That Takes the Cake!Capital Confectioner’sCake & Sugar Art Show

Saturday & SundayFebruary 28 & March 1, 2009

Crockett Center10601 N Lamar

Austin, TX

Information G Rules G RegistrationThat Takes the Cake, Capital Confectioner’s Cake & Sugar Art Competition and Show is open to all cake decorating and sugarart enthusiasts. 2009 marks the 5th annual Show. The contest provides an opportunity for cake decorators and sugar artistsof all skill levels to practice and showcase their talents. In addition to the competition, the weekend-long event includes on-sitecompetitions, hands-on classes, vendors offering hard to find decorating tools and supplies, a very special Saturday nightdinner/demonstration event and Showcase Demonstrations on Sunday highlighting some of the best decorators in the world.

General Rules

Divisional Competition Early Registration $15.00 before 12/31/08Registration Dates and Fees General Registration $20 before 2/1/09

Late Registration $25 after 2/1/09One registration fee includes all general competition entries for each participant.There will be no refunds of entry or registration fees.

Showcake Competition $25 for each 48” round tableRegistration Dates and Fees Registration must be received by 2/15/2009

Tasting Competition $15 includes any number of entries. The entry fee for the Tasting Competition isRegistration Dates and Fees waived when combined with a Divisional or Showcake Competition entry.

How to Register Online: http://thattakesthecake.org with payment through PayPalFax: 512-301-3766Mail: Kim Sanchez, Treasurer, 6672 Ruxton Lane, Austin, TX 78749In Person: All in One Bake Shop, 8566 Research Blvd, Austin, TX 78758

More Information Visit - http://thattakesthecake.org - or -Call - All in One Bake Shop at (512) 371-3401.

Set-up Entries must arrive and be set up by 10 am Saturday, February 28, 2009Check-in and Set-up hours are:

5 pm to 8 pm Friday February 27, 2009 and7 am to 10 am Saturday February 28, 2009

Awards: All Child and Junior entries will be recognized with a medal. 1st, 2nd, and 3rd place entries will berecognized in all other divisions for each style. One Best of Division entry will be chosen from eachdivision with the exception of Child and Junior Divisions. One Grand Prize will be chosen from theBest of Division winners. Trophies, cash and/or prizes are awarded to Best of Division and GrandPrize winners. The top 10 Showcake entries will be recognized. The top 4 Showcake entries will beawarded trophies and cash and/or prizes. Ribbons will be placed beside winning entries after theAwards Ceremony. Each entry will be entered in a special decorator’s only drawing for prizes. Thewinning numbers will be posted before the awards ceremony. Ribbons, awards, or prizes not claimedby the close of show will be forfeited. The Awards Ceremony will be held at 12:30 pm on Sunday,March 1st at the Crockett Center.

General Rules - Continued

Judging

Entries will be judged on the following criteria - precision of techniques used, originality, creativity, skill, color, design,difficulty, number of techniques used and overall eye appeal. Judging for the Divisional Competition is not based on taste.Entries are only judged according to the criteria and against only those entries in the same Division and Style category.

Judging of the entries will be completed by a team of qualified judges selected by the Capital Confectioner’s ShowCommittee. The judges’ decisions will be final. The judges will complete a comment sheet for each entry; those sheetswill be distributed to the entrant after the Awards Ceremony. First, second and third place entries will be recognized. Ifthere are less than 3 entries per style, recognition will be at the judges’ discretion. Judging will be conducted consensusstyle with the judges on the team.

The judges and Show Committee shall enforce policy and procedures. Any entry deemed in poor taste will be disqualifiedand removed. Judges and/or Show Committee have the right to re-classify and entry if necessary.

Decorating

The entry must be the work of only the person listed on the Registration Form. An adult can help bake the cake for a child/junior entrant. The child/junior must then complete the entry themselves - carving, icing, decorating, etc.

Unless specified, you may use real cake, a substitute (such as cereal bars) or even a Styrofoam dummy. If a cakesubstitute or a dummy is used, it must be a design that could be duplicated with real cake. Entries in the Sculpted Cakestyle must be made with real cake.

All entries must be completely edible except for items such as columns, cake toppers, supports, wires and stamens.Ribbons, tulle, etc. may be used to carry out a design. Don’t use non-edible items in place of sugar mediums; for example,plastic pearls instead of fondant pearls. Cold Porcelain is not allowed. “Edible Images” are allowed and will be judged incontext with the entire entry. Use of other substances may cause the entry to be disqualified.

Entries should fit in a 30" x 30" space. Contact us for approval if your entry is larger. Electricity is not available.

Each entry must have your name, address, phone number, division and style on the underside of the display board. Nopersonal or business identifying marks, advertisements, special backdrops, photos (other than for the sculpted cakecategory), etc, will be allowed to be displayed along with the entry.

Table dressing such as decorative fabrics or mirrors are allowed, but not required. To conserve room for all entries, tabledressings should not extend more than 8” beyond the base of the entry. Entries may be put under plexi-glass or other suchcover, but judges must be able to view the entries without interference. The covering must be able to be easily removed.

Miscellaneous

All entrants must sign a registration and release form. Early registration is encouraged to help us plan space needs.

While we encourage entries of new work, entries from other shows are acceptable. Entries from prior years of this Showcan only be entered if the entry has been substantially re-worked and the entry did not receive a 1st, 2nd or 3rd placeaward.

Entries may be removed after 5:00 pm and until 7:00 pm on Sunday, March 1, 2009. Make arrangements for removal ofentries, if you are not going to be present. Any entries left after 7:00 pm will be considered to be forfeited and become theproperty of the event organizers.

Entries may be photographed and used by the cake show committee, organizers and sponsors to promote the CapitalConfectioner’s Cake Club and/or future Shows.

Although precautions will be taken, event organizers and sponsors will not be responsible for theft or damage.

Removal/Tear-Down - Cakes will not be permitted to be removed before 5 pm on Sunday March 1, 2009.

Divisions and Styles for Divisional Competition

Entries are classified by Division (the experience/skill level of the entrant) and Style (the cake structure and type). You mayenter only one division but submit as many style entries in that division as you choose.Please review the division and style information and choose the division that most closely matches your skill level.

DIVISIONS

CHILDREN - 6 years and under. One category - not divided by style. Children may have an adult assist with baking thecake. Each child must ice and decorate their own entry.

JUNIOR - 7 to 12 years. One category - not divided by style. Juniors may have an adult assist with baking the cake.Each junior must ice and decorate their own entry.

TEEN - 13 years to 17 years. Each teen must bake, ice and decorate their own entry. Open to all styles.

CULINARY STUDENT – Current culinary school students. Open to all styles.

ADULT BEGINNER – Basic skills. 2 years or less decorating experience; self-taught or less then 30 hours of cakedecorating or sugar art instruction. Open to all styles.

ADULT INTERMEDIATE - Developing skills. 2 to 4 years cake decorating experience; 30 to 60 hours of cake decorating orsugar art instruction. Open to all styles.

ADULT ADVANCED - More refined skills. 4 to 6 years cake decorating experience; 60 to 90 hours of cake decorating orsugar art instruction. Open to all styles.

PROFESSIONAL - High level of skill. More than 6 years decorating experience. More than 90 hours of hours of cakedecorating or sugar art instruction. May be decorating for profit or working as a decorator. Open to all styles.

MASTERS - Expert in sugar art. Is known to have mastered specific mediums and techniques. May be an author,instructor, or work in the sugar art business. Has more than 120 hours of instruction. Open to all styles.

STYLES

SPECIAL OCCASION/NOVELTY ONE TIER - Any non-tiered cake with a theme such a Birthday, Anniversary, Christmas,Valentine’s Day, etc including one tier wedding/anniversary cakes. Any sugar mediums or techniques may be used.

SCULPTED CAKES - Shaped or carved cakes, 2-D or 3-D cakes and sculptures. Entries must be real cake. Minimal useof Styrofoam allowed to complete entry. Any sugar mediums may be used. Must submit 3 in-progress pictures.

SPECIAL OCCASION/NOVELTY TIERED CAKES - Cakes with two or more tiers. Can be stacked or tiered. Novelty/special occasion cakes does not include wedding or anniversary cakes. Any sugar mediums or techniques may be used.

BUTTERCREAM ONLY CAKES - Any non-tiered cake with any theme decorated using only buttercream icing. No fondant,non-edible decorations or other sugar mediums will be allowed.

WEDDING TIERED CAKES - Cakes with two or more tiers decorated specifically for weddings or anniversaries. Anytechniques or sugar mediums may be used.

SPECIAL TECHNIQUES NOT ON A CAKE - Entries of fondant, gumpaste, sugar molding, color flow, royal icing, etc.Displayed as an individual technique and NOT as a decoration on a cake. A combination of techniques and mediums maybe used, but it must be presented alone and not as part of a cake.

CONFECTIONS NOT ON A CAKE - Cupcakes, cookies, candy, chocolate, etc. An individual entry, not on a cake.

DISPLAY TABLE - This table is for displays not being judged.

Special Tasting Competitions

Cakes - Entries are judged on taste including flavor, crumb, texture and density and appearance but not decorating skill.The entry can include icings, fillings, flavored syrups, fruits, crunches, nuts, coconut, chocolate chunks, etc. Cake mixescan only be used on Jazzed-Up Cake Mix entries.

Jazzed-Up Cake Mix Cakes - This category includes entries that begin with a cake mix as the base. Pleasespecify the cake mix used in the printed recipe that accompanies the entryInternational Favorites - This category includes entries of traditional or specialty cakes from other countries.Cakes Inspired by Music – This category could include any type of cake - your “inspiration” should be detailed onyour recipe sheet.

Cookies or Candies - Only one type of confection can be included in each entry. For example, you can not place cookiesand candies in the same entry. There is no limit to the ingredients that can be used.Entering the Tasting Competition: The recipe must accompany the entry. The recipe must be printed on a standard 8.5"x 11" sheet of paper with NO identification as to the entrant. For cake entries, bring a whole cake 6” to 9" round size – itwill be cut for judging. For cookies or candies entries bring one display with 10 pieces. Judges will determine a 1st, 2nd and3rd place winner for each cake category, cookies and candies. The entry and the recipe become the property of the CapitalConfectioners Show. Entries, platters/plates, etc. will not be returned - please place the entry on a disposable plate.Capital Confectioner’s Cake Club and the Show may publish any or all recipes. The entrant name will be included alongwith the recipe whenever a recipe is published.

Special Showcake Competition

2009 marks the inaugural Showcake Competition! You have seen them - you have even made them! A Showcake is thecenterpiece of a special event. Showcakes are showstoppers that leave people wondering if it is really cake and how didthey do that. You have seen Showcake style works of art created on Food Network Challenges and Ace of Cakes typeshows. A Showcake might be for a 1st, 16th or 80th birthday, a retirement, a baby shower, a corporate event or any specialevent. One defining element is that Showcakes have a very specific theme that is carefully incorporated into all aspects ofthe cake and the cake display.

This year, cake decorators and sugar artists from around the country will be tuning up their piping bags and practicing theirtechniques to make a Showcake with the theme for 2009:

MusicClassical to Rock; Nat King Cole to Madonna; Pianos to Saxophones; My Fair Lady to Grease!

Start sketching and then start creating your musical masterpiece to enter into this special competition!

In addition to the general rules, the following rules apply specifically to entries in the Showcake Competition

Decorations - Any sugar medium is allowed.

Construction - The entry can be made out of Styrofoam or any other cake substitute if the final design is one that couldrealistically be made out of real cake.. If the entry is a sculpted cake, it must be made of real cake with 3 in processpictures submitted along with the entry.

Size - The entry needs to meet minimum height and serving requirements. The minimum finished height is 24” and theentry must be of sufficient size that it would meet or exceed a minimum of 100 servings.

Display - Each entry will be displayed on an individual 48” round, standard (29” - 30”) height tables. The entrant will beresponsible for dressing and decorating the table. The decoration of the table should compliment the decoration of the caketo complete the theme of the entry. Judges will consider all table decorations as a portion of overall eye appeal criteria. Iftable decorations are made of sugar mediums, that will add into the number of techniques used, originality, creativity anddifficulty judging criteria.

Judging - Showcake entries will be judged on the following criteria - precision of techniques used, originality, creativity,skill, color, design, difficulty, number of techniques used, application of the theme and overall eye appeal. Judging for theShowcake Competition is not based on taste. Judging will be conducted consensus style with the team of judges.