Tonight on Food Network I watched two shows with cake competitions and there are a few things I have questions on.
1) they all look pretty etc but honestly, who would want to eat them all covered in fondant like they are
2) they all seem to be using very thin sponge cakes what kind of sponge cake do you think that is?
and
3) why wouldn't they be judged on taste when in fact that's what cake is all about?
For the most part, decorating competitions are just that, for decorating ability. You're right, it's not likely that anyone would order any of the cakes shown. What these show is the decorator's ability which helps them to raise their prices. The competitions also force the competitors to stretch their talents and to think outside of their comfort zone.
At most cake shows there is a division for tasting. This is usually separate and, depending on the the show, how is looks is as important as how it tastes.
I'm only guessing about the sponge cake thing, but I think most chefs use sponge cake because they can torte is easily and pour simple syrup over the layers to make it moist. Chefs are taught to torte cakes into 1" layers, use the simple syrup, a filling, and then more cake. They want the look of many layers of cake and filling, again (my opinion) to make the cake moist.
HTH
Michele
It's not very moist, has few crumbs and hold together well. These are the reasons they have to use simple syrup and a very moist filling. It may be easier to torte and to look "special" inside, but to me it's not worth the hassle. If you look at a sponge cake recipe, they are also a pain to make. I prefer to stick to regular cake. Mine are a heck of a lot easier, moist, and if the customer really wants it torted, they can be. I just charge more. 
Michele
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