TWO weeks, large amounts of flour and icing and a "semi collapse" all went into the Outrigger on the Lagoon's efforts to make a Statue of Liberty cake for this year's US Independence Day celebration competition.
Pastry chef Vikash Chetty said they had entered the flag cake in last year's competition and wanted to up the bar this year.
"We were sitting down one day and thinking what we could do this year and one of the guys said why don't we try and make the Lady Liberty, the well-known statue in New York.
"And so we went and sat with paper and pen and sketched Lady Liberty, went on the internet, did a few searches and took the photos then after that we went to our engineering guys and asked them to make a stand the way that we wanted."
He said their engineering personnel were blown away by the idea because of the complexity of the structure.
"As soon as we got the stand, we started to bake the cakes and slabs and then we started to cut and assemble it."
Mr Chetty said work on the cake was done after normal restaurant hours and it took two weeks to assemble the piece.
"At the last minute the arm collapsed and I had to tell the servers that one arm is not edible.
"We were forced to put a dummy cake for the arm which is something we sometimes do during competitions."