PHOTO COURTESY OF MIKE PERLMAN

Cake for Acadia



100 CANDLES FOR ACADIA … The pastry team at the Harborside Hotel, led by Chef Ryan Phillips, molds the top layer of a 4-foot by 8-foot cake in the shape of Mount Desert Island’s topography. The vanilla “Acadia Cake” includes 60 pounds of flour, 50 pounds of sugar, 300 eggs and 40 pounds of fondant. The cake is the centerpiece of a National Park Service birthday celebration planned for Aug. 25 at 7:30 p.m. at the Bar Harbor Club.

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