Bacardi Gold Rum and where to eat’s second Annual Rum Cake Competition held a final “cake-off” at the Prudential Center Mall in Boston on Saturday December 13. The winner of this year’s competition was Emily DeLois Pastry Chef from Vignola and Cinque Terre in Portland Maine. Bakers’ names and restaurants of all of the finalists in this year’s competition are: Amanda Dansereau, a student from Johnson and Wales University, for her creation called Fall into Rum Cake; Pasty Chef Malinda DeChristopher and Bar Manager Jennifer Harvey, both from 33 and Stix Restaurant in Boston, for their Bacardi Gold Bundt Cake; Emily DeLois, Pastry Chef from Vignola and Cinque Terre in Portland, Maine, for her Bacardi Gold Spiced Rum Cake; and Danny Angelopolus, Pastry Chef from the Charles Hotel in Cambridge, for his Roasted White Chocolate Rum Cake.
Winning Team with Judges
Jennifer Harvey and Malinda DeChristopher of 33 and Stix
Danny Angelopolus of the Charles Hotel