Sorry, I don't have a detail sheet. Each show has a different method. Some shows give you half a page to describe your work, others a small card, and some have only the mediums and techniques used.

If you feel like there are some extra things that need to be explained, type it up and place with your other paper work. Sometimes even a framed description of a very detailed cake helps the judges and spectators to see what you had in mind.

HTH

Michele

thanks.

I am entering the competition in Gainesville on the 17th and the rules say something about decorating your table??? decorate it how?!?! I don't understand what they are looking for in the way of decorations... also I am using a wedding dress as inspiration for my cake, should I put pictures of the dress on the table somehow?

help please - this is my first EVER competition and I'm really scared!!

I'm contemplating entering a cake for the contest, at least for fun, but I have a question... I want to do a chocolate box cake, so is it ok if the lid is made of rice krispy treat and it's wrapped in fondant? oh, and since it's adviced to not show the serving board covered with foil, would gift wrap paper be ok to wrap over the foil, for decoration? If not, what is ok to cover the cake board with?

Also from Holland I like to say Thank you Michelle!!!

Thanks for all the great tips! I'm getting for my first two cake shows! Yeah!!

Thanks for sharing! Great information.

Thanks so much, Michele. So, from what I gather, the cake board should be NO LESS than 2 inches larger than the cake all the way around...is that correct? I am working on a cake for the Cincinnati show in March and it's tight on the board. I was a little concerned before, but am more concerned now after reading your post. I LOVE my design and do not want to be marked WWWAAAYYY down due to the size of my cake's board. So, I guess I'd be wise to get a larger board. Do you agree? TIA for your advice. I truly value it.

jadak, the board should be at least 2" larger than the cake. If you already have the cake on a board, then make a larger decorative board to place under it. This will give the cake balance and an additional element of the ability that you have. Don't forget to place a smaller board under that for a finger lift. This will improve the look of the cake as well as prevent damage when trying to move it.

Good luck with the competition.

Michele

Thanks so much, Michele. I am brainstorming ways to fix it up so it still looks fluent and cohesive. It'll work out. I appreciate your advice very much.

Michelle or anyone else,

I'm about to enter my first competition coming up...one of the mid atlantic shows. And I'm just not sure what to enter... I know I want to do a sculpted cake b/c that what I'm best at. But I'm not sure if I should enter the divisional competition or is it better to enter a sculpted cake in the wedding cake competition that represents the them. (greeting cards is the theme for the may show) I don't know if I can even compete in the wedding cake comp...

Thanks!
Courtney

Since this is your first competition I suggest that you enter the divisional only. You need to get a feel for what you are up against for any specialized competition. The Mid-Atlantic show has some very tough competition and the show is growing every year.

There is also the time factor. Most of the cakes that are entered into the wedding cake competition have been in the works for months. The table coverings can be just as much work as the cake. EVERYTHING must coordinate and reflect the theme in an obvious manner.

The divisional is much less stressful, less time, and less expensive. The competition is still tough, but your entry will be up against just a few cakes rather than 50 or more cakes.

The divisional also let's you work on your favorite styles so that your abilities really shine.

HTH

Michele

We just had our cake show here in Arizona and I thought of something that might help others.

Just this year, we had a description card for each entry that the decorators had to fill out and put next to their cakes. It listed the medium and techniques used. I highly suggest to list more than just " made with fondant" or " gum paste flowers" if you have anything at all that may be in question as to how it was made or what was used to make it. Be sure to list if anything was handmade rather than using a mold. List everything that you used so that there is no question as to what it is. Even if you think the judges should know, they may not be sure so this way if there is any question, they can read your card.

KimAZ

To add to what KimAz said, the techniques you used should be described as well. If you know you will need more than a few lines, then type up a description for the judges. Last minute hand writing can be hard to read. One of the more humorous "techniques" described was "a lot of time". This really isn't a technique.

Good luck with all your entries.

Michele

So I just finished my very first competition! And here's a mistake to learn from!
The space limit was 12 inches. My board was 12 inches.... and then I covered it in fondant. Made a mistake on the edge (had no ribbon) so threw on a funky fondant one.
12" board PLUS 2 layers of fondant = 20 marks lost. I was over the maximum width! DOH!
I kept checking my height - the board just never occured to me. Hope someone will benifit from my mistake!
I'll get'em next year!

It was so generous of you to share these details, Michele. Thank you, and best wishes for your competitions!!

I noticed in one of your replies, that you said a lot of these cakes are in the works for months in advance. So, what I am wondering is, how far in advance is it feasible to start decorating a competition cake? I would like to start now for competitions coming up in the spring, but was wary of doing so - does the fondant maintain its "pristine" look, and any gumpaste decorations or flowers - will they dry out and be too brittle and get damaged in transport??? Barring unforseen disasters, how far in advance of a competition can I make a cake and not have to worry about the cake deteriorating based simply on the time factor? And if made well in advance, are there recommended ways of storing them to keep them perfect....er, well as perfect as I can make them - LOL!

I started one three months in advance, but I have one still that I did for the OR State Fair this summer and it still looks the same as when I started it back in June. The fondant dries pretty hard and doesn't really change, the gumpaste flowers, once they are dry, hold up really well, unless they are a particularly delicate flower (if that's the case you'll have the breakage no matter how old they are--the dogwood on the cake in my pics is a case in point I think I broke half of them--actually the ones I made to replace the ones I broke were more fragile than the ones I initially did.)

Titia, your cakes are so beautiful and meticulously done, they look like you spent 3 months making them. the design is unique and the execution is flawless. I saw your cakes in the WA Sugar Artist Show and you deserved every single award you won and more!

I can't wait to see what you do next year.

Leanne

Thank you everyone for the tips. I learned so much! I feel so nervous with this competition thing. My first will be on March. Is anyone else going?

Michele, thank you for all the competition hints. I am entering the Central Florida Fair competition in a few weeks. Your ideas are very thoughtful and helpful. I will definitely incorporate them. One question - is it OK to have a board 6 or more inches larger than the cake if the board is also covered in fondant and has a complementing design on the board? I am doing a very tall cake and I want to have a large base for it for balance.
Thank you.
Joanne

We've had those technique/description cards for years...The judges do look at them so fill them out well like KimAZ says. One last thing to remember, although there are basic things all judges look for, judging is subjective!!! It varys from judge to judge, even in the same show.

Thank you sooo much for all this wonderful information. DH and I are entering our first cake show here in AZ the 6th!! We have a ton of work to do and now I'm sooooo neervous . Fortunately, it is the same time as the chocolate festival !!

Hello,
I was wondering if it is acceptable to use RKT as part of a competition cake...

The rules state that "Real cakes or cake dummies are acceptable. Cake dummies must be able to be reproduced in cake form. Sculptured
cakes must be made of real cake; submission of at least three in-progress photos is required for sculptured cakes."

Should I use RKT and take pictures? or just write that down on the card as one of the "techniques" used? It will be used for the cake topper, so is that considered the cake?

I'd appreciate any thoughts or previous experiences. Thanks!!

I would go ahead and let the judges know that you used RKT. Even though it's a topper they might like the fact that it's an edible carving. This is just an opinion. It is so hard to say what the judges might think.

Michele