OK so I am very aware that I am not even in the same league as some of these sugar artists who compete in these events. But I am starting to think about getting into that (at the urging of my DH and my coworkers) so I have some questions.
I was watching again the Food Network special last night about the OSSAS. I noted that none of the categories for scoring involved taste. Now - If I were Bronwyn Weber for example, I would have a heart attack if anyone cut into that cake. And I admit I'm a rookie and have never even BEEN to one of these events. But are we to assume that the contestants are using actual cake? Or are they by-and-large using cake dummies?
mmdd perhaps you can weigh in on this one - seeing as you and your gorgeous satin covered cake were shown several times during the special and we've already talked about it a little.
Thanks!
I was looking into the sugar show that will be in Oklahoma in the fall and they allow for cake dummies and that's the show where Bronwen won last year. They had a separate competition for taste so I'm assuming that most people use dummies. That's the way it was for the Austin Cake and Sugar Arts Show this year, too. HTH!
Actually I think Browen used cake for her entry. It was sculpted and sculpted cakes have to be real. I can email her and see.The tatsing is held through different sponsors and in another category. If it questions gravity then you need to make it in cake. I did do a sculpted cake and got away with stand in cake because it was just a tall square. Just my two cents!!
moydear77 MaryAnne please forgive me I referenced another member instead of you in the post above
my humblest apologies......how could I forget your stunning pink satin?
duh me, with both hands I pull my foot out of my mouth, and while doing so just stuck the other foot right in there 
Here is where you can find the rules, categories, tasting competition, etc.
http://www.oksugarartshow.com/
I say go for it!
I did last year. I entered the clematis and jewelrybox competition. It was my first competition. I didn't win anything, but I saw my entry on food network. they showed it about 4 times in the show.
Tasting competition: must use king arthur flour, nielsen massey vanilla and ginger (I think, maybe chocolate too. ) When you enter they send you those products free to develop your recipe. this year is petit fours.
I saw Bronwyn pick up the cake and carry it. It is not a large cake and it is just a cut off square.; The fondant pieces make it look curvey. The cake was not heavy and kind of jiggled as it was carried. It was styrofoam for sure.
They have many categories of entries and levels of experience. the wedding competition is open to anyone. They have free demonstrations by sugar artists, and I got cool products as door prizes just for having an entry.
When I heard about the OSSAS and my eyes lighted up, my husband said, "do you want to go?" heck yeah, so we left the kids with friends and drove down and stayed in a wonderful bed and breakfast. You will be so inspired. It's pretty cool. If you want to see a bunch of the other cakes in different categories from last year, check out the gallery in my website for OK Sugar Art show. Click on galleries on the left hand side to get to pictures.
www.schnitz.net
daltonam that reminds me of something I heard Paula Deen say:
Southern Belles Ring Louder
is that you to a T or what?!?!?
sorry folks - as usual, our dear daltonam has dragged me off topic once again!
ANYWAY..............
I'd be afraid to travel that much distance with a cake. Those poor souls who drove 17 hours with the cake in the car, I can't even imagine. Couldn't you just show up a few days early and decorate in your hotel room????
I'm glad to know, however, that you might be permitted to use dummies (CAKE dummies that is). Does anyone know what the theme is going to be for this year's OSSAS?
No, that was the impression I got. the cake seemed bouncy like it was on a spring. Let us know if it was cake.
I just was thinking that because it was doweled and none of the cakes I did were doweled because you can just royal ice them together.
Wedding cake around the world!
This is what Kerry Vincent sent me
The theme for the wedding cake spectacular will be Wedding Cakes Around
the
World 2006 -- cakes can be inspired by anything such as buildings,
paintings,
rivers, embroidery, contemporary or historical things, personalities as
long as
the inspiration is clear to the judges with a photograph or some item
of
interest to support the design.
I just can't imagine driving 17 hours with a cake in the back of your car.
YIPE! 
YES I REALIZE THAT IT IS VERY TIME CONSUMING, FROM PLANNING TO ORGANIZATION, ETC. IT IS JUST SCARY TO TRAVEL & NOT KNOW WHAT SHAPE ALL OF YOUR HARD WORK WILL BE IN.....GOOD LUCK TO YOU ALL. I ENJOYED WATCHING FOOD NETWORK THIS WEEKEND MARYANN, I SEEN YOUR CAKE AGAIN--WHICH WAS LETA'S?
Well it was a two day trip for us and I had a few white knuckle moments! I think Leta did a jewelery box entry.
Once you have one competion under your belt you get hungry for more! At least I have!
I was a mile from the fair grounds and my cake shifted. I saw it in the morror. Being at a red light I ran out to see if anything happened. Just a little dent in the fondant. The car behind us came up later at the show and said hey I saw you on the road!
I'd really love to go this year and enter into the Cakes Around the World competition. I printed off the entry for from the website, but can't find any mention of the wedding cake competition.
Rachel
Quote by @%username% on %date%
%body%