Livechallengeapps

Polaris Career Center, in conjunction with The Art of the Cake, presents

The Art of the Cake

Questions? Email Anna

Accepting Applications starting on SEPTEMBER 1ST, 2011!

"Feasting in Tremont" Challenge

"Boys and Their Toys" Buttercream only Challenge

please fill out two separate applications if you wish to apply for both challenges.

Right click on the application to print.

please see rules below

Feasting in Tremont:

General outline of rules:

5 hour live challenge:

*This is a 5 hour challenge for a team of two. You will work as a team, be recognized as a team, and be awarded as a team.

*Each team will be given a collection by random drawing by show directors.

*The theme is Feasting in Tremont. Cleveland is a foodie destination and Tremont is one of our favorite neighborhoods.

* You will work in teams of two. The lead person is the individual who will be contacted and be the liaison for information. You will win as a team, be recognized as a team, and awarded as a team. Awards will be given at the award ceremony on Sunday.

*Each team will be assigned a food establishment from Tremont based on a random draw. Each team must build a cake to represent that establishment. The following establishments will be used as inspiration: Lilly's Homemade Chocolates , Tremont Farmer's Market, Scoops, Lucky's Cafe, and Tremont Tap House Once you are assigned, you will receive additional contact info for that establishment so that you may gather more information.

*You must provide judges with print outs of your inspiration pieces. One folder at your station is sufficient.

*The competition will be 5 working hours.

* You will have 45 minutes for mise en place. Please check in for load in at 11:00. You will be shown your area and refrigeration area prior to mise en place.

*You will be provided 2 8’ tables, a speed rack, and a Kitchen Aid to work with.

*You will have access to a microwave at the competition site that must be shared with all competitors.

*Additional electricity will be available but you should plan on any additional cords you may need for your equipment.

* You will have access to refrigeration. It is not adjacent to the competition area. You may “run” to the refrigeration yourself or a runner will be provided for you.

* You must use at least 3 tiers of cake (at least a total of 12” in height) in your design. You must also provide a 6” tasting cake. There will be one grand prize awarded for best design and a smaller second award for best tasting.

*Cake must be 24” high. You may achieve that with cake, lifts, separators, topper, or a stand.

*Cake must start no higher than 4” from the table top.

*Cakes may be filled and crumb coated prior to the live competition. Any carving must be done on sight.

*Disco dust and Pixie dusts are permitted.

*All decorations should be edible, but wires and non edible stamens are allowed.

*50% of your decorations may be done ahead of time but you must demonstrate the creation of one of each decoration.

*Each team will be awarded $100 stipend for participating. This will be paid upon completion and paid out in $50 to each team member.

*After cakes have been photographed, slices will be sold to the public for tasting. Please plan accordingly, using proper food safety standards when baking and transporting the cake.

*You may choose to slice the cake yourself for the public, otherwise volunteers will be assigned to do it.

* You will be judged on the following

Interpretation of theme and design 45 points

Execution and Workmanship 45 points

Professionalism 10 points

Flavor combination 25 points

Boys and Their Toys/Men's Cakes

1. Mise en place will be from 9:00am- 10:00am

2. The competition will be from 10:00am-12:00pm

3. This competition is an individual competition.

4. You will be provided with 2 8’ tables, a speed rack, access to electricity and refrigeration (please note that refrigeration is NOT adjacent to the competition area), a mixer, and a $35.00 reimbursement for materials. You will receive the $35.00 upon completion of the competition.

5. You must provide your own cake and your own buttercream. Please make sure to follow all food safety rules and sanitary procedures as these cakes will be served to the public following the competition. You will have access to refrigeration and storage as necessary prior to the competition.

6. You must start with at least 3 tiers of cake at least 4” in height. You may use more if you would like.

7. Height requirement: Finished cake must be a minimum of 12” not including base.

8. You may not use any other medium other than cake and buttercream (including but not limited to fondant, chocolate, gumpaste, rice cereal treats, etc).

9. Any and all carving must be done during the competition.

10. Cakes may be filled and crumb coated prior to the competition.

11. Buttercream may be colored prior to the competition. Any coloring method or technique is acceptable.

12. Support systems must be internal.

13. You will be judged with the following criteria: Interpretation of Theme, Creativity, and Craftsmanship (including but not limited to quality of work, degree of difficulty, use of materials, etc.).

14. The judges decision will be final.

15. Your cake will not need to be moved prior to judging but must be moved for serving so please plan accordingly.

16. Winner will be announced and prize distributed at the awards ceremony.

***after the rules were written the following questions were asked by the competitors and answered accordingly***

Can we use rolled buttercream? YES

Can we make dried buttercream decorations in advance? NO