Source(google.com.pk)
Meet Food Network Challenge judge and master sugar artist, Kerry Vincent.
Known for her skilled cake designing and 'tough judge' regular appearances on Food Network Challenge, Kerry Vincent has invented unique techniques in sugar craft, which includes the Vincent Marquetry.
Australian born citizen and extensively travelled, Kerry originally hails from Wyalkatchem in Western Australia, with widespread roots in Mount Manypeaks and Perth, before she left to travel abroad 40 years ago.
Recognising that a well-crafted cake is important under all of that sugar, Kerry developed her own signature cake recipes, which were loved by her former clients. As one of the very first to promote cake as a true art form, she spearheaded an exhibition of winter season wedding cakes in the Philbrook Museum of Art in Tulsa, Oklahoma in 1985.
Her designer cakes have been chosen as exceptional by American magazine, Brides wedding style editor Maria McBride, as one of the most beautiful cakes in America and was also included in their lineup for Cakewalk at Grand Central Station in New York.
As founder of the Grand National Wedding Cake Competition and cofounder of the Oklahoma State Sugar Art Show, Kerry found herself inducted into the International Cake Exploration Society Hall of Fame in 2004, and the inaugural Dessert Professional Hall of Fame in 2010. Tulsa even celebrates Kerry Vincent day on 6th October.
Kerry has demonstrated sugar-craft at a variety of international venues and celebrity occasions, including the UK, Brazil, Australia, Mexico, Peru and Belgium, as well as making hundreds of television appearances to promote, educate or judge the art.
Closing the door on her competitive career in 2001 with more than a hundred blue ribbons and Best of Division and Best of Show awards under her belt, she was in the right place at the right time when another door opened with an option to judge for Food Network Challenge. She has since appeared as a judge in a range of episodes including: Dr Seuss Cakes, Sweet Sixteen Cakes and Wedding Cake Surprise.
Recently Kerry was chosen as one of eight judges nationwide to determine the outcome of the USA pastry trials that choose the representative team members for the Coupe Du Monde de la Patisserie (World Cup of Pastry), this is the first time a sugar artist has been included in this line-up.
Alongside cake designing, Kerry is also a successful author, freelance writer, international presenter, wedding cake style advisor and designer and very active in charitable event support. Her bestselling book Romantic Wedding Cakes is in its fourth reprint and is loved by followers worldwide.
Kerry Vincent is married to Doug Vincent founder of Angel Flight in Oklahoma, petroleum engineer and landowner
Ingredients
225g unsalted butter, at room temperature
400g granulated sugar, divided
4 extra-large eggs, at room temperature
420g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
180ml buttermilk, at room temperature
1 tsp pure vanilla essence
1) Preheat the oven to 180C/Gas mark 4. Grease and flour two 21.5 by 11.5 by 6cm deep loaf tins. Line the bottoms with greaseproof paper.
2) Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 mins, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
3) In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
4) Divide the batter evenly between the prepared tins, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester or cocktail stick comes out clean.
5) When the cakes are done, let them cool for 10 minutes. Take them out of the tins, place them on a baking rack and allow to cool completely. Wrap well, and store in the refrigerator.
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