Culinary creative staff from Sanctuary Care’s homes have whisked, baked and iced their way to success in the organisation’s annual Christmas cake bake.
This year there were over 20 entries into the contest, from staff at Sanctuary Care homes across the country. Entrants had to make a Christmas cake, baked and decorated to their own design, which were judged at Sanctuary’s Worcester offices last week.
And the winner was…
The winning masterpiece was a Christmas tree cake adorned with intricately iced branches surrounded by brightly coloured presents, made by Vincent Kanyi, chef manager of Garside House Nursing Home in Westminster.
The culinary creation was the icing on the cake and Vincent scooped first prize in Sanctuary Care’s eighth Christmas Cake Competition, netting the home £250 to spend on Christmas treats for its residents.
Speaking of his victory, Vincent said: “I was so excited when I heard I had won but I was shocked as I saw the photographs showing the standard of the other cakes.
“I am very proud as I have never entered a cookery competition before. It was hard work but it was worth it.”
Coming in close second was Sam Nobes, a care assistant at Furzehatt Residential and Nursing Home, who created a stunning Christmas cracker, surrounded by mini iced Christmas trees, snowmen and penguins.
In third place and winning the staff prize for best design was an impressive gingerbread house made by a talented trio at Ashley House Residential Care Home in Bordon – administrator Karin Hoogenhout, chef manager Wendy Reid and support worker Hayley Paterson.
Footprints in the snow
Scooping the prize for the best novelty cake was Fay Begum at Regent Residential Care Home in Worcester, whose cake was adorned with two elderly snowmen – a married couple with greying hair, wrapped in a scarf intertwined into the shape of a heart. The cake was completed with an intricately designed path of their footprints in the snow.
The competition was judged by Stephen Rees, Sanctuary Care’s director of care operations, Mark McCarthy, managing director of Sanctuary Care and Ricki Perkins, kitchen assistant at Sanctuary’s Worcester offices.
On the standard of entries, Mark said: “The cakes looked and tasted fantastic and just highlight the incredible talents of the staff we have in our homes, preparing outstanding food for our residents.
“The attention to detail that went into making and decorating the cakes was phenomenal and the entrants should be very proud of themselves.”
The prestigious competition is open to the teams at Sanctuary Care homes across the country. Cakes were judged on presentation, skill, creativity and taste.