The Holiday Sugar Flower Contest was one of the events sponsored by Peotraco Food Inc. before 2021 ended. The contest was hosted by the admins of Sweet Talk: Chef Paul Jesuit Nugas, Chef Shirley Yanga, and Chef Crisalyn Pagba. The entries exhibited different styles and techniques from nineteen (19) talented sugar flower artists using Peotraco Confectioners’ Sugar.  All the entries were featured in the International Cake Exploration Societé (ICES) magazine. The winning piece from Jairuz Edaño earned a spot on the cover of the ICES magazine December 2021 issue.



The Holiday Sugar Flower Contest Grand winner was Mr. Jairuz Edaño. His winning piece was entitled Misa de Gallo, a unique Christmas tradition in the Philippines. His goal was to localize his Holiday flower arrangement so he incorporated flowers such as bignay, ylang-ylang, and sampaguita.  



Angie Parina placed second with her flower arrangement filled with pink shades and a modern rustic vibe. The chic tones in her holiday centerpiece conveyed an air of holiday romance hence the title, “Holiday Romance.” Her entry consists of peonies, david austin roses, ranunculus, lisianthus, amaryllis, eucalyptus populus, seeded eucalyptus, magnolia leaves, poppy pods, winterberries, pine needles, and sprigs of mistletoe.             

Bagging the third place and the Sweet Talk’s Choice was Jan Tan Amarillo’s entry, the “Alluring Winter Blooms.” According to Jan, the inspiration of her piece was the joyful spirit of Christmas which lures families around the world and people from different walks of life to gather together and celebrate the holidays. The arrangement is composed of pink magnolias and magnolia buds, poinsettias, amaryllis candy amadeus and its buds, Japanese quince, arrow wood dawn, dusty miller, pinecones, pine needle, and winter berries.

Holiday Sugar Flower Competition Participants

See more entries from the contest posted at Peotraco Food Inc. Official Facebook Page.