Competition Rules and Regulations

THE 5th ANNUAL NEW YORK CAKE SHOW

RULES AND REGULATIONS

DATE: June 10th – 11th

LOCATION: Pier 36 [299 South street, New York, NY 10002]

REGISTRATION DEADLINE: May 19th, 2017

 

CATEGORIES: Show Cake, Wedding Cake, Celebration Cake, Buttercream Wedding Cake, Sculpted Cake, Decorated Cookies, Decorated Cupcakes, Sugar Flowers, Shoe Display, Non-Cake Display.

 

SHOW TIMES: Saturday and Sunday June 10th and 11th from 9 am to 6 pm

 

SET UP: Competition setup will take place on Friday, June 9th, from 3 pm until 7 pm or on Saturday, June 10th, from 7 am until 9 am on Saturday June 10th

 

JUDGING: Judging will begin promptly at 9:30 am ( no late entries will be accepted )

 

RULES: This competition is open to all adults over the age of 18 Registration forms and fees must be received before the date above (May 19th, 2017).

 

Competition Level Qualifications:

Master / professional Open to all professional / master cake artists, pastry chefs, cake decorators, bakers, and teachers. Entrants should have been in the industry for a minimum of 3 years, won or placed in the top 5 at, at least, two (2) previous competition, derive either their full or partial income from selling cakes or teaching the sugar arts, and have had a minimum of 75 hours of tuition through hands-on or online classes. 

 

Intermediate Open to all cake artists, bakers, cake decorators, and non-professionals, who have been doing cakes for a minimum of 2 years, who do not earn a full-time living from selling cakes. In addition, competitors must have taken a minimum of 30 hours on hands on or online classes. 

 

Beginner Open to all hobbyists and entry level cake decorators with two years or less experience in the field. People who do cakes for fun, family and friends or sell as a partial income 

 

Open Division Note: “Open” means “open to any level”

 

Cake/Baking/Culinary Student Open to all students and apprentices who are enrolled in a college / culinary school program in the pastry or culinary arts. Student must send proof of enrollment in a current college culinary course or culinary school along with registration.

 

 

This years theme is BROADWAY

Your entry is to be inspired by any show, musical, play on Broadway.

 

***Please Note: this does not need to be something that is currently being shown on Broadway, it just has to have been shown at some point***

 

 

 

CAKE COMPETITION GENERAL RULES

APPLICABLE TO ALL DIVISIONS AND CATEGORIES

 

  1. Cake MUST clearly reflect show theme ‘’Each competitor on yourentry form should write the name of the show, musical or play that your submission is depicting. If you would like to provide more information to aid in the understanding of your piece—i.e. inspirations, list of mediums used, etc.—please feel free to do so

 

  1. All cakes must be made of Styrofoam® / Styrene dummies for all categories EXCEPT Sculptured Cakes and possible parts of show cake

 

  1. Sculptured cakes MUST be made entirely of ‘Real Cake.’ 30% of total Sculptured cake may incorporate the use of Rice cereal treats. Only 15% of the finished sculpture may include non edible armature. Styrofoam may be used when absolutely necessary and in a small percentage. A minimum of 6 process photographs must be presented on the table with the cake from the armature through the stages. The photos can be printed on paper or as photographs and are mandatory, no exceptions will be made. If process photos are not presented, your cake will not be judged

 

  1. There will NOT be a tasting component to any of the competitions EXCEPT for Cookies, Cupcakes, and Buttercream Wedding Cake

 

  1. All cakes MUST be covered with edible material ONLY. This includes fondant,Gum paste, modeling chocolate, royal icing and/or buttercream icing, as appropriate.Note: this includes the underside of tiered cakes, so no Styrofoam/styrene is showing

 

  1. All sugar flowers, if any, must be handmade. If commercially made flowers are used within your submissions points will be deducted. Wires, stamens, floral tape, and ribbons are permitted to be used in assembly. Although your submission is a ‘dummy’ cake, a competitor should demonstrate to the judging panel the correct way to showcase the flowers, as they would if the cake were real. This means that the use of straws, picks, etc. should be used, but no wires should be inserted directly into the cake. If using the new product Safety seal, a photograph or image should be taken of your flower wires or spray dipped in the product prior to inserting into the cake or dummy and left on the table beside your entry as well as listing it on your description of mediums used if not the judges would not know you have used it .

Note : as its difficult to push  a long straw , poly dowel etc in a dummy its fine to cut it shorter we need to see the very top rim at cake level to show you understand the correct way to present sugar flowers on a real cake .

 

  1. NO ENTRTYmay be entered that was previously entered into another competition OR that was seen in magazines or ANYWHERE This must be a new project that was created just for The New York Cake Show. Due to media and magazine coverage, we only want new and original work

 

  1. All attachments ‘on’ the entries MUST be made of edible material only. Wafer paper, gelatin and ‘Flexique’ are permitted. Non-edible jewelry, porcelain, plastic, ceramic, or glass figurines or decorative items including fabric flowers, etc. are NOT

 

  1. Cake Glitter previously intended for cake design, usually called ‘disco dust,’ Hologram dust, ‘twinkle dust,’ or ‘pixie dust’ has now been BANNED by the FDA for use on edible foods. Such items can be used, but only on items that are created off of the cake and then attached, meaning that they could be removed prior to eating the cake if it were to be a real cake. Such items include; lettering, flowers, etc.

 

  1. The use of non-edible glue such as ‘hot glue gun’ glue and other non-edible adhesive products that you may use to attach decorations—i.e. flowers, etc.—are strictly prohibited. These products are toxic and points will be deducted if they are used.

 

  1. Any hand crafted decorative items (such as figurines, frames, flowers, etc.) will always be scored higher than those made with molds

 

  1. All cakes need to have feet—cleats—under the cake board so that in the event that it needs to be moved, turned, etc. it can be done so easily. Note: there needs to be a minimum of 1/2 inch between the table and cake board base

 

  1. All cake boards need to be completely covered. This can be done by using rolled fondant, fabric, paper, ribbon, etc. to ensure that there is no exposed wood, drum, or foam showing. All coverage should be carefully considered to ensure that it adheres to the event theme and fits the style of your submission.

 

  1. No real ribbon will be allowed on the cake. Ribbon may only be used to trim the cake board, as well as with sugar/gum paste flowers

 

  1. Although cakes, in most categories, will be created as ‘dummy cakes’ they should be a design that could be duplicated as a real cake

 

  1. Each entry must be the sole work of one competitor and must be an original, not copied, While you can take inspiration from various places your design should not be copied from the internet, books, magazines, or directly from another cake artist’s website, Pinterest, etc. All individual’s found in violation of this will be disqualified

 

  1. Although edible images are allowed, more points will be awarded for freehand labels, theatre playbill, signs etc.

 

  1. The cake must reflect the theme of the show ‘’ The display tables are ‘pre-skirted’ with standard black table clothes and banquet skirting. Removal or alterations of any kind to the existing table cloth and skirting will not be permitted. Each competitor will have up to a 2 ft area for their display. Note: this applies for all competition categories, except for the Show Cake, please see competition specifications below for additional information

 

  1. Please bring your own cart, dolly, etc. for speedy entry into the show and competition area. At the competition everything will be on one level, but you may need a dolly, cart, etc. to aid in safely transporting your submission to your competition placement. You will only be permitted to setup your entry on Friday, June 9th, from3 pm- 7 pm, and on Saturday, June 10th, from 7 am to 9 am. During one of these times you should check-in and install your cake.

NOTE: no entries will be accepted after 9am on Saturday, June 10th

 

  1. Judging begins promptly at9:30 amon Saturday, June 10th. At this year’s show, Chef Nicholas Lodge is Head/Call Judge. He, along with his panel of carefully selected judges, comprised of some of the best cake artists/bakers in the industry, will be judging your cakes based on the rules outlined in this document. Therefore, it is extremely important that you carefully read the rules that have been provided for you here. If you have any questions or need further clarification, please contact Chef Nicholas Lodge directly at chef@nicholaslodge.com

 

  1. The judges reserve the right to remove or disqualify any entry they feel is violating the rules, in poor taste, or is not to the required standards

 

  1. The call judge’s decisions will be final. Your Scoring sheet with scores, comments, etc. will be made available to you after the awards ceremony at the competition check-in/registration desk

 

  1. All entries must be set up by9 am.By or before 9 am all work must stop and the area cleared for prompt judging. Exhibits must remain for the duration of the show. When the show closes on Sunday, June 11th, at 6 pm, it is the responsibility of each competitor to remove their display and load out. Any submissions left behind will be disposed of by the Pier 36 maintenance crew

 

  1. No names or advertising will be allowed on the table before judging. Your assigned Registration Number will be the only identification permitted on your table. In addition, all cakes will be placed on the judging tables based on your registration number

 

  1. Awards will be given out during the awards ceremony which will take place on June 11th at 4 pm

 

  1. The organizers reserve the right to use photographs taken of competitor’s displays for commercial purposes

 

Competition Categories and Descriptions:

 

SHOW CAKE only available for Master/Professional competitors

This top competitor in this category will include a $2,000 cash prize, a 3 day Renshaw Academy class of your choice with chef Nicholas Lodge, A Renshaw prize package, a Renshaw trophy and several other prizes amounting to a prize package of $5,000

Available slots: 16 entries

Specifications: Each competitor will need to pick a Broadway Show from a list curated by the New York Cake Show. Selections will be made on a first come, first serve basis. This competition category will serve as the center point to this year’s competition, depicting elaborate displays of Broadway musicals from highly skilled competitors. Every competitor will be assigned a 5ft (60in) round table that is 2 ft 6in tall (30in). Each Competitor will be responsible for dressing their table with (recommended) floor length cloths, skirting, décor, etc. Table design will comprise of 15% of your final score. Note: the table is round and will be viewed from a 360 degree view, it is therefore important to consider your design from every angle. There is no electricity available, but you are permitted to use battery/led lights, etc.

The cake can include both classic tiered and/or sculpted elements, but is not meant to be a sculpted cake. There is no height restriction or limit to cakes overall size. The only requirement is that it be in proportion to the table. If your design includes any sculpted components, we require a minimum of 4 process photographs that should be left on the table for the judging panel to see.

Shows To Choose From*

  1. Hamilton
  2. Wicked
  3. Cats
  4. Lion King
  5. Kinky boots
  6. Phantom of the opera
  7. The color purple
  8. Mamma Mia
  9. Beauty and the beast
  10. Rent
  11. 42 nd street
  12. Hello Dolly
  13. My Fair Lady
  14. Hairspray
  15. Mary Poppins
  16. The Producers
  17. Annie
  18. Cabaret
  19. Sweeney Todd
  20. Dream girls
  21. King and I
  22. Waitress

*If a show listed here does not appear on the website someone has selected it already

 

WEDDING CAKE available for Master/Professional and Intermediate

 

Master/Professional Specifications: The wedding cake must be at least three (3) tiers, made of Styrofoam® dummies, not real cake. The base must not exceed 20”x20” with no height restriction. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information. The Top Competitor of this category will receive a Satin Ice Prize Package valued at $250

 

Intermediate Specifications: The wedding cake must be a minimum two (2) tiers, made of Styrofoam® dummies, not real cake. The base board must not exceed 16”x16” with no height restriction The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information. The Top Competitor of this category will receive a Satin Ice Prize Package valued at $250

 

CELEBRATION CAKE available for Master Professional, Intermediate, Beginners, and Students

The Top Competitor of this category will receive a Cake Safe Prize Package valued at $500

Master Professional Specifications: The Minimum three tier celebration cake (Wedding, Anniversary, Christening, Retirement, etc.—it’s a celebration of your choice) made of Styrofoam® dummy. Intermediate competitors’ cakes must have minimum two tiers, however each tier may be any desired height. Your cake may be as many tiers as you like with no height restriction.The base must not exceed 20”x 20”. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information.

Intermediate Specifications: The Minimum two tier celebration cake (Wedding, Anniversary, Christening, Retirement, etc.—it’s a celebration of your choice) made of Styrofoam® dummy. Intermediate competitors’ cakes must have minimum two tiers, however each tier may be any desired height. Your cake may be as many tiers as you like with no height restriction. The base must not exceed 14”x14”. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information.

Beginner Specifications: The celebration cake (Wedding, Anniversary, Christening, Retirement, etc.—it’s a celebration of your choice) made of Styrofoam® dummy. The base must not exceed 14”x14”. Your cake may be as many tiers as you like with no height restriction. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information.

Student Specifications: The celebration cake (Wedding, Anniversary, Christening, Retirement, etc.—it’s a celebration of your choice) made of Styrofoam® dummy. The base must not exceed 14”x14”. Your cake may be as many tiers as you like with no height restriction. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information.

 

BUTTERCREAM WEDDING CAKE Open Division

Specifications: The wedding cake is to be 3 tiers, maximum base board 20″ x 20″ with no height restriction, cakes must be dummies and the only medium allowed on the cake is Buttercream with all decorations being made of Buttercream. In addition to a dummy cake, you will also be required to submit a separate 6” cake for degustation/taste. Your submission must include your recipe and 20% of your final points will come from tasting. Note: your buttercream 6in separate cake should be similar to your dummy cake in style, flavor, etc. and only needs to be coated with buttercream, no other decorations are necessary.

 

SCULPTURED CAKE available for Master/Professional and Intermediate competitors

The Top Competitor of this Category will receive a Prize of $1,500 sponsored by City Cakes

Master/Professional and Intermediate Specification: This is one of the most popular categories for the New York Cake Show. We want this one to be OVER THE TOP! NYC FABULOUS! These cakes must first be real cake and Base a maximum of 24″x24″ with no height restriction. Percentages of edible, armature, and rice crispies are all outlined in Cake Competition Rules and Regulations. Please read these rules carefully and thoroughly.

 

DECORATED COOKIES Open Division 

The top competitor of this category will be awarded an additional Nielsen Massey prize package of $200.00 and products

Specifications: Present 6 individually decorate cookies (all different designs) including 3D on a suitable base, board etc. There are no restrictions on the size or shape of the cookies, but the base/board should not exceed 20″ x 20″. This category will include a degustation / taste element with 20% of the total points going to the taste element; you will need to include 6 undecorated cookies for judging, as well as the recipe used to create them. Note: your recipe should include Nielsen Massey products, such as vanilla, lemon, orange, chocolate, coffee or peppermint. Your cookie will be judged on taste, flavor and texture.

 

DECORATED CUPCAKES Open Division 

The top competitor of this category will be awarded a NY Cake Prize Package

Specifications: Present 6 individually decorated cupcakes (all different designs) on a suitable base/board. There is no restriction on size of cupcakes mini, standard, jumbo, however the base/board should not exceed 20″ x 20″. In addition, this category includes a degustation/taste element. Therefore, all competitors are required to submit 6 decorated cupcakes, as well as 6 signature identical cupcakes that are presented with buttercream decoration only (no additional decoration) in a box with only your entry number on it, along with the recipe. These will be tasted for judging. 20% of the total score will go for the tasting element.

SUGAR FLOWERS Open Division

The top competitor in this category will receive a NL trophy along with a 3-day Renshaw Academy sugar flower class plus a product package of flower cutters, veiners, tools, etc. from the Nicholas Lodge collection valued at $1,000 

Specifications: Present a spray or arrangement of sugar flowers including at least 3 different flowers of your choice, plus Additional flowers, berries, fruits, and foliage as desired. Your arrangement should fit in 16″ space, and there are no height restrictions. The use of non-edible bases, vases, containers are permitted, as well as wires, stamens, floral tape, ribbons, etc. (as specified in the general rules).

 

SHOE DISPLAY Open Division

The top competitor of this category will be awarded a NY Cake Prize Package

Specifications: An annual tradition at the New York Cake Show, the Shoe Display, must consist of one or two shoes tastefully displayed on a cake board that is 10″ at a minimum and 16″ at a maximum. There is no height requirement in this category, and you are free to embellish your display with edible decorations if you would like.

 

Dessert Bar Competition Open Division

The top competitor in this category will be awarded a Magic Chocolate Prize Package

Every competitor will be assigned a 6ft table that is 2 ft 6in tall. In addition, each Competitor will be responsible for dressing their table with (recommended) floor length cloths, skirting, décor, etc and can decorate up to 2 feet high on table. Table design and desserts must be themed to Broadway. Your table must include a total of 4 desserts, including 1 single tier cake, 1 cookie display, and 2 of competitor’s choice, example: Macaroons, candy apples, cupcakes, chocolate pretzels, etc. There must be at least 6 selections of each treat (excluding the cake) There is no electricity available, but you are permitted to use battery/led lights, etc. no whipped cream, ice cream or anything that would need to be refrigerated over the course of 2 days.

*Note: once judging is complete you are more then welcome to put out your signage & business cards.

 

NON-CAKE DISPLAY available for Open Division and Student

The top competitor of this category will be awarded a NY Cake Prize Package

Open Division Specifications: This category is for non-cake, i.e. a showpiece, figure, plaque, etc. It can be anything that you would like, just not a cake, and it should depict a Broadway show or iconic element from a show like the phantoms mask, a La Miserables show piece, a figure of the dog from Annie, etc. Any medium can be used like chocolate, pastillage, marzipan, sugar/ isomalt, gum paste, royal icing, etc. and we prefer freehand as opposed to molds being used.  In addition, can only be comprised of edible items. The use of inedible items such as wires, tooth picks, bamboo skewers, etc. are not permitted.

Cake/Pastry/Culinary Student Specifications: The same as outlined above for the Open Division, however only open to students who are currently enrolled as students in a pastry or culinary field. Proof of student id card needs to be scanned and submitted with entry form to be eligible to compete.

 

JUDGING /ADDITIONAL AWARDS 

Every entry will receive a honorable mention, bronze, silver, or gold award based on the level of their entry, and the top entry in the category will also receive a special additional award at the awards ceremony.

Best In Show: This award will get a $2,000 prize package including $500 cash and prizes valuing $1500.

Best Use Of Gold: The Best use of Gold across the entire competition selected by Bryson Perkins will be awarded $500.