CHICAGO -- It took the Cubs 108 years to win a World Series, but this cake took roughly 200 hours to create by the French Pastry School’s Certified Master Sugar Artist Chef Sunny Lee who mentored intern Eunli Cho, a graduate of the 16-week cake decorating program.
The tower is made of about 45 pounds of sugar; 25 pounds of chocolate and 10 pounds of rice Krispies.
The French Pastry School says this art work is a celebration of the commitment to providing skill development opportunities and an entrepreneurial vison to our students. Chef Sebastien Canonne M.O.F and Jacquy Pfeiffer’s vision for this sculpture together with Chef Sunny and Intern Eunli makes it a thing of beauty.
The cake is currently on display at The French Pastry School of Kennedy-King College, 226 W. Jackson Boulevard.
Next week, students and staff will present the pastry tower to Mayor Rahm Emanuel and the Chicago City Council at City Hall.