2018 Cake Show Registration

This is the registration form.  Well, most of it.  We couldn't put the database on this website, so we chose to utilize Google Forms to ask you all the registration detail questions.


Don't worry about security - We've got you covered.


Read this all the way to the bottom and click the button to register!


There are 14 categories. Please select the category or categories that you intend to submit an entry. You can only submit one entry per category. 


You can remove or add entries at registration but please be realistic so we have a reliable estimate to plan the appropriate space for the cake entries. 

1 / 2 : Buttercream

1.  Wedding or Tiered Cakes: Decorated with royal icing, buttercream, whipped cream, etc.


2.  Special Occasion Cakes: Birthday, shower, holiday, etc., decorated with royal icing, buttercream, whipped cream, etc.

3 / 4 / 5 / 6 : Fondant

3. Foreign Technique Wedding or Tiered cakes Traditional Style:  Fondant, rolled buttercream, or collars. Cake styled using traditional techniques, with hand modeled flowers, piping, and standard cake shapes


4. Foreign Technique Wedding or Tiered cakes Modern Style: Fondant, rolled buttercream, or collars. Cake styled in nontraditional manners, using unique shapes, molds, and modern techniques.


5. Foreign Technique Special Occasion Traditional Style: Birthday, shower, holiday, etc. Fondant covered, rolled buttercream, or collars. Cake styled using traditional techniques, with hand modeled flowers, piping, and standard cake shapes.


6. Foreign Technique Special Occasion Modern Style: Birthday, shower, holiday, etc. Fondant covered, rolled buttercream or collars. Cake styled in nontraditional manners, using unique shapes, molds, and modern techniques.

7 / 8 / 9

 

7 Novelty/Sculptured Cakes

Must be possible in at least 50% cake. The cake design and a comprehensive diagram or two photographs indicating framework (the base or form upon which the cake is assembled), actual cake placement, must accompany all sculptured cakes entered. Place information in an envelope marked “for judges’ examination only” and set with judging card.


8 Royal Icing Work

  • Run-in, flood work, color flow
  • Royal work - minimum amount of tulle netting and ribbon may be used
  • Brush embroidery

9 Hand Molded Sugar Items

  • Gum paste figures
  • Gum paste other than figures (wire, ribbon, and netting may be used)
  • Candy clay
  • Marzipan
  • Pastillage
  • Chocolate figures
  • Blown, pulled, or cast sugar

10 / 11

10 Decorated Items

  • Gingerbread houses or houses other than gingerbread - 100% edible mediums
  • Gingerbread items other than houses

11 Miscellaneous Items

  • Cupcakes
  • Decorated cookies - cutters and molds may be used
  • Petit fours or pastries - minimum of six pieces

12 / 13 / 14

12 Chocolate

  • Chocolate sculptures - submit diagrams or photos showing construction of piece. Place information in an envelope marked “for judges’ examination only” and set with judging card.
  • Cocoa painting – non cake
  • Dipped pieces - minimum of six pieces
  • Molded pieces - minimum of six pieces

13 Mixed Mediums

Any combination of two or more of the following mediums:

  • Buttercream Gum paste
  • Candy clay Rolled buttercream
  • Chocolate Royal icing
  • Chocolate leather Sugar molding - including panoramic eggs
  • Fondant Sugar work including blown, pulled, or cast 

14 New Age Design

  • Die-cutting-machines such as (Cricut, Silhouette …) 
  • Pourable icings such as (Sugar Veil, Sugar Dress …)
  • Sugar or Frosting sheets