Last Saturday, cupcake lovers flooded the halls of St. Mark’s School to partake in Dallas’ 2nd annual Cupcake Camp Dallas. After attending the camp last year, there was no way I was about to miss this year’s event. Not only did is showcase some of the most talented, creative bakers in the Dallas area, but all proceeds go to the LEAP foundation, a group of volunteer physicians and support staff who provide free surgical care to needy countries around the world.
This year’s event was, as expected, bigger and better than ever. More than 7,500 cupcakes were donated by the professional and amateur bakers participating in the camp. I kid you not when I say, I probably brought home close to four dozen cupcakes, because, you know, it was for charity, and I was just doing my part. The ingenious use of cake and frosting in all its glorious varieties was again a pleasure to partake of and I look forward to Cupcake Camp Dallas’ return next year.
As decided by an esteemed panel of judges, a number of awards were handed out. My beloved, Trailercakes, brought home first place in “best of show,” “best frosting,” and “best tasting cake” for their Oreo cookie and salted caramel cupcakes. And let me just say, they deserved it. Other top winners included Sugar Ray’s Bake Shop, runner-up in “best of show” with their lemon ricotta cupcake, Sweet Pea Bakery,” winner of “best of show, best frosting, best cake-amateur division” with their raspberry lemonade cake, and Dallas Cake Club in ‘best appearance.”
For information on next year’s Cupcake Camp visit their website here.
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