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Competition Hints - Page 5

post #61 of 81
It depends on the judge for one but it also has to do with the category. If its in the wedding cake competition that your allowed to use dummys as long as it can be recreated in cake. If your doing a sculpted category, you have to make sure that most of the cake is cake carved. If you do the entire thing out of RKT then you will be disqualified or told that it wont even be considered.
I did a sculpted cake last year and used some RKT for the head and arms and one of the comments from the judges is that I used too much RKT that it should of been more cake.
But from the competition I usually enter in, they usually have the same judges every year and they tend to have a certain way they judge. You tend to notice after a few years of entering what a particular judge seems to like and dislike. I know in the wedding cake one, they seem to like to keep the classic look with just updated techinques. Hope that helps!
post #62 of 81
Definitely let them know. In the comp I was in last year someone used RKT on the top of a single tier but it wasn't stated as such - Judges thought it was cake so it was "non-compliant" as it was deemed multi-tiered.
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Live well, love long, play hard and laugh... well, long and hard.
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post #63 of 81
I'm so glad I found this thread! - Thank you for posting it.

I just entered my 1st competition(April) and sent in the description of the cake. I wish I had seen this thread before I sent it in because all I described was what was obvious - nothing about the technique, hand sculpted figures or the fact I incorporated the theme into the shape I used for the dummy(which I had to carve out of a circle )

Is it too late, or can I type a detailed description for the judges and leave it next to the cake when I deliver it at the site? TIA
post #64 of 81
Kandykin - you might want to contact the organizers of the show and ask that question. Every event I've entered (though there have only been a few) the contact person has been very helpful and has been able to answer all my questions about my entry.
post #65 of 81
Quote:
Originally Posted by bonniebakes

Kandykin - you might want to contact the organizers of the show and ask that question. Every event I've entered (though there have only been a few) the contact person has been very helpful and has been able to answer all my questions about my entry.



Thank you. I will.
post #66 of 81
We just had a competition this weekend and what I have found to be the best advice is: Read the rules very carefully. So many people lost points for not complying with the rules. I also found that by emailing any wuestions I had to the organizer I was able to make sure I was in compliance with the rules. And they were happy to answer my questions too.
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #67 of 81
What a great thread!!! Thanks so much for sharing these tips! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #68 of 81
Competitions are a lot of fun and if you feel the itch to enter......do it!

As a past judge for a cake show competition (I didn't judge cakes, just cupcakes) I have one really hint that makes a huge difference.

Make your cake original. The judges have seen a lot of cakes out there and know a lot of designs that have already been done. When I judged, I gave more credit to an original creation, flaws in all, than to a replicated design executed perfectly.

Some may disagree and judging is subjective but I really appreciated originality over a perfect replication. So, go for it! There is a TON of talent on here with amazing new design ideas....don't second guess yourself, just go for it!
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post #69 of 81
Thread Starter 
Cupcakeenvy, I agree with you on the originality. Seeing copied cakes is somewhat disappointing. Original designs with a few flaws are great. There are usually some new techniques used that I like to mentally file.

Good luck to all.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
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Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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post #70 of 81
Can anyone clear up the specifics of categories for showpieces in sugar and pastillage? Does a pastillage showpiece include gumpaste flowers?
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post #71 of 81
Thread Starter 
You can have a display of just pastillage or a mix of pastillage and gumpaste. These can be cake toppers or "Special Techniques Not on a Cake" category.

Good luck.

HTH
Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #72 of 81
The Washington State Sugar Artists Annual 2011 Cake and Confectionery Show is coming up and I'm going to take a stab at entering as a beginner, if for nothing else than to get some good feedback. On the registration form there is space to enter four different categories for your division and I'm wondering if I should enter more than just one cake. Part of me feels I should just try to make one look as good as I can, but another part feels like I could totally do at least two. Any thoughts?
post #73 of 81
Thread Starter 
It's more fun to enter more than one. Just be sure you have time to do all entries well.

Have fun and good luck.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #74 of 81
I'm thinking I'll go ahead and register for two, I wanted to do one all BC and one with fondant. If you register for two and only end up bringing one will they be ticked, or do you people usually choose a few categories and then decide what they will be submitting later?
post #75 of 81
I have a question. I am doing my very first competition in a week and a half. The rule for the cakes is:

# All entries must be made from real cake. No dummies allowed. The cake must be 100% edible, excluding certain support materials (rods, PVC pipe, straws, toothpicks, floral wire). No Styrofoam allowed.
# Non edible materials cannot be used as decorations

I want to support a tier with a set of columns. I would like to make the columns out of carved RKT covered with fondant (supported with dowels or wilton columns as structural support inside), Is that acceptable within these rules?
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