Polaris Career Center, in conjunction with The Art of the Cake, presents
The Art of the Cake
January 21-22, 2012
Wedding Cake Competition & Registration
Rules
PRE-REGISTRATION CLOSES JANUARY 13, 2012
Please be sure to read ALL the rules as some changes have been made from previous years.
please scroll down for registration
"Opposites Attract"
Clarification of rules
We have had a few questions regarding the clarification of some rules. Below are the questions posed and the answers given. If you have questions, please be sure to ask before you submit your cake.
Q. For the Tasting Division, what do you mean by "Wedding Cake Standard"?
A. 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.
Q. I would like to make my cake design with waisted tiers. Is this considered sculpted and would I have to use real cake?
A. As long as it is a simple waisting on the tier, (gradual indent in the middle of the tier like an hourglass, ex. 8" at top, 6" in the middle, 8" at bottom), you may continue in Styrofoam. If there is additional waisting or sculptural changes in the same tier that are not created with embellishments, you then become considered "sculpted" and would have to use real cake.
Q. Will I be penalized for using highlighter or pixie/disco dust on my cake?
A. Luster dusts, as long as not marked "for decorative use only", are fine anywhere on the cake, but the highlighters, disco/pixie dusts must be limited to only the removable parts of the piece, i.e. flowers, gumpaste accents, etc. If it can reasonably be cut and served with the piece of cake, then the 'non-edible' portions must not be used there. If it is reasonable that the piece is to be removed, then use of highlighters, disco dusts, etc, are allowed.
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Q. I am planning to use lights on my display. Will I lose points because they are not edible?
A. As long as the lights are self sustaining (meaning not needing electricity, are battery operated), they will be ok.
Q. My technical scores were better than the person who won "Most Artistic", so why didn't I place better for Most Artistic?
A. This competition has been built with two separate major awards. The grand prize winner of the competition is judged on technical ability and judged by qualified sugar artists in Part II of the scoring rubric. "Most Artistic" is judged by professional artists with a Master's Degree in Fine Arts in Part I of the scoring rubric to highlight the artistic value of the design, or The Art of the Cake.
Q. For the overall score, is the artistic component added to the technical scores?
A. No. The Wedding Cake winner is judged solely on Part II of the scoring, as outlined below. Part II is judged by qualified, experienced Sugar Artists.
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THE ART OF THE CAKE RULES AND REGULATIONS
Registrations for the Wedding Cake Competition must be postmarked by January 13th, 2012. No preregistrations will be accepted if postmarked after this date.
Failure to comply with the rules below will result in disqualification. Please read all the rules below before sending in your registration.
This competition is open to any competitor over 15 years of age, of an advanced, semiprofessional, professional, and/or masters skill. Advanced skill is defined as one who has been decorating for several years, decorating primarily as a hobby or one who has completed at least 5 decorating courses. Although there is a minimum requirement of skill to compete, all cakes will be judged at a masters level for open competition. The entry fee for the wedding cake competition is $30.00. You may enter up to 2 cakes in this division. Multiple entries may come from one bakery, however, all work on the entry must be that of the person on the entry form. Each person must fill out a separate entry form. No refunds will be given for any reason.
Cakes shown or entered at other competitions cannot be entered. We are striving for fresh and new designs. Cakes that are recognized from other shows will be disqualified and no refunds will be issued.
The theme for this competition is “Opposites Attract”. Examples of this are: Black and White, Sweet and Sour, Traditional and Modern, etc. You will need to state what your opposites are on the explanation form when you check in. You will not be required to present the actual inspiration piece or a photo of any inspiration if your theme is clear and concise. However, you are welcome to present photos of the inspiration for the judges if you so choose. You will have a standard 30" tall by 48" round table to work with. While you are not required to present a full tablescape, you are responsible for the table covering. We will have white rental cloths available for $15.00 each. If you feel your own tablescape/cloth will enhance the display or appearance of your cake, you are welcome to do so. Rental cloths must be reserved in advance. Sugar pieces/edible pieces on the table will garner more points if well done over non edible table decorations. It is the responsibility of the entrant to check on copyright for your piece. Items such as Disney, Warner Brothers, etc. should not be used in competition.
Each cake must be at least 3 tiers. Remember, larger is not necessarily better. Each table will be a standard size 48" round table and the cake/display must be appropriate to the size of the table.
Your entry may be created from Styrofoam for the purpose of display, however, all sculpted cakes must be created in real cake. All cakes MUST be able to be reproduced in real cake. Real/Sculpted cakes must include a minimum of 2 in progress photos. Photos of real cake and Styrofoam presentations will not be allowed for sculpted cakes. The judges will take this into consideration in their scoring. All cakes must be able to reasonably be displayed at a wedding event. Whimsical and unusual cakes are welcomed especially with the growing trend toward personal cakes.
While we will take precaution to ensure that each display is not touched and/or damaged, The Art of the Cake, Polaris, and their sponsors/directors cannot be held be responsible or liable for any loss or damage during the show or while the cakes are on display. Please refrain from using irreplaceable or expensive items in your display.
All entrants will be able to put their business cards out next to their display during the Public Showcase only once judging is completed. You do not have to enter the competition to be featured in the Wedding Cake Showcase, which will be open to the public, although it is encouraged. You will, however, need to meet the minimum skill level as outlined above, be within the theme, as well as pay the entry registration fee of $30.00.
We are focusing on the “Art of Sugar and Cake”, so all decorations on the exterior of the cake are encouraged to be edible, i.e., chocolate, fondant, gum paste, buttercream, pastillage, marzipan, etc. Non edibles may be used, however, please limit them to separators such as pillars. Non-edible items on the cake may lose points in judging or may be ignored in the design. No cold porcelain will be allowed. NO electric will be available, so please do not incorporate fountains, lights (other than self sustaining) or other electrical components. Please limit your use of "non-edible" decorating products such as disco/pixie dust and highlighters to removable portions of your cake.
Each display will be judged on a two part system. Awards will be made for Most Artistic, Grand Prize, 2nd, and 3rd place. In the case of a tie, the judges may reconsider the displays in question to break the tie.
All decisions of the judges will be final. The criteria for judging will be as follows:
Part I Part II
Used to score Most Artistic Only (Judged by qualified sugar artists)
(Judged only by professional artists) Originality/Creativity 10 points
Originality & Creativity 10 points Interpretation of Theme 10 points
Interpretation of Theme 10 points Use of color 10 points
Artistic Expression 10 points Difficulty of techniques used 10 points
Execution of Inspiration 10 points Neatness of cake covering 10 points
Overall Appearance 10 points Neatness of decorations 10 points
Skill 10 points
Overall appearance 10 points
The judges and/or show coordinators reserve the right to disqualify displays that, at their sole discretion, are in poor taste or fail to adhere to these rules.
Displays, awards, and other misc. items left after the pick up time become the property of The Art of the Cake, unless prior arrangements have been made. We reserve the right to dispose of such items at our discretion.
Displays may be set up Saturday, January 21st from 7-8:45 am. Judging will begin promptly at 9:00 am and any cakes not checked in and set up by 8:45 am will NOT be considered for judging. They may only be displayed in the art gallery for the show. Cakes cannot be removed prior to 5:00 pm on Sunday, January 22, 2012. No exceptions will be made. Pick up and removal of all cakes is from 5-6 pm on Sunday, January 22, 2012. Any cake(s) not removed by 6 pm become the property of The Art of the Cake and will be disposed of at their discretion.
Entries may be photographed for use in publication(s) or promotional purposes. You must sign the photo release form before your entry can be accepted.
Wedding Cake Registration
Please right-click image to print registration form. This form must be mailed in with your payment.
Preregistration of Wedding Cakes is required. No onsite registrations will be accepted.
There is a maximum number of 40 cakes that can be accepted.
Online Registration Payment
Please print out the form below and mail or email to the address below
Becky from Becky's Photography will be on hand taking professional photos of the cakes. If you are interested in purchasing an 8x10 photo. Please contact Becky at the show to place your order. www.beckysphotography.com
Grand Prize for Wedding Cake Competition will be:
Some prizes may be added based on incoming donations. Current prizes listed are guaranteed .
Most Artistic:
Grand Prize:
Cash and Ribbon
Second Place:
Cash and RibbonCash
Third Place:
Cash and Ribbon
Questions? Email Anna
