Hi,
If you've ever entered a cake show competition or contest of any kind, I'd like to hear your input on how the judging was.

If you got "scored" or got any comments on your cake, would you mind sharing what the guidelines were? Such as, what was the criteria the judges went by to determine your score or placement? Did you receive a score card with comments as to what they liked about your cake or what improvements they suggested?

Was there more than one judge? And if so, did you receive a score and/or comments from all of them?

Anything else you could share would be greatly appreciated.
Thanks!
KimAZ

As a competitor for over 12 years, I think I can answer your questions.

The first thing to remember is that every show is completely different. Even thought they are cake or sugar art shows, the rules, criteria, divisions, division requirements, and categories vary. Each set of rules needs to be read VERY carefully.

Normally, there are at least two judges, larger shows will have three. Most are point based, some with 10 criteria with 10 points each, some with only five criteria, again, with 10 points each. For the most part, comments are left on the scoring sheets for the competitor (I have been to some competitions that give no feedback at all).

Usually, the criteria for scoring include: 1. Neatness of covering, 2. Overall appeal, 3. Difficulty of techniques, 4. Appearance of cake board or display board, 5. Neatness or quality of decorations. There are others, but it depends on the show. These are just a few examples.

Judging is VERY subjective. It should not be, but personal opinion does get in the way of proper judging from time to time. When this happens, do not take it personally (take it from me, I've been there). Many times judges may not like a particular color, design element, etc., and it makes no difference how well it was executed, SOME judges will reduce the points they give the piece because of this. This does not always happen, but it can.

I have recently been asked to judge a couple of shows and I do my very best to judge each piece on it's own merits. I do not try to "redesign" a person's entry (this is a judging thorn in my side for me). If this happens, please remember that it's normal and do not take it personally. The judges do not know who made what piece and normally don't care because they have so many to judge. Also remember that judges are only human and humans don't always do what they should.

When entering a competition, be prepared to see some fabulous work. This may sound strange, but as we are improving our skills, we sometimes forget that others are improving theirs as well. Then we arrive at a show with work we are positive will get first place, we see the other entries and feel that maybe we won't get anything. Many decorators have left the show in tears after setting up their work only to come back and see that they did place (again, I've been there).

I am not trying to scare you away from competitions, I love them. You just need to know what to expect. Competitions are a wonderful way to improve your skills, attempt a new technique, meet some new and wonderful people, and sometimes get to buy the toys.....tools that you just have to have! Whether or not you get a ribbon, when you stretch your skills and try new things you become a better decorator and your photo portfolio will show what you are capable of doing. Although you will probably not get any orders that come close to competition work, you will be able to charge higher prices because you have the ability to more difficult work.

I hope this answers your questions without making you want to run away from competition. Again, I love them and that's all I do now. I do not make cakes for sale, but I doubt if I'll ever give up competitions. I enjoy seeing my friends from all over, going to dinner with a group of really funny people and learning new things. It's also a great excuse to get to travel.

I hope to see you and your work at a competition.

Michele

Michele covered everything. I just wanted to add that some shows also judge on Originality of your entry. So if you copy the cake out of a book it might not score as well. Every show is different so look for what they have listed in the rules, the judging criteria should be in there. All the shows I've entered all the judges (there were usually 3) left a sheet with the points and sometimes a comment). I competed for 12 years also but not any longer (I don't have time). But it is exactly as Michele states, just remember to enjoy the demos and new ideas from the other decorators.

Thanks sweetflowers, I knew there was an important criteria I couldn't remember.

Michele

I love competitions also. I haven't entered many but placed 2nd in one and 3 in another and the most recent I made it to the next level. Michele covered alot of it. Or should I say all. They cretic every side and petal. The next level I go to is to Regionals if I am chosen. The last one I guess I didn't make 300th. LOL but that is the fun. There is someone always better and can help you do better and try to be more creative. The best thing I believe in competitions is that it helps you want to learn more to do better the next time.

OK, I've only been to one show, but I sat in after the judging as people were asking the judges to critique their cakes more throughly. The thing that I heard several times was to make sure that the mechanics of the cake are completely hidden. There were some cakes that seemed not to win simply because you could see the blob of fondant on the top that the decorator stuck the flowers into, or a little bit of wire.

Oh, and I was one of those who left in tears, but I got 1st in Intermediate. I was a whole lot prouder carrying that cake out than I was carrying it in. I'm not good enough to travel for shows yet, but I can't wait for the one here next year.

Good luck!

Karen,

Your cakes are beautiful. You are better then me. I haven't learned fondant and haven't had the chance. I feel like an beginner here on the forum.

Same here. I don't post all of mine either. LOL I just wish that Roswell would offer more decorating classes. We just have a few at Hobby Lobby. I would love to learn more. Thank you for the complement.

Awesome! Thank you so much Sugar Flowers! I appreciate you taking time to help.

I have entered a few shows and am very grateful to have placed 1st or 2nd and even got Best in Show in the most recent one. So I'm all up for entering but am trying to find ways to motivate and encourage members of my cake club to do the same. I was hoping if I could list some judging criteria that might help everyone understand what they'll be looking for.

So your list gives me some wonderful things to include.

KimAZ

Good luck on getting them to enter. I hope they do because it is fun. Competitions also help get your name out and known.

I learned this in my final years of active competition for 4-H and FFA and when I went through Livestock Evaluation Training to actually become a livestock judge if I wanted to (aka 3 college credits toward my major at the time)... "Opinions are like A-holes... Everyone's got one, sometimes they stink, and you've got to stand with your own knowing you did the best job on that given day you could have"... This is why I also learned to find out who the judge was going to be because it would impact what I did for a specific competition.

O.k. yes, you enter a competition to WIN, let's not kid ourselves. One cake judge I asked for advice offered this, if you're doing a cake dummy, treat it like it's a real cake, meaning, use a stand that you can realistically USE in the real world for that particular cake. Part of the cake is transporting it, if you can't transport the cake on some fragile stand, it's not going to do as well because the judge knows it's FAKE and not really what you would put out there for a client. Dispense with the facts and keep the obvious vague. Form over function when it comes to competitions.

OTOH, if you're entering a competition that is controlled by culinary students/faculty, go for the unrealistic... I entered a chocolate competition last fall. By looking at the cakes you could tell who was truly in business and who was just linked with a culinary school. The culinary school cakes were unrealistic and you would NEVER see them done in the real world much less were so far from the theme. The real world bakers followed the theme given and none of us even placed.

Remember what the competition is when you do your design. If you're going to OSSAS, it's a lot different type of competition from trying to get word of mouth advertising out of a local, yet large, chocolate show or even competing at the State Fair. If you go to OSSAS, you've got to be ready with a flawless cake regardless of which level you're at. OTOH, the local show judge is going to be looking for other things and will overlook the fact that you spent 40 hours getting the gumpaste flowers perfect. All they care about is that you used fondant to cover the cake instead of a flawless buttercream. It's the importance of scoping out the competition the year before to find out what works and level expected at that particular location. You don't want to take an OSSAS worthy cake into your local boondox county fair, OTOH, a cake that would take 1st in the Boondox County Fair might be the absolute last to place at the State fair...

Just remember the first paragraph... The only person whose opinion matters at the end of the day is your own. If you have done the absolute best you can, that's all that matters. No one remembers the fact that I placed 7th overall in the WI State Fair Sheep Junior Sheep Sheering Contest, what we all remember is the fact that I was the ONLY girl in all of the years of the competition to compete (even though I SUCKED compared to the guys).. Cake is much easier!!!