IT IS IMPORTANT TO PLACE YOURSELF IN THE CORRECT DIVISION. IF YOU FULFILL ANY OF THE REQUIREMENTS IN A DIVISION, YOU MIGHT BELONG IN THAT DIVISION. YOU DO NOT NEED TO HAVE ALL OF THE REQUIREMENTS IN A DIVISION TO QUALIFY FOR IT.  IF YOU HAVE PREVIOUSLY WON BEST OF DIVISION TWICE, YOU SHOULD MOVE TO THE NEXT LEVEL. PLACE YOURSELF FAIRLY.

DIVISION A: CHILDREN - Age 8 and under.

They may have help baking cookies or cupcakes, making icing, and covering the board. Cakes should be styrofoam. Frosting the cake and all decorating must be his/her sole work.

CATEGORIES: 1. SINGLE TIER CAKE UP TO 6” || 2. CUPCAKE || 3. COOKIE

DIVISION B: PRE-TEEN - Age 9 - 12

Teen must do all the work. This includes making icing, covering the board, frosting the cake and all the decorating.

CATEGORIES: 4. SINGLE TIER CAKE UP TO 6” || 5. MULTI-TIER CAKE

DIVISION A & B GUIDELINES

All youth attending the competition should be accompanied by an adult. All youth entrants and one of his/her parents or guardians must sign the entry form signifying that they have read the rules and will abide by them. The age of all youth entrants must be included on the registration form.

DIVISION C: TEEN - Age 13 - 18

(includes high school level culinary arts students). They must do all the work; this includes making icing, covering the board, frosting the cake and all the decorating. Previous Best of Show winners must move to the appropriate adult division.

CATEGORIES: 6. SPECIAL OCCASION || 7. SCULPTED

DIVISION D: BEGINNER

Anyone who is over age 18, is self taught through online classes, books, etc. is decorating as a hobby for less than 2 years, has taken less than 25 hours of sugar art classes, is enrolled in an adult culinary pastry program or has graduated from one within the last 6 months. Gum paste, lace points, wired flowers or foreign techniques are not permitted.

CATEGORIES: 8. WEDDING CAKE || 9. SPECIAL OCCASION || 10. SCULPTED

DIVISION E: INTERMEDIATE

Anyone who has been decorating two years or more as a hobby, has taken 25 to 50 hours of sugar art classes, is enrolled in an adult cake and baking program, or has graduated from one within the last 6 months, has won one Best of Beginner Division award.

CATEGORIES: 11. WEDDING CAKE || 12. SPECIAL OCCASION || 13. SCULPTED

DIVISION F: ADVANCED/SEMI-PROFESSIONAL

Anyone who has been decorating more than three (3) years, has taken 50 to 100 hours of sugar art classes, creates cakes for sale as a part time business, has less than three years entry level commercial bakery experience, teaches basic cake decorating classes, has won two Best of Intermediate Division awards. Less than 49% of foreign or special techniques may be used.

CATEGORIES: 14. WEDDING CAKE || 15. SPECIAL OCCASION || 16. SCULPTED

DIVISION G: PROFESSIONAL

Anyone that has been decorating for more than five (5) years, has taken 100 to 150 hours of sugar art classes, is an ICES Certified Sugar Artist, is an ACF Certified Executive Pastry Chef, creates cakes for sale as a full time profession, has more than three years commercial decorating experience, demonstrates, teaches (or has taught) classes in advanced cake  decorating and sugar art techniques (beyond basic icing/piping skills), has won three Best of Advanced/Semi-Professional Division awards.

CATEGORIES: 17. WEDDING CAKE || 18. SPECIAL OCCASION || 19. SCULPTED

DIVISION H: MASTER

Anyone that has been decorating for more than ten (10) years, has taken more than 150 hours of sugar art classes or hands on seminars, is an ICES Certified Sugar Artist, is an ACF Certified Master Party Chef, is a sugar art author, is a cake show judge, is a teacher of foreign and special techniques, is a three time Best of Show winner in a single category. (One may be a Master in Pulled and Blown sugar, but still a Professional in Tier Cakes) Executive Pastry Chef, creates cakes for sale as a full time profession, has more than three years commercial decorating experience, demonstrates, teaches (or has taught) classes in advanced cake decorating and sugar art techniques (beyond basic icing/piping skills), has won three Best of Semi-Professional Division awards.

CATEGORIES: 20. WEDDING CAKE || 21. SPECIAL OCCASION || 22. SCULPTED

DIVISION I: FOREIGN TECHNIQUES

Open to all levels of expertise. Entry must be at least 50% of the same technique (Lambeth, Nirvana, Australian, etc.).

CATEGORIES: 23. WEDDING CAKE || 24. SPECIAL OCCASION

DIVISION J: SPECIAL TECHNIQUES/GINGERBREAD

Open to all levels of expertise. Gingerbread entry must be edible. At least 50% must be gingerbread.

CATEGORIES: 25. GINGERBREAD STRUCTURES

DIVISION K: TASTING

Must be made from scratch. No box mix cakes. Recipe must be submitted with entry. Toppings, fillings, and frostings are optional. No decorations and no entries containing federally controlled substances, i.e. cannabis products, etc. will be permitted.

CATEGORIES: 26. WHITE OR YELLOW (Includes Pound Cake) || 27. CHOCOLATE (Includes Pound Cake) || 28. FRUIT or NUT (Includes Pound Cake)

Definitions of Categories

Single Tier – A single tier cake for a special event, holiday, or celebration. The occasion should be obvious when looking at the cake, i.e. birthday, shower, anniversary, Halloween, Christmas, etc.

Wedding Cake – Cake must have two or more tiers. Tiers may be separated or stacked. Base must be no larger than 24 inches. Cake height can be no more than 48 inches. Non-edible adornments will not be considered in judging. Entry may be made of styrofoam or rice krispies, however, the design must be able to be replicated in real cake.

Special Occasion – Any style of decoration and type of icing may be used. Non-edible adornments will not be considered in judging. Entry may be made of Styrofoam or rice krispies, however, sculpted cakes must be able to be replicated in real cake. Base must be no larger than 24”.

Sculpted Cake – A cake using at least 70% edible materials with 50% able to be cake. Entry may be made of styrofoam or rice krispies, however, the design must be able to be replicated in real cake. Please include an explanation of what portion of the cake would be actual cake and how it would be structured as an actual cake on your entry form. Any icing mediums are allowed (fondant, buttercream, etc.).

Foreign Technique Cake– The cake must be decorated with at least 50% of an identifiable foreign technique, i.e. Lambeth, Nirvana, Australian, South African, etc. Over piping, basic string work, and brush embroidery, etc. would not be considered foreign techniques.

Special Techniques/Gingerbread – Open to all levels of expertise. Gingerbread entry must be edible. At least 50% must be gingerbread.

Tasting – Must be made from scratch. No box mix cakes. Recipe must be submitted with entry. Toppings, fillings, and frostings are optional. No decorations and no entries containing federally controlled substances, i.e. cannabis products, etc. will be permitted.

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