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 persons over the age of 16 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 year’s 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
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 .
NOTE: no entries will be accepted after 9am on Saturday, June 10th
Competition Categories and Descriptions:
SHOW CAKE only available for Master/Professional competitors
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.
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
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.
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.
CELEBRATION CAKE available for Intermediate, Beginners, and Students
Intermediate Specifications: The two tier 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”. 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 single tier 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”. 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 single tier 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”. 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 only available for Master/Professional competitors
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
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.
The top competitor of this category will be awarded an additional Nielsen Massey prize package of $200.00 and products
DECORATED CUPCAKES Open Division
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.
The top competitor of this category will receive an additional prize from NY Cake
SUGAR FLOWERS Open Division
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).
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
SHOE DISPLAY Open Division
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.
This category includes for the top winner an additional Prize from NY Cake
Dessert Bar Competition Open Division
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.
The top competitor in this category will receive Dessert Bar Champion Title and NY Cake Trophy
NON-CAKE DISPLAY available for Open Division and Student
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.
This category includes for the top winner an additional Prize from NY Cake
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.
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. There will also be a best of show award for the overall top entry of the show chosen by the amazing team of judges. This award will get $2,000 prize package including $500 cash and prizes valuing $1500.