Cakeology 2020 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 of 3 years.
Open Division
  • Open to all cake artists, bakers, hobbyists and entry level cake decorators.

Wedding Cakes – 9th Oct 2020
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.
  • Cakes may consist of two 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.
  • Competitors may model decorations by hand such as sugar buds, flowers, foliage, twigs, fruit, berries, nuts, fungi, animals, birds, fish, people and figures (normal or comical). Flower and petal veiners/cutters may be used. If wires are used, these must not be inserted directly into the cake. Cake posy picks , straws or safety seal should be used. Note : If using safety seal a photograph must be put beside the cake to show the product used on the stems.
  • The Exhibit maximum board / base / presentation size is 14” (35cm) square. But the display can be smaller than this in size.
  • 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 => 20 Points
  • Number of Techniques Used => 15 Points
  • Covering, Modeling, Flower Making Skills => 10 Points
  • Proportion & Balance & Use of Colors => 15 Points
  • Number of Mediums Used => 15 Points
  • Overall Eye Appeal => 15 Points

Decorated Cupcakes – 9th Oct 2020
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 Exhibit maximum board / base / presentation size is 14” x 14” (35cm x 35 cm) square. But the display can be smaller than this in size.
  • 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 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

Decorated Cookies – 9th Oct 2020
Open Division

  • Present 6 individually decorated cookies, with edible decorations only.
  • There are no restrictions on the size or shape of the cookies.
  • These can be created in Royal icing , Sugarpaste and need to be created with totally edible materials.
  • Cookies Can be flat , 2D OR 3D.
  • The Exhibit maximum board / base / presentation size is 14” x 14” (35 cm x 35 cm) square. But the display can be smaller than this in size.
  • 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 cookies.
  • For this you will need to bring 6 undecorated cookies for judging as well as the recipe used to create them.

Judging Criteria => Points

  • Interpretation of Theme => 15 Points
  • Originality & Creativity => 15 Points
  • Number of Techniques 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 – 9th Oct 2020
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.
  • The Exhibit maximum board / base / presentation size is 14” x 14” (35 cm x 35 cm) square. But the display can be smaller than this in size.
  • 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 - 9th Oct 2020

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 Exhibit maximum board / base / presentation size is 18” x 18” (45 cm x 45 cm) square. But the display can be smaller than this in size.

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) - 9th Oct 2020

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 Exhibit maximum board / base / presentation size is 18” x 18” (45 cm x 45 cm) square. But the display can be smaller than this in size.

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

Beginners level cake - (Special Occasion) - 9th Oct 2020

Open Division

  • This category is open to anyone who has one year or less experience in making cakes.
  • The cake may be of any shape and design and may be covered with sugarpaste, royal icing, butter cream or fresh cream.
  • The cake should be 8” (20 cm) square or round cake or cake dummy for a special occasion. This is the cake pan size , it could get a bit bigger when decorated.
  • Decorative work may include any edible medium. No artificial decoration allowed except wires for sugar flowers.
  • The Exhibit maximum board / base / presentation size is 12” (30 cm) square. But the display can be smaller than this in size.
  • The cake base board or drum must be fully coated in an edible medium and covered with ribbon.

Judging Criteria => Points

  • Interpretation of Theme => 15 Points
  • Originality & Creativity => 15 Points
  • Number of Techniques Used => 15 Points
  • Degree of Difficulty => 10 Points
  • Proportion & Balance & Use of Color => 10 Points
  • Number of Mediums Used => 10 Points
  • Attention to Detail => 10 Point
  • Overall Eye Appeal => 15 Points