Bespoke SPC Cake at Pineapple Awards Gala

ST. PHILIP'S COLLEGE STUDENTS, FACULTY, ALUMNI MAKING A BESPOKE TRICENTENNIAL THEMED SHOW CAKE FOR 2018 SAN ANTONIO HOTEL AND LODGING ASSOCIATION PINEAPPLE AWARDS GALA MAY 10

With seven days’ notice, a small team of St. Philip's College students are making pastry history using edible ingredients to create a bespoke Tricentennial-themed commemorative show cake for viewing and admiring during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

The industry awards gala is for front-line employees and hotels in a city that happens to be observing its 300th anniversary.

The entire cake project is under the faculty sponsorship of college faculty member Chef Cindy DeLa Fuente.

As she sculpted with sugar on one area of the cake, and followed up by painting with sugar in multiple colors over the sculpted portion, DeLa Fuente explained some of the immediate next steps in the project.

“We have an alumna coming in, and she’s going to provide multiple details over my foundation,” said DeLa Fuente. “She’s a specialist in hand-sculpting figures for cakes, and she will do our indigenous peoples, a Mexican gaucho, cowboys with a cattle drive… a dancer… a lot of decorations focused on people,” DeLa Fuente said.

“For her, anything,” sculptress and college alumna Gloria Azabachae said upon arrival to her old college lab. Azabachae is from Peru and has been in the U.S. for 12 years, she shares. She is part of the local family business JK Chicago Dogs at 15711 San Pedro Avenue, and decided to give back when DeLa Fuente reached out to her for expertise.

The student-faculty-alumni team is at work in their bakery lab on the second floor of the Campus Center building at 1801 Martin Luther King Drive in the City's Denver Heights neighborhood (building marked as "12" on the interactive map).

For details on their project, contact Chef Cynthia DeLa Fuente at 210-486–2399, cherrera1@ngskmc-eis.net.

CAPTIONS (SPC images by Julysa Sosa):

 
 

01-As she describes the project, St. Philip’s College faculty member Chef Cindy DeLa Fuente leads pastry and baking program students giving back in the college lab this week by creating a bespoke Tricentennial-themed commemorative show cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

02-While sculpting with sugar, St. Philip’s College faculty member Chef Cindy DeLa Fuente (left) leads pastry and baking program students giving back in the college lab this week by creating a bespoke Tricentennial-themed commemorative show cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St. One of Chef DeLa Fuente's students making history by depicting history through baking for the project is Somerset High School alumna Lizbeth Avila (right).

03-St. Philip’s College pastry and baking program student and Somerset High School alumna Lizbeth Avila performs intricate piping work in the college lab this week, making history by depicting history as part of a student team creating a bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

04-Edible sugar flowers created by a team of St. Philip’s College pastry and baking program students in the college lab this week are part of a bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

05-St. Philip’s College pastry and baking program student and Kennedy High School alumna Lizbeth Avila performs intricate piping work in the college lab this week, making history by depicting history as part of a student team creating a bespoke commemorative cake of edible and hand-applied materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

06-While sculpting with sugar, St. Philip’s College faculty member Chef Cindy DeLa Fuente (left) depicts the indigenous nature of San Antonio while leading pastry and baking program students giving back in the college lab this week by creating a bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St. One of Chef DeLa Fuente's colleague's making history by depicting history through baking for the project, St. Philip's College alumna and faculty member Brandeline Amaro (right), performs research for the project.

07-While sculpting with sugar, St. Philip’s College faculty member Chef Cindy DeLa Fuente (left) leads pastry and baking program students giving back in the college lab this week by creating a bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St. One of Chef DeLa Fuente's students making history by depicting history through baking for the project is Somerset High School alumna Lizbeth Avila (right).

08-One of many edible sugar flowers created by a team of St. Philip’s College pastry and baking program students in the college lab this week are part of a bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

09-St. Philip’s College pastry and baking program student and Kennedy High School alumna Layla Rio creates one of many edible sugar flowers required by a team of students in the college lab this week as part of their bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St. One of Rio's classmates students making history by depicting history through baking for the project is Somerset High School alumna Lizbeth Avila (left).

10-St. Philip’s College pastry and baking program student and Somerset High School alumna Lizbeth Avila performs intricate piping work in the college lab this week, making history by depicting history as part of a student team creating a bespoke commemorative cake of edible and hand-applied materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St.

11-St. Philip’s College pastry and baking program student and John Jay High School alumnus Jesse Chavarria (center) creates one of many edible sugar flowers required by a team of students in the college lab this week as part of their bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St. One of Rio's faculty members making history by depicting history through baking for the project, St. Philip's College alumna and faculty member Brandeline Amaro (right), performs research for the project.

12-St. Philip’s College pastry and baking program student and John Jay High School alumnus Jesse Chavarria (center) creates one of many edible sugar flowers required by a team of students in the college lab this week as part of their bespoke commemorative cake of edible materials for viewing and admiring only during the cocktails and registration section of the 2018 San Antonio Hotel and Lodging Association Pineapple Awards Gala May 10 at 5 p.m. in the Westin Riverwalk at 420 W. Market St. One of Rio's faculty members making history by depicting history through baking for the project, St. Philip's College alumna and faculty member Brandeline Amaro (right), performs research for the project.