In honor of this year’s Cupcake Challenge theme The Candy Bar, Sandra Spencer will demo how to make a selection of candies using professional recipes simplified for the home kitchen. We will explore how different types of candies are made (Chocolate, Hard Candy, Chewy Non-Chocolate), as well as some tasty variations on each of these Cupcake Challenge categories.
Sandra Spencer is the Pastry Chef/Owner of CakeFest Sugar Art in Springfield, VA. She trained at Le Cordon Bleu College of Culinary Arts in Chicago (C.H.I.C.), and has over twelve years of pastry experience working at both hotels and high-end pastry shops (including The Ritz-Carlton and Vanille Patisserie).
Sandra participated in Brides Magazine’s “Cakewalk in Grand Central.” She was one of fifty cake stylists from across the U.S. asked to design a wedding cake that was showcased in New York City’s Grand Central Terminal for this premiere 2005 event. Her cake designs have been featured in Wed Magazine, Chicago Social Brides, Chicago Style Weddings, and For Her Information magazine.