James Aslanian, along with Kevin Pavlina (not pictured) of Pavlina Cakes of Fenton, donated this 50th birthday cake replicating the Mackinac Bridge. The renowned chefs spent 55 hours designing and making the pastry, which was served Friday, July 27, at a banquet held in celebration of the bridge at Kewadin Shores Casino and Hotel in St. Ignace. Renowned custom cake chefs Kevin Pavlina and James Aslanian of Pavlina Cakes of Fenton spent 55 hours making a 6 foot 10 inch long and 2.5 foot wide cake that replicated the Mackinac Bridge. It had towers, main cables, and aviation lights, although the aviation lights didn't make it to St. Ignace.

"I'm sure they're sitting on the table," said Mr. Aslanian, Friday, July 27, as guests were arriving for the sold-out banquet held in celebration of the 50th anniversary of the bridge.

When he realized the lights were left behind earlier that afternoon, Mr. Aslanian headed across the banquet room to the gift shop at the Kewadin Shores Casino and Hotel in St. Ignace. He didn't know what he was looking for, he said, but he was confident he would find it.

A few minutes later, he was back to work on the cake, adding four red Tic-Tac candies to the top of the towers replacing the aviation lights left behind at the company's kitchen.

That evening, the creativity of the two men, the likeness to the bridge, and the exacting details filled conversations from one banquet table to the next. Well aware of the challenge they faced, they knew the cake had to be spectacular.

"It had to be that grand and it had to have the candles," said Mr. Pavlina.

"The power of cake" is what he often mentions when talking about the important role a cake plays in any event.

"It's not just cake," he said. "It is such a vocal point. The right cake can inspire people and make people happy."

All the senses are used by guests when a cake is right, said Mr. Pavlina. "People want to touch, see, feel, and taste it," he said. "How many other pieces of art can you taste?"

Simple appearance is not enough, Mr. Pavlina said. If the taste does not match it, guests leave disappointed.

"You can't drop the ball on the taste of the cake," he emphasized. "It is the last impression."

Their cake passed the test. It was an English pound cake layered with fresh raspberries and chocolate ganache and topped with French buttercream icing.

The bridge towers were not edible and were carved from foam core, said Mr. Aslanian, while the 50 candles that graced the cake were made from royal icing and gum paste.

The pair have been featured in bridal and other national magazines, and one of their cakes has been displayed at Tiffany and Co. in Chicago.

"For me, it's having a vision and an idea and then to see it realized is very gratifying," said Mr. Pavlina.

Some decorative pieces of the bridge cake were made a week ahead of time, although the cake was made the night before, explains Mr. Aslanian, and then the two men stayed up all night decorating it.

As the Friday night banquet was about to begin, Mr. Aslanian said they had been up 43 hours straight, but the sacrifice was worth it.

"We're very proud to be a part of this," he said. "It's a very prestigious honor."

The men donated the cake to the event.

The cake was divided into large sections and was driven from Fenton in a cargo van. What didn't fit in the van they transported in their car.

"I used to have to leave the building when my cake was cut," said Mr. Aslanian, rather than watch his design be destroyed. "Now it is just a matter of cutting it into pieces to feed the guests."

With the banquet over, their cake a success, and the job complete, Mr. Pavlina looked over at Mr. Aslanian and asked, "When we come out of retirement for the 100th celebration, what are we going to do for that one?"