Rules & Regulations

Registration Deadline:

Sunday
September 15, 2019

Entry Fee:

$40

Set Up:

Friday
October 11, 2019
2:00pm – 7:30pm

NO entries will be accepted after 7:30pm

Judging:

Saturday
October 12, 2019
9:00am

Gift for Entering:

$20 Gift Card to Shore Cake Supply
DOWNLOAD RULES ENTER HERE!
Classifications

Open to all adults 18 years or older

Professional

  • All professional cake artists who have been decorating minimum of 5 years
  • You have won or entered at least one other competition in the last 5 years
  • Someone who creates cakes for business part-time or full-time
  • Someone who teaches cake decorating classes

Intermediate

  • Open to all non-professionals
  • For anyone who has been decorating for more than 2 years as a hobby
  • May or may not have entered a previous cake competition
  • Or has won at least 2 in the beginners

Beginner/Student

  • Hobbyists
  • Decorating cakes for less than 2 years
  • Student who is enrolled in a culinary arts program
  • Self-taught via online classes and tutorials
  • Has taken less than 25 hours of hands on classes
  • Does not sell cakes
  • Has not won in this category
Categories
  • Wedding Cakes
  • Sculpted Cakes
  • Novelty/Special Occasion Cakes
Judging System
  • 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 13th, 2019
Scoring for all Categories

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
General Rules for all Categories
  • Registration must be completed and paid for by September 15th, 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 11th, 2019.
  • Judging will begin promptly at 9:00 am, October 12th, 2019.
  • Winners will be announced 3pm, October 13th, 2019.
  • Entries are not permitted to leave the vendor hall until 3pm, October 13th, 2019
  • Entries must be removed from the display area between 3pm-7pm, October 13, 2019.
    • Any items, cakes, displays, etc remaining after 7pm, will be disposed of by staff.
  • 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.
Wedding Cake Requirements

Theme: Fall at the Shore

  • 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.
Sculpted Cake Requirements

Theme: Competitors Choice

  • Open to Professional, Intermediate and Beginner entries
  • There is no theme for this category, competitors can choose whatever they’d like to create.
  • 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.
Special Occasion/Novelty Cake Requirements

Theme: Take Me to the Boardwalk

  • Open to Professional, Intermediate and Beginner entries
  • The theme will be “Take Me to the Boardwalk”
    • Can be anything that makes you think about a trip to a boardwalk
    • Vintage or modern
    • Based off any boardwalk/experience you would like (not restricted to the Jersey Shore)
  • 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.

Guest Judges

Chef Vanessa Greeley

Vanessa’s Cake Designs LLC

Cake Competition Judge

Colette Peters

Colette’s Cakes

Cake Competition Judge

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