Carrot Cake
Adelaida Arvizu-Harms, Winner, Professional Best Tasting Cake
Ingredients:
4 eggs
1 1/4 cup vegetable oil
2 cups super fine sugar
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
2 cups dark raisins
1 cup chopped pecans
Cream Cheese Frosting
1/2 cup softened butter
8 ounces cream cheese
4 cups confectioner's sugar
1 teaspoon vanilla
Pecan halves for decoration
Preheat oven to 350 degrees. Grease and flour a cake pan.
In a large bowl, beat eggs, oil, sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Fold in carrots and chopped pecans.
Pour in cake pan and bake for 40 to 50 minutes
Frosting directions
In a bowl combine butter, cream cheese, confectioner's sugar and vanilla until smooth and creamy.
Raspberry Cheesecake
Gisela Schwander, Winner, Community Bakers Best Tasting
Preheat oven to 325 degrees and have a 9-inch springform pan.
Crust ingredients
24 gingersnaps
4 graham crackers
1/2 cup roasted pecans
3 tablespoons unsalted butter
Pinch of salt
Mix all ingredients, except butter, in a food processor. Then add the butter. Pour into a springform pan sprayed with nonstick spray and bake for 10 minutes.
Filling ingredients
3 packs cream cheese at room temperature
1 cup sugar
3 eggs
Juice of 1/2 lemon
1 tablespoon vanilla
1/2 jar raspberry jam (about 9 ounces)
Beat cream cheese and sugar until soft. Add jam. Bake 50-55 minutes. Turn off the oven and leave cake inside for another 20 minutes with the oven door cracked open.
The winners
Community bakers
Most creative: Michael and Fabian Wesley, "Gila Monster vs. the Snake Bridge."
Best decorated: Holly Tumidajski, "Old Tucson" (tie) and Michelle Anthon, "Tucson: Past and Present" (tie).
Best tasting: Gisela Schwander, "Raspberry Cheesecake."
Best represents Tucson: JoAnn Wasko and E.B. Kamp, "The New West."
Best story about Tucson: Deborah Wade, "Layers of Tucson."
Professional Bakers
Most creative: El Charro restaurant, "EL Charro Loves Tucson."
Best decorated: Concepcion Rodriguez, "Guatemalan Tres Leches Wall o'Cakes."
Best tasting: Ade Arvizu Harms, "Barrio Carrot Cake."
Best represents Tucson: Ade Arvizu Harms, "Red Hot Chili Pepper."
Best story about Tucson: Cindy Kieft and Dena Tennen, "Starry Night."
Community organization
Most creative: "Mountain Views," by the Vista del Monte Neighborhood Association.
Best decorated: "To Tucson With Love From the Urban League," by the Tucson Urban League.
