Open to all adults 18 years or older

Professional

One who qualifies under at least one of the following:

• Has been decorating for more than 5 years
• Has taken 100 to 150 hours of hands on sugar art classes
• Is an ICES Certified Sugar Artist or a Master Certified Sugar Artist
• Is an ACF Certified Executive Pastry Chef
• Works in a commercial bakery full time
• Teaches (or has taught) classes in advanced cake decorating techniques
• Is a cake show judge
• Has won 3 Best of Advanced or Semi-Professional Division award

Advanced/Semi-Professional

One who qualifies under at least one of the following:

• Has been decorating for more than 3 years, primarily as a hobby
• Has taken 50 to 100 hours of hands on sugar art classes
• Makes cakes for sale as a part time business
• Teaches basic cake decorating classes
• Has won 2 Best of Intermediate Division awards
• Must not meet any of the qualifications under the professional division

Intermediate

One who qualifies under at least one of the following:

• Has been decorating 2 years or more as a hobby
• Has taken 25 to 50 hours of hands on sugar art classes
• Has graduated from a culinary/pastry program school within the last 6 months
• Has won one Best of Beginner Division award
• Must not meet any of the qualifications under the Advanced/Semi-Professional division

Beginner/Student

•  Decorates as a hobby for less than 2 years
•  Has taken less than 25 hours of hands on sugar art classes
• Is self-taught through online classes, books, etc.
• Is a student enrolled in a culinary/pastry program
• Must not meet any of the qualifications under the Intermediate, Advanced/Semi-Professional and Professional divisions

• Wedding Cakes
• Sculpted Cakes
• Novelty/Special Occasion Cakes

• Scored on a 100 point system
• 1st, 2nd and 3rd place winners will be chosen in each category and classification
• Gold Award will be awarded to all entries that score 90-100 points
• Silver Award will be awarded to all entries that score 80-89 points
• Bronze Award will be awarded to all entries that score 70-79 points
• People’s Choice Award will be voted on by attendees
• All entries will receive score card with comments Oct 11th, 2020

Entries will be judged on the following

• Incorporation of required elements — 15 points
  • Specific to each category
• Creativity & Originality — 10 points
• Neatness of cake covering — 10 points
• Neatness of decorations on cake — 10 points
• Difficulty of technique(s) used — 15 points
• Skill — 15 points
  • Number of techniques & mediums
• Use of color — 10 points
• Overall appearance — 15 points

• Registration must be completed and paid for by September 20th, no entries will be accepted after that time.
• All entrants must check in at the registration desk before being escorted to the vendor hall.
• Only 1 entry per person, per category is permitted.
• Each entry will receive an identifying number that will be attached to the cake board to assist in judging.
• Absolutely no identifying markings should be on or near the entry. (Names, logos, business cards, etc).
• Entries must be checked in by 630pm, and set up must be completed by 7:30pm October 9th, 2020.
• Judging will take place October 11th, 2020.
• Winners will be announced 1:00 pm, October 11th, 2020.
• Entries are not permitted to leave the vendor hall until 3pm, October 11th, 2020
• Entries must be removed from the display area between 3pm-6pm, October 11, 2020.
  • Any items, cakes, displays, etc remaining after 6pm, will be disposed of by staff.
• No machined or laser-cut cookie parts are allowed.
• All entries will be photographed and shared on the website and social media, by entering the competition, you are giving us permission to share pictures.
• Judges reserve the right to remove or disqualify any entry they feel violates rules or doesn’t meet requirements.
• Judges decisions are final.

Theme: TBD

• Open to all Professional & Intermediate entries
• Must be minimum of 3 tiers
• Entry must not exceed a base measuring 20”x20”.
  • No element of the design may exceed 20”x20”
• All flowers must be handmade, commercial/premade flowers are not permitted
  • Floral wires should not be inserted directly into the cake, use straws or picks
• May be made with real cake and/or cake dummies, but must be a design that can be easily translated into cake
• Use of non-toxic items (luster dust, disco dust, etc) is permitted
• Minimum of 4 different techniques must be used to decorate the cake, more are encouraged.
• Competitors will complete an entry form to be displayed with their cake, form will have
  • Identification number
  • Category
  • Classification
  • Description of cake and inspiration (list of techniques used)
• Judges decisions are final.

Theme: TBD

• Open to Professional, Intermediate and Beginner entries
• The theme is TBD
• Entry must not exceed a base measuring 20”x20”.
  • No element of the design may exceed 20”x20”
• Must be a minimum of 12” tall, base is not included in the overall height
• Entries MUST be made of at least 75% real cake and 25% dummy or rice cereal.
  • Cake must be covered with edible materials
  • Toppers or anything added to the outside of the cake must be handcrafted and made of edible
    material
• Use of non-toxic items (luster dust, disco dust, etc) IS permitted
• Minimum of 6 in process photos must be taken while working on your piece.
  • Must be submitted at the time of check-in
  • If no photos are provided, your piece WILL NOT BE JUDGED.
• Competitors will complete an entry form to be displayed with their cake, form will have
  • Identification number
  • Category
  • Classification
  • Description of cake and inspiration
• Judges decisions are final.

Theme: TBD

• Open to Professional, Intermediate and Beginner entries
• The theme will be TBD
• Entry must not exceed a base measuring 20”x20”. No element of the design my exceed 20”x20”
• Must be a minimum of 2 tiers
• If using flowers, they must be handmade, commercial/premade flowers are not permitted
  • Floral wires should not be inserted directly into the cake, use straws or picks
• May be made with cake dummies, but must be a design that can be easily translated into cake
  • Must be covered with edible materials
  • Toppers or anything added to the outside of the cake, must be handcrafted and made of edible material
• If applicable, underside of all exposed dummies must be covered
• Use of non-toxic items (luster dust, disco dust, etc) IS permitted
• Minimum of 2 different techniques must be used to decorate the cake, more are encouraged.
• Competitors will complete an entry form to be displayed with their cake, form will have
  • Identification number
  • Category
  • Classification
  • Description of cake and inspiration (list of techniques used)
• Judges decisions are final.