INFORMATION & RULESThe registration deadline for the Creative Cake Decorating Competition is Friday, February 28, 2014.

Gold, Silver, and Bronze medals will be awarded for this competition!Compete to be the BEST and be on the path to the coveted Creative Decorating Gold Cup!

Space is limited for the Creative Cake Decorating Competition. Sign up today!

Skill Levels:Beginner/Student: Less than 3 years of experienceAdvanced/Professional: 3+ years of experience (licensed facilities only)

Rules:• The theme for the 2014 Creative Cake Decorating Competition is “Best of the Midwest.”• Deadline for registration is 1 p.m. Friday, February 28, 2014. The entry fee is $25. • Cakes may be set up Monday, March 10 between 8:00 AM and 10:00 AM• Judging will begin promptly at 1:00 PM. Any cakes delivered at 10:00 AM will not be judged, but

placed for display purposes only• Cakes are judged on appearance, points will be given for neatness, originality, creativity, colors,

anddegreeofdifficulty.Dummiespermittedexceptifsculpted.• Decisionsofthepanelofjudgesisfinal• No business identifying marks, advertisements, or photos will be allowed until the completion of

the judging Monday afternoon. After judging, business cards may be placed by the cakes.• Cakes are judged with a point system, Gold, Silver, and Bronze awards will be given in each

category. • Best of Show will be chosen by the judges, all cakes qualify for this award• People’s Choice will be awarded to the cake with the most votes. Voting for People’s Choice

continues until 12:00 Noon Wednesday, March 12th. • License and/or student ID number required for registration• Winners will be announced at the WBA Industry Appreciation Breakfast on Tues., March 11th.

BEST OF THE MIDWEST NOVELTY CAKES

JUDGING CRITERIA & STANDARDS

Below are the standards for the Creative Cake Decorating Competition. Scoring in each category will use some or all of these standards. A large emphasis will be given to creativity!

General AppearanceThe Cake Level on top with good straight sides, logical heightThe Theme Cake incorporates the theme “Best of the Midwest” into overall designTubing Uniform and free of air bubbles, starring should be equal, uniform and no points, flowersshouldshowdefinitepetalsHand Work Smooth, free of small drying cracks, precision, neatnessOverall Design Balanced, proportioned, appropriate to technique or theme, not over decorated, stability of structure

Cake Covering & IcingButterCream Texturesmoothandflawless,noairbubblesorwaterspots,nothickerthan½” and no crumbs to show throughRoyalIcing Lightandsmooth,noairbubbles,knifeorsandingmarks,flawlesscolorRolledFondant Amattefinish,smoothandflawless,rimmedproperly,nopatches.Nothicker than½”

FlowersButterCreamorRoyalIcing Definiteshapedpetalswithproperform,correctnumberof petals, coloring and detail as close to nature as possibleArrangements, Corsages, Bouquets Balance of design, and proportioned to one anotherLeaves Appropriatetoflower,propersize,coloringasclosetonature as possible

Borders, Lines, String, and Scroll WorkNeatness Cake centered on the board; no excess icing on cake or board, the covering, piping and hand work smooth, free of small drying cracks, and demonstrating precisionBorders Should be in proportion to the cake size and other decorationsShells Rounded,evenlyspaced,definiteridges,nowiggles,orblobsStars Uniform, evenly marked and executedFiligree,Line Fine,neat,delicatewithnoflaws,evenoruniforminsizeand String Work

Colors - Choice and UseColor Consistent shading, balance and harmonized, and appropriate to theme or decorative motif

DecorationsGarnish Ribbons, draping, etc. must be made with fondant, butter cream or other icingMolded Figures Proportioned and life-like in appearance and coloring

Confectionery Painting (if used)Butter Cream Using colors or colored icing, brush into a pattern; neat, smooth, no bleedingRoyal Icing Clear, crisp lines, with shading and highlightsFondant Patterns painted within lines no feathering or blurring; light and dark shading, and finishedpaintingshouldbeoutlinedwithfinelineChocolate Painting Shading using different chocolates; be crisp and clean; no feathery, blurred, or smudged linesSpatula Painting Neat, showing good perspective, should not spill over sides and no show-through

SizingCakemustnotexceedmaximumheightof120”.Themaximumfinishedweightcannotexceed250pounds.

Sculpted CakesCut and shape, use of 2 and 3 dimensional elements, sturdiness of construction (dowels and other non-edible materials may be used, but use of edible materials (dry pasta) encouraged

Difficulty of TechniqueJudges will be sensitive to the use of safe and sanitary supports (avoid, if possible, using wire, non-edible materials such as tooth picks, etc.)

Do you have any questions about the rules for the Creative Cake Decorating Competition? Contact us at info@wibakers.com for additional information.