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Competition Hints - Page 3

post #31 of 81
Quote:
Originally Posted by Sugarflowers

If you decide to go this route, then put that information on the cake detail sheet (the one that lists the different mediums and techniques used).



would you happen to have a copy of a cake detail sheet to share?
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post #32 of 81
Thread Starter 
Sorry, I don't have a detail sheet. Each show has a different method. Some shows give you half a page to describe your work, others a small card, and some have only the mediums and techniques used.

If you feel like there are some extra things that need to be explained, type it up and place with your other paper work. Sometimes even a framed description of a very detailed cake helps the judges and spectators to see what you had in mind.

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.
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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 #33 of 81
thanks.
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post #34 of 81
I am entering the competition in Gainesville on the 17th and the rules say something about decorating your table??? decorate it how?!?! I don't understand what they are looking for in the way of decorations... also I am using a wedding dress as inspiration for my cake, should I put pictures of the dress on the table somehow?

help please - this is my first EVER competition and I'm really scared!!
post #35 of 81
I'm contemplating entering a cake for the contest, at least for fun, but I have a question... I want to do a chocolate box cake, so is it ok if the lid is made of rice krispy treat and it's wrapped in fondant? oh, and since it's adviced to not show the serving board covered with foil, would gift wrap paper be ok to wrap over the foil, for decoration? If not, what is ok to cover the cake board with?
Love puts the fun in together, the sad in apart, and the joy in a heart
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Love puts the fun in together, the sad in apart, and the joy in a heart
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post #36 of 81
Quote:
Originally Posted by janelwaters

I am entering the competition in Gainesville on the 17th and the rules say something about decorating your table??? decorate it how?!?! I don't understand what they are looking for in the way of decorations... also I am using a wedding dress as inspiration for my cake, should I put pictures of the dress on the table somehow?

help please - this is my first EVER competition and I'm really scared!!



It says that they are supplying regular tablecloths for the tables, but if you want something different or that goes accordingly to your cake decor then you can bring your own decor to complement it.
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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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post #37 of 81
Also from Holland I like to say Thank you Michelle!!! thumbs_up.gif
post #38 of 81
Thanks for all the great tips! I'm getting for my first two cake shows! Yeah!!
post #39 of 81
Thanks for sharing! Great information.
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Cut And Keep Eating!, LLC
"After all, it's just cake!"
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post #40 of 81
Thanks so much, Michele. So, from what I gather, the cake board should be NO LESS than 2 inches larger than the cake all the way around...is that correct? I am working on a cake for the Cincinnati show in March and it's tight on the board. I was a little concerned before, but am more concerned now after reading your post. I LOVE my design and do not want to be marked WWWAAAYYY down due to the size of my cake's board. So, I guess I'd be wise to get a larger board. Do you agree? TIA for your advice. I truly value it.
post #41 of 81
Thread Starter 
jadak, the board should be at least 2" larger than the cake. If you already have the cake on a board, then make a larger decorative board to place under it. This will give the cake balance and an additional element of the ability that you have. Don't forget to place a smaller board under that for a finger lift. This will improve the look of the cake as well as prevent damage when trying to move it.

Good luck with the competition.

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.
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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 #42 of 81
Thanks so much, Michele. I am brainstorming ways to fix it up so it still looks fluent and cohesive. It'll work out. I appreciate your advice very much.
post #43 of 81
Michelle or anyone else,

I'm about to enter my first competition coming up...one of the mid atlantic shows. And I'm just not sure what to enter... I know I want to do a sculpted cake b/c that what I'm best at. But I'm not sure if I should enter the divisional competition or is it better to enter a sculpted cake in the wedding cake competition that represents the them. (greeting cards is the theme for the may show) I don't know if I can even compete in the wedding cake comp...

Thanks!
Courtney
Courtney
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Courtney
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post #44 of 81
Thread Starter 
Since this is your first competition I suggest that you enter the divisional only. You need to get a feel for what you are up against for any specialized competition. The Mid-Atlantic show has some very tough competition and the show is growing every year.

There is also the time factor. Most of the cakes that are entered into the wedding cake competition have been in the works for months. The table coverings can be just as much work as the cake. EVERYTHING must coordinate and reflect the theme in an obvious manner.

The divisional is much less stressful, less time, and less expensive. The competition is still tough, but your entry will be up against just a few cakes rather than 50 or more cakes.

The divisional also let's you work on your favorite styles so that your abilities really shine.

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 #45 of 81
We just had our cake show here in Arizona and I thought of something that might help others.

Just this year, we had a description card for each entry that the decorators had to fill out and put next to their cakes. It listed the medium and techniques used. I highly suggest to list more than just " made with fondant" or " gum paste flowers" if you have anything at all that may be in question as to how it was made or what was used to make it. Be sure to list if anything was handmade rather than using a mold. List everything that you used so that there is no question as to what it is. Even if you think the judges should know, they may not be sure so this way if there is any question, they can read your card.

KimAZ
I competed on Ultimate Cake Off- Monster Jam!
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I competed on Ultimate Cake Off- Monster Jam!
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