Categories


 CATEGORIES

 

1. WEDDING CAKE

The cake can be made in any style and technique. The body must be dummy but has to be treated like a real cake. The exhibit must have 3 or more tiers and be placed on a base of maximum 40cm x 40cm or 40cm of diameter. The organizers do not provide the base. There is no height restriction.

Permited: sugar paste, chocolate, royal icing and any edible coating, wafer paper, caramel/isomalt. Wired sugar flowers, florist tapes and stamens are permitted but must not penetrate the surface of the cake unless a posy pick/straw is used. Ribbons are permited only around the base.

PROHIBITED: fresh flowers, any non-edible decorations e.g. plastic beads, ribbons, jewelery tapes, non-edible colorings.

EVALUATION CRITERIA

Creativity

Originality

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Balance

Handmade Realization of the Decorations without usage of molds

 

2. FIGURES (EDIBLE DECORATIONS, ABSTRACT FORMS)

Decorations and subject of competitors choice.

The exhibit must be placed on a base of maximum 35cm x 35cm or 35cm of diameter. The organizers do not provide the base. There is no height restriction.

Permited: sugar paste, chocolate, caramel/isomalt, wafer paper, royal icing. As a support toothpicks, wooden skewer sticks, stainless steel wires can be used unless they are not visible. The exception are sugar flowers wires used for sugar flowers that are addition to the decoration. As a filling a dummy can be used but also cannot be visible. Ribbons are permited only around the base.

PROHIBITED: any non-edible decorations except small elements used for improving stability, non-edible colorings.

EVALUATION CRITERIA

Creativity

Originality

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Balance

Handmade Realization of the Decorations without usage of molds

 

3. 3D CAKE

The cake must be all edible. The cake and fillings must be safe to store out of cooling conditions. The cake must imitate any 3D object (e.g. a character, a vehicle, an abstract form). Small decorations are permited but must not attract more attention than the cake itself. The exhibit must be placed on a base of maximum 50cm x 50cm or 50cm of diameter. The organizers do not provide the base. There is no height restriction. The cake may be cut by the judges to ensure the compliance with criteria.

PERMITED: cake frames e.g. for defying gravity cakes, spacers and wooden/bamboo/plastic supports intended to come into contact with food supporting upper constructions.

PROHIBITED: any non-edible decorations (ribbons, plastic beads, feathers etc.), non-edible colorings, wires, stamens, florist tapes, fresh flowers.

EVALUATION CRITERIA

Creativity

Originality

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Balance

Handmade Realization of the Decorations without usage of molds

Imitation of the Similarity with the Original Object

 

4. CELEBRATION CAKE FOR A SPECIAL OCCASION

A single or two tiered cake made on a dummy for a special occasion (birthday, baptism, gift etc.) Exhibits must have an inscription indicating the occasion. The inscription cannot made be on the base. Decoration of competitors choice. The exhibit must be placed on a base of maximum 30cm x 30cm or 30cm of diameter. The organizers do not provide the base. There is no height restriction.

Permited: sugar paste, chocolate, royal icing and any edible coating, wafer paper, caramel/isomalt. Wired sugar flowers, florist tapes and stamens are permitted but must not penetrate the surface of the cake unless a posy pick/straw is used. Decorations on wires must also be protected against contact with the cake. Ribbons are permited only around the base.

PROHIBITED: fresh flowers, any non-edible decorations e.g. plastic beads, ribbons (except ribbons around the base), non-edible colorings.

EVALUATION CRITERIA

Creativity

Originality

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Balance

Handmade Realization of the Decorations without usage of molds

 

5. CUPCAKES

A set of cupcakes decorated of competitor's choice. All the cupcakes must cover one topic but don't have to be identical. The cake and fillings will be tasted by the judges and must be safe to store out of cooling conditions. Competitors must prepare cupcakes with two flavours (6 of each flavour). The whole set must be placed on a base of maximum 30cm x 30cm or 30cm of diameter. The organizers do not provide the base.

PERMITED: paper or aluminum wrappers, edible sugar pastes for decorations, chocolate, royal icing, caramel/isomalt. Sugar flowers without wires, florist tapes and stamens.

PROHIBITED: any non-edible decorations, wires, stamens, beads, ribbons, fresh flowers, non-edible colorings.

EVALUATION CRITERIA

Presentation

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Taste

Stability of Frosting

Handmade Realization of the Decorations without usage of molds

 

6. COOKIES

A set of 12 cookies decorated of competitor's choice. The cookies must be all edible – the organizers reserve the right to taste the exhibits. The cookies do not have to be identical but must be in one style. The whole set must be placed on a base of maximum 35cm x 35cm or 35cm of diameter. The organizers do not provide the base. There is no height restriction.

PERMITED: EXHIBITION STANDS, plates, platters, any edible decoration media (sugar paste, royal icing, wafer paper etc.), Sugar flowers without wires, florist tapes and stamens.

PROHIBITED: any non-edible decorations, wires, stamens, beads, ribbons, fresh flowers, non-edible colorings.

EVALUATION CRITERIA

Presentation

Originality

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Handmade Realization of the Decorations without usage of molds

The taste may also be evaluated in case of doubt

 

7. SUGAR FLOWERS

A floral display containing a minimum of 3 different flowers types each presented in a minimum of 3 stages of development (eg. bud, stage of flowering, in full bloom) together with stems and foliage.

The whole display must fit within a base area of maximum 35cm x 35cm, acceptable displaying in a vase. There is no height restriction. There should be a label with the shown flowers names next to the exhibit.

PERMITED: wires, florist tapes, stamens, any edible pastes decoration media. Glass or plastic vases and glassware can be used.

PROHIBITED: any non-edible decorations (ribbons, plastic beads, feathers etc.) except the glassware used to hold the display, non-edible colorings

EVALUATION CRITERIA

Overall Presentation

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level

Imitation of the Similarity with the Real Flowers

 

8. CELEBRATION CAKE ABOUT ANDERSEN'S FAIRY TALES – CATEGORY FOR JUNIORS Age ranges (9 years and under, 10-12 years, 13-16 years of age)

One tier cake on a dummy with decorations refering to one or more Andersen's fairy tales. Techniques of competitor's choice.The exhibit must be placed on a base of maximum 35cm x 35cm or 35cm of diameter. The organizers do not provide the base. There is no height restriction.

Permited: sugar paste, chocolate, royal icing and any edible coating, wafer paper, caramel/isomalt. Sugar flowers without wires and florist tapes. Decorations on wires must be protected against contact with the cake. Ribbons are permited only around the base.

PROHIBITED: fresh flowers, any non-edible decorations e.g. plastic beads, feathers, ribbons (except ribbons around the base), non-edible colorings.

EVALUATION CRITERIA

Creativity

Representation of a Given Topic

Aesthetics and Visual Impact (cleanliness and quality of the techniques used)

Difficulty Level