This 5-tier cake won Best of Show in the Connecticut Icing Artists Cake Show, 2002. This creation was decorated with the brushed embroidery technique. The vase was molded from sugar, and filled with piped flowers. All tiers were painted with edible gold dust.

This cake won the NBC30 Award at Cakes on Parade, held in Elizabeth Park (Hartford, Connecticut) in 2004, in celebration of the 100th anniversary of Elizabeth Park's world-famous Rose Garden. This 3-tier cake was decorated with fondant lace, and was topped with a cascade of multi-colored, life-size sugar roses. Many of the thousands of visitors thought that the flowers were real.

Covered in lace made of rolled fondant and topped with a bouquet of hand-molded sugar flowers, this cake won Best of Show in the 2004 Connecticut Chef's Association Culinary Salon. The cake was featured on the back cover of the September 2004 issue of Mailbox News, a magazine for cake decorators.