Rules and Information

That Takes the Cake! Sugar Art and Cake Show is open to all cake decorating and sugar art enthusiasts. For answers not found on this website, please use our Contact Form or call Make It Sweet (512) 371-3401.

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Fees

All entrants must sign a registration and release form. Registration before 2/16/2014 is required (except for Child & Junior division entries) to help us plan space needs. One registration fee includes all general competition entries for each participant. Competition registration includes general admission to the show for the weekend for the competitor. Competition registration for entrants under 18 includes general admission for the competitor and one accompanying adult. There will be no refunds of entry or registration fees. Entry fees for Child and Junior are waived, but registration prior to the show is encouraged.

Divisional Competition Fees
Early Registration (ends 1/16/2014) $20
General Registration (ends 2/16/2014) $30
Child (12 & under) Registration (ends 2/16/2014) FREE
Showcake Competition Fees
For each 48″w x 29″h round table (ends 2/16/2014) $25
Tasting Competition Fees
Any number of entries *$15

*Entry fee is waived when combined with a Divisional or Showcake Competition entry.

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Registration

Click here to download our 2014 Competitor Registration and Release Form in either a Word Document or a PDF Form.

Submit Registration
Online: Continue to online registration
Fax: Print our 2014 Competitor Registration and Release Form and fax to(512) 301-3766
Mail or In Person: Print our 2014 Competitor Registration and Release Form and mail/submit to: Make It Sweet
9070 Research Blvd
Suite 203
Austin, Tx 78758

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Information for Competitors

Setup and Take-down
Check-in / setup hours 5 pm to 8 pm Friday February 21, 2014 and
7 am to 10 am Saturday February 22, 2014
Entries must arrive and be set up by 10 am Saturday, February 22, 2014. Entries that are not pre-registered will be accepted on a space available basis.
Take-down hours Entries may be removed after 5:00 pm and until 7:00 pm on Sunday, February 23, 2014..
Cakes will not be permitted to be removed before 5 pm on Sunday, February 23, 2014.
Space Entries should fit in a 30″ x 30″ space. Contact us for approval if your entry is larger. Electricity is not available for Divisional Competition entries.

Any entries left after 7 pm Sunday, February 23, 2014 will be considered to be forfeited and become the property of the event organizers. Make arrangements for removal of entries if you are not going to be present.

Each entry must have your name, address, phone number, division and style on the underside of the display board. No personal or business identifying marks, advertisements, special backdrops, photos (other than for the sculpted cake and innovation award category), etc, will be allowed to be displayed along with the entry.

Table dressing such as decorative fabrics or mirrors are allowed, but not required. To conserve room for all entries, table dressings should fin within the 30 inches of allocated space. Entries may be put under Plexiglas or other such cover, but judges must be able to view the entries without interference. The covering must be able to be easily removed.

While we encourage entries of new work, entries from other shows are acceptable. Entries from prior years of this Show can only be entered if the entry has been substantially re-worked and the entry did not receive a 1st, 2nd or 3rd place award.

Entrant grants Capital Confectioners a nonexclusive, worldwide, royalty-free, perpetual, irrevocable, sublicenseable and transferable right and license to use, reproduce, create derivative works of, distribute, and publicly display any photos taken by Capital Confectioners staff, volunteers, or contractors.

The competitor check-in entrance is located on the right side of the building. There is parking on the side of the building.  Leave your cake in your car until you’ve finished the registration process; there will not be space to set your entry while you are checking-in.

Upon arrival please have in your possession 1 Competition Entry Form for each divisional and/or showcake submission and/or your printed recipe for tasting competition entries.

Once you have completed registration you may bring your entry inside at which point you will have the opportunity to have your entry professionally photographed.

Once you have placed your entry and it is complete, please leave the area until the show opens at 10:30 AM so that other competitors may place their entries.

Although precautions will be taken, event organizers and sponsors will not be responsible for theft or damage. Entrants are responsible for any and all safety issues pertaining to their entries and absolve Capital Confectioners, the show organizers and sponsors of any liability related to damage caused to persons or property by the entry.

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Divisions and Styles

Divisions
Children (6 years and under) One category – not divided by style. Children may have an adult assist with baking the cake. Each child must ice and decorate their own entry.
Junior (7 – 12 years) One category – not divided by style. Juniors may have an adult assist with baking the cake. Each junior must ice and decorate their own entry.
Teen (13 – 17 years) Each teen must bake, ice and decorate their own entry. Open to all styles.
Culinary Student Current culinary school students. Open to all styles.
Adult Beginner Basic skills. 2 years or less decorating experience; self-taught or less then 30 hours of cake decorating or sugar art instruction. Open to all styles.
Adult Intermediate Developing skills. 2 to 4 years cake decorating experience; 30 to 60 hours of cake decorating or sugar art instruction. Open to all styles.
Adult Advanced More refined skills. 4 to 6 years cake decorating experience; 60 to 90 hours of cake decorating or sugar art instruction. Open to all styles.
Professional High level of skill. More than 6 years decorating experience. More than 90 hours of hours of cake decorating or sugar art instruction. May be decorating for profit or working as a decorator. Open to all styles.
Masters Expert in sugar art. Is known to have mastered specific mediums and techniques. May be an author, instructor, or work in the sugar art business. Has more than 120 hours of instruction. Open to all styles.
Styles
Special Occasion/Novelty One Tier Any non-tiered cake with a theme such a Birthday, Anniversary, Christmas, Valentine’s Day, etc including one tier wedding/anniversary cakes. Any sugar mediums or techniques may be used.
Sculpted Cakes Shaped or carved cakes, 2-D or 3-D cakes and sculptures. Entries must be real cake. Minimal use of Styrofoam allowed to complete entry. Any sugar mediums may be used. Must submit 3 in-progress pictures with NO identification as to the entrant.
Special Occasion/Novelty Tiered Cakes Cakes with two or more tiers. Can be stacked or tiered. Novelty/ special occasion cakes does not include wedding or anniversary cakes. Any sugar mediums or techniques may be used.
Buttercream Only Cakes Any non-tiered cake with any theme decorated using only buttercream icing. No fondant, non-edible decorations or other sugar mediums will be allowed.
Wedding Tiered Cakes Cakes with two or more tiers decorated specifically for weddings or anniversaries. Any techniques or sugar mediums may be used.
Special Techniques Not-On-A-Cake Entries of fondant, gumpaste, sugar molding, color flow, royal icing, etc. Displayed as an individual technique and NOT as a decoration on a cake. A combination of techniques and mediums may be used, but it must be presented alone and not as part of a cake.
Confections Not-On-A-Cake Cupcakes, cookies, candy, chocolate, etc. An individual entry, not on a cake.
Display Table This table is for displays not being judged.

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Divisional Judging

Divisional entries will be judged on the following criteria:

  • Precision of techniques used
  • Originality
  • Creativity
  • Skill
  • Color
  • Design
  • Difficulty
  • Number of techniques used
  • Overall eye appeal

Judging for the Divisional Competition is not based on taste. Entries are only judged according to the criteria and against only those entries in the same Division and Style category.

Judging of the entries will be completed by a team of qualified judges selected by the Capital Confectioner’s Show Committee. The judges’ decisions will be final. The judges will complete a comment sheet for each entry; those sheets will be distributed to the entrant after the Awards Ceremony. First, second and third place entries will be recognized for each Division and Style. If there are less than 3 entries per style, recognition will be at the judges’ discretion. Judging will be conducted consensus style with the judges on the team.

The judges and Show Committee shall enforce policy and procedures. Any entry deemed in poor taste will be disqualified and removed. Judges and/or Show Committee have the right to re-classify an entry if necessary.
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Divisional Decorating

The entry must be the work of only the person listed on the Registration Form. An adult can help bake the cake for a child/junior entrant. The child/junior must then complete the entry themselves (carving, icing, decorating, etc).

Unless specified, you may use real cake, a substitute (such as cereal bars) or even a Styrofoam dummy. If a cake substitute or a dummy is used, it must be a design that could be duplicated with real cake. Entries in the Sculpted Cake style must be made with real cake.

All entries must be completely edible except for items such as columns, cake toppers, supports, wires and stamens. Ribbons, tulle, etc. may be used to carry out a design. Don’t use non-edible items in place of sugar mediums; for example, plastic pearls instead of fondant pearls. Cold Porcelain is not allowed. “Edible Images” are allowed and will be judged in context with the entire entry. Use of other substances may cause the entry to be disqualified.

Each entry must have your name, address, phone number, division and style on the underside of the display board. No personal or business identifying marks, advertisements, special backdrops, photos (other than for the sculpted cake category), etc, will be allowed to be displayed along with the entry.

Entries should fit in a 30” x 30” space. Contact us for approval if your entry is larger. Electricity is not available.

Table dressing such as decorative fabrics or mirrors are allowed, but not required. To conserve room for all entries, table dressings should not extend more than 8″ beyond the base of the entry and should not exceed the 30″ space allocated. Entries may be put under Plexiglas or other such cover, but judges must be able to view the entries without interference. The covering must be able to be easily removed.

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Innovation Award

If, for your entry in the 2014 “That Takes the Cake!” Sugar Art Show and Cake Competition, you have developed a new technique, a new use of an existing medium, or a new tool, you meet the criteria to apply for the That Takes the Cake Innovation Award, which is unique to our show. A team of judges will review the entries in this special cross-divisional category to determine one winner. Competitors wishing to be judged for this award must indicate this on their entry form in the specified check box and be available to meet with the judge between 2:30 and 4:30 PM on Saturday, February 22nd, 2014 to explain the specifics of the innovation to the judge directly in addition to providing any in-progress photos or other documentation along with their entry. The decision of the panel of judges is final and the award may not be given out if the panel determines that no entry meets the criteria. The winner will be announced during the Awards Ceremony.

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Special Gelatin Art Award

Sponsored by Cake Connection. If your entry includes gelatin art as the entire piece or as a part of the entry, you can indicate on your entry form that you want to be considered for this special award. Gelatin art is defined as the use of a gelatin and/or any gelatin-based candy media. The decision of the panel of judges is final and the award may not be given out if the panel determines that no entry meets the criteria. The winner will be announced during the Awards Ceremony.

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Special Isomalt Award

Sponsored by Simi Cakes & Confections. If your entry includes isomalt as the entire piece or as a part of the entry, you can indicate on your entry form that you want to be considered for this special award. Isomalt art is defined as the use of a isomalt and/or any isomalt-based candy media. The decision of the panel of judges is final and the award may not be given out if the panel determines that no entry meets the criteria. The winner will be announced during the Awards Ceremony.

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Tasting Competition

Entries are judged on taste, including flavor, crumb, texture and density, and appearance, but not decorating skill. The entry can include icings, fillings, flavored syrups, fruits, crunches, nuts, coconut, chocolate chunks, etc. Cake mixes or other types of mixes cannot be used for any entry.

Pie/Tart/Pastry – open to any flavor or type of pie, tart or pastry
Twisted Cakes– Modern Twist on Old-World Flavors – spice cakes, honey cakes, fruit cakes are all examples of old-world flavors, the new twist is up to you!
Canned Item – Canning is an age-old technique for preserving fruits, vegetables and more. This category can include: jam, jelly, marmalade, fruit butters (like apple butter, etc.) or any type of cooked and canned fruit item.
Cookie – open to any type of individual cookie or bar cookie
Candy – open to any type of candy

Entering the Tasting Competition

Only one type of confection can be included in each entry. For example, you cannot place cookies and candies in the same entry. The recipe must accompany the entry. The entry and the recipe become the property of the Capital Confectioners Show and the sponsor. Recipes submitted must be the original creation of entrant and the recipe must not have been published previously in the same or substantially the same form. Entrant cannot have won prizes or awards in other contests for the submitted recipe. The recipe must be printed on a standard 8.5″ X 11″ sheet of paper with NO identification as to the entrant.

For Pie/Tart/Pastry entries, bring a whole pie or tart or pastry or individual pieces enough for 10 servings

For Cake entries, bring a whole cake, 6″ to 9″ round size – it will be cut for judging.

For Canned Item entries, bring 3 sealed jars

For Cookie and Candy entries, bring one display with 10 pieces.

Judges will determine a 1st, 2nd and 3rd place winner for each category.

Entries, platters/plates, etc. will not be returned – please place the entry on a disposable plate.

Entrant further understands that their recipe may be used in whole or in part by Capital Confectioners and/or the sponsor for any advertising or promotional purposes whatsoever in any and all types of media with no compensation for such usage. The entrant name will be included along with the recipe whenever a recipe is published.
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Showcake Competition

A Showcake is the centerpiece of a special event. Showcakes are showstoppers that make people wonder if it is really cake and how it was made. You have seen Showcake style works of art created on Food Network Challenges, TLC’s Ultimate Cake Off and Ace of Cakes type shows. A Showcake might be for a wedding a 1st, 16th or 80th birthday, a retirement, a baby shower, a corporate event, anniversary or any special event. One defining element is that Showcakes have a very specific theme that is carefully incorporated into all aspects of the cake and the cake display.

Cake of Ages

Time is of the essence for our 2014 theme of “Cake of Ages”. Cake decorators and sugar artists are challenged to create wedding, novelty, or other cake styles that depict a point in time such as a moment, a year, a decade, or an era. This could be done via an iconic person of a bygone century, the motifs of a particular decade, an event that represents a period in history, or other interpretations of architecture, art, or even fashion styles that have come and gone. Judges will be looking for the application of the theme conceptually throughout the design; whatever is chosen should clearly indicate an obvious point in time. The options are timeless!

In addition to the general rules, the following rules apply specifically to entries in the Showcake Competition

Showcake Competition Rules
General The entry must be the work of only the person listed on the Registration Form. Each entry must have your name, address, phone number, division and style on the underside of the display board. No personal or business identifying marks, advertisements, special backdrops, photos (other than for the sculpted cake category), etc, will be allowed to be displayed along with the entry.
Decorations Any sugar medium is allowed. All entries must be completely edible except for items such as columns, cake toppers, supports, wires and stamens. Ribbons, tulle, etc. may be used to carry out a design. Don’t use non-edible items in place of sugar Decorations mediums; for example, plastic pearls instead of fondant pearls. Cold Porcelain is not allowed. “Edible Images” are allowed and will be judged in context with the entire entry. Use of other substances may cause the entry to be disqualified.
Construction The entry can be made out of Styrofoam or any other cake substitute if the final design is one that could realistically be made out of real cake.. If the entry is a sculpted cake, it must be made of real cake with 3 in process pictures submitted along with the entry.
Size The entry needs to meet minimum height and serving requirements. The minimum finished height is 24” and the entry must be of sufficient size that it would meet or exceed a minimum of 100 servings.
Display Each entry will be displayed on an individual 48” round, standard (29” – 30”) height tables. The entrant will be responsible for dressing and decorating the table. The decoration of the table should complement the decoration of the cake to complete the theme of the entry. Judges will consider all table decorations as a portion of overall eye appeal criteria. If table decorations are made of sugar media, they will be included in the number of techniques used, originality, creativity and difficulty judging criteria. Electricity will be available for the Showcake entries only. Please let us know in advance if you need electricity.
Judging Judging for the Showcake entries will be based on a point system. 100 maximum points with points awarded based on the following criteria:

  • Application of the theme (15 pts)
  • Precision of techniques (15 pts)
  • Originality and creativity (15 pts)
  • Appropriate design – size, shape, colors, table decorations, etc. (15 pts)
  • Difficulty of techniques (15 pts)
  • Number of techniques used (15 pts)
  • Overall eye appeal – judge’s discretion (10 pts)

Judging will be conducted by a team of qualified judges. Judges will resolve any tie situations and their decisions are final.

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Awards

The Awards Ceremony will be held on Sunday, February 23, 2014 at the North Austin Event Center. Child and Junior Divisional Competition entries will be recognized with a medal. 1st, 2nd and 3rd place Divisional Competition entries will be recognized in all other divisions for each style. One Best of Division entry will be chosen from each division with the exception of Child and Junior Divisions. The Best of the Divisional Competition will be chosen from the Best of Division winners. Trophies, cash and prizes are awarded to Best of Division and Best of Divisional Competition. Decorators whose Showcake entry scores 10th through 4th place will be recognized during the awards ceremonly; 3rd through 1st place will be awarded trophies and cash prizes. 1st, 2nd and 3rd place Tasting Competition entries will be recognized at the Awards Ceremony and will also be awarded medals, cas and prizes. Each entry will be entered in a special decorator’s only drawing for prizes. Ribbons, awards, or prizes not claimed by the close of show will be forfeited. In addition to prize packs, the minimum cash prizes are as follows:

  • Innovation Award $250
  • Gelatin Art Award $250
  • Isomalt Award $250
  • Best of Division (Teen – Master) $250 each
  • Best of Divisional Competition $750
  • Best of Tastin Division (5 Divisions) $150 each
  • Best of Tasting Competition $300
  • 3rd Place Showcake $500
  • 2nd Place Showcake $750
  • 1st Place Showcake $1000

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