Decorated Cake Competition Schedule
EXHIBITS THAT DO NOT MEET THE CRITERIA FOR EACH SECTION OR REGULATIONS AS SET OUT IN THE SCHEDULE WILL NOT BE JUDGED OR DISPLAYED.
NUMBER OF ENTRIES:
One entry per exhibitor per class.
NOTE: Free-standing cakes must have a common base board. Base board not to exceed 50cm across the front, except in the Masters Class. Elevated tiers must not overhang base board. No wires must penetrate icing or cake. Ribbon, tulle, wire, stamens, edible colouring, edible glitter (minimum amount), cachous, piping gel, coconut, posy picks and manufactured pillars may be used. Raffia and cord are permitted in presentation. No manufactured ornaments, dry gyp, lace or inedible glitter allowed unless otherwise stated. Dummy cakes are permitted as long as the same shape can be constructed in cake. Minimum amount of cake: 250g mixture, 20cm cake. Presentation taken into consideration. Cleats must be attached to all presentation boards. Please indicate on the entry form whether cake is an original design. Minimal application of edible images permitted when used to enhance overall design.
NOTE: Cleats are feet placed underneath baseboard for ease of movement.
DECORATED CAKES cannot be posted for return.
NO BUTTERCREAM PERMITTED.