COMPETITION REGISTRATION FORM

Sweetart Bake Expo 2018 Event Produced by: With Ease Group Ja. Ltd

1. PRE-DECORATED CAKE COMPETITION ☐ Yes, I would like to enter the Pre-Decorated Cake Competition!

Skill Level: Student Professional

Theme: Wedding Cartoon Inspired [Jungle] Topsy Turvy Fast Food Inspired

2. LIVE CAKE DECORATING CHALLENGE ☐ Yes, I would like to enter the Live Cake Decorating Challenge!

(Each team should comprise of 2 persons. Teams are required to provide their own tools and supplies.)

Name of Team Member(s)

Theme: Movie Night

3. SUGAR ART FASHION COMPETITION ☐ Yes, I would like to enter the Sugar Art Fashion Competition.

4. CAKE TOPPER COMPETITION ☐Yes, I would like to enter the Sugar Art Fashion Competition.

5. ENTRY FEES

CATEGORIES FEE TOTAL

Pre-Decorated Cake Competition J$3,000.00

Live Cake Decorating Challenge J$5,000.00

Sugar Art Fashion Show J$2,500.00

Cake Topper Competition J$1,200.00

AMOUNT DUE

6. PAYMENT

Full Payment: $ Deposit Paid: $ Balance Due:$

Date Managers Cheque Company Cheque Direct Deposit Bank Transfer Cash

Signature………………………………………………. Date ………………………………………………………..

Competitor’s Name:

Company/School: Student ID.

Address: Parish:

Phone: Email:

COMPETITION REGISTRATION FORM

INSTRUCTION:

• Complete this registration form, scan and email to: [email protected] on or before Friday, April 27, 2018

NOTE: Exhibitors are not required to pay an entry fee for the Pre-Decorated Cake Competition.


INFORMATION & RULES GENERAL INFORMATION:

• Prizes will be awarded in the following categories: Pre-decorated Cake Competition | Live Cake Decorating Challenge Sugar Art Fashion Competition |Cake Topper |Best of the Show Cake | People’s Choice | Best Tasting Cake

• Cakes will be judged with using a points system and prizes awarded in each category.

• Best of Show and Best Tasting Cake will be chosen by the judges.

• People’s Choice will be awarded to the cake with the most votes.

• Winners will be announced at the end of the Expo

• Pre-Decorated cakes and Cake Tappers must be submitted by Saturday May 26, 2018 between 1:00 PM and 4:00PM at the Jamaica Pegasus Hotel (room to be advised).

• No business identifying marks, advertisements, or photos will be allowed until the completion of the judging. Each submission will be assigned a special code. Business cards may be placed by the cakes after judging.

• Decisions of the panel of judges are final.

RULES: PRE-DECORATED CAKE COMPETITION | ENTRY FEE: $3000

1. Entrants are to create a cake not exceeding 3 tiers. 2. Each entrant is only allowed to submit one cake for judging. 3. Dummies permitted except if sculpted. Entrants must submit one piece of cake for tasting. 4. All decorations on the exterior of the cake must be edible i.e. chocolate, fondant, gum paste, butter cream, royal icing, pastillage,

marzipan, etc. 5. Non-edibles may be used, however limit them to separators such as pillars. Non-edible items on the cake will lose points in

judging.

RULES: LIVE CAKE DECORATING CHALLENGE| ENTRY COST: $5000 PREP TIME: 5PM-6PM | CHALLENGE: 6:45PM-8:45PM

1. Contestants must provide their own supplies and tools. 2. Cake should not exceed 2 tiers 3. Dummies permitted except if sculpted. 4. Contestants must use the stated theme. 5. Pre-made decoration may be brought in however; contestants must demonstrate at least 2 of the design used. 6. All decorations on the exterior of the cake must be edible i.e. chocolate, fondant, gum paste, butter cream, royal icing,

pastillage, marzipan, etc. 7. Non-edibles may be used, however limit them to separators such as pillars. Non-edible items on the cake will lose points in

judging.

RULES: SUGAR ART FASHION |ENTRY COST: $3000 AND

CAKE TOPPER | ENTRY COST: $1200 1. Cake Toppers should not be more than 7inches high at the tallest point on the design 2. Cake Topers must be mounted on a 8” cake board 3. All decorations must be edible i.e. chocolate, fondant, gum paste, royal icing, pastillage, marzipan, etc. 4. Non-edibles may be used, however limit them to separators such as pillars. Non-edible items on the cake will lose points in

judging

POINTS SYSTEM - The criteria for judging will be:

CRITERIA FOR JUDGING PRE-DECORATED/LIVE CHALLENGE SUGAR ART FASHION CAKE TOPPER

Originality/Creativity 15 points 15 points 15 points

Artistic Expression 10 points 10 points 10 points

Difficulty of Techniques used 15 points 15 points 15 points

Overall Appearance 15 points 15 points 15 points

Timeliness 20 points n/a n/a

Execution of theme 20 points n/a n/a

Cleanliness 5 points n/a n/a

TOTAL POINTS 100 50 50

Release: The Sweetart Cake Competition is held by With Ease Group Ja. Ltd. By signature of this registration and release form, the contestant fully releases all rights to photos, publication

and other sources of media for all work produced exclusively for, during and in the complete time frame of the event. Contestant is subject to all registration fees. Contestant agrees to abide

by all rules set forth in this document for the competition(s). Contestant understands that With Ease Group Ja. Ltd., or any of it sponsors assume no responsibility for loss, theft or damage to

displays or personal items at the Sweetart Bake Expo and agrees to indemnify and hold harmless With Ease Group Ja. Ltd., and all sponsors from and against all claims, demands, costs, loss,

damage, expense, attorney’s fees and liabilities growing out of, or arising from, caused or occasioned by my activities in Competition. Competition entry fees are non-refundable.


JUDGING CRITERIA & STANDARDS

Below are the standards for the Cake Decorating Competitions. Scoring in each category will use some or all of these standards. A large emphasis will be given to creativity!

GENERAL APPEARANCE

The Cake Level on top with good straight sides, logical height The Theme Cake incorporates the theme into overall design Tubing Uniform and free of air bubbles, starring should be equal, uniform and no

points, flowers should show definite petals Hand Work Smooth, free of small drying cracks, precision, neatness

Overall Design Balanced, proportioned, appropriate to technique or theme, not over decorated, stability of structure

CAKE COVERING & ICING Butter Cream Texture smooth and flawless, no air bubbles or water spots, no thicker than

½” and no crumbs to show through Royal Icing Light and smooth, no air bubbles, knife or sanding marks, flawless color

Rolled Fondant A matte finish, smooth and flawless, rimmed properly, no patches. No thicker

than ½” Flowers Butter Cream or Royal Icing Definite shaped petals with proper form, correct number of petals,

coloring and detail as close to nature as possible Arrangements, Corsages, Bouquets Balance of design, and proportioned to one another. Leaves Appropriate to

flower, proper size, coloring as close to nature as possible BORDERS, LINES, STRING, AND SCROLL WORK Neatness Cake centered on the board; no excess icing on cake or board, the covering,

piping and hand work smooth, free of small drying cracks, and demonstrating precision

Borders Should be in proportion to the cake size and other decorations. Shells Rounded, evenly spaced, definite ridges, uniform, evenly marked, neat, and delicate with no flaws.

Colors - Choice and Use Color consistent shading, balance and harmonized, and appropriate to theme or decorative motif

DECORATIONS Garnish Ribbons, draping, etc. must be made with fondant, butter cream or other

icing Molded Figures Proportioned and life-like in appearance and coloring CONFECTIONERY PAINTING (IF USED) Butter Cream Using colors or colored icing, brush into a pattern; neat, smooth, no

bleeding Royal Icing Clear, crisp lines, with shading and highlights Fondant Patterns painted within lines no feathering or blurring; light and dark

shading, and finished painting should be outlined with fine line. Chocolate Painting Shading using different chocolates; be crisp and clean; no feathery,

blurred, or smudged lines. Spatula Painting Neat, showing good perspective should not spill over sides and no show-

through. Sizing Cakes must not exceed 3 tiers Sculpted Cakes Cut and shape, use of 2 and 3 dimensional elements, sturdiness of

construction(dowels and other non-edible materials may be used, but use of edible materials

encouraged Difficulty of Technique Judges will be sensitive to the use of safe and sanitary supports (avoid, if possible, using wire, non- edible materials such as tooth picks, etc.)

Documents

COMPETITION REGISTRATION FORM