Three Tier cake competition help!

Decorating By spw184 Updated 13 Feb 2014 , 3:53am by spw184

spw184 Posted 12 Feb 2014 , 5:00pm
post #1 of 26

AHi everyone, I HAVE recently enrolled in a competition where I will be preparing a three tier cake in 75 minutes that follows a theme that has not yet ben released. Only problem is, I've only ever decorated one cake in my life!

So, what I need to know is, what tools and skills should I learn? All I HAVE currently is a basic piping set and a couple frosting spatualas.

I would be ecstatic if somebody could at least give me a starting spot. I HAVE a year to practice, so I'm sure I can do it in time.

25 replies
luvmykids2bits Posted 12 Feb 2014 , 6:20pm
post #2 of 26

Start watching lots and lots of videos on constructing and supporting three tier cakes.  Practice, practice, practice.  I'm glad you have a year to prep, because that's a rather ambitious decision for having just made one cake.  I've been decorating for years and would maybe consider entering a contest like this in another year or so.  I find three tier cakes are way trickier than they look.

leah_s Posted 12 Feb 2014 , 7:03pm
post #3 of 26

Wow!  I've been a professinal for 14 years and I'm not sure I would have entered a contest like that.  Best of luck, and crank up You Tube!

MimiFix Posted 12 Feb 2014 , 7:15pm
post #4 of 26

No problem, you can do it. That's what we're here for.

sugarflorist Posted 12 Feb 2014 , 7:24pm
post #6 of 26

AI do lots of competitions but this sounds crazy. How much can anyone get done in 75 min let alone do it to competition standard. Having said that perhaps piped roses on buttercream might work.

cakeyouverymuch Posted 12 Feb 2014 , 7:26pm
post #7 of 26
MimiFix Posted 12 Feb 2014 , 7:32pm
post #8 of 26

cakeyouverymuch, you're a gem!

scrumdiddlycakes Posted 12 Feb 2014 , 7:39pm
post #10 of 26

A75 minutes for a 3 tier competition cake? Who on earth is putting on this competition? do they know anything about tiered cakes? What are the rules, what elements are being judged, do they expect fondant it butter cream?

AZCouture Posted 12 Feb 2014 , 9:54pm
post #13 of 26

AWow, that is really odd.

spw184 Posted 12 Feb 2014 , 9:59pm
post #14 of 26

Here is several photos of previous competitors. The competition is part of a group of competitons of which I have competed in. The theme for the year these photos were taken in was "Winter Wonderland." All medias are availible to be used, fondant, gum paste, royal icing, buttercream, whatever. The only real rule is that the cake can not have any store bought items that have not been dramaticly altered.




AZCouture Posted 12 Feb 2014 , 10:04pm
post #15 of 26

AThat's the time you get to fill, ice, stack AND decorate?!

AZCouture Posted 12 Feb 2014 , 10:05pm
post #16 of 26

ASounds like someone watched Cake Boss and figured that's really all the time that was necessary.

liz at sugar Posted 12 Feb 2014 , 10:32pm
post #17 of 26

Must be an annual event?  And it looks like they have had takers in the past, so it must be possible!  Best of luck to you!



Annabakescakes Posted 12 Feb 2014 , 10:38pm
post #18 of 26

ASome of those cakes are the absolute pits, too!

spw184 Posted 12 Feb 2014 , 11:12pm
post #19 of 26

It's put on by Prostart Nevada chapter which is a culinary education program. It's known as the hardest competition in the state level because of time constraints and because it usually has only three to six competitors every year.

vpJane Posted 12 Feb 2014 , 11:17pm
post #20 of 26

It looks like most of the cakes are buttercream with piping. So maybe you should start there. There are also classes on

MBalaska Posted 13 Feb 2014 , 1:23am
post #22 of 26

probably just one of those  :o

liz at sugar Posted 13 Feb 2014 , 1:39am
post #23 of 26

Prostart encompasses the whole spectrum of culinary education - the poster may have done an appetizer, an entree, menu plan or any number of other culinary related contests.



Rosie93095 Posted 13 Feb 2014 , 2:08am
post #24 of 26

Sorry, just asking for clarification8O

Rosie93095 Posted 13 Feb 2014 , 2:11am
post #25 of 26


spw184 Posted 13 Feb 2014 , 3:53am
post #26 of 26

AIve competed in hot foods for two years and management for one year.

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