Professional Cake Decorating Competition Rules & Regulations
- This competition is open to anyone who works or has worked professionally as a Baker or in the Baking/Cake/Pastry/Chocolate industry. Judges reserve the right to request documentation to verify such experience. Such documentation must include three (3) letters/emails from customers that have purchased from the aspiring applicant. He / She must be a Canadian Resident 18 years of age or older. Contestants may enter more than one category.
- Any exhibitor at Canada’s Baking and Sweets Show may enter any of the professional competitions free of charge. Non-exhibitors, who are professional bakers, may also enter any competition for a fee of $20.00 per category. Entry fees are non-refundable. You will also need to purchase a ticket to the show if you wish to remain for the competitions.
- All applications must be pre-registered by October 11, 2019. Complete the attached “Competition Application” (SEE BELOW) and send it by mail (address on entry form), or emailed to info@canadasbakingandsweetsshow.com) or by fax (905 850-9755), with your payment, received no later than 11:59 pm, October 11, 2019.
- All work on either cake must be solely the original work of the applicant and entries are acceptable as long as they have never before been displayed.
- Neither Canada’s Baking and Sweets show nor The International Centre will be responsible for any loss or damage to your cake(s) during the show.
- Three qualified judges will conduct judging in both competitions. Judges will resolve a tie and their decisions are final.
- Judges reserve the right to disqualify any entry in poor taste or that fails to adhere to the rules and regulations of the competition.
- All Competition Cakes must be delivered on Friday October 18, 2019 from 5:00 pm – 10:00 pm and Saturday October 19, 2019 from 8:00 am and must be set-up, completed no later than 9:00 am to the International Centre HALL 4. All cakes must be on the display table and applicants/supporters/friends must be clear of the display area by 9:00 am.
- All Competition Cakes must remain on display until Sunday, October 20, 2019 at 5:00 pm. Entries must be removed after 5:00 pm and until 7:00 pm, Sunday October 20, 2019. Any Competition Cakes left after 7:00 pm are considered forfeited and become the property of Canada’s Baking and Sweets Show to be disposed as seen fit by the organizers.
- Prizing is as follows: $1000 for First Place, $500 for Second Place and $250 for Third Place in both Categories. A Prize Pack from Cookina.
- Canada’s Baking and Sweets Show reserves the right to use all photographs taken at the show. Each entrant grants Canada’s Baking and Sweets Show a nonexclusive, worldwide, royalty-free, perpetual, irrevocable, sublicensable, and transferable right and license to use, reproduce, create derivative works of, distribute, and publicly display any photos taken by Canada’s Baking and Sweets Show staff, volunteers or contractors.
WEDDING CAKE
A) The theme for 2019 is “THE 4 CANADIAN SEASONS”.
B) The cake must be created as a cake dummy (ie. Styrofoam) and must be able to reproduced in real cake. All cakes must be a minimum of twelve (12) inches in height and cake drums cannot be larger than sixteen (16) inches.
C) Plastic, such as tier separators, etc. may be used to complete the cake design. However, non-edible and purchased/manufactured items cannot be used. Their use will result in points loss from the judges. The use of cold porcelain is not permitted.
D) Judges work on a 100-point system as detailed below. Judges decisions are FINAL.
- CREATIVITY AND ORIGINALITY - 15
- DIFFICULTY OF TECHNIQUES USED - 20
- NEATNESS OF CAKE COVERING AND DECORATIONS - 20
- OVERALL APPEARANCE - 20
- SKILL - 15
- USE OF COLOR - 10
THEME CAKE
A) The theme for 2019 is “CANADIANA”.
B) The cake must be created as a cake dummy (ie. Styrofoam) and must be able to reproduced in real cake. All cakes must be a minimum of twelve (12) inches in height.
C) All entries must be decorated with completely edible items except for columns, cake toppers, wires and stamens. Ribbons, tulle, etc. may be used to carry out a design. As a rule, always use edible decorations over plastic ones. Cold porcelain is not allowed. Edible images are preferred and will be judged in context with the overall cake.
D) Judges work on a 100-point system as detailed below. Judges decisions are FINAL.
- APPLICATION OF THE THEME – 15
- DIFFICULTY OF TECHNIQUES USED – 15
- PRECISION OF TECHNIQUES – 15
- NUMBER OF TECHNIQUES USED – 15
- CREATIVITY AND ORIGINALITY – 15
- APPROPRIATENESS OF DESIGN (Size, Shape, Colours) – 15
- OVERALL EYE APPEAL - 10