Lakenya Colenburg

Lakenya Colenburg

Sweetest Indulgence Cakes & Desserts

In 1987 at the age of 16, I started experimenting with cake decorating tools. As I developed my love for cake decorating/ baking, I realized during my senior year of college, I really wanted to decorate, and create. I left my school, and studied being a Pastry Chef at Le Cordon Bleu. Although I haven’t finished with my studies, I currently work for my own kitchen, competing and winning first place awards in Culinary Cake Art Competitions, appearing on local popular TV shows doing Cake decorating demo’s, and supplying many delicious desserts to my community, and restaurants.

Kenna Nelson


Annie May’s Sweet Cafe

Kenna received her degree in the Pastry Arts from Sullivan University, and at only 22 became co-owner of Annie May’s Sweet Cafe. With a background in biology and a passion for food science, Kenna found her niche in the gluten free baking world. Her bakery is a dedicated gluten, nut, and soy free facility which also specializes in vegan/allergen free products. Without the use of traditional pastry ingredients, she is blazing a trail in alternative grains alongside her business partner, Annie May. Her alternative baking style is also reflected in her modern style of decorating. She specializes in pastillage, intricate piping, and water colors.

Karis Brewington Riddick

Karis Riddick

Sweet Sentiments Bakery and Gifts

Karis B. Riddick is the Owner and Pastry Chef of Sweet Sentiments Bakery and Gifts. Her pastry ventures started in taking Wilton Method classes at a local craft store in 2011. Her grandmothers (with 9 children each), were the great inspiration for her decision to begin taking baking more seriously. In 2012, she began the Pastry Arts program at The Chef’s Academy, Morrisville, NC to further skill within her business and learn the art of classic french pastry methods. Karis will be graduating from the academy in November, 2014. Although her specialties are within fondant/gumpaste cake creativity, she enjoys all aspects of pastry including sugar art, lean and rich doughs, pies and pastillage. Karis is excited about the opportunity to participate within the Art of Cake Competition and happy to have been chosen.