Rules and Regulations
This competition is open to anyone aged 16 and older. There are two divisions: Beginner/Hobbyist and Advanced/Professional.
Beginner/Hobbyist: This competitor has been decorating for less than 4 years and is still developing their skills. They may have entered competitions in the past but have never placed 1st, 2nd, or 3rd. They do not sell their edible works of art and do not teach classes.
Advanced/Professional: This competitor has been decorating cakes and/or cookies for more than 4 years and has honed their skills. They have competed before and have placed 1st, 2nd, or 3rd in a previous competition. They sell their products, and if they teach classes, they must enter this division.
A competition fee of $20.00 is required for each entry. All entry fees are non-refundable. Participants must also purchase a ticket to the show if they wish to stay for the competitions, walk through the Marketplace, and take full advantage of everything the show offers.
All applications must be pre-registered by October 11, 2025. Complete the “Competition Registration Form” and send any questions to info@canadasbakingandsweetsshow.com. All applications must be received before 11:59 PM EST on October 11, 2025.
All decorative elements must be created using edible materials. The use of non-toxic paints, dusts, and glitters is not permitted.
All competitors must provide a short write-up that includes the name of their piece, a list of all techniques used, inspiration for the piece, and, if wires from sugar flowers are inserted into the cake, details on how they were inserted in a food-safe manner. If using metallics, glitters, or paints, please mention the brands so that the judges know the products are 100% edible. Do not include your name or company name on this sheet, as judging is anonymous.
All work must be the original creation of the applicant, and entries that have been displayed in previous competitions will not be allowed.
Space is limited, so Canada’s Baking and Sweets Show will only accept a specific number of pieces per category. Once that limit is reached for each category, no more registrations will be accepted, so register early!
Neither Canada’s Baking and Sweets Show nor The International Centre will be
responsible for any loss or damage to your cakes during the show.
Qualified judges will evaluate all entries in the competition. Judges will resolve any ties, and their decisions are final. Judges reserve the right to disqualify or deduct points from any entry considered to be in poor taste or that fails to adhere to the competition rules and regulations.
All competition cakes must be delivered on Friday, October 17, 2025, from 5:00 PM to 10:00 PM. All cakes must be completely set up by 8:30 AM on October 18 at the International Centre, Hall 4. Competitors, supporters, and friends must clear the display area by 8:30 AM.
All competition cakes must remain on display until the end of the show on Sunday, October 19, 2025, at 5:00 PM. Entries must be removed after 5:00 PM and no later than 6:00 PM on Sunday, October 19, 2025. Any competition cakes left after 6:00 PM will be considered forfeited and will become the property of Canada’s Baking and Sweets Show to be disposed of at the organizers’ discretion.
Any physical prizes must be removed after 5:00 PM and no later than 6:00 PM on Sunday, October 19, 2025. If prizes are not removed from The International Centre by 6:00 PM, they will be forfeited and become the property of Canada’s Baking and Sweets Show. Forfeited prizes will become part of the prize pack for the 2026 competition.
Many competitors come from out of town. Canada’s Baking and Sweets Show will not ship prizes. Shipping is the sole responsibility of the winning competitor and must be arranged after they have collected their prizes from The International Centre by 6:00 PM on Sunday, October 19, 2025.
Canada’s Baking and Sweets Show and Flavour Network reserve the right to use all photographs or videos taken at the show. Each entrant grants Canada’s Baking and Sweets Show and Flavour Network a nonexclusive, worldwide, royalty-free, perpetual, irrevocable, sublicensable, and transferable right and license to use, reproduce, create derivative works from, distribute, and publicly display any photos or videos taken by Canada’s Baking and Sweets Show staff, volunteers, or contractors.
WEDDING CAKE
The theme for 2025 is “The Colours of Flavour.” All competitors must incorporate the color purple, green, or both into their designs (Pantone Colors are 2607 and 353) .
The cake must be created as a cake dummy (i.e., Styrofoam) and must be reproducible in real cake. All cakes must have a minimum height of twelve (12) inches and consist of at least three tiers; there are no height restrictions above 12 inches. Cake boards or display stands cannot exceed sixteen (16) inches. Decorative elements must not extend beyond the board or display stand due to limited space. Cake boards must be covered in fondant, and the edges should be trimmed with ribbon. Additionally, the undersides of exposed cake dummies must be covered; no Styrofoam should be visible.
Manufactured elements such as tier separators (pillars) and cake supports may be used to complete the cake design. However, the cake itself must be comprised entirely of edible components. The use of cold porcelain, non-toxic dust (directly on the cake), or glitter is not permitted. Wires, floral tape, non-toxic dust, and stamens are allowed for flowers as removable elements. If wires are inserted into the cake, it must be done in a food-safe manner, and you must explain how this was achieved in your write-up.
Judges will evaluate entries based on a 100-point system as outlined below. Judges’ decisions are FINAL.
THEME CAKE
The theme for 2025 is “HALLOWEEN.” While the theme is Halloween, please refrain from creating anything gory. Our show is for ALL ages, and we want everyone to enjoy your work and the competition. When designing your piece, keep in mind that children will be observing it.
The cake must be created as a cake dummy (i.e., Styrofoam) and must be reproducible in real cake. There are no requirements for a percentage of real cake to be used for sculpted or tiered cakes. All cakes must have a minimum height of twelve (12) inches, and there are no height restrictions beyond this minimum. Cake boards or display stands cannot exceed twenty (20) inches, and decorative elements must not extend beyond the board or display stand due to limited space. Cake boards must be covered in fondant, and the edges should be trimmed with ribbon. The theme cake category typically features sculpted cakes; however, tiered cakes are also permitted—be creative! Please note that the exposed undersides of any part of the cake must be covered; no Styrofoam should be visible.
All entries must be decorated with entirely edible materials, except for pillars, internal supports, wires, floral tape, and stamens. If wires are used in the cake, please include an explanation in your write-up of how they were inserted in a food-safe manner. If using metallics, dusts, or glitter, please list the brands in your write-up so the judges can verify that these products are 100% edible.
Judges will evaluate entries based on a 100-point system as outlined below. Judges’ decisions are FINAL.
2D COOKIES
The theme for 2025 is “FLAVOUR.” What are your favorite foods?
Be creative; we can’t wait to see what you create!
2D cookies are flat cookies. Cookies that have dimension or texture are not considered 3D. Each display must include a minimum of nine cookies with different designs. Display boards or stands cannot exceed fourteen (14) inches, and decorative elements must not extend beyond the board or display stand due to limited space. Display boards or stands should complement your theme.
All entries must be decorated with entirely edible materials, and cookies can be any flavor. If using metallics, paints, dusts, lusters, or glitters, be sure to list the brands in your write-up so judges can verify that these products are 100% edible.
Judges will evaluate entries based on a 100-point system as outlined below. Judges’ decisions are FINAL.
3D COOKIES
The theme for 2025 is “FLAVOUR.” What are your favorite foods? Be creative; we can’t wait to see what you create!
3D cookies are multiple cookies adhered together to create one display (similar to a gingerbread house). Cookies with dimension or texture are not considered 3D. Each display must include a minimum of twelve cookies to form your piece. Display boards or stands cannot exceed fourteen (14) inches, and decorative elements must not extend beyond the board or display stand due to limited space. Display boards or stands should complement your theme.
All entries must be decorated with entirely edible materials, and cookies can be any flavor. If using metallics, paints, dusts, lusters, or glitters, be sure to list the brands in your
write-up so judges can verify that these products are 100% edible. No inedible supports are permitted.
Judges will evaluate entries based on a 100-point system as outlined below. Judges’ decisions are FINAL.
JUDGING CRITERIA
- APPLICATION OF THE THEME – 15
- DIFFICULTY OF TECHNIQUES USED – 15
- NEATNESS OF CAKE, OR COOKIE COVERING AND PRECISION OF TECHNIQUES – 15
- NUMBER OF TECHNIQUES USED – 15
- CREATIVITY AND ORIGINALITY – 15
- COMPOSITION OF DESIGN (Size, Shape, Colour) – 15
- OVERALL EYE APPEAL – 10