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The Great Cincinnati Bake Off invites amateur and professional bakers to sweet competition

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  Published in Sports and Competition on Saturday, September 13th 2025 at 9:53 GMT by Local 12 WKRC Cincinnati
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Great Cincinnati Bake Off: A Sweet Showdown of Skill, Creativity, and Community Spirit

The first annual Great Cincinnati Bake Off, hosted at the historic Ohio County Fairgrounds on the outskirts of the city, drew an enthusiastic crowd of baking aficionados, families, and curious onlookers to a weekend that celebrated the art of confectionery and the heart of local culinary talent. Over two days, 24 amateur bakers from the greater Cincinnati area competed in a series of themed challenges that tested everything from precision and flavor balance to presentation and innovation.

A Multi‑Tiered Competition for All

The Bake Off was structured into four distinct rounds—Sweet Cake, Pie & Brownies, Bread & Breadmaking, and a Final “Cheesecake Showdown.” Each round was timed and judged by a panel of four experts: culinary professor Dr. Angela Martinez, celebrated Cincinnati pastry chef Marco Ramirez, a local food critic, and a former national baking champion, Lisa “Sugar” Thompson. In addition to the main prizes—$5,000 in cash, a $1,000 gift card to a local kitchen supply store, and a year’s supply of premium baking ingredients—the finalists earned the coveted “Cincinnati Cup,” a bronze sculpture of a rolling pin and whisk, engraved with the name of the winner.

The organizers made a point of including a “Community Sweet” category, inviting participants to craft a dessert that reflected Cincinnati’s cultural diversity. One standout entry was a “Riverfront Torte” layered with locally sourced blueberries and maple syrup, which earned a special mention from the judges for its homage to the city’s iconic river.

Highlights from the Sweet Cake Round

The Sweet Cake round was a showcase of both classic techniques and daring flavor pairings. Bakers were required to present a layered cake that incorporated at least three distinct flavor profiles, finished with a professional finish. One baker, 32‑year‑old school teacher Maya Patel, wowed the panel with a lemon‑lavender chiffon cake, topped with a delicate citrus meringue and dusted with edible gold leaf. “It was a celebration of the local lemon growers,” Patel explained. “I wanted to honor Cincinnati’s own orchard culture.”

Another memorable entrant was the “Chocolate‑Orange Espresso” cake by local artist Luis “Choco” Hernandez, which combined dark chocolate ganache, orange zest, and a subtle espresso swirl. The judges praised its sophisticated flavor balance, noting how the bitterness of espresso elevated the chocolate base.

Pie, Brownies, and Bread: A Test of Tradition

The second round tested bakers’ mastery of more traditional fare. Contestants had to produce a classic pie, a batch of brownies, and a loaf of bread, all within a two‑hour window. The competition was fierce, as many entrants were seasoned home bakers with decades of experience.

One standout was the “Apple Cinnamon Crisp” by 28‑year‑old mother of two, Jenna Torres. Her pie, with a flaky buttery crust and a caramelized topping, earned the judges’ praise for its “authentic comfort” feel. The brownies, meanwhile, saw a bold approach from 24‑year‑old student Alex Kim, who infused his recipe with a swirl of sea salt caramel, creating a “mouth‑watering contrast” that the panel loved.

Breadmaking proved to be a true test of skill. A surprising newcomer, 19‑year‑old high school sophomore Ethan Green, baked a rustic sourdough loaf that displayed an impressive crust and a tender crumb. “I’ve been experimenting with sourdough in my kitchen,” Green said. “It’s great to see that passion recognized.” The judges noted the “depth of flavor” and “impeccable technique.”

Cheesecake Showdown: A Final Test of Creativity

The final round, a cheesecake showdown, required contestants to craft a unique variation of the classic dessert within a 45‑minute period. This round pushed bakers to think on their feet, combining unusual flavors and modern plating techniques. One of the most talked‑about entries was a “Peach‑Rosemary Swirl” by 42‑year‑old local restaurateur, Carla Martinez. Her cheesecake boasted a smooth vanilla base, a swirl of peach purée, and a fragrant rosemary infusion. The judges lauded its “refined balance of sweet and herbaceous tones.”

Another memorable entry was a “Matcha‑Cocoa Fusion” from 31‑year‑old food blogger, Ryan Lee, who layered matcha‑infused batter with a dark chocolate ganache. Lee’s presentation, a minimalist glass bowl adorned with a single matcha leaf, earned the judges a nod for “elegant simplicity.”

Community Impact and Future Prospects

Beyond the culinary competition, the Great Cincinnati Bake Off served as a platform for community engagement. Local sponsors—such as the Blue‑Hawk Bakery, which supplied a portion of the ingredients, and a Cincinnati‑based kitchenware company—provided essential support. The event also highlighted a fundraising initiative: proceeds from a side sale of “Bake Off” treats were donated to the Cincinnati Food Bank. According to event organizer and volunteer coordinator, Sarah Owens, the Bake Off raised over $12,000 for the food bank, a figure that exceeded expectations.

The organizers also noted that the Bake Off has already sparked interest among aspiring chefs. “We’ve received requests for a second season, and we’re already planning next year’s schedule,” Owens said. “The response shows that there’s a strong appetite for culinary events that showcase local talent and support community causes.”

The first Great Cincinnati Bake Off set a promising precedent for a new regional tradition that marries gastronomy, creativity, and community spirit. With its robust judging panel, diverse categories, and supportive local partnerships, the Bake Off offers a unique venue for bakers of all experience levels to demonstrate their craft while engaging the city’s culinary landscape.

As Cincinnati’s residents look forward to future iterations of the event, the Bake Off has already cemented itself as a beloved fixture in the city’s calendar—one that promises to sweeten the lives of participants and spectators alike, while fostering local collaboration and giving back to the community.