|
Entry deadline: Friday, January 25, 2013
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 or baby showers, anniversaries, birthdays, etc.
Tiered Cakes: cakes that are tiered or stacked
SPECIAL COMPETITION CATEGORIES
Confections: Cake pops
Extravagant Cakes: a sugar art display complimenting the current theme selected by the
Garden and Home Show – ‘Aviation’
Tasting: cakes will be judged on taste, using flavorings provided by Savory Spice Shop.
Required ingredients are Cubeb Berries and Sliced Crystallized Ginger. Please register by
January 4 to allocate time for acquiring ingredients and testing recipe.
RULES AND REGULATIONS
Please read these rules carefully, as non-compliance could 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 25, 2013 for all entries. However, early
registration, by Friday, January 4, 2013 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, with the following exceptions: Extravagant Cake must fit
on a 30 inch round table and the Confections display must fit in a 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 8,
2013 from 4 p.m. 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. No adjustments by entrants or the cake show committee may be made to entries or display tables
after 9:30 a.m. Saturday, February 9, 2013.
12. The cake show cannot be responsible for loss or damage of entries, though every effort will be
made to prevent any mishaps.
13. Entries in the cake show must be picked up on Sunday, February 10, 2013 after the awards
ceremony and not before. Entries remaining after 8 p.m. will be discarded.
14. If you have won Best in Division in two consecutive STITR shows, enter the next higher division this
time.
15. Entry forms are limited to one per person. You may download as many copies as needed.
16. Any moving or motorized elements on your cake display MUST be powered by battery(s) provided
by you. There is no electrical power available at the show.
17. All work on any cakes must be done solely by the entrant, including all set up, assembly and on-site
decorating. You may have help carrying your cake only.
Entrants not utilizing the online registration system 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 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 9, 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. ALL DECISIONS
OF THE JUDGES ARE FINAL
4. All categories will have 1st, 2nd, and 3rd place ribbons awarded at the discretion of the judges.
Divisions 1-9 will have a Best of Division ribbon awarded. A ribbon will be awarded for Best of Show,
People’s 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 10, 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.
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. Please register
no later than Friday, January 4th, 2013. 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.
6. All cake batter, fillings and frosting must be from scratch and the recipe must be the sole creation of
the entrant.
7. Those entering the tasting competition must pick up their own spices. A request for mailing them
from Savory Spice Shop is not recommended. Entrants need to go to one of the following four locations to
obtain the required spices at no charge:
Denver: 1537 Platte Street Lowry/Denver: 200 Quebec
Littleton: 2650 W. Main Street Boulder: 2054 Broadway
**Does not include the Colorado Springs and Fort Collins stores
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. Entries in this category will not be included in the Best of Show judging.
5. Any moving or motorized elements on your cake display MUST be power by battery(s) provided by
you. There is no electrical power available at the show.
6. All work on cakes in this division must be done solely by the entrant, including all set up, assembly
and on-site decorating. You may have help carrying your cake only.
ENTRY FEES
General, Confection, and Tasting categories:
Adults: $15.00 for 1st entry, $5.00 for each additional entry
Children/Young Adult (19 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)
|
|
|
2013 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:
|
|
|
|
|
|
|
|
|
|
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.
|
|
|
Special Categories
|
|
|
|
|
|
|
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, Linda Cloutier at coices@yahoo.com or 719-466-0837 before you submit your
payment. Thanks!!!
|
|
|
|
|
|
|
|
 |
|
|
|
Sweet Times in the Rockies Contact Information:
Email: Sadie
303-944-8852
|
|
|
|
|
