CAKE TALKS
COMPETITION CATEGORIES

This criteria list outlines the requirements and scoring criteria for a competition category that is open to registered bakeries and hotels. The category involves creating a festival-themed cake structure that meets certain size requirements and is made from edible materials. Here are the key points:

Requirements:

​

• The cake structure must adhere to a festivals around the world theme

• The width of the structure must be within 4x4 feet, including the cake board

• The height of the cake must be between 3 and 5 feet

• Any number of cake tiers are allowed

• The exhibit can be made with either cake dummies or actual cake

• Edible mediums such as buttercream, fondant, and chocolate can be used for decoration

• Pre-made non-edible elements are not allowed, except for certain items like florist wires and cake pillars

• Artificial or natural flowers cannot be used as part of the decor, but edible flowers and decorations are allowed

• Participants must prepare and decorate their cake at their bakery or hotel, and bring it to the venue on time

• Cakes will only be displayed at the venue

Scoring Criteria:

• Interpretation of the theme

• Covering skills

• Use of color

• Neatness and precision

• Number of mediums and techniques used

• Creativity and originality

• Proportion and balance

• Overall design and appearance

General Criteria:

• The cake can be made by one participant or a team

• Participants are permitted to display their brand name

• Any cakes that do not meet the criteria will be disqualified

• Judges' decisions are final

If participants have any questions or need clarifications, they should contact the organizers.

​

Criteria List

• adhere to a festivals around the world theme.

• Participants should submit 10 decorated cupcakes.

• The size of the cupcake is completely left to the participant.

• Any flavored cupcakes can be used.(cupcakes will not be tasted)

• Cupcakes must be arranged on a cake board minimum 10*10 inches or maximum 14*14 inches.

• Participants are not allowed to use artificial flowers or natural flowers as part of the deco.

• Flowers, ornaments and characters must be made out of edible medium

• Butter cream, royal icing, marzipan, fondant, chocolate or any other edible medium may be used for decoration.

• Pre-made elements (sprinkles, sugar cubes, marshmallows, etc.) or non-edible elements MUST NOT be used as a part of the decoration.

 

*Scoring criteria* 

• Covering skills

• Use of color

• Neatness and precision 

• Number of mediums and techniques used 

• Creativity and originality. 

• Proportion and balance

• Overall design and  appearance

*General criteria*

• Cupcakes are to be prepared /decorated at home or Bakery and brought to the venue on time. 

• The cakes will only be displayed at the venue. 

• The cake must be made by one participant.

• Participants can take part in more than one category if they wish to. They can chose Amateur level category OR Rising star category and flavored cake category or one of the categories listed. 

• Any cakes not meeting the respective criteria will be disqualified. Please read all the instructions. If you need further clarifications, please contact the organizers. 

• Judges decision will be final.

This competition category is specifically created for amateur cake artists who are new to the world of cake decorating but have a strong passion for it.  The category is open to anyone with a passion for cake decorating, regardless of age or experience level. 

​

Criteria List

• All participants should adhere to a 1 tier cake.

• Freedom to use festivals around the world theme for the design.

• The width of the cake should be within 16 “inches in diameters. This includes the cake board. Any structure exceeding the given width will be DISQUALIFIED.

• The height of the cake should be minimum 4 “inches or maximum of 8”inches .Any structure not meeting the given height or exceed the given height will be DISQUALIFIED.

 

• Participants are not allowed to use artificial flowers or natural flowers as part of the deco.

• Flowers, ornaments and characters must be made out of edible medium. Flower pick must be used on floral arrangements on the cake. (The end of florist wires should not touch the cake directly.)

• Butter cream, or fresh cream must be used as the coating of the cake. royal icing, marzipan, fondant, chocolate or any other edible medium may be used for decoration.

• Pre-made elements such as sprinkles, sugar cubes, marshmallows etc and  non-edible elements are Not allowed as a part of the decorations. (Except edible pearls, florist wires, cake pillars and dowels)

 

*Scoring criteria* 

• Covering skills

• Use of color

• Neatness and precision 

• Number of mediums and techniques used 

• Creativity and originality. 

• Proportion and balance

• Overall design and  appearance

*General criteria*

• Cakes are to be prepared /decorated at home or Bakery and brought to the venue on time. 

• The cakes will only be displayed at the venue. 

• The cake must be made by one participant.

• Participants can take part in more than one category if they wish to. They can chose Decorated Cupcakes category, flavored cake category or one of the categories listed. 

• Any cakes not meeting the respective criteria will be disqualified. Please read all the instructions. If you need further clarifications, please contact the organizers. 

• Judges decision will be final.

This competition category is open to both professional individual cake artists and cake instructors who have a passion for creating beautiful and innovative cake designs.. The category involves creating a festival-themed cake structure that meets certain size requirements and is made from edible materials. Here are the key points:

Requirements:

​

• The cake structure must adhere to a festivals around the world theme

• The width of the structure must be within 2x2 feet, including the cake board

• The height of the cake must be between 3 and 5 feet

• Any number of cake tiers are allowed

• The exhibit can be made with either cake dummies or actual cake

• Edible mediums such as buttercream, fondant, and chocolate can be used for decoration

• Pre-made non-edible elements are not allowed, except for certain items like florist wires and cake pillars

• Artificial or natural flowers cannot be used as part of the decor, but edible flowers and decorations are allowed

• Participants must prepare and decorate their cake at their bakery or hotel, and bring it to the venue on time

• Cakes will only be displayed at the venue

Scoring Criteria:

• Interpretation of the theme

• Covering skills

• Use of color

• Neatness and precision

• Number of mediums and techniques used

• Creativity and originality

• Proportion and balance

• Overall design and appearance

General Criteria:

• The cake should be made by one participant

• Participants are permitted to display their brand name after the winners are announced.

• Any cakes that do not meet the criteria will be disqualified

• Judges' decisions are final

If participants have any questions or need clarifications, they should contact the organizers.

Regenerate response

this category is for you to create an imaginative piece of floral arrangement using your own choise of presentation style format ,color and flowers along with foliage.

Critiria

• The flowers may be realistic, stylistic or fantasy or a combination.

• Non-edible stands, supports and containers are permitted but must be inside the overall 

size limit.

• floral foam is permitted but must not be visible and must be covered with an 

edible medium.

• The board must be covered with an edible medium and edged with ribbon.

• Floral elements must be made using any edible type of flower paste.

• Cold porcelain is not permitted. 

• Wire, tape, stamens, polystyrene centres and thread may be used in context, e.g. for 

stems and flower centres. They should not dominate the display. 

• Synthetic threads and feathers are not permitted.

• Non-edibles such as beads, diamantes etc. are permitted but must not predominate.

• Decorative wire is permitted.

• The display must fit within an 16” x 16” square – this is your area on the competition table.

• No height restriction

• describe/name the 

realistic flowers/foliage represented, if used, if you do not include the list of realistic 

flowers used with your exhibit, you will lose marks. 

HINTS & TIPS

• You can make something realistic and traditional or different and unusual. The choice of 

style and design is up to you. 

• If you use added elements such as beads, decorative wire etc., they should enhance, not 

detract from, your floral work. 

• Pay attention to edges, finishes and detail as well as the overall display

 

​

This competition category is specifically designed for bakers who excel in their baking skills, but may not have strong cake decorating abilities. The competition allows bakers to showcase their creativity and innovation through their baking techniques and flavors. . This category is ideal for bakers who may not feel confident in their cake decorating skills, but are exceptional in their baking abilities.

Criteria List

• Freedom to use any ingredients to enhance the flavor of the cake.

• Mousse cakes are not allowed

• Baked Cheesecakes are allowed.

• The cake has to be BAKED NOT REFRIGERATED.

• Freedom to use any theme to setup the cake.

• Recipe and method should be printed in English on a plain A4 paper and should be displayed beside the cake.  Kindly note that the participant’s name and/or social media accounts/handles must not be printed on the recipe card.

• The cake should weigh minimum of 1 kilogram. (more is permitted)

• The cake can have any shape.

• The width of the cake display should be within 16 “inches in diameters (1.3 feet). This includes the cake board. Any structure exceeding the given width will be DISQUALIFIED.

• There is no height restrictions.

• The cake can be displayed on stable cake stands.

• Please bring a cover to keep your entry covered once the judging session is over.

 

*Scoring criteria* 

• Uniqueness of the recipe

• Aroma

• Shape of the cake with either Flat or round top

• External characteristics

• Internal characteristics

• Presentation 

*General criteria*

• Cakes are to be prepared /decorated at home or Bakery and brought to the venue on time. 

• The cakes will only be displayed at the venue. 

• The cake must be made by one participant.

• Participants can take part in more than one category if they wish to. They can chose Decorated Cupcakes category, amateur level category or one of the categories listed. 

• Any cakes not meeting the respective criteria will be disqualified. Please read all the instructions. If you need further clarifications, please contact the organizers. 

• Judges decision will be final.

This competition category is designed for cake artists who have honed their skills beyond the level of an amateur, but who are not yet considered professional cake artists. Participants should have a strong understanding of basic cake decorating techniques and should be able to execute their designs with a high level of skill and creativity.

Examples of participants in this category might include home bakers with a passion for cake decorating, hobbyists who have taken advanced cake decorating classes, or individuals who have been creating cakes for events and special occasions for a few years.

​

Criteria List

• All participants should adhere to a festival theme Cake structure.

• The width of the structure should be within 2×2 feet, this includes the cake board. Any structure exceeding the given width will be DISQUALIFIED.

• The height of the cake should be minimum 2 feet and maximum of 3 feet. Any structure not meeting the given height or exceed the given height will be DISQUALIFIED

• The whole exhibit can be made with cake dummies or cake.

• Participants are allowed to use cake pillars or stands in between cake tiers to achieve the required height. 

• Participants are not allowed to use artificial flowers or natural flowers as part of the deco.

• Flowers, ornaments and characters must be made out of edible medium and it can be directly used/pricked on the cake dummies. If in any case the structure is made of cake then a flower pick must be used on floral arrangements. 

• Butter cream, royal icing, marzipan, fondant, chocolate or any other edible medium may be used for decoration.

• Pre-made elements (sprinkles, sugar cubes, marshmallows etc and  non-edible elements are Not allowed as a part of the decorations. (Except  edible pearls ,florist wires, cake pillars and dowels)

 

*Scoring criteria* 

• Interpretation of theme

• Covering skills

• Use of color

• Neatness and precision 

• Number of mediums and techniques used 

• Creativity and originality. 

• Proportion and balance

• Overall design and  appearance

*General criteria*

• Cakes are to be prepared /decorated at home or Bakery and brought to the venue on time. 

• The cakes will only be displayed at the venue. 

• The cake must be made by one participant.

• Participants can take part in more than one category if they wish to. They can chose Decorated Cupcakes category, flavored cake category or one of them. 

• Any cakes not meeting the respective criteria will be disqualified. Please read all the instructions. If you need further clarifications, please contact the organizers. 

• Judges decision will be final. 

This competition category is specifically created for amateur cake artists who are new to the world of cake decorating but have a strong passion for it.  The category is open to anyone with a passion for cake decorating, regardless of age or experience level. 

​

Criteria List

• All participants should adhere to a 1 or 2 tier cake.

• Freedom to use festivals around the world theme for the design.

• The width of the cake should be within 16 “inches in diameters. This includes the cake board. Any structure exceeding the given width will be DISQUALIFIED.

• The height of the cake should be minimum 8 “inches or maximum of 16”inches .Any structure not meeting the given height or exceed the given height will be DISQUALIFIED.

 

• Participants are not allowed to use artificial flowers or natural flowers as part of the deco.

• Flowers, ornaments and characters must be made out of edible medium. Flower pick must be used on floral arrangements on the cake. (The end of florist wires should not touch the cake directly.)

• fondant has to be used as the medium to coat /cover the cake, chocolate or any other edible medium may be used for decoration.

• Pre-made elements such as sprinkles, sugar cubes, marshmallows etc and  non-edible elements are Not allowed as a part of the decorations. (Except edible pearls, florist wires, cake pillars and dowels)

 

*Scoring criteria* 

• Covering skills

• Use of color

• Neatness and precision 

• Number of mediums and techniques used 

• Creativity and originality. 

• Proportion and balance

• Overall design and  appearance

*General criteria*

• Cakes are to be prepared /decorated at home or Bakery and brought to the venue on time. 

• The cakes will only be displayed at the venue. 

• The cake must be made by one participant.

• Participants can take part in more than one category if they wish to. They can chose Decorated Cupcakes category, flavored cake category or one of the categories listed. 

• Any cakes not meeting the respective criteria will be disqualified. Please read all the instructions. If you need further clarifications, please contact the organizers. 

• Judges decision will be final.