Washington State ICES Cake Show 2016

Washington State ICES Cake Show 2016

Sponsored by Washington State Sugar Artist

“It’s A MYTH”

Friday May 13th Class check in 7:30am Classes Start at 8:00am

Friday May 13th Class check in 12:30pm Classes Start at 1:00pm

Friday May 13th (Cake Set-up 8:30am – 9:00pm)

Saturday May 14th (Judges Cake set-up 7:00 am-8:00am)

Saturday May 14th, 2016 Demonstrations and Show 10:00am – 5:00pm

Saturday May 24th Fun Night 6:00 pm – 9:00pm

Sunday May 15th 8:00am-9:45am WASSA Business Meeting

10:00am-12:00pm Awards Brunch

Demonstrations and Show 1:00pm – 5:00pm

REGISTRATION FORM

Information and Regulations

Entries and Participants

Participation in the cake show is open to all interested persons. Entrants may only enter in one division; within that division an entrant may enter one item per category.All work must be the sole work of the participant (See Children’s Division for the only exception).Entries must be a minimum of 6” x 6”, but no larger than 36” x 36” at the base. This measurement includes or anything upon and with which the item is displayed. Satellite cakes must also fit into this measurement. There is no height restriction.

Dummy or Styrofoam cakes are encouraged, but the piece must be possible with real cake. Sculptured cakes must be possible with at least 50% real cake. A comprehensive diagram or two photographs indicating framework (the base or form upon which the cake is assembled), actual cake placement and design must accompany all sculpted entries. Place next to the entry in an envelope marked “For judges’ examination only,”

Judges will disqualify an entry that has been posted on any social media site PRIOR to judging. This includes pictures of the process of making the entry, as well as the finished product.

COPYRIGHTED MATERIAL IS NOT ALLOWED

Without written permission from copyright owner.

(Any cake using such material will be accepted for display only).

The show committee reserves the right to reclassify any entry to another division or category. No entries will be accepted that are in poor taste or of a sexual nature. All entries for this show must be original work for this show. Any that have been previously judged may be entered for display only. Entries may be photographed, and all photographs and negatives are the property of the person taking them. The photos may be used by Washington State Sugar Artists’ for publicity purposes.

Reasonable care will be taken of all exhibits. However, Washington State Sugar Artists’, its members, the show staff, owner/operators, and staff of the show site will not be responsible for any loss or damage to persons or entries. If the need arises, the show staff may move an entry, due to unforeseen issues.

Each registered participant will receive a ‘Certificate of Participation.’ Ribbons will be awarded for first, second, and third place entries per judge’s points awarded.There may not be a first, second, or third place in each category. Best of Show must have earned a first place ribbon. Prizes and ribbons will be awarded to ‘Best of Show’, and other top winning entries. All children and youth will receive ribbons. A special ‘First Timer’s’ award will be given. Due to the variable length of judging time, awards and ribbons may not be put out for public viewing until Sunday.

No advertising or signage is allowed without permission of the show directors and proper fees paid.

Divisions

Pleaseread the following carefully. Ask the show director or Registration desk if you are unsure of the Division for which you qualify. Be fair to yourself and others.

Children: Any person, 10 years of age or younger. Entrants are allowed to have parents bake cakes, prepare icing, and cover boards. Children entries will not compete for Best of Show, or Best of Category. Both parent and entrant must sign the entry form signifying that they have read these rules and will abide by them.

Youth: Any person 11-17 years of age, who does not qualify as a professional must enter this division.

Beginner: Any person having 13 months or less, of cake decorating/sugar arts experience, who does not qualify for the professional division.

Intermediate: Any person having 14 months or more, of cake decorating/sugar arts experience, but does not qualify for the professional division, or has won three Best of Beginner Division* must enter this division.

Advanced: Any person having three or more years of cake decorating/sugar arts experience, but does not qualify for the professional division, or has won three Best of Intermediate Division* must enter this division.

Semi-Professional: Any person who does not meet the requirements for the Professional Division, but regularly receives remuneration for cake decorating/sugar arts, has been in the cake decorating/sugar arts field for more than 6 years, or, has won three Best of Advanced Division* must enter this division.

Professional: Any person who earns or has earned more than $1500 per year from cake or confectionery pursuits. Anyone who has had extensive instruction in the sugar arts, including instructors of cake or sugar arts, bakers, caterers, or anyone in an allied field. Also, anyone who has won three Best of Semi-Professional Division* must enter this division.

Masters: Any person who has won three Best of Shows in a single category in the Professional Division*, or who has authored a book on that category, must enter this division for that category.

Judges: Any person who is judging at this show must enter this division.

*If you have won Best in Division for an entry at any juried cake or confectionary competition it counts toward your requirements to move up in Division. For example, if you have entered a cake at a state fair, other juried cake show, or this show those “Best of __” Ribbons qualify your current entries under a new Division.

Categories

A category is the type of item you are entering. Participants may enter one item per category in their designated division.

Buttercream

1. Wedding or Tiered Cakes: decorated with royal icing, buttercream, whipped cream, etc.

1. Special Occasion Cakes: birthday, shower, holiday, etc., decorated with royal icing, buttercream, whipped cream, etc.

Fondant

1. Foreign Technique Wedding or Tiered cakes Traditional Style: fondant, rolled buttercream, or collars. Cake styled using traditional techniques, with hand modeled flowers, piping, and standard cake shapes.

1. Foreign Technique Wedding or Tiered cakes Modern Style: fondant, rolled buttercream, or collars. Cake styled in nontraditional manners, using unique shapes, molds, and modern techniques.

1. Foreign Technique Special Occasion Traditional Style: Birthday, shower, holiday, etc. Fondant covered, rolled buttercream, or collars. Cake styled using traditional techniques, with hand modeled flowers, piping, and standard cake shapes.

1. Foreign Technique Special Occasion Modern Style: Birthday, shower, holiday, etc. Fondant covered, rolled buttercream or collars. Cake styled in nontraditional manners, using unique shapes, molds, and modern techniques.

1. Novelty/Sculptured Cakes: must be possible in at least 50% cake. The cake design and a comprehensive diagram or two photographs indicating framework (the base or form upon which the cake is assembled), actual cake placement, must accompany all sculptured cakes entered. Place information in an envelope marked “for judges’ examination only” and set with judging card.

1. Royal Icing Work:

• Run-in, floodwork, color flow
• Royal work - minimum amount of tulle netting and ribbon may be used
• Brush embroidery

1. Hand Molded Sugar Items:

• Gum paste figures
• Gum paste other than figures (wire, ribbon, and netting may be used)
• Candy clay
• Marzipan
• Pastillage
• Chocolate figures
• Blown, pulled, or cast sugar

1. Decorated Items:

• Gingerbread houses or houses other than gingerbread - 100% edible mediums
• Gingerbread items other than houses

1. Miscellaneous Items:

• Cupcakes
• Decorated cookies - cutters and molds may be used
• Petit fours or pastries - minimum of six pieces

1. Chocolate:

• Chocolate sculptures - submit diagrams or photos showing construction of piece. Place information in an envelope marked “for judges’ examination only” and set with judging card.
• Cocoa painting - non cake.
• Dipped pieces - minimum of six pieces
• Molded pieces - minimum of six pieces

1. Mixed Mediums: any combination of two or more of the following mediums:

• buttercream
• gum paste
• candy clay
• rolled buttercream
• chocolate
• royal icing
• chocolate leather
• sugar molding - including panoramic eggs
• fondant
• sugar work including blown, pulled, or cast

1. New Age Design:

• Die-cutting-machines such as (Cricut, Silhouette …)
• Pourable icings such as (Sugar Veil, Sugar Dress …)
• Sugar or Frosting sheets

Judging

Judges are invited from the world of cake decorating and confectionery arts. They have received training and have been qualified by the Washington State Sugar Artists’ Judges’ Committee. All scoring awarded by the judges is tabulated by a third party appointed by the show committee. Judging will take place from 10am until completed on Saturday, May 14th, 2016. During judging, do not interrupt the judges and keep your conversation regarding entries quiet and unobtrusive.

Posting of the process of building an entry or its final appearance on any social media siteprior to judging, will disqualify it from the show.

THE DECISION OF THE JUDGES WILL BE FINAL. Cakes will be judged by two judges based on the following criteria for possible total of 100 points (50 points per judge):

 General Appearance- Includes overall first impression 5 points

 Choice and Use of Color – Includes application, color balance, continuity of color 5 points

 Presentation – Assures board size and covering compliment cake 5 points

 Creativity – Includes display and design composition. Use of mixed mediums ok if they work well together 10 points

 Difficulty of Technique 5 points

 Neatness – Includes background application 5 points

 Precision- Use of tools (includes tips, cutters, etc.)10 points

 Original/Clever adaptation of an idea 5 points

(No use of copyrighted material)

Washington State ICES Cake Show 2016

Sponsored by Washington State Sugar Artist

LIST OF FEES

Early Registration (Must be postmarked by Thursday, March 31, 2016. After this date, add $20)

$75.00 Registration – Masters, Professional, Semi-Professional, Advanced, Intermediate, and Beginners divisions.

(This fee includes show registration, 1 Demonstration Pass, 1 Awards Breakfast ticket, and 1 Fun Night ticket)

$65.00 Youth/ First Time Bakery StudentRegistration

(This fee includes Show registration, 1 Demonstration Pass, 1 Awards Breakfast ticket, and 1 Fun Night ticket)

Individual Price List

Early Registration (Must be postmarked by Thursday, March 31, 2016. After this date, add $20)

$35.00 - Masters, Professional, Semi-Professional, Advanced, Intermediate, and

Beginners divisions

$25.00 – Youth division and First Time Bakery Students

No fee for Children division

$20.00 - Late registration fee, Post Marked after Thursday March 31, 2016

$40.00 - Awards/Brunch Ticket

$10.00 - Child’s Awards/Brunch Ticket (10 and under)

$20.00 - Fun Night Ticket

$10.00 - Child’s Fun Night Ticket

$20.00 – Pre registration forDemonstration Pass to Show May 13, 14, 15, 2016.

(No Cake Registration required)For ages 11 and up.

Demo Pass on day of Demos will be $15.00 per day.

$20.00 - To include printed business card in show program display and a 4”x5” tented business card.

$50.00 - To include commercial displays. With store nametags and business card in the Show Program. Displays will be for display purposes only and must fit 3’X 3’ Space.

All registration forms postmarked after Thursday, March 31, 2016 are considered late registration and must include a $20 late fee. A check or money order in U.S. funds should be made to Washington State Sugar Artists’. Fees are non-refundable.

For more information or questions please contact:

Cindy Goetz – (425) 350-7019 or Dawn Motes (425) 348-9380

Washington State ICES Cake Show 2016

Sponsored by Washington State Sugar Artist

“It’s A MYTH”

Friday May 13th Class check in 7:30am Classes Start at 8:00am

Friday May 13th Class check in 12:30pm Classes Start at 1:00pm

Friday May 13th (Cake Set-up 8:30am – 9:00pm)

Saturday May 14th (Judges Cake set-up 7:00 am-8:00am)

Saturday May 14th, 2016Demonstrations and Show 10:00am – 5:00pm

Saturday May 24thFun Night 6:00 pm – 9:00pm

Sunday May 15th8:00am-9:45am WASSA Business Meeting

10:00am-12:00pm Awards Brunch

Demonstrations and Show 1:00pm – 5:00pm

REGISTRATION FORM

Name: ______

Address: City: ______

State: Zip: Country: ______

Phone: ______E-mail: ______

Cake Club Affiliations, (include WASSA): _____

Check box only if applicable: Bakery Student First Timer (any show)

Division: (Please check only one.)

Category: (You may enter one item per category.)

Number of non-judged pieces for display

Do you plan on attending Demonstrations at the Cake Show? Yes / No (please circle one)

Fees are Non-Refundable: Early Bird Registration ends March 31, 2016. Any Cake Registration post marked after March 31, 2016 requires a $20 late registration fee.

Final Registrations must be post marked by Friday April 15, 2016 (Last minute Cake registrations at the event are at the Show Director’s discretion)

No Registration Fee for Children’s Division (Banquet and Fun Night Tickets are listed below)

Send check or money order in US funds payable toWASSA, with your completed Registration and Release Acknowledgement Form to:

WASSA Registrar

Cindy Goetz

C/o Dawn’s Candy and Cake Supply

18107 Bothell Way NE

Bothell, WA 98011

Registration and Release Acknowledgement Form

By signing this form entrant:

1. Gives permission to have entry photographed. Agree to any photos taken may be used by WASSA for publicity purposes
2. Holds no one responsible if entry is damaged or stolen at any time.
3. Swears the entry is its first time in a judged show.
4. States that they are not nor has ever been a professional cake decorator, baker, caterer, or working in an allied field, unless they have entered one of the following divisions. Semi-professional, Professional, Masters, or Judges. Also permits entry to be re-classified as necessary.
5. Permits entry(s) to be moved if Show Directors deem necessary, although the upmost care will be taken.
6. Agrees that entries will remain on display until 5:00pm Sunday, May 15th , 2016. (Special circumstances may be brought to the Show Directors for consideration.)
7. Agrees that entries may be disposed of if not claimed by 6:00pm Sunday, May 15, 2016.
8. Agrees to abide by the rules of this contest as stated, and asks that no exceptions be made.
9. Acknowledges that the Judges reserve the right to disqualify any entry for reasons not specified in the above rules and regulations.

Supplemental Photograph and/or Video Release

I hereby give permission for each of my displays to be photographed and/or videotaped, and for such photographs and/or videos to be published and/or sold by WASSA’s event sponsors and contracted photographer, Stringer Photography, for any purpose, without any compensation to me.

______

Signature of entrant Date

______

Age, if minor Parent printed name

______

Parent signature

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