Has anyone ever entered the Michigan State Fair in the past? I know I am not good enough to win, but was thinking about entering just to give it a try and wanted to see how people thought of it in the past. What type of rules do they normally have?
Thanks
Katherine
No, but when and where is it located? Can you tell me the info?
Here is a link to the pdf they have posted
http://www.michigan.gov/documents/PremiumBookDept2_156109_7.pdf
and a link to the state fair page
http://www.michigan.gov/mistatefair/0,1607,7-109--150848--,00.html
But those of you that do get to go... Have fun. 
Hi Tramski,
I'm not in Michigan but in Arizona and have entered our State Fair two years in a row now. I'll tell you my experiences. I have no idea what yours is like but I was shocked at the decorated cakes at our Fair. I'd venture to say that there were no less than 50 cakes entered in the decorated cakes division and of those 95% were something my 7 yr olds could do. (And probably do better at that!)
I had no idea what kind of cakes would be entered or what calibur of decorater would enter. I guess people just enter for the fun of it rather than taking it as serious as I did. Most the cakes were very sloppy and poorly decorated. I was shocked to see that kind of cake on display at a Fair not to mention being judged. I worked very hard on mine and maybe everyone else did too but frankly, ( and I know this sounds mean) I would be embarrassed to enter anything like what most of those cakes were.
There were different categories to enter : birthday cakes, holiday cakes, wedding cakes,misc cakes,etc. And you were suppose to enter in the division that was appropriate to your skill level: beginner, intermediate,advanced. Every single cake got a ribbon of 1st, 2nd, 3rd or honorable mention. And there were multiple winners for each place. I thought that was not right personally.
There are no judging criteria that the decorators are aware of so I have no idea what the judges actually judge on. And since everyone got a ribbon regardless, it's not a very serious competition. I suppose since it's the Fair, it's all in good fun and it was, don't get me wrong. I'll do it again. But it's nothing like the cake shows you see on tv. I guess after coming to Cake Central and watching every cake show on tv that I can find, I was expecting a really awesome cake show and it wasn't anything like that.
Your State Fair probably has a website where you should be able to download or write in for an Exhibitors Handbook. That tells all you need to know to enter. Give it a try!
KimAZ
I never entered anything at the State Fair......but I have always loved to walk around that building! I actually thought last week about doing a cake for it this year, but I have to work that weekend. I can't help you out with info but it sounds like you got some good advice just before my post. Good luck and enter anyway......if just for the experience. You'll do great! 
Off topic...
I've never seen so many posts from Michiganders. Before now, I've only seen about 2 or 3 at the most. Hello!
Angie
Here's what I found:
GENERAL RULES FOR ALL CAKE CATEGORIES!
1. Deliver your cake in a sturdy bakery box which helps keep your
cake in good condition until judging OR Deliver cake on an
aluminum foil-covered flat STIFF cardboard, one inch wider than
the cake.
2. Exhibitors who prefer to use tin, glass or other personal
ware may do so at their own risk. Print your name and
address on adhesive tape on the bottom of the dish if you
wish the return of your plate. Every possible care will be
taken to save dishes which may be picked up during the
fair or on exhibit release days. All baked goods and
candies become the property of the Michigan State Fair
after judging and at the end of the fair they will be
disposed of as the management deems necessary.
3. If using cardboard, write your name on the bottom of the cardboard.
When you enter, an entry tag is attached to the cake.
4. Sunshine, chiffon and angel food cakes should be baked in a
center tube pan.
5. All other cakes can be baked in round, square, oblong or
bundt pans.
6. Submit no less than 1/2 of a double layer (8 or 9 in.) round cake
7. No creamed exhibits will be accepted or recipes that contain raw
or uncooked eggs. Eggs must reach 160 degrees to be considered
cooked.
-- DECORATED CAKES --
(a.) Has taken professional cake decorating courses
(b.) Has sold cakes on a regular basis
(c.) Taught cake decorating
(d.) The use of any foreign technique.
ADVANCED : (Any one of the following)
(a.) One that has decorated for more than 2 years
(b.) Taken at least 3 courses in decorating
(c.) Taught on a small scale.
(d.) Able to work with special techniques (e.g.) gumpaste,
sugar molding, marzipan or air brushing.
Exhibitors may enter the Advanced Section for 3 years before
moving on to the Professional/Teachers Section, unless a Best of
Show is won before that time. Best of Show winners move on to
the Professional/Teacher Section.
AMATEURS/OPEN CLASS: (Any of the following)
(a.) Those with less than two (2) years of experience
(b.) Self taught
(c.) Has taken less than two (2) courses of cake decorating.
Exhibitors may enter in the Amateur Section for three years (3)
and move on to the Advanced Section unless the exhibitor receives
a Best of Show before that time. Best of Show winners will be
qualified for the Advanced classes.
Awards
Rosette to Best of Show
1st 2nd 3rd 4th
$40 $30 $20 HM
No. Class
1170 Professional - Decorated Cake
· Cake must be tiered
· The use of a foreign method for cake decorating will add an
additional 10 bonus points to total score. Foreign methods include, but
are not limited to: Lambeth, Australian, South African, Nirvana,
Mexican, Phillipine, Fijian, United Kingdom, Bas Relief, etc. Identify
the method used on the entry form.
TEACHERS AND PROFESSIONALS: (Any one of the following)
1st 2nd 3rd 4th
$30 $20 $15 HM
Special Award - Catherine Kondash Award
Ribbon and book titled Exotic Sugar Flowers for Cakes to Best of Show
Awards
Rosette to Best of Show
No. Class
1180 Advanced - Decorated Cake
Cake must be at least two (2) layers or tiered.
Awards
Rosette to Best of Show
1st 2nd 3rd 4th
$15 $12 $10 HN
No. Class
1190 Amateur/Open Class - Decorated Cake
WILTON ENTERPRISES
Offer in Cake Decorating Section:
Best of Show aawards are offered for winning cakes using
some sort of bag and tip or rolled fondant cake decorating.
Best of Show winners will receive the Tiered Cakes Book
1st prize winner in all cake decorating categories will receive
the current Wilton Yearbook of Cake Decorating.
Hi All,
I grew up locally near the location of the Michigan State Fair. Our family attended it for years. However, for quite a few years now the fair has struggled financially. In my own opinion I would not enter and spend hours of time on an exhibit for that fair. On the other hand, if any of you have ever attended the Armada fair that takes place in August in the quaint little town of Armada, you know it is a great event and lots of fun. For me that would be the one to consider entering if there is a cake decorating/baking contest. 
I talked to a man named Peter from the Community Arts information of the State Fair yesterday. He was very nice and answered any questions I had. He told me each person can enter up to 2 cakes in your qualifying catagory...The 3 catagories are, Professional/Teacher, Advanced, and Amature/Open. So, you could actually win 2 places - 1st and 2nd, etc.
He also said there are very few entries in the amature as not many people understand or think they are good enough to enter. Last year he thinks a Sponge Bob cake won. Other than that, they are looking for original creations-not a cake you see all over, the more unique, the better. If you use a "foreign method," you are awarded 10 extra points.
I asked him for pictures of previous winners or entries, just to get an idea of what the cakes were about-but not for recreation. He said they have yearbooks, but not many of winning cake entries, if any at all. He said he would search around and if he came across any pictures from any year, he will forward them to me, and I'll post them here. If you want to talk to him or someone else from that department, the number is: 313-369-8260-he was really helpful and was willing to spend time with me-not anxious to get off the phone.
The PDF file is a bit odd- the cake rules/stipulations/guidelines are scattered throughout the file. Check out pages 23, 25 and 27-cake info is on the right hand side. Also, looks like Wilton is giving out prizes in addition to the small monetary award from the Fair. I was actually thinking of entering a amature cake or 2, but I'm afraid I'll be beat by a child and lose my ambition to learn or continue decorating!
Maybe we could try to arrange a gathering of the Michigan CC'ers, just to meet each other and talk? Anyone interested?
A bunch of us CCers from Michigan already formed a cake club! 
Is the cake club by invitation only, or can we ask to join?
Before I get in trouble let me ask!! Thus far there are only three of us. We wanted it small because too many cooks spoil the soup as it were. At this point we're very informal and like it that way. We meet once a month and do cakes and try techniques. I'm not opposed to starting another cake club if two or three of you want to try that.
Hi everyone,
well I have not done hardly any cakes, but I was really excited when I heard about the contest.
I am signed up for Wilton class 1 in June!
I was thinking of entering the Amateurs/open class 
But I wouldn't even know where to begin...
What is a foreign technique?
For an amateur can you only use frosting or could you use fondant? I am hoping by the time this comes around I will have much more experience
Thanks
Drea
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"Before I get in trouble let me ask!! Thus far there are only three of us. We wanted it small because too many cooks spoil the soup as it were. At this point we're very informal and like it that way. We meet once a month and do cakes and try techniques. I'm not opposed to starting another cake club if two or three of you want to try that."
How about if we promise to only show up to 1/2 the meetings, thus keeping it small?! I'm an amature beginner with no classes, but I love to play and especially learn. I'm all for informal, I don't take up much space and I really don't want to intrude. If there are any clubs/starting clubs near me, I would be interested. By the way, I live in Chesterfield, and whatever you decide is okay by me.
I think all the Southeastern Michigan CCers should enter the Michigan State Fair. We all like to outdo one another and with the vast talent on this site, it would blow their minds... 
If everyone is actually serious about this, maybe we need other cake clubs in MI. I have seen postings and a website for one that meets in Ann Arbor area, but the website does not look to be updated.
I can volunteer to keep a web page up - nothing fancy - if anyone else is interested in trying to do a cake club, and can help out with other organizing tasks too.
I'm in Macomb county but would proabaly travel maybe 30 to 40 minutes in any direction for meetings.
That would be great! Our cake club is very informal, just a handful of us and we meet once a month to try new techniques. No formal membership, no dues or websites or conventions. Just a few wild and crazy cake-crazed housewives! I think everyone should start/join a cake club. I learn a lot and we all have lots of fun (and everyone knows, having fun is the most important thing!)
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