SCAN HERE for our listings $3,700,000 - 7624 N Mountain View Pass $3,089,000 - 5635 E Lincoln Drive #62 3 BEDS | 3.5 BATHS | 3,157 SF $2,000,000 - 4627 N 64th Street GOLF COURSE LOT | 5 BEDS | 4 BATHS | 4,395 SF $1,650,000 - 8957 E Charter Oak Drive $700,000 - 3634 N 47th Street $2,240,000 - 6223 E Calle Redonda 3 BEDS | 3.5 BATHS | 2,800 SF $5,700,000 - 3137 N Valencia Lane GOLF COURSE LOT | 4 BEDS | 6 BATHS | 5,700 SF NEW PRICE $1,499,000 - 7622 E Via Del Reposo 3 BEDS | 3 BATHS | 1,981 SF SOLD *Buyer Represented SOLD Exceeding Your Expectations. $625,000 - 4919 N 77th Place 2 BEDS | 2 BATHS | 1,440 SF NEW PRICE NEW PRICE SOLD NEW PRICE

32 OCTOBER 2023 I f you’re a fan of shows like Chopped , Iron Chef or The Great British Bake Off , you know how cooking competitions work – and you also get that feeling of trepidation, much like the competitors do, when it’s time for the judges to decide on a winner. Five little ladies from the Valley, all part of the annual Cake-Off Competition at Scottsdale’s Paula Jacqueline Cakes and Pastries, appeared to wrestle with the same anxious energy as the chefs on those popular television shows. This year, I got to be part of the action as one of six judges who helped choose the winner of the fifth annual competition, which happens at the culmination of the Summer Baking Camp. Paula Jacqueline’s owner, Paula Coleman, was born and raised in Scottsdale. She’s been baking since she was a kid and graduated from Scottsdale Community College’s Culinary Arts program before working in resorts and catering. Paula trained in Switzerland and Italy for three years before returning home and opening her shop in Old Town. Arcadia News featured Paula Jacqueline’s baking camps in the April 2023 Summer Camp Guide, so I was surprised – and delighted – when the bakery reached out to me to ask if I’d like to be a judge. Me, trying different kinds of cakes? Me, helping to decide the winner? I’m there! I arrived early at the small shop on Marshall Ave. in Old Town as the ladies were still getting prepped. I sneaked a peek at one of the cakes, and my excitement grew, as these weren’t just any cakes. These were WEDDING cakes. Myself, restaurateur Rico Rossi, Drew Lindsey, chef de cuisine at the Scottsdale Plaza Resort, pastry chef Lucianna Tartaglia and Erin Press, assistant general manager of Scottdale Camelback Resort, headed into the venue to check out the final pieces. Five cakes were on display, each with its own design and personal touches. Paula handed us blank sheets of paper with categories and rankings from one to 10. We judged the cakes on texture, creativity, design, buttercream consistency, moistness and – most important, in my opinion – taste. The cake-makers were switched around, so they weren’t standing by their creations. Each gave a little background on the flavor and shared a sample for each judge to try. Cailin Heeren, the youngest competitor at age 10, baked a pink champagne cake layered with strawberry champagne buttercream. Adeline Lee made a gluten-free vanilla raspberry cake; Quinn Bessinger created a lemon cake layered with lemon poppy seed buttercream; Rebekah Hodes created a vanilla cake with lemon buttercream and fresh blueberries and Thalia Horn made a vanilla cake with vanilla buttercream. While the judges finished ranking and note-taking, family members filed in to watch and congratulate the chefs. Paula and her team added up the scores from our findings, and it was time to announce the winners. Cailin won the competition for flavor, and Thalia won for design. Each chef received flowers, and Thalia received the coveted Cake-Off trophy. Lots of applause, and a few tears, filled the room. Afterwards, the cakes were packed up and we all headed our separate ways. Not a bad way to spend a Thursday afternoon! Paula Jacqueline will offer Spring Break and Summer Camps in 2024, with registration starting in January. paulajacqueline.com LET THEM EAT CAKE! Arcadia News editor-turned-judge heads to the cake competition Things we tried BY MALLORY GLEICH Rebekah’s vanilla cake with lemon buttercream and fresh blueberries. Quinn’s lemon cake with lemon poppy seed buttercream. “Design” winner Thalia’s vanilla cake with vanilla buttercream and fondant flowers. Adeline’s gluten free vanilla raspberry cake. “Flavor” winner Cailin’s champagne cake with strawberry champagne butter cream. Adeline, Rebekah, Thalia (winner of the fifth annual Cake-off competition), Paula, Cailin and Quinn.