Master cake artist and Kona native Bryson Perkins said when he left the Big Island 14 years ago, he had no idea where life would take him.
A natural in the kitchen, he eventually found his calling in the world of culinary arts, baking everything from small pastries to 6-foot-tall cakes.
Now the 33-year-old is known for his creative and intricate cake designs that he recently used to take first place in the National Capital Area Cake Competition in Fairfax, Va., an event that hosted about 200 of the world’s top cake and sugar artists.
During March 21 and 22, Perkins represented Triolo’s Bakery in New Hampshire, which he co-owns, and took first place in several categories including Master’s Division Special Techniques, Master’s Division Sculpted Cake and Master’s Division Floral Fantasy. He also placed for Best of Division Master’s Division Grand Prize, People’s Choice Award and Grand Prize Professional Wedding Cake Competition.
The outcome of weeks of hard work paid off, he said.
“It was a true honor to represent the Aloha State, and make my family back home proud,” he said.
So how did Perkins go from Big Island to big cake creator?
“Cooking is in my family,” he said.
The Kealakehe High School graduate used to work in the kitchen of the former Jameson’s By the Sea and, according to his sister Sairiah Mata, has always had a passion for food and creativity.
“My brother always had artistic skills,” she said. “He was always creative and did posters when we played sports, baked at home and whenever we had family events he always made cakes, cookies … We’re really proud of my brother.”
Perkins skills are also self-taught, and he hopes to use his knowledge to travel the world and eventually open a bakery school in Kona some day.
“I’d like to travel the world to teach and spread my art,” he said.
This was Perkins’ third competition, and this year his cakes broke the mold with jungle-inspired designs replete with elephants, colorful birds, flowers and more.
Each show, he explained, has a theme. This year’s wedding cake national competition theme was “Sing Me a Love Song.”
“And as soon as I heard the theme I had to choose, ‘Can You Feel The Love Tonight’ from ‘The Lion King,’” he said.
Securing an idea was half the battle, but the process of making the cake required weeks of focus and dedication.
“My team knows not to mess with me before a competition,” he joked.
For about two-and-a-half weeks, Perkins worked around the clock to sculpt lifelike animals by simply using chocolate mix and corn syrup. The cakes are made with edible ingredients, he said, aside from the inside which is typically designed using styrofoam. Then there’s the task of getting the cakes to their destinations, which he said is one of the most challenging parts of the process.
And soon he’ll have to face that challenge again as he plans to travel across country to compete in two more contests, including the Oklahoma State Sugar Art Show in October.
For more information on Perkins and his specialty cakes visit triolosbakery.com or like its page on Facebook.
