2012 On-line Sugar Art Entry Form
Only one person per entry form!
Name
Shop/Business Name
Phone
 Address
Email
Age
Division
Divisions 1-3 cost $9 for the first entry and $3 for each additional entry
in the following categories.
Divisions 4-8 cost $15 for the first entry, and $5 for each additional entry
in the following categories.
Please indicate how many cakes you would like to enter for each
category in the boxes below:
Divisional Categories
Celebration Cakes
 Tiered Cakes
Holiday Cakes
Cakes for Kids
Divisional Categories
Total Cost:
Special Categories
Please indicate how many cakes you would like to enter for each of the
Special Categories in the boxes below.
Entry fees for the Confection or Tasting Competition can be combined
with the Divisional Categories. The entry fee is cost $15 for the first
entry, or $5 for each additional entry.  
Entry into Extravagant Cakes categories are a flat $20 each and
cannot be combined with other entry fees.
For example, if you register for 1 Cakes for Kids and 1 Tasting, Total
Entry Fee would be $20.  Or if you register for 1 Cakes for Kids, 1
Tasting, and 1 Extravagant Cake, Total Entry Fee would be $40.
Tasting
Confections
 Extravagant Cakes
Special Categories
Total Cost:
Calculate Total Entry Fee
Divisional Categories
Total Cost:
Special Categories
Total Cost:
Sugar Art Entry Fees
TOTAL:
+
=
Clicking Submit serves as a signature and I agree to the following terms and conditions:

I understand that the cake show and sponsors are not responsible for theft or damage, nor for entries left
past show deadlines.
I understand that photos and/or recipes of my entry may be used for promotional purposes and may be
published.
I understand that work on my entry(s) will be done exclusively by me (except as noted in children’s divisions
1 and 2).
I understand that any tax liabilities for prizes awarded are my own responsibility.

I have read and understand the rules and regulations put forth by CO/WY ICES for the Sweet
Times in the Rockies Sugar Art Show. The above is true and correct to the best of my knowledge.

After clicking Submit, you will be taken to a page where you may then make your payment via PayPal.
Remember or write down your Sugar Art Entry Fee Total as you will need it when you enter the PayPal
website.

***If you have any questions regarding registration fees, please contact the Registration
Coordinator, Nancy Schol at naschol@comcast.net or 303-451-1104 before you submit your
payment.  Thanks!!!
On-line Entry Form is Located Below the Rules and Regulations.

Entry deadline:   Friday, January 27, 2012  

GENERAL COMPETITION CATEGORIES

Cakes for Kids - Any cake created for a child’s celebration

Holiday Cakes – Holiday themed cakes, such as Valentine’s Day, Easter, Independence
Day, Halloween, Thanksgiving, Christmas, etc.

Celebration Cakes – Cakes created for bridal, baby, wedding showers, anniversaries, birthdays, etc.

Tiered Cakes – Cakes that are tiered or stacked.

SPECIAL COMPETITION CATEGORIES

Confections – An assortment of cupcakes.

Extravagant Cakes – A sugar art display and complimenting the current theme selected by the Garden and Home
Show – ‘Butterfly Migration’.

Tasting Competition – Cakes will be judged on taste, using flavorings provided by Savory Spice Shop.  One
flavoring is Korean aged black garlic – this is a bulb that is very sweet like figs and Balsamic vinegar but has no garlic
taste.  The second flavoring is pomegranate molasses – the juice is reduced to a molasses consistency.  
Please register by January 1 to allocate time for acquiring ingredients and testing recipe.

RULES AND REGULATIONS

Please read these rules carefully, as non-compliance will result in disqualification.

  1. This competition is open to anyone interested in cake decorating or sugar art.
  2. Entry forms must be postmarked no later than Friday, January 27, 2012 for all entries.  However, early
    registration for the Tasting Competition is needed to allow time for acquiring ingredients and adequate testing.
  3. Late registrations/walk-ins WILL NOT BE ACCEPTED.
  4. The $20 entry fee for the Extravagant Cake will not be combined with any other entry fees. If an entrant wishes
    to enter in other categories, the first entry for additional categories will be $15 and subsequent entries will be
    at the lower rate of $5.  For example: An entrant wishes to enter the Extravagant Cake competition and will pay
    $20, then the entrant wishes to enter a cake in the Celebration Cakes and will pay $15; then wishes to enter
    any additional category and will pay the lowered rate of $5; for a total of $40.
  5. No entry fees will be refunded under any circumstances.
  6. All entries must fit in a 20-inch square area, except for the Extravagant Cake category, which must fit on a 30
    inch round table and the Confections category which must fit 12-inch square area.  Entries exceeding these
    areas will not be judged.
  7. All entries must be pre-registered and checked in at the Convention Center on Friday, February 10, 2012 from
    4 to 7 p.m.  Saturday morning check-ins will not be accepted without PRIOR approval of cake show
    chairman or registration chairman (contact information on entry form).
  8. Any photographs and/or recipes at the cake show may be used by show sponsors or CO/WY ICES for
    promotional purposes.
  9. The Sweet Times in the Rockies committee reserves the right to re-categorize or change divisions, if deemed
    necessary. The committee may refuse, and/or disqualify inappropriate entries. Any entry violating the rules
    may be displayed, but not judged.
  10. All entries must be original work for this show.
  11. Be aware that entries containing chocolate decor may be affected by the bright sun that streams in from the
    large convention windows. Entrants should provide a “sun-shield” (possibly a box no bigger than the 20 inches
    square allotment per entry). The cake show cannot be responsible for chocolate decorations melting during
    the cake show.
  12. No adjustments by entrants or the cake show committee may be made to entries or display tables after 9:30 a.
    m. Saturday, February 11, 2012.
  13. The cake show cannot be responsible for loss or damage of entries, though every effort will be made to
    prevent any mishaps.
  14. Entries in the cake show must be picked up on Sunday, February 12, 2012 after the awards ceremony and not
    before. Entries remaining after 8 p.m. will be discarded.
  15. If you have won Best in Division in two consecutive STITR shows, enter the next higher division this time.
  16. The on-line entry form is limited to one per person.  If additional entries are needed, please fill out the on-line
    entry form below and submit for each person entering.  If you would like to submit a hard copy registration
    form, please print the entry form found here and mail to the address on the form.

**Entrants submitting a hard copy form are to send in the registration form with a stamped, self-addressed #10
envelope.

**Confirmation of registration, including contestant numbers, and other important cake show information will be sent
to the entrant. The original submitted form will be in the cake show files.   

Two complimentary passes to the Garden & Home Show will be given to each entrant at the time of check-in.

JUDGING AND AWARD INFORMATION
1.        All entries, except Tasting Competition entries, will be judged on a point system weighing the following:
  • Originality and innovation
  • Overall eye appeal
  • Skill
  • Number of techniques used
  • Neatness
  • Creativity and execution of design
  • Color combination and appropriateness

2.        Tasting Competition entries will be judged on the following:
  • Taste
  • Overall eye appeal
  • Effective use of supplied ingredients
  • Aftertaste
  • Required documentation of recipe

3.        All judges selected for the show are competent professional sugar artists who are respected in their field.        
Judging will take place Saturday, February 11, at 10:30 a.m. The scoring and comments by the judges will be
recorded on a judging sheet and will be folded and left under each entry.  

4.        Categories will have 1st, 2nd and 3rd place ribbons awarded at the discretion of the judges. Each division will
have a Best of Division ribbon awarded. A ribbon will be awarded for Best of Show, Peoples’ choice for adult and
children, and Decorators’ Choice. Winners of these places will not be revealed prior to the Awards Ceremony.
Winners will be announced and prizes awarded during the Awards Ceremony Sunday, February 12, at 5:00 p.m.  

5.        The winning entrant (or a substitute) must be present at the Awards Ceremony to receive ribbons and awards
earned. Unclaimed prizes will be forfeited including goodie bags.


ALL DECISIONS OF THE JUDGES ARE FINAL

GENERAL SUGAR ART RULES

  1. Cakes and sculpted entries may be comprised of cake, Styrofoam or other medium.  If a non-cake form is used
    and duplication in cake is questionable, documentation of reproduction method, including photos of actual
    cake, must be included.
  2. Any non-edible décor, computer-generated images or processes, mechanical equipment or aids, etc., must be
    disclosed on the Technique Sheet.
  3. A Technique Sheet, which will be provided in the registration packet sent to the entrant after registration, must
    be included with every entry.  


TASTING COMPETITION

  1. Participants 15 years and older are welcome.      
  2. Instruction for acquisition of ingredients needed will be disclosed upon registration no later Please register no
    later than January 1st, 2012.  You must allow time for acquiring ingredients and adequate time for creating
    your recipe.
  3. The entry must be a cake that will serve at least 4-6 people.
  4. Three copies of the recipe must accompany the entry with no identification of the entrant notated.  The cake
    will not be judged if 3 copies of the recipe are not included.  Recipes entered may be used by CO/WY ICES for
    promotional purposes
  5. Any or all of the ingredients provided may be used in the cake.


EXTRAVAGANT CAKE

  1. Entrants 15 years and older are welcome.  
  2. Each entry will be given a table which measures 30 inches round and 52 inches tall. PLEASE NOTE: You must
    provide the tablecloth and any decorations for the cocktail table.
  3. Entries will be judged on creativity, technical diversity, over-all appearance and execution of the theme. There
    will be a first, second and third place winner in this category.
  4. All other entrants in this category will be awarded a ribbon and be recognized for their hard work to make this
    entry spectacular.  Entries in this category will not be included in the Best of Show judging.

DIVISIONS

PLEASE READ CAREFULLY! IF YOU MEET EVEN ONE REQUIREMENT UNDER A DIVISION,
THAT IS THE LOWEST DIVISION YOU MAY ENTER

Please be accurate when selecting your division entry. It is not honorable, nor fair to others to enter in divisions for
which you are over qualified or had someone help you. Your entry will be reclassified if you enter a lower division
than the judges deem appropriate. Please read carefully.

If clarification of divisions is needed, please call Marilyn White 970-352-0881 or Ella Steele at (303) 453-
0324

**NOTE:  Divisions 1-3 - Entrant must leave a phone number and be available for contact at that number during
judging to answer judges’ questions, if needed.  

Division 1 – Children:  Ages 9 yrs and under as of January 31st.  Adults may ONLY bake the
cake.  Icing, decorating, and structural enhancements MUST to be done by the child.  

Division 2 – Pre-teen:  10-13 years of age as of January 31st.  Adults may ONLY bake the cake.  Icing,
decorating, and structural enhancements MUST be done by the child.

Division 3 – Young adult:  Ages 14-17 years old as of January 31st.  All work MUST to be done by
the Young Adult.

Division 4 – Beginners:  An adult who has less than two years cake decorating/sugar art experience
and less than 30 hours of sugar art instruction.

Division 5 – Intermediate:  An adult who has more than two years cake decorating/sugar art
experience and less than 60 hours of sugar art instruction.

Division 6- Advanced:  An adult who has more than four years cake decorating/sugar art
experience and less than  90 hours of sugar art instruction.

Division 7– Professional:  An adult who has more than six years cake decorating/sugar art
experience and more than  90 hours of sugar art instruction.  May be decorating for profit or
working as a decorator.

Division 8 – Masters:  An adult who is an expert in sugar art.  Is known to have mastered specific
mediums and techniques.  May be an author, instructor, and/or have worked in a commercial
setting.  

Confection Competition - Division B – 15 years of age or older

Tasting Competition – Division C - Open to 15 years of age or older

Extravagant Cake Competition – Division S – Open to 15 years or older

ENTRY FEES
General, Confection, and Tasting categories
Adults:   $15.00 for 1st entry, $5.00 for each additional entry.
Students (17 years of age and under):   $9.00 for 1st entry, $3.00 for each additional entry.
Extravagant Competition:  $20 per entry (not to be combined with any other entry fees).  

ONLY ONE PERSON PER ENTRY FORM
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Sweet Times in the Rockies Contact Information:
Email: Sadie
303-944-8852