Thanks for a fantastic 2019 show!

The Sugar Artists of Utah Show provides an opportunity for professionals, home bakers, students, and hobbyists to showcase their finest cake decorating techniques. The theme for our 2019 competition is “In Your Dreams!” The show will be hosted at the Park City Culinary Institute – SLC Campus.

1484 South State Street
Salt Lake City, UT 84115

Please contact us with any questions you have about the show:
sugarartistsofutah@gmail.com

Mon
Sept 30

Final Deadline for Registrations
Adult Division:
    $40 first entry | $35 additional entries
Teen/Preteen Division:
    $25 first entry | $20 additional entries
Child Division:
    $15 first entry | $12 additional entries

Classes priced as listed on class page.

FRI
Nov 8

9 a.m. – 12 p.m.
Class with Colette Peters – Wafer Paper Flowers – $165

Sat
Nov 9

9 a.m. – 1 p.m.
Entries must be delivered to the Park City Culinary Institute:
1484 State St, Salt Lake City, UT 84115

Colette Peters will be available to sign copies of her books for free.

1 p.m. – 6 p.m.
Closed-door Entry Judging

7 p.m. – 8 p.m.

Select entries will remain on public display at the Park City Culinary Institute from November 9th – 16th. Entries that are not selected for public display must be picked up or donated to the Park City Culinary Institute.

Colette Peters will be available to sign copies of her books for free.

Mon
Nov 11

Classes with Colette Peters at the Park City Culinary Institute, SLC Campus:
  9 a.m. – 1 p.m.
  Inlay and Cloisonne – $165

  2:30 p.m. – 5:30 p.m.
  Painting on Fondant – $150

  7 p.m. – 8 p.m.
  Wood Carving on Fondant Demo – $45

Sat
Nov 16

12 p.m. – 7 p.m.
Free Public Openhouse; Bring your family and friends to see your entry and stick around for the awards ceremony — No entrance fee

7 p.m. – 8 p.m.
Decorators who receive awards and prizes will be formally recognized and congratulated for their work.

8 p.m. – 9 p.m.
Entry Pickup.  All entries must be picked up or donated to the Park City Culinary Institute.

2018 Entries Gallery

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