THE ULTIMATE WORLDWIDE, ON-LINE, CAKE COMPETITION
This is an international, on-line cake competition, the first of its kind! We are looking for the most amazingly talented cake decorators and sugar artists, around the world. Apply to enter here.
Contest deadline extended to Sept. 30th, 2013 due to popular demand.
Grand Prize: US $10,000 Cash!
2nd place: $5,000 value in cash & prizes
3rd place: $3,000 value in cash & prizes
4th place: $1,500 value in cash & prizes
5th place: $1,000 value in cash & prizes
6th place: $500 value in cash & prizes
- The competition is for master cake decorators and pastry chefs who have a minimum of 5 years professional experience in decorating and/or selling cakes.
- Two entries, per person will be accepted.
- Entries that have won awards at other competitions will be disqualified.
- Application form and registration fee must be submitted by August 30, 2013.
- Application fee for SAI members is $28, non-members $35 and must be paid at the time of registration. through the SAI website store. www.SugarArtsInstitute.org
- Application fees are non-refundable and non-transferable. No reasons excluded.
- Final entries may be submitted from September 1, 2012 to September 30, 2013. Submissions received after September 30, 12 midnight, Eastern Standard Time (New York, USA) will be rejected.
- Judges will be chosen from top sugar artists and cake decorators from around the world. Judges will be independent’s who are not directly affiliated with the Sugar Arts Institute instructors, employees and/or management.
- Winners will be notified and announced October 1st 2013, on the Cakes We Bake, American Cake Decorating and Sugar Arts Institute websites.
- Judging will take place during September 2013.
- All applicants must prove that the competition piece is wholly and solely their work, without assistance.
- Stages of completion must be photographed and submitted with the final entry.
- Short videos will be required of the specified techniques listed below, proving that the contestant is proficient in these techniques and has completed their own work. The videos and photographs do not have to be professionally taken, although they must be of excellent quality, clear and concise.
- A minimum of 20 good quality, close-up photographs must be submitted showing the competition display in different levels of completion.
- Distant and close up photographs must be submitted of completed work, showing back, sides and front of final display.
- SAI will require 10 short close-up videos of the competitor personally doing specified techniques (listed below) to ensure all techniques are solely the work of the competitor. The photos and videos may be submitted in the form of a flash-drive, CD/DVD or uploaded to the SAI website. Full instructions will be provided on registration.
- All photographs and videos submitted, will become the property of SAI which may be used for promotions and advertising.
- Competition Judges, Corporate Management, Sponsors and the family members, of CWB, ACD and SAI are not permitted to enter this competition.
- This competition is based on techniques, not theme. The techniques required must flow together consistently defining theme. The techniques required on the display are detailed below.
- The judges and management reserves the right to exclude from the competition any display it deems unworthy or inappropriate.
- SAI judges and sponsors are looking for unique and creative edible artistry, therefore, choose the theme that most appeals to you.
- The final display must be a minimum of 36” (91cm) and a maximum of 48” (121cm) high. This does not include base or stands.
- Armatures, dowels and non-edible supports may be used if necessary, however, must be photographed and documented.
- No more than 50% of the base display may consist of non-edible Styrofoam dummies. Dummies may not be visible and must be covered completely with edible product.
- 50% of the base display must consist of edible products to include cake, chocolate, modeling chocolate, cast Isomalt, rice crispy treats. Out of this 50%, 20% must consist of cake and must be cut after final completion to show location, preferably in the center of the display for additional points.
- 100% of the base display may be edible product, of which 20% must be cake.
- Determining height, width and depth of final display and proportioning the edible and non-edible base products accordingly, can calculate percentages.
- All decorations must be completely edible. Covering non-edible items with edible products will be cause for disqualification.
- Jewelry, diamonds and beads must be made of edible product.
- Painting, airbrushing and sketching on cake must be done with edible food coloring.
- Edible imaging and computerized cutting on edible paper is permitted for accent decorations only.
- No commercially made sugar flowers are permitted. Flowers and foliage must be hand made by the competitor using edible products. However, flowers and foliage may be placed on wires and taped with floral tape for the creation of bouquets and arrangements.
- Cakes showpieces will be judged on 1) Neatness 2) Originality 3) Creativity 4) Skill 5) Choice of colors appropriate to design, and 6) Difficulty of techniques used.
- The judges’ decision is final.
- Below is a list of 20 techniques that may be used in the competition display:
- The first 8 techniques are mandatory and must be used in some format in the cake display.
- 5 techniques must be chosen from the optional techniques therefore, 10 techniques must be used in creating the display.
- The theme is optional and of your choice, however, the techniques used must be incorporated in such a manner that the design is fluid and within the realm of your theme.
Mandatory Techniques: All 8 techniques are to be included in cake design
- Display is to be covered in rolled fondant (sugar-paste or plastic icing)
- Gum Paste Flowers and/or Foliage
- Royal Icing extension work and lace pieces
- Cake carving 3D
- Blown and pulled sugar/Isomalt decorations
- Hand made chocolate decorations in any format
- Creatively piped borders to include pressure piping
- Decorative crimping designs on fondant attachments to the cake. Only plain edged crimpers may be used (without serrated edges). No crimping is allowed directly on the cake or cake board, only on an edible attachment to the cake. i.e. fondant panel, border, ribbon etc. crimped and then attached to the cake.
(We recommend Ateco Crimpers)
Optional Techniques: Choose 5 techniques from the following list, to be included in design
- Modeling Chocolate
- Creative piping in any medium
- Buttercream in any format
- Royal Icing filigree
- Oriental string work
- Pressure piping with buttercream
- Gelatin flowers, bubbles.
- Bas Relief
- People modeling by hand
- Critter modeling by hand
- Computerized edible imaging using cutting machine
- Miniature decorations
- Molds may be used only for casting chocolate and/or Isomalt
- Delicately piped flowers
- Argyle Quilting
- Ruffles and Frills
- 2D brush embroidery using Piping Gelgum (SAI store)
Forbidden Techniques: These techniques may NOT be used in the design of your display cake
- No molds may be used to create any fondant or gum paste designs. All designs must be hand made.
- No cutout borders. Borders must be designed freehand.
- No edible photos or pictures of buildings, people or logos. These must be painted or drawn free hand.
- No crimping directly on the cake or cake board.
- No visible foil on the cake board.
- Height must be complete cake. If spacers or pillars are used, their heights must be deducted from the cake height
- No use of non-food grade material.
- No non-edible ribbon.
- No cold porcelain.
- No non-edible products may be used directly on the cake with the exception of wired flowers. Wires must not be visible and may not be poked into the cake unless first placed in a flower pick.