ACF Cake Decorating Competition

E-2: Cake Decorating – Thursday – 5-6 competitors each need 6 foot tables

• Theme announced in advance.
• Competitors have three hours to decorate and display a cake.
• Cake must be made up of at least three, 9-inch, three-layer cakes (or equivalent).
• Cakes can be pre-crumb coated but not fully finished.
• Competitors finish the cake with glaze, buttercream, fondant, or chocolate, fitting the theme.
• All decorations must be made on-site, using edible materials only.

General Guidelines:

• Harmonize ingredients and garnishes.
• Demonstrate clean, crisp workmanship.
• Use a variety of techniques to showcase multiple skills.
• Punctuality is key – present your work on time!
• Ensure chocolate work is properly tempered, and sugar work shines with harmonious coloring.

Important Notes:

• Competitors must bring their own tools and equipment.
• A small microwave may be brought in for categories E-3 and E-4.
• Electrical requirements for sugar work must be arranged in advance.