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2018 Creative Cake Decorating Competition Rules and Info Updated 2-17-18.Pdf REGISTRATION & ENTRY FEES The early registration deadline for all of the competitions is Thursday, February 15, 2018. The standard registration deadline is Thursday, March 1, 2018. All entries must be registered in advance. Each entry includes one pass to the Midwest Foodservice Expo and one ticket to WBA awards night. WBA Member - Early (by Feb. 15th) 1 x $30 Non-Member - Early (by Feb. 15th) 1 x $45 WBA Member - Baker’s 1/2 Dozen Enter 5, Get 6th Special - Early (by Feb. 15th) Entry FREE! x $150 WBA Member - Standard (by Mar. 1) 1 x $45 Non-Member - Standard (by Mar. 1) 1 x $60 RULES & INFORMATION Skill Levels: • The Creative Cake Decorating Competition is open to beginners/students (up to 3 years experience) and professionals (3+ years experience). Competitors must represent a licensed bakery facility or be currently enrolled in a baking/pastry arts college program. Requirements: • The theme for the 2018 Creative Cake Decorating Competition is “Holidays.” • Cakes are judged on appearance. Points will be given for neatness, originality, creativity, colors, and degree of difficulty. • Dummies are permitted, however they are not allowed if sculpted in any way. • Use of edible ingredients such as rice crispies and chocolate are allowed. • Cakes must not infringe the copyright, trademark, privacy, publicity or other intellectual property rights of any person or entity. Cakes that violate this requirement will be disqualified from the competition. CAKE DECORATING CRITERIA & STANDARDS RULES & INFORMATION Below are the standards for the Creative Cake Decorating Competition. • No business identifying marks, advertisements, or photos will be allowed until the completion of Scoring in each category will use some or all of these standards. the judging Monday afternoon. After judging, business cards may be placed by the cakes. • Cakes are judged with a point system. Awards may include Honorable Mention, Bronze, Silver & General Appearance Gold Medals. The overall highest scoring cake in the Creative Cake Decorating Competition will The Cake Level on top with good straight sides, logical height receive the Best of Show award. The Theme Cake incorporates the theme “Holidays” into overall design • People’s Choice will also be awarded. Tubing Uniform and free of air bubbles, starring should be equal, uniform and no points, • Winners will be announced at the WBA Awards & Appetizers Evening on Monday, March 13th. flowers should show definite petals • Overall winner will have the opportunity to represent the WBA at the next Pillsbury Cake Hand Work Smooth, free of small drying cracks, precision, neatness Decorating Competition. Overall Design Balanced, proportioned, appropriate to technique or theme, not over decorated, • A license and/or student ID number is required. stability of structure Cake Covering & Icing Butter Cream Texture smooth and flawless, no air bubbles or water spots, no thicker than ½” JUDGING & AWARDS and no crumbs to show through Royal Icing Light and smooth, no air bubbles, knife or sanding marks, flawless color Judging of the entries will be completed by a team of qualified judges selected by the Wisconsin Bakers Rolled Fondant A matte finish, smooth and flawless, rimmed properly, no patches. No thicker than ½” Association. The judges’ decisions will be final. The judges will complete a score sheet for each Flowers entry; copies of score sheets will be sent to the entrant after the competition. Butter Cream or Royal Icing Definite shaped petals with proper form, correct number of petals, coloring and detail as close to nature as possible A) Judging for the Creative Cake Decorating Competition will be held at the Midwest Foodservice Arrangements, Corsages, Bouquets Balance of design, and proportioned to one another Expo on Monday, March 12th. Leaves Appropriate to flower, proper size, coloring as close to nature as possible B) All work will be done in a professional manner. C) Cakes may be set up Monday, March 12th between 7:30 AM and 9:30 AM. Any cakes delivered Borders, Lines, String, and Scroll Work after 9:45 AM will not be judged, but placed for display purposes only. Neatness Cake centered on the board; no excess icing on cake or board, the covering, D) All entries must be completed with final set up by 9:45 AM. piping and hand work smooth, free of small drying cracks, and E) Winners will be announced at the WBA Awards & Appetizers Networking Evening on Monday, demonstrating precision March 12th. One (1) complimentary ticket will be provided to the WBA Networking Evening to Borders Should be in proportion to the cake size and other decorations each competitor entering the Creative Cake Decorating Competition. Shells Rounded, evenly spaced, definite ridges, no wiggles, or blobs G) Awards may include Honorable Mention, Bronze, Silver & Gold Medals as well as Best of Stars Uniform, evenly marked and executed Show. Cake entries will be judged individually. Awards will be given on a points-based system. Filigree, Line & String Work Fine, neat, delicate with no flaws, even or uniform in size The highest scoring cake in the competition will receive a Best of Show Award. H) Cakes may not be removed until 3 p.m. Wednesday, March 14, 2018. Anything left will be Colors - Choice and Use disposed of. We are not responsible to return items to competitors! No exceptions. Color Consistent shading, balanced, harmonized, and appropriate to theme or decorative motif I) All judges’ decisions are final. The Wisconsin Bakers Association will provide copies of all Decorations professional judging scores to all entrants within 10 days following the completion of Expo Garnish Ribbons, draping, etc. must be made with fondant, butter cream or other icing events via your pre-registered e-mail address. To obtain printed copies, please contact Molded Figures Proportioned and life-like in appearance and coloring the WBA following the 10 day processing period. Confectionery Painting (if used) Do you have any questions about the Creative Cake Decorating Competition? Butter Cream Using colors or colored icing, brush into a pattern; neat, smooth, no bleeding Royal Icing Clear, crisp lines, with shading and highlights Contact us at [email protected] for additional information. Fondant Patterns painted within lines no feathering or blurring; light and dark shading, and finished painting should be outlined with fine line Chocolate Painting Shading using different chocolates; be crisp and clean; no feathery, blurred, or smudged lines Spatula Painting Neat, showing good perspective, should not spill over sides and no show-through Sizing Cake must not exceed maximum height of 120”. The maximum finished weight cannot exceed 250 pounds. Sculpted Cakes Cut and shape, use of 2 and 3 dimensional elements, sturdiness of construction (dowels and other non-edible materials may be used, but use of edible materials (dry pasta) encouraged Difficulty of Technique Judges will be sensitive to the use of safe and sanitary supports (avoid, if possible, using wire, non-edible materi- als such as tooth picks, etc.).
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