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Four Seasons pastry chef Lance Whipple’s fondant-covered, seven-tiered chocolate praline hazelnut crunch cake — inspired by Rio de Janeiro — won “best in show” at yesterday’s Confectionary Creations and Table Top Decor Competition, hosted at the Arizona Grand Resort by the National Association of Catering Executives. What’s just as impressive as the win? It was the first time that Whipple and his pastry team competed.
