Spectacular Competition

How to Enter the Spectacular Competition...

  • First review the Spectacular Cake Competition Rules and the Official Competition Rules.
  • Second take note that the Spectacular Cake Competition Entries will be judged as a Professional/Master Level Competition.
  • Third take note that the 2017 San Diego Cake Show Theme is “Comic Cake” (think Comic Con, pop culture, anime, manga, etc…).  All Spectacular Cake Competition Entries must incorporate this theme into their original piece of sugar art. Theme interpretation is up to the Contestant(s).
  • Fourth go the Competition Entry Purchase Page and Purchase your entry!
  • Be sure to Read the Spectacular Competition Rules, the Official Rules and Judging Criteria for your best chance to win!

Choose your Division:

There are no Categories for this Competition. All Spectacular Cake Competition Entries will be judged as Professional/Master Level Competition Entries.  The Individual Division is for individual decorators.  This Division will be judged against other entries in this Division only and is eligible to win the Spectacular Cake Competition Best of Show Award.  See the detailed Spectacular Competition Rules in addition to the Official Competition Rules for all Rules and Regulations.  Be sure to review both sets of rules as well as the Judging Criteria for your best chance to win!

There are no Categories for this Competition. All Spectacular Cake Competition Entries will be judged as Professional/Master Level Competition Entries.  The Group Division may consist of up to (5) five decorators.  This Division will be judged against other entries in this Division only.  See the detailed Spectacular Competition Rules in addition to the Official Competition Rules for all Rules and Regulations.  Be sure to review both sets of rules as well as the Judging Criteria for your best chance to win!

San Diego Cake Club’s 34th Annual Sugar Art and Cake Competition

March 18th & 19th, 2017

Del Mar Fairgrounds – Exhibit Hall

2017 Theme: “Comic Cake”

 

  • THIS COMPETITION IS A PROFESSIONAL/MASTER LEVEL COMPETITION AND WILL BE JUDGED AS SUCH. All are allowed to enter, however, please understand that ALL the Spectacular Cakes Division entries both Individual and Group will be judged at higher standards than other skill level/technique divisions.
  • The fee for a Spectacular Cake Entry is $35.00. The Individual Division competition is limited to (20) entries total and the Group Division is limited to (10) entries total. Contestants are limited to (1) Spectacular Cake Entry, per Division, per contestant. The deadline to enter is March 3, 2017 at 11:59pm PST.  Competitors are free to have additional entries in the San Diego Cake Show Main Cake Division, Specialty Division, or Winner’s Circle. Please purchase Additional Main/Specialty/Winner’s Circle entries for each additional entry.
  • Please be aware that the Official Competition Rules also apply to this competition. In the event that any of the rules contradict each other, competitor agrees to follow the rules for the Spectacular Cake Competition Rules for all Spectacular Cake Entries.
  • The 2017 Show Theme is “Comic Cake”. All entries in this competition are required to incorporate this theme into the original piece of sugar art. Theme interpretation is up to the artist(s) and can include any form of comic/illustrated art (think Comic Con, pop culture, anime, manga, etc…). Entry will be judged solely by the Spectacular Cake Competition Judges based on the Spectacular Cake Entry Judging Criteria (posted at www.sandiegocakeshow.com).
  • Specific Division Entry Requirements (please note these are specific to the Spectacular Cake Division Entered all other rules apply to all Spectacular Cake Entries).
    • Individual Division Entry Requirements:
      • One Contestant must be the sole creator of the original piece of sugar art.
      • Minimum of four (4) cake tiers is required. Tier separators/rises do not count as a tier, (must be at least 4” tall to be considered a tier). Entry must incorporate two or more different size tier shapes; and two or more different tier heights with a finishing cake topper. No bare top tier.
      • (3) Three copies of a written/typed description must be left on the table next to your entry for the judge’s clarification. You will be disqualified if your name or business name is within these description documents/pictures. The description must include:
        • A description of the different techniques and work processes you used to build your entry
        • At least 3 “in progress pictures”
        • An explanation of the interpretation of how you incorporated the theme
      • Group Division Entry Requirements:
        • Group may consist of up to Five (5) Contestants maximum.
        • All work on the original piece of sugar art must be the sole creation of the group.
        • Entry height minimum is 3 feet (36 inches) in any variety of cake tiers or shapes. Entry must incorporate a finishing cake topper, no bare cake top.
        • Minimum of 3 mediums and 5 techniques are required to be used on the entry. A general list of mediums and techniques are listed below a the end of the rules.
        • (3) Three copies of a written/typed description must be left on the table next to your entry for the judge’s clarification. You will be disqualified if your name or business name is within these description documents/pictures. The description must include:
          • A description of the 3 mediums used.
          • A description of the 5 different techniques and work processes used to build the entry.
          • At least 3 “in progress pictures”.
          • An explanation of the interpretation of how the theme was incorporated.
        • Base Board maximum size to be no larger than 24” x 24” and must have at least ¼” foot. Judges will be measuring your tiers and boards.
        • All tiers must be able to be recreated in edible materials.
        • No commercially designed or produced cake toppers or cake jewelry are allowed.
        • Contestant(s) must be the sole creator of all hand-made sugar flowers on their entry. No purchased flowers.
        • Wires may not be inserted into any “cake” tiers, but may be inserted into separators used between cake tiers, inserted using picks, or using straws. Flowers for decoration must be attached by other means to the “cake” tiers, and must follow generally accepted food-safe policies and procedures.
        • Custom made mold designs are encouraged and may earn higher points than commercially available molds.
        • No foil-covered boards; only fondant/gumpaste/royal covered boards. Ribbons may not be adhered with stick pins or staples, but must be either hot glued or tacky glued onto side of boards. Edge of cut end of ribbon must be finished as appropriate.
        • No commercial metal plateaus allowed. A custom designed/built “riser” element to give your design height is welcome.
        • The Spectacular Cake Competition is based on a point system. The competitor in the Individual Division with the highest combined points based on the judges’ tallies will be the “Best of Show” winner for the Spectacular Cake Competition. Explanation of point system is available upon request.
        • Part of the scoring is based on how well the “Contestant(s)” follows ALL the Official Competition Rules.
        • Contestant(s) agrees by purchasing this entry they acknowledge that they have read, understood, and agree to abide by the Spectacular Cakes Official Competition Rules and the Official Competition Rules for the San Diego Cake Club’s Cake Show & Competition.

 

Mediums include but are not limited to: fondant, royal icing, gumpaste, modeling chocolate/candy clay, chocolate, isomalt, gelatin, wafer paper, cocoa butter, pastillage, etc…

Techniques include but are not limited to:  pressed sugar, pulled sugar, blown sugar, figure modeling, flowers, piped chocolate, brushed embroidery, corneli lace, cocoa butter, air brush, quilling, lace points, run outs, smocking, over-pipe, oriental string work, collars, cross stitch, Nirvana, Lambeth, Bridge/Bridgeless Extension work, wired flowers,  painting, etc…

San Diego Cake Club’s 34th Annual Sugar Art and Cake Competition

“CONFECTIONS FOR A CAUSE”

March 18th & 19th, 2017

 Del Mar Fairgrounds – 2260 Jimmy Durante Blvd, Del Mar, CA 92014

PLEASE NOTE: SOME CATEGORIES/RULES HAVE BEEN UPDATED

  1. Purchase your entry on the competition entry page at sandiegocakeshow.com. Deadline to register is March 5, 2017 at 11:59pm PST. No entries will be accepted the day of the Show.  Late entries will not be judged but may be put on display for sharing.  Entry fees are not refundable or transferable.

Entry Types & Fees:

  • Spectacular Cake Entry Fees: $35 per entry – Limit 1 per contestant/group
  • Main Cake Entry Fee: $25.00 first entry, additional entries for the same contestant $15.00 each
  • Specialty Entry Fee: $25.00 first entry, additional entries for the same contestant $15.00 each
  • Winner’s Circle Entry Fee: $25.00 for each entry
  • Junior Entry: $15.00 first entry, additional entries for the same contestant $10.00 each
    • Each First Entry purchase for all Entry Types includes:
      • (1) Weekend Pass to the 34th Annual Cake Show – March 18th & 19th, 2017
      • Participation Swag Bag – Includes: promotional samples & tools
  1. Entry Delivery: All Contestants will be emailed within two weeks of the show date regarding entry delivery and parking instructions. Included in this email will be suggested best area to park and best entrance to the Exhibit Hall building to deliver your entry. There will be signs at the Fairgrounds to help direct you to the correct area.
  2. Check-In: Check-in of entries will be Friday, March 17, 2017, 3:00 P.M. TO 8:00 P.M. Only. No entries will be accepted the day of the Show.  If you are a teacher or part of a large group of more than 10 entries, please contact us at competition@sandiegocakeshow.com  for an appointment to check-in you group’s entries.  Your appointment may be set for outside of the above listed times.  Failing to schedule an appointment for group submissions means you will need to deliver and set-up during the times above and may have a longer wait time. Entries should be delivered to the Exhibit Hall at Del Mar Fairgrounds, 2260 Jimmy Durante Blvd., Del Mar, CA 92014.  Contestants will receive their competition contestant badge, weekend ticket to the show, and a goodie bag at check-in.
  3. Setup End Time: All entries must be set up and in their assigned positions by 8:00 p.m. on March 17, 2017. All work will cease at 8:30 p.m. on March 17, 2017 and the entry will be judged as is. This means that you will have one-half hour after the close of registration to set up your entry. Please plan accordingly. No exceptions to this timeline will be made.
  4. ALL ENTRIES MUST BE THE SOLE WORK OF THE CONTESTANT. During the set up process, the contestant may have help in setting up with the following conditions:
    • Help for stabilizing an entry; or Carrying an exceptionally heavy entry;
    • No one, other than the contestant, may decorate or set up the entry in any way other than just assisting carrying/stabilizing the entry. NO EXCEPTIONS. The contestant must wear their contestant badge at all times. The check-in committee reserves the right to ask the contestant about any “assistants” he or she has helping. In the event you are unable to bring your entry in person, you may send someone to set up your entry. However, this person MAY NOT do anything other than set it up. No decorating of any kind may be done by anyone other than the contestant. If the entry is damaged during transit, a “Damaged In Transit” sign will be placed next to the entry and it will be judged in that condition. No repair work is to be done by anyone other than the contestant. NO EXCEPTIONS.
  5. Entry Materials: Styrofoam dummies may be used and are encouraged (except for Sculpted Cake Entries which must be cake) however, entry must be reproducible in edible materials. No extra consideration will be made for the use of real cake. The use of plastic decorations is discouraged (exception – pillars & dividers).
  6. Size of Entry: Your entire entry including props (i.e., cloths, drapes, candles, wine glasses, etc.) must be limited to a maximum footprint of 24” x 24.” Entry may be smaller but not larger. Larger entries will be disqualified.
  7. Entries Must Be Footed: To facilitate handling and minimize damage all entries must be footed. (Example: Use a cake divider plate; glue small pieces of Styrofoam of ½” on the bottom of cake board; or use plastic pushpins.) In the event you do not foot your entry, you will be required to purchase push pins to attach to your entry prior to final set up. (SDCC Registration will have push-pins available for sale: 4 for $1.)
  8. Damage: Cakes will be on public display throughout the weekend. In addition to fairground security, we will have our own security personnel on site. While we do what we can to insure the safety of each and every entry, we cannot be responsible for any damage or theft that occurs during the Show. However, if, due to circumstances beyond our control, damage does occur, prior to judging, the contestant will be contacted and given the opportunity to repair their entry. This repair must occur before the commencement of judging at 8:30 a.m. on March 18, 2017. In any event, a sign will be placed next to the entry explaining that the damage was due to unforeseen circumstances and the judges will take that into consideration.
  9. Entry Division: Please review all rules prior to completing your entry purchase. To determine your division and category, to which you belong, read the division descriptions and category descriptions on the website sandiegocakeshow.com or listed below in the Division & Category section of these rules. Find your division level then choose the category that best describes your entry, purchase your entry on the competition entry purchase page at www.sandiegocakeshow.com. Please note: you will be able to revise your Division and Category selections by logging into your Eventbrite account until March 3, 2017, however you may not revise your Competition Entry Type.  Entry fees are not refundable or transferable.
  10. Prior Contestant Winners: “Best of Show” and “1st Place” winners must compete in the next higher division. (This rule does not apply to the Pre-Junior and Junior levels.)
  11. Entry Division & Category Classification: The Cake Show Check-in Committee reserves the right to re-categorize, refuse (if inappropriate), and/or disqualify entries as necessary. Entries will be classified according to the predominant technique. COMMITTEE DECISIONS REGARDING CATEGORY CHANGES ARE FINAL. The Cake Show Committee has the right to disqualify entries showing poor taste or not following the Official Competition Rules.
  12. Foreign Technique Types include, but not limited to:
Lambeth Australian- Extension/Bridge work Oriental String work
Nirvana South African – Wings Lace Points

FOR ALL DIVISIONS: If your entry incorporates a significant amount of Foreign Techniques, listed or not listed here, it will be judged in the Foreign Technique Division. The term “significant” will be the sole discretion of the registration check-in committee. This division will be divided up into experience levels (i.e., Beginning, Intermediate, Advanced & Professional).  All decisions of the registration check-in committee are final.

  1. Sculpted Entries (Junior & Main Cake Entry): Any cake involving hand-sculptured technique or three dimensional effects not falling into the Non-Cake categories (example: cake in the shape of a full size kitchen-aid mixer). Entry must include (3) in progress pictures. Entry must be made from cake or other edible materials other than armature and structure. Entry must be at least 50% reproducible in cake. In the event that your sculptured entry cannot be reproduced in cake, it will be placed into the “Sculpted Non-Cake” category at the discretion of the registration check-in committee.
  2. Sculpted Entries (Non-Cake Entry): Entry involving hand-sculptured technique or three dimensional effects not falling into the Sculpted Cake categories (example: standing 3D dragon). Entry must include (3) in progress pictures. Other than armature and structure entry must be made from edible materials.
  3. Previously Made Entries: Previously made entries are invited to compete in the Winner’s Circle Competition only. This includes entries that HAVE WON in a previous San Diego Cake Show Competition or any other competition or judged event. All Main Competition, Spectacular Competition, Specialty Competition, and Junior Competition Entries must be created for the 34th Annual Sugar Art and Cake Competition Only or have NOT been in a previously judged event. “Display Only” items are welcomed for the enjoyment and appreciation of others.
  4. Winner’s Circle Competition: This Competition is for entries that have won at least Best of Show or 1st Place in a previous competition only. These entries will only compete against other previous competition winning entries. Original winning competition includes previous San Diego Cake Shows and any other Sugar or Confectioners Competitions. Social Media posting rule does not apply to these entries however, all other Official Competition Rules apply.
  5. Judging: A panel of Judges will evaluate each entry on its own merit using a point based system. In case of ties, the judges will re-evaluate the entries to break the tie.  The criteria the Judges use for the point system is available to download on the San Diego Cake Show website.  ALL AWARDS AND DECISIONS OF THE JUDGES ARE FINAL.  The Judges must be able to view the entries without interference (glass or plastic case/ box/ barrier).  Please do not impede your entry in any way, entries that violate this rule will not be judged.
  6. Awards: 1st, 2nd, & 3rd Place will be awarded in each Division and Category for all Competitions. All 1st Place Winners will receive a Trophy + Certificate; all 2nd & 3rd Place Winners will receive a Ribbon + Certificate.
  7. Best of Show Awards – One Best of Show will be selected from each of the following Divisions:
Division Prize
Spectacular Competition – Individual $150 Cash + Trophy + Awesome Swag Bag + Certificate
Creative Artistry $100 Cash + Trophy + Awesome Swag Bag + Certificate
Foreign Techniques $100 Cash + Trophy + Awesome Swag Bag + Certificate
Professional $100 Cash + Trophy + Awesome Swag Bag + Certificate
Non-Professional $100 Cash + Trophy + Awesome Swag Bag + Certificate
Pre-Junior / Junior /Teen $100 Cash + Trophy + Awesome Swag Bag + Certificate
  1. Awards Ceremony: The Awards Ceremony will take place on the Main Stage on Sunday, March 19, 2017 between 4:00pm and 5:00pm. Winners or a representative must be present to receive your reward.
  2. Entry Pick-up: You may pick-up your entry & judging forms Sunday, March 19, 2017 directly following the awards ceremony. Cakes will be on public display throughout the weekend for the Cake show. You may not pick-up your entry before the Awards Ceremony.  Judging Forms will be available for pick up at the Information Table, please have your entry number (received at check in) when picking up Judging Forms.  Any entries or judges forms not picked up March 19, 2017 by 6:00pm PST, will become property of the San Diego Cake Show and may be destroyed.
  3. Rights: By purchasing the Competition Entry the Contestant releases the San Diego Cake Club from any liability during the competition (March 18-19, 2017). The entrant also agrees to abide by all rules of this Competition, including not removing any entry before close of the Show on Sunday. The contestant gives permission for pictures to be taken of their entries by sponsors of the Show. It is understood that those pictures may be used by the press for the promotion of the Artist and the Show, used in periodicals, handbooks, advertising, directories, booklets, magazines, publications, in-house newsletters and on sponsors’ websites or other promotional outlets. This Event is for the purpose of promoting the art of sugar, the Artists and the San Diego Cake Show. The entrant also understands that failure to comply with any rule or exhibiting poor sportsmanship will result in their entry(s) being disqualified.
  4. Social Media: Including but not limited to – Facebook, Twitter, Instagram, Pinterest, Snapchat, etc… We request that no photographs be placed on any social networking site, blog or other website, prior to the end of the Competition Judging – (which should be completed by 1pm PST on Saturday, March 18, 2017). While we understand that we cannot control the general public, this rule applies to the contestants and care should be taken that friends and family do not post these pictures. After the judging has finished, we welcome the posting of pictures on these and any other social networking sites.

ADDITIONAL INFORMATION

Tickets for the Cake Show are available to the public at www.sandiegocakeshow.com. Be sure to join us for our free demonstrations on the Main Stage on both Saturday and Sunday, March 18th & 19th, 2017.  A demonstration schedule will be posted at www.sandiegocakeshow.com with times and more information. Classes with awesomely talented teachers will also be available for purchase at www.sandiegocakeshow.com. Remember to buy your raffle tickets at the show! WINNING CONTESTANTS PLEASE PLAN ON ATTENDING THE AWARDS CEREMONY AT 4:00 P.M. SUNDAY, MARCH 19, 2017. The San Diego Cake Club hosts this Confectionary Show & Competition to benefit Ronald McDonald House Charities of San Diego. This competition gives sugar artists a chance to expand their skills, try new things, and get new ideas.   The primary purpose of this Show is to educate the public in the sugar arts and raise funds for Ronald McDonald House Charities of San Diego.  Sweet people create some of the most enchanting sugar art. Sharing their knowledge is second nature.

DIRECTIONS TO VENUE: The Del Mar Fairgrounds is located 20 miles north of downtown San Diego, at 2260 Jimmy Durante Blvd. in the city of Del Mar, California. From Interstate 5, take the Via de la Valle exit and head west (a left turn from the freeway exit if you are northbound; a right turn if you are southbound). Take Via De La Valle to Jimmy Durante Boulevard and turn left. The Fairgrounds will be on your right.

IF YOU HAVE QUESTIONS, PLEASE EMAIL: competition@sandiegocakeshow.com