Rules and Information

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That Takes the Cake!

Round Rock Sports Center
2400 Chisholm Trail Drive
Round Rock, TX, 78681
February 27 & 28, 2016

2016 Competition Rules and Information

 

That Takes the Cake Sugar Art Show and Competition is open to all cake decorating and sugar art enthusiasts. The competition provides an opportunity to showcase decorating skills, get feedback from our distinguished panel of judges, and win awards and prizes. Included here are important registration deadlines, divisional classification, description of styles, and rules for the Divisional Competition, Tasting Competition, Showcake Competition, and 2016 Special Competitions.  Competitors should carefully read the competition rules and refer to them as they are completing their entry.

REGISTRATION DATES and FEES

All entries must be registered by February 21, 2016, as there is no onsite registration.  Competition registration includes general admission to the show for the weekend for the competitor.  Competition registration for competitors under 18 includes general admission for the competitor and one accompanying adult admission.  There will be no refunds of entry or registration fees

Divisional Competition Fees
Early Registration (ends 1/31/2016) $20
General Registration (ends 2/21/2016) $30
Child (12 & under) Registration (ends 2/21/2016) FREE
Currently Enrolled Culinary Students ends 2/21/2016 FREE
Showcake Competition Fees
For each 48″w x 29″h round table (ends 2/21/2016) $25
Tasting Competition Fees
Any number of entries $15 (waived when combined with a Divisional or Showcake entry)
Special School Spirit Competition Fees
Any number of entries FREE

 

How to Register Online: http://thattakesthecake.org with payment through PayPal
Fax:  512-765-9966
In Person:  Make It Sweet, 9070 Research Blvd, Suite 203, Austin, TX  78758
Mail:  Irene Hackbarth, Cake Club Treasurer, 2719 Emilia Lane, Round Rock, TX  78665
Setup Entries must arrive and be set up by 10 am Saturday, February 27, 2016.
Check-in and Set-up hours are:
5 pm to 8 pm Friday February 26, 2016, and 7 am to 10 am Saturday February 27, 2016.
Removal/Tear-Down - Cakes will not be permitted to be removed before 5 pm on Sunday February 28, 2016. 
More Information Visit – http://thattakesthecake.org – or – Call – Make It Sweet at (512) 371-3401.

Forms:

Competitor Registration and Release 2016 (Word Doc)

Competitor Registration and Release 2016 (PDF)

General Competition Rules 2016 (downloadable version)

2016 T3C Photo Order Form - Stickman Photography

2016 T3C Photo Release - Stickman Photography

TTTC2016release form - American Cake Decorating

Entry Form

AWARDS

  • The Awards Ceremony will be held on Sunday, February 28, 2016, at the Round Rock Sports Center. 
  • Child and Junior Divisional Competition entries will all 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.
  • 1st, 2nd, and 3rd place Showcake Competition entries in each Showcake Category (Wedding Individual, Wedding Team, Sculpted Individual, and Sculpted Team) will be recognized during the awards ceremony;  1st place will be awarded trophies, cash, and prizes.  Two Best of the Showcake Competition will be chosen; one from the individual entries and one from the team entries.
  • 1st, 2nd, and 3rd place Tasting Competition entries will be recognized at the Awards Ceremony, awarded medals, and King Arthur Flour Gift Cards – $75 for each 3rd place, $150 for each 2nd place, $250 for each 1st place, and Best of Tasting Competition $250.
  • 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; Surprise Inside $250; Painting $250;  Best of Division (Teen to Masters) $250 each; Best of Divisional Competition $750; 1st Place Showcake $250 (each division); Best of  Showcake Competition $1000.

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General Competition & Rules

These rules apply to both the Divisional Competition and the Showcake Competition

DECORATING

  • The entry must be the sole and original 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.  For the Team Showcake Division, teams of up to 3 people are allowed to work on one entry.
  • All entries must be the original design and work of the competitor or team.  Taking inspiration from others’ work and techniques is acceptable, but copies are not acceptable.
  • Unless specified, entries can be comprised of real cake, a substitute (such as cereal bars) or Styrofoam dummies.  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 the competitor 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.

MISCELLANEOUS

  • All entrants must sign a Registration and Release Form.  Early registration is encouraged to help plan space needs.  Even though any number of entries is included in one registration fee for the Divisional and Tasting Competitions, please only register for items that you anticipate entering.
  • 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 an award.
  • Entries may be removed after 5:00 pm and until 7:00 pm on Sunday, February 28, 2016.  Any entries left after 7:00 pm will be considered to be forfeited and become the property of the event organizers.
  • 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.
  • 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.

JUDGING

  • Judging of the entries will be completed by teams 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.  Judging will be conducted consensus style.
  • The judges and Show Committee enforce policy and procedures.  Any issues regarding proper placement, originality, etc., brought to the attention of the Show Director or Show Committee during the show will be directed to the head judge so that a determination can be made.  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.  If an entry is deemed by the judges to be a copy of someone else’s work, the entry will be disqualified.

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DIVISIONAL COMPETITION – Rules and Information

Divisions & Styles

  • Entries are classified by Division (the experience/skill level of the entrant) and Style (the cake structure and type).
  • Competitors may enter only one division but submit as many style entries in that division as they choose.  Review the division and style information and choose the division that most closely matches your skill level.  It is the responsibility of the entrant to accurately and fairly place themselves in a Division.  Extra consideration should be given to other applicable skills – for example a competitor who has an art degree and has worked with clay sculptures for 5 years should be entering in the Advanced or higher Division even if they have only been working with cake and edible media for a short time. 
  • Entrants must move to the next higher division once they have won first place in any style in their division for 2 consecutive years or if they won best of their division.
  • Entrants who compete in other similar competitions should be competing in an equivalent division and in no case can enter this competition in a lower division.
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 Currently enrolled culinary school students.  Open to all styles.
Beginner Basic skills.  2 years or less decorating experience; self-taught or less than 30 hours of cake decorating or sugar art instruction – including online courses.  Open to all styles.
Intermediate Developing skills. 2 to 4 years cake decorating experience; 30 to 60 hours of cake decorating or sugar art instruction – including online courses.  Open to all styles.
Advanced More refined skills.  4 to 6 years cake decorating experience; 60 to 90 hours of cake decorating or sugar art instruction – including online courses. Open to all styles.
Professional High level of skill.  Over 6 years decorating experience.  More than 90 hours of cake decorating or sugar art instruction – including online courses.  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 basic shape single tier or sheet cake with a theme such a Birthday, Anniversary, Christmas, Valentine’s Day, Wedding, Graduation, etc.  Any sugar media 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 cake substitute such as rice cereal treats or Styrofoam is allowed to complete entry.  Any sugar media may be used. Must display 3 in-progress pictures showing the cake carving alongside of the entry
Special Occasion- Novelty Tiered Cakes Cakes with two or more tiers.  Can be stacked or tiered.  The Novelty Style does not include wedding or anniversary themes.  Any sugar media 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 media will be allowed.
Wedding Tiered Cakes Cakes with two or more tiers decorated specifically for weddings or anniversaries.  Any techniques or sugar media may be used.
Special Techniques Entries in this style include displays of fondant techniques, gumpaste flowers, sugar molding/modeling, color flow, royal icing, Isomalt, chocolate showpiece, etc.  A combination of techniques and media may be used, but it must be presented alone and not as part of a cake.
Cookies All types of cookie are allowed including 3-D designs.  Any combination of techniques and media may be used.
Confections Cupcakes, cake balls, cake pops, candy, chocolate, etc.  A combination of techniques and media may be used, but it must be presented alone and not as part of a cake.
Dessert Table A combination display that will be judged on techniques, the overall display and application of the theme – Night at the Museum – see full description under the Showcake Competition.  The display must include at least 4 unique dessert type elements – for example – a cake, cookies, pastries and a candy.  All of the 4 elements must be handmade.  Other items can be included to enhance the display and the theme such as colorful purchased candies, display stands, packaging, etc.  The display must fit within the 30” x 30” space and a table covering over the white base tablecloth is allowed.
Display Table This table is for displays not being judged.

SIZE AND DISPLAY

  • Entries should fit in a 30” x 30” space.  Contact us for approval if the entry is larger.  Electricity is not available for divisional entries.  Table dressing such as decorative fabrics or mirrors are allowed, but not required.  To conserve room for all entries, table dressings should not extend past the allotted space.
  • Entries may be put under plexi-glass or other such cover, but judges must be able to view the entries without interference.  The covering must be able to be easily removed.

JUDGING

  • Entries will be judged on the following criteria – precision of techniques used, originality, creativity, skill, color, design, difficulty, number of techniques used, and 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.

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2016 SPECIAL DIVISIONAL COMPETITION AWARD CATEGORIES

These special awards are all conducted from within the Divisional Competition.  At check-in, competitors designate if they want their entry to be considered.   Specially selected judges will review the entries and determine a winner.

INNOVATION AWARD – Sponsored by the Capital Confectioners Cake Club

If, for your entry in the 2016 “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 this show. A team of judges will review the entries in this special cross-divisional category to determine one winner. Competitors wishing their entry to be judged for this award must indicate this on their Entry Form, and be available to meet with the judging team between 2 pm and 6 pm on Saturday, February 27th, 2016, to explain the specifics of the innovation.  Entrants for the Innovation Award are encouraged to provide in-progress photos or other documentation along with their entry. This documentation along with signage designating the entry as an Innovation Award contender will be on display at the table with the 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.

Surprise Inside Award

A new trend in cake decorating is for cakes to be decorated on the inside as well as the outside.  These Surprise Inside Cakes all have designs baked into the cake – ranging from spheres to shapes – they are fun to cut and see what is inside.   A team of judges will review the entries in this special cross-divisional category to determine one winner. Competitors wishing their entry to be judged for this award must indicate this on their Entry Form, and be available to meet with the judging team between 2 pm and 6 pm on Saturday, February 27th, 2016.  The competitor will cut into their entry in front of the judges and the removed piece will then be on display throughout the rest of the Show.   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.

Painting Award

For this special award, cake decorating artistry extends beyond piping bags and moves into a more traditional art form – painting.  The entry will be judged on the painting techniques and the overall application of painting to enhance the finished entry.  Any type of edible paint media may be used.  Airbrush painting and sponge painting are allowed in conjunction with paintbrush painting but the judging will be based primarily on the brush painting.  A team of judges will review the entries in this special cross-divisional category to determine one winner. Competitors wishing their entry to be judged for this award must indicate this on their Entry Form, and be available to meet with the judging team between 2 pm and 6 pm on Saturday, February 27th, 2016, to discuss the painting techniques and media used.  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.

School Spirit – Sponsored by Make It Sweet MakeItSweetLogol

Entrants in this special award are challenged to present cakes that represent their school.
More than just school colors or mascots, these cakes should tell the story of the school.  Competitors wishing their entry to be judged for this award must indicate this on their Entry Form.  This special category will be reviewed by a selected panel of judges who will determine a 1st, 2nd, and 3rd place winner.  Winners will receive a prize pack and Make It Sweet Gift Certificates in the amounts of $100 for 3rd place, $150 for 2nd place, and $250 for 1st place.  Certificates can be used for supplies and/or classes at Make It Sweet.  Both the student and the school will be recognized at the awards ceremony.

2016 Showcake Competition

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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, 1st, 16th or 80th birthday, a retirement, a baby shower, a corporate event, an 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.

2016 Night at the Museum

Where Cake Meets Art!

When you spend your magical night in a museum, what wonders of cake art will you create?  Will you bring to life giant dinosaur skeletons or gleaming suits of armor?  Will you demonstrate your decorating talents through classic paintings and sculptures or evoke the past, present, or future of scientific endeavors?  Or will you encapsulate the glory and majesty of museum architecture itself?  Show us what museums mean to you in a magnificent melange of sugar arts techniques designed to inspire and delight everyone who seeks broader horizons.

New this year – Wedding and Sculpted Cake Categories as well as Individual and Team entries!

Categories

Wedding

This is for the more traditional style wedding cakes but also ones that clearly represent the Night at the Museum theme. The entry must be a minimum of 4 tiers and meet height, serving size and other detailed display requirements below as well as the General Competition Rules detailed above. All standard shaped cakes are acceptable (including, but not limited to: round, square, hexagon, paisley, sphere, hourglass, tapered, and angled). Entries in this category should not include any custom sculpted cake tier components.

Individual          All of the work on the entry is solely the work of the individual competitor

Team                     All of the work on the entry can be completed by up to 3 separate competitors

Sculpted

This is specifically for sculpted cakes. The sculpted piece can be the entire entry or a portion of the entry. A minimum of three in-process pictures that clearly show the sculpting and carving of the entry without showing the identity of the competitor must be displayed along with the entry. It is acceptable to utilize foam or non-edible pieces to replace standard shapes of cake for the entry, but the sculpted components must all be made of edible materials, cake, rice cereal treats, etc. The entry must meet height, serving size and other display requirements detailed below as well as the General Competition Rules detailed above.

IndividualAll of the work on the entry is solely the work of the individual competitor

TeamAll of the work on the entry can be completed by up to 3 separate competitors

In addition to the General Competition Rules, the following rules apply specifically to entries in the Showcake Competition.

Decorations

  • Any sugar media is allowed.

Size

  • The entry needs to meet minimum height and serving requirements. The minimum finished height is 24” (not including any base) 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 table.
  • The entrant will be responsible for providing their own table covering, 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 mediums, that will add into 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 oftechniques used (15 pts), and overall eye appeal – judge’s discretion (10 pts).

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Tasting Competition – Sponsored by King Arthur Flour King arthur Flour

Entries are judged on taste including flavor, crumb, texture and density and appearance but not decorating skill.  The entry (except candy entries) must include the use of King Arthur Cake Flour and/or King Arthur Unbleached All-Purpose Flour in the recipe.  The entry can include icings, fillings, flavored syrups, fruits, crunches, nuts, coconut, chocolate chunks, etc.  Cake mixes, even King Arthur Flour Cake Mixes, cannot be used for any entry.  King Arthur Flour has generously offered to make flour available for competitors to use for their entries.  After 1/1/2016, competitors who are registered for the Tasting Competition can pick-up one complimentary 2 lb box of King Arthur Cake Flour or one 5 lb bag of King Arthur Unbleached All-Purpose Flour.  Flour can be picked up at Make It Sweet after 1/1/2016 or at competitor registration at the show. King Arthur Flour (www.KingArthurFlour.com) is donating the following King Arthur Flour Gift Cards for the Tasting Competition winners:   $75 for each 3rd place, $150 for each 2nd place, $250 for each 1st place, and Best of Tasting Competition $250.

2016 TASTING COMPETITION CATEGORIES

DESCRIPTION

Pâte à Choux
A light pastry dough used to make croquembouches, éclairs, French crullers, beignets, profiteroles,  St. Honoré cake, Parisian gnocchi, dumplings, gougères, and more!.
This category isopen to any type of pastry that includes pate a choux as the foundation of the pastry.  Submit  individual pieces or an entry of sufficient size for 10 servings.  Please note:  there is no refrigeration at the venue so plan fillings and delivery accordingly.
Swiss RollAlso known as a jelly roll, or cream roll.  A Swiss Roll is a type of sponge cake roll filled with whipped cream, jam, or icing. This category is for any flavor and design of Swiss Rolls.  Bring a whole Swiss Roll at least 10” in length  – it will be sliced for judging.
Museum Inspired Desserts
This category is open to any type of dessert – judging will be based on appearance as well as taste.
Any type of dessert.  Submit 10 individual pieces, or one entry sufficient for 10 servings.
Cookies Any type of cookie.  Bring one display with 10 cookies
Candy This category is open to any type of candy. Flour is not required for the candy entries.  For Candy entries, bring one display with 10 pieces

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 King Arthur Flour. 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.
  • Entries can be brought between 5 and 8 pm on Friday, February 26th and 7 am to 10 am on Saturday, February 27th.
  • Please note that all entries will be stored at room temperature only.  Do not submit any entries that require refrigeration.
  • Judges reserve the right to disqualify any entry that they deem to be potentially unsafe to eat.
  • 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 King Arthur Flour 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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