Rules & Regs
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 All in One Bake Shop at (512) 371-3401.
| General Rules | |
|---|---|
| Divisional Competition | Early Registration $15.00 before 1/4/2010 |
| Registration Dates and Fees | General Registration $20 before 2/1/2010 |
| Late Registration $25 after 2/1/2010 | |
| One registration fee includes all general competition entries for each participant. | |
| There will be no refunds of entry or registration fees | |
| Showcake Competition | $25 for each 48” (29" Height) round table |
| Registration Dates and Fees | Registration must be received by 2/15/2010 |
| Tasting Competition | $15 includes any number of entries. |
| Registration Dates and Fees | The entry fee for the Tasting Competition is waived when combined with a Divisional or Showcake Competition entry. |
| Cupcake Competition | $15 includes any number of entries. |
| Registration Dates and Fees | The entry fee for the Tasting Competition is waived when combined with a Divisional or Showcake Competition entry. |
| How to Register | Online, via PayPal |
| Fax: 512-301-3766 | |
| Mail: Kim Sanchez, Treasurer, 6672 Ruxton Lane, Austin, TX 78749 | |
| In Person: All in One Bake Shop, 8566 Research Blvd, Austin, TX 78758 | |
| Click here to download the entry form. | |
| More Information | Call - All in One Bake Shop at (512) 371-3401 |
| Set-up | Entries must arrive and be set up by 10 am Saturday, February 27, 2010 |
| Check-in and Set-up hours are: | |
| 5 pm to 8 pm Friday February 26, 2010 and | |
| 7 am to 10 am Saturday February 27, 2010 | |
| Entries that are not pre-registered will be accepted on a space available basis | |
| Refund Policy | If you withdraw from a class or a demonstration on or before February 1, 2010, your paid tuition will be refunded. There will be no refunds for cancellations after February 1st. Classes are transferrable – please notify us if there is a change. Competition entry fees are non-refundable at any time. The Show organizers reserve the right to cancel classes or demonstrations. If a class or demonstration is canceled, you have the option to transfer to another event or receive a full refund. In the event that a scheduled demonstrator is unable to conduct their demonstration, the Show organizers reserve the right to substitute another qualified demonstrator and there will be no refunds of registration fees. All remedies under this refund policy are limited to the language of refund policy. Participant waives any and all further legal remedies available including a jury trial |
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.
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. 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.
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.
Entries should fit in a 30″ x 30″ space. Contact us for approval if your entry is larger. Electricity is not available.
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.
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. 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.
Miscellaneous
All entrants must sign a registration and release form. Early registration is encouraged to help us plan space needs.
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.
Entries may be removed after 5:00 pm and until 7:00 pm on Sunday, February 28, 2010. Make arrangements for removal of entries, if you are not going to be present. Any entries left after 7:00 pm will be considered to be forfeited and become the property of the event organizers.
Entries may be photographed and used by the cake show committee, organizers and sponsors to promote the Capital Confectioner’s Cake Club and/or future Shows.
Although precautions will be taken, event organizers and sponsors will not be responsible for theft or damage.
Awards
All Child and Junior entries will be recognized with a medal. 1st, 2nd, and 3rd place 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. One Grand Prize will be chosen from the Best of Division winners. Trophies, cash and/or prizes are awarded to Best of Division and Grand Prize winners. The top 10 Showcake entries will be recognized. The top 4 Showcake entries will be awarded trophies and cash and/or prizes. Ribbons will be placed beside winning entries after the Awards Ceremony. Each entry will be entered in a special decorator’s only drawing for prizes. The winning numbers will be posted before the awards ceremony. Ribbons, awards, or prizes not claimed by the close of show will be forfeited. The Awards Ceremony will be held on Sunday, February 28th at the Crockett Center.
Removal/Tear-Down – Cakes will not be permitted to be removed before 5 pm on Sunday February 28, 2010.
Divisions and Styles for Divisional Competition
Entries are classified by Division (the experience/skill level of the entrant) and Style (the cake structure and type). You may enter only one division but submit as many style entries in that division as you choose. Please review the division and style information and choose the division that most closely matches your skill level.
| 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 to 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 years to 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. |
| 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. |
Special Tasting Competitions
Cakes – 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.
Flavor Combinations – This category includes cakes with at least 2 distinct flavors – peanut butter and chocolate, lemon and lavender – the judges will be looking for a unique combination that is creative and delicious.
Cakes of the Future – This category could include any type of cake – fat-free, gluten-free, ooey-gooey decadent, this category is only limited by your imagination. Your “inspiration” should be detailed on your recipe sheet.
Cookies or Candies – Only one type of confection can be included in each entry. For example, you cannot place cookies and candies in the same entry. There is no limit to the ingredients that can be used.
Entering the Tasting Competition: The recipe must accompany the entry. The recipe must be printed on a standard 8.5” x 11” sheet of paper with NO identification as to the entrant. For cake entries, bring a whole cake 6” to 9” round size – it will be cut for judging. For cookies or candies entries bring one display with 10 pieces. Judges will determine a 1st, 2nd and 3rd place winner for each cake category, cookies and candies. The entry and the recipe become the property of the Capital Confectioners Show. Entries, platters/plates, etc. will not be returned – please place the entry on a disposable plate. Capital Confectioner’s Cake Club and the Show may publish any or all recipes. The entrant name will be included along with the recipe whenever a recipe is published.
Special Cupcake Competition
Cupcakes – those sweet little cakes – so popular and now they have their own special competition!
In addition to the general rules, the following rules apply to the cupcake competition.
Only standard size cupcakes can be used. Up to 12 decorated cupcakes can be placed on a single display. The cupcakes can be placed next to each other to complete the theme, but they must be individually decorated, not decorated all together as a cupcake cake.
The cupcake liner must be clearly visible. The liner can be paper or silicone or other such liner.
Any sugar medium can be used for decoration.
While not required, the cupcakes can be placed on a stand or base that enhances the display for the cupcakes.
General competition judging rules will apply to this category. These entries will be judged on decoration, not on taste. 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. Judges will determine a first, second and third place winner for this special competition.
Special Showcake Competition
2010 – A Cake Odyssey
Science Fiction & Fantasy
Star Trek, Star Wars, Doctor Who, the Jetsons, Lost in Space, Harry Potter, Lord of the Rings, Twilight…
The options are boundless – create your out of this world masterpiece to enter into this special competition!
In addition to the general rules, the following rules apply specifically to entries in the Showcake Competition:
Decorations – Any sugar medium is allowed.
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 compliment 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.
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.