Forgive me this week if I’m still distracted by my birthday cake, artfully executed by Jamaica’s most sought-after sugar expert, Selena Wong. A cake created for two persons celebrating the same birthday, featuring two tiers (one chocolate, the other lemon) and 10 mini-cakes sugar wrapped as gifts.

We met Wong, easily Jamaica’s queen of sugar craft, in 1997 at a sugar craft seminar at Altamont Court Hotel being conducted by cake decorating expert Klara Johnson.

“It really all started with me making and decorating birthday cakes for the family,” she explained. “I guess my confidence grew and I would become more adventurous.”

She did, and turned it into a high-demand product.

Wong continues to regularly attend workshops with Johnson, as well as with Nicholas Lodge, one of the top instructors in the current generation of sugar craft.

“I’d rather you focus on my work,” the camera-shy Wong said, shunning our cameras. She took us, instead, on an amazing sugar craft journey that includes a great many local celebrity weddings, birthdays and anniversaries.

“People are much more adventurous in what they are now requesting,” said Wong. “Those teenagers turning 16 last year, for example, were into the Mardi Gras theme and lots of colour.”

According to Wong, adults celebrating birthdays are no longer satisfied with a plain cake; they want cakes that reflect who they are. The prime minister, for example, is now very much into his garden. His recent cake (Wong does all of his birthday cakes) reflects same.

Business mogul Kenny Benjamin’s love of nature, the environment and animals were reflected in a recent birthday cake commissioned for him. The list continues: Laurie Hussey’s 70th birthday cake; the Husseys’ (Ruth and Laurie) anniversary cake; occasion cakes like the one created by Wong to celebrate the groundbreaking for Highway 2000; and a new game rolled out by Supreme Ventures. The demand is constant.

With wedding cakes, Wong explained, “it’s all about height and impression. Brides want cakes to create the same ‘wow’ as they do in the church with their dress.”

The cake (2nd left) created by Wong for Tracy Hamilton’s recent wedding boasts handcrafted roses, petals (even those on the table are from sugar). The intricate details of the Reem Acra-designed gown were also captured by Wong.

Eschew any thought of having a Selena Wong wedding cake for a single day. “Wedding cakes (heavy fruitcakes) can be kept for up to three years,” shared Wong. “The key is to wrap cakes tightly in Saran wrap and store in an airtight container. To thaw, remove wrapping carefully and place on a table. This process can take up to two days.”

And judging from the weddings that we’ve been attending, the tedious task of boxing cake is shifting. “Those able to afford it are giving guests mini-cakes as gifts.”

According to Wong, younger brides, no longer obsessed with the traditional rich fruitcake, are opting instead for light rum cakes, chocolate, lemon or cheesecake. Or layers of each. “When all is said and done, it’s what the bride wants,” said Wong. “There’s a meeting some two months before the scheduled date. Final arrangements are made a month before.” The result is usually a cake that will keep many talking for months.

The saying goes, the proof of the pudding is in the eating, but Selena Wong’s culinary artworks are so gorgeous that one is almost tempted not to eat them, really to show them off.

What are folks saying about Selena Wong?

“I’m absolutely in awe of Selena Wong. This type of work is time-consuming and yet she’s able to produce (time after time) such magnificent work.” – Celebrated chef Norma Shirley

“The prime minister, P J Patterson, is always impressed by Selena Wong’s creativity. You simply never get the same design twice.” – Debbie Hamilton, personal assistant to Prime Minister Patterson

“Selena Wong is an extremely talented woman who has never disappointed us.” – Ruth & Michelle Hussey of The Terra Nova All-Suite Hotel.