Thu | Sep 11, 2025

Getting the Suga buzz

Published:Thursday | December 5, 2013 | 12:00 AM
Pause
'Tis the season. This cake was baked to perfection as a ham.
Sasha Peat pauses for a photo op as she chills with a glass of wine.
Amanda Eaton (right) helps herself to some burger cakes, while Patrice Howell looks on in anticipation.
In shades of blue, Tishann Edwards (left) and Nadia Thomas went all out to indulge in satisfying their sugar buzz.
A sweet display of the Tiramisu Burger Bar.
The sushi bar was fully stocked with coconut cakes.
Patrons were indeed in for a sweet treat with this palatable presentation of the medley bar filled with cheesecake, chocolate cake and fruitcake. - Photos by Colin Hamilton/Photographer
Pastry Artist Suelan Chung shows one of her creative cakes in the form of a baked chicken.
1
2
3
4
5
6
7
8

Shanica Blair, Gleaner Writer

In our Jamaican context, ham, chicken, rice and peas seems to be the perfect dinner at this time of the year right? However, let's say that those dishes were all cakes? A novelty idea that would make an interesting story. And a very delicious one at that. Well that is exactly what Suelan Chung of Sugabuzz did when she hosted a customer appreciation party coupled as a cake tasting for potential customers at the poshly renovated Eden Gardens poolside last Sunday.

Given the theme and the season, the event had a table setting furnished with delectable eats such as ham, chicken, rice and peas, with even the decor ... all made as cakes!. The rice was made from coconut shavings and the peas from icing.

Other tables throughout the venue boasted a sushi bar, a cookie station, and a burger station that were also all cakes. Even the beverages on display were made as cakes. On display was a glass of lemon juice served with a thin slice of lemon cake to imitate an actual lemon. A medley station that had both chocolate and fruit cake samples was also present.

More than 100 sweet tooth-afflicted individuals showed up as the only stipulation was to "bring a friend". According to Chung, the event, which is in its fifth year was a success. She told Food, "It was pretty good and the turnout was way better than in previous years."