This year I chose to embrace Paris, France in memory of Sophie. She often told me of her time in France and we would spend time finding the best crème brûlée in town and devour it together. My cupcake is a tender white cake with a fine crumb topped with a crème brûlée custard then I torched the top to get that signature crunch on the top. The lace is made with sugar and the flowers were hand crafted with gum paste. I embraced some new decoration techniques this year while channeling Sophie’s urge for innovation and creativity and I am very proud of the final outcome. Thank you so much for keeping this contest going and I look forward to seeing you at the virtual ceremony.
—By Tamarynde Cacciotti