MAYS LANDING — It took weeks of planning and seven days to bake, ice and decorate, but the end result was an estimated 250-pound cake that fed more than 300 U.S. Marines.
With concept and planning by Academy of Culinary Arts Chef Educator Daniel Matt and assistance from chef educators Tree McCann and James Usilton and 16 students, the three-tiered cake was 32-inches by 50-inches, according to a release.
The freshly-iced cake was picked up in time for the 6th Motor Transport Battalion, HLS Company’s celebration of the Marine Corp’s 232nd birthday Nov. 10 in Atlantic City.
It took more than 200 cups of flour, 306 eggs, 142 sticks of butter and more than 300 cups of granulated and powdered sugars to make the cake, which included dozens of replicas of Marine Corp patches on sugar paper and miniature Marines made from marzipan.
Students who worked on the cake included: Holly Bloodworth of Medford Lakes, Jessica Brophy of Ocean City, Steph Condron of Rio Grande, Denise Conover of Ventnor, Rita Janssen of Island Heights, Alex Kaps of Brigantine, Amanda Kline of Atco, Patricia Maxwell of Wildwood, Lauren Pavlis of Egg Harbor Township, Jennifer Quig of Brigantine, Bob Quirk of Petersburg, Edward Soehngen of Egg Harbor Township, Lindley Thacker of Mays Landing, Samantha Thompson of Egg Harbor City, Lauren Waida of Haddon Heights and Nancy West of Frenchtown.
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