Cakeology 2019 competition categories

Divisions

Professionals / Masters
  • Open to all professional/ master cake artists , pastry chefs, cake decorators, bakers and teachers . Entrants should have been in the cake industry for a minimum 3 years.
Open Division
  • Open to all cake artists, bakers, hobbyists and entry level cake decorators.

Wedding Cakes – 20th Sept 2019
Open to Professionals and Open Division.

  • The cake may be of any shape and design and may be covered with sugarpaste, royal icing, butter cream or fresh cream.
  • Cakes may consist of a single or several tiers, or may be of a novelty design.
  • Dummies may be used but should reflect what is possible in real cake.
  • Competitors should note however that if entering a Novelty cake the cake should be carved and shaped by the competitor and 6 process photographs should be submitted with step by step images.
  • Decorative work may include any edible medium.
  • The Exhibit base is to fit within a 14” (35cm) square. Display drapes must be contained in the permitted area.
  • There is no height restriction.
  • There will NOT be a tasting Component.
  • Decorative stand not allowed.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques Used –> 15 Points
Covering, Modeling, Flower Making Skills –> 10 Points
Proportion & Balance & Use of Color –> 15 Points
Number of Mediums Used –> 15 Points
Overall Eye Appeal –> 15 Points

Decorated Cupcakes – 20th Sept 2019
Open Division.

  • Present 6 individually decorated cupcakes, with edible decorations only.
  • There are no restrictions on the size of the cupcake, mini, standard or jumbo.
  • The base board should not exceed 20” x20”.
  • This category will include a taste ( degustation ) element with 20% of the total points going to the taste element.
  • Only one recipe should be used on all the cupcakes.
  • For this you will need to bring 6 extra of the same cupcakes that are covered in buttercream icing only ( no additional decorations ) for judging as well as the recipe used to create them.
  • You can use stands.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques & mediums Used –> 15 Points
Flooding, covering, piping skills / finish –> 15 Points
Proportion & Use of Color –> 10 Points
Taste and flavor profile –> 20 Points
Overall Eye Appeal –> 10 Points

Sugar flowers – 20th Sept 2019
Open to Professionals and Open Division

  • Present a spray or arrangement of 9-12 full bloom sugar flowers; it should include at least 3 different flowers of your choice. You can add berries, fruits, and foliage as desired.
  • The flowers and foliage may be wired and include commercial stamens, tape, commercial/homemade pollen, ribbon and thread.
  • Your arrangement should fit in 16″ space.
  • There are no height restrictions.
  • The use of non-edible bases, vases, containers are permitted, as well as wires, stamens, floral tape, ribbons, etc.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques Used –> 15 Points
Covering, Modeling,Flower Making Skills –> 10 Points
Proportion & Balance & Use of Color –> 15 Points
Number of Mediums Used –> 15 Points
Overall Eye Appeal –> 15 Points

Sculpted/Carved Cake – 20th Sept 2019
Open to Professionals and Open Division

  • These cakes must be entirely of Real Cakes.
  • 30% of the total Sculpture cake may incorporate Rice Crispy treats .Only 15% of the finished sculpture may include non edible armature.
  • Styrofoam may be used when absolutely necessary and in small percentage.
  • A minimum of 6 in process photographs must be presented on the table with the cake from the armature through the stages. The photos are mandatory, NO exceptions will be made. If process photos are not presented , your cake will NOT be judged.
  • No height restriction.
  • The display should not exceed 2 ft x 2ft area.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques Used –> 15 Points
Covering, Modeling,Flower Making Skills –> 10 Points
Proportion & Balance & Use of Color –> 15 Points
Number of Mediums Used –> 15 Points
Overall Eye Appeal –> 15 Points

Sweet Table Collaboration – 20th Sept 2019
Open to Professionals / masters.

  • A team of 2 individuals are allowed to participate. The display should be based on a theme, which has to be mentioned on a sugar plaque. Different styles can be incorporated.
  • All Dessert Tables MUST include at least 4 distinct desserts, like cake pops, macaroons, cookies, dessert jars etc. All other elements are the choice of the competitor, with the following exceptions:
  • No whipped cream, pudding, ice cream, or anything that requires refrigeration. No alcohol or drinks (alcohol used in baked/cooked recipes is okay).
  • All elements must be edible except for obviously non-edible pieces used for table dressing or decorations such as tableware, ribbons, tablecloths, dowels, cake pop sticks etc. Your Dessert Table must be an original idea created specifically for this contest.
  • Each competitor will have a 2 ft area for their display.
  • Display stands are permitted.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques & mediums Used –> 15 Points
Flooding, covering, piping skills / finish –> 15 Points
Proportion & Use of Color –> 10 Points
Taste and flavor profile –> 20 Points
Overall Eye Appeal –> 10 Points

Cake Collaborations – 20th Sept 2019
Open to Professionals and Open Division.

  • A team of 2 - 4 individuals are allowed to participate. The display should be based on a theme, which has to be mentioned on a sugar plaque. Different styles can be incorporated, but only edible mediums are to be used.
  • Dummies and internal supports will be permitted. But NO external supports that are VISIBLE will be allowed, except for the ones in wired sugar flowers and foliage.
  • The criteria for judging would include visual impact, innovative original ideas, different skills used and variety of styles incorporated.
  • No height restriction.
  • The display should not exceed 3 ft x 2ft area.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques Used –> 15 Points
Covering, Modeling,Flower Making Skills –> 10 Points
Proportion & Balance & Use of Color –> 15 Points
Number of Mediums Used –> 15 Points
Overall Eye Appeal –> 15 Points

Embellished Exhibits ( Decorative) – 20th Sept 2019
Open to Professionals and Open Division.

  • A decorative exhibit of the participant’s choice.
  • Dummies and internal supports will be permitted. But NO external supports that are VISIBLE will be allowed, except for the ones in wired sugar flowers and foliage.
  • Decorative work may include any edible medium.
  • Edibles like spaghetti and noodles are not permitted.
  • No height restriction.
  • The display should not exceed 2 ft x 2ft area.

Judging Criteria –> Points

Interpretation of Theme –> 15 Points
Originality & Creativity –> 15 Points
Number of Techniques Used –> 15 Points
Covering, Modeling,Flower Making Skills –> 10 Points
Proportion & Balance & Use of Color –> 15 Points
Number of Mediums Used –> 15 Points
Overall Eye Appeal –> 15 Points