Polaris Career Center, in conjunction with The Art of the Cake, presents
The Art of the Cake
January 21-22, 2012
PRE-REGISTRATION CLOSES JANUARY 13, 2012
Tasting Competitions & Registration
Brooke Kichurchak with the winning cake for the Amoretti Challenge Photo by Studio 60
Registrations for the Challenge must be postmarked by January 10th, 2012. Any registrations postmarked after January 10th, 2012 will not be accepted.
Two different tasting competitions are being offered this year.
Because wedding cakes are a main dessert at the reception, we would like to show that cake can not only look beautiful, but that it should taste fabulous too!
Tasting Divisions:
Flavor Combination Challenge
Fig & Nut: Come up with a fabulous cake using any combination of these 2 flavors. You will be judged on creativity, use of flavors, and overall presentation. The flavors can be used in either cake, filling, icing or all three. You can incorporate other flavors, but all of the listed flavors must be present in the cake. Please create a 6" double layer cake that includes filling and icing that can stand up to wedding cake construction (Wedding cake standard construction refers to the stability of the cake. A sturdy cake such as a butter, pound genoise or chiffon would work, where as an angelfood cake or entrement would not. The cake needs to have enough structure to hold standard doweling in place.). The cake may be torted or left as a standard double layer cake. Please present cake on an 8" round covered cardboard. This competition is open to all ages.
Fig: dried, fresh, candied, etc.
Nut: any type of nut, including but not limited to brazil, almond, macadamia, hazelnut, walnut, pecan
Please include recipe and description of your cake to help the judges. Entries without recipes may be disqualified so please be sure to include your recipe. (we will not publish)
All: A1
Vanilla Cakes A true challenge! Bring us your very best vanilla cake. Can be any combination of vanilla cake (yellow, white, demi white) with a filling. Any type of vanilla can be used: powdered, Madagascar, Bourbon, Mexican, etc. Can include any type of filling but be sure that your vanilla cake shines through. Please present a 6" double layer vanilla cake with a filling and icing. The cake may be torted or left as a standard double layer cake. Please present cake on an 8" round covered cardboard.
Student: S2
Adult: A2
Tasting Registration
Please right-click image to print registration form. This form must be mailed in with your payment. If paying via PayPal, please email this form to Anna.
No onsite registration will be accepted.
Online Registration Payment
Please print out the form below and bring it with your entry
Questions? Email Anna
