Cakeology Guwahati 2026 Competition Categories

The cake may be of 2 tiers or multiple tiers and may be covered with fondant, butter cream or whipped cream.

Decorative work may include any edible medium.( like fondant toppers/figurines, birds, animals, edible flowers etc.)

These cakes must be of Real or Dummy cakes.

The cake board / base size is 14” (35cm). But the cake can be smaller than this.

There is no height restriction.

Interpretation of Theme – 15 Points

Originality & Creativity – 10 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 – 10 Points

Overall Eye Appeal – 15 Points

Degree of Difficulty – 10 Points

The cake may be of one tier or any shape.

These cakes must be of Real cakes.

Decorative work must include ONLY fresh cream.

The cake board / base / size should be 14”. But the cake can be smaller than this size.

You will be given 4 hours maximum from 9.00 am onwards to assemble and decorate the cake at the venue.

Interpretation of Theme – 10 Points

Originality & Creativity – 15 Points

Number of Techniques Used – 10 Points

Degree of Difficulty – 15 Points

Proportion & Balance & Use of Color – 10 Points

Attention to Detail – 10 Points

Overall Eye Appeal – 15 Points

Taste – 15 points

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 12” x 12” 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 2 extra of the same cupcakes that are covered in buttercream icing only ( no additional decorations ) for the judges to taste.

You can use stands.

Originality & Creativity – 15 Points

Number of Techniques Used – 15 Points

Frosting , covering, piping skills / finish – 15 Points

Proportion & Use of Color – 10 Points

Taste and flavor profile – 20 Points

Overall Eye Appeal – 15 Points

Degree of Difficulty – 10 Points