Superintendent – Kathryn Held –337-3431
Assistant Superintendent – Kimberly Held –714-1366
REFERENCE BOOK – Wilton School Cake Decorating Reference Book and Ideas, Record Sheet 710 a-w, skills sheets for each division. ( These sheets are linked at the bottom of this page.)
Decorated cake will not be cut. Only the decorations will be judged.
Beginner and Intermediate Divisions – Cakes must be on a triple thick (approximately 3/8") cake board that is three (3) inches larger than the cake (8" cake + 3" = 11" cakeboard), covered neatly and well taped underneath. Glass, plastic, or any other means that is not disposable, should not be used.
Advanced Divisions – Cakes must be on ½" thick cake drum or stacked cake boards that are four (4) inches larger than the base cake (10" cake + 4" = 14" cakeboard). The upper tier plate and sizes will vary. Tiered cakes may be exhibited only in the Advanced Division and must be assembled as if they were real. The overall size of the total exhibit is to be no larger than 36" x 36".
Cakes exhibited on stands or special tiered apparatus, where there is no base cake, the boards must be thick enough to hold a real cake and large enough to hold your borders.
All exhibits must have a Cake Decorating Exhibit Skills Sheet attached to the cake board listing the techniques and tips used to complete your project. Cut-up cakes and stacked or tiered cakes must also have a diagram on the card showing how the cake project was put together (i.e. cake sizes, dowel rods, separator plates, etc.).
A cake decorating exhibit skills sheet (4-H 710Eb-W for beginner Level; 4-H 710Ei-W for Intermediate Level, 4-H 710Ea-W for Advanced Level) is to be attached to each Cake Decorating exhibit for judging. These skills sheets are linked below. Complete the exhibit skills sheet as it instructs checking the category completed, circling the skill(s) exhibited and record the tip(s) used in making your exhibit. (Forms are linked below.)
To keep decorations looking fresh, 4-Her might want to make cake decorations on foam rubber or styrofoam. This will prevent the decorations from becoming soggy or falling if a real cake is used. Also, it is highly recommended to use a Royal icing, as it will dry much harder and last longer than buttercream.
Beginner – grades 3, 4, and 5
Intermediate – grades 6, 7, and 8
Advanced – grades 9 and above
Techniques must be limited to those listed under the division classification. Cakes exhibited with more advanced techniques than those listed will be scored down. Please read ALL divisions to avoid exhibiting more advanced techniques. Tier cakes may be exhibited only in the Advanced Division.
BEGINNER DIVISION GUIDELINES
Decorate and exhibit one (1) round or square 8"x2",8"x3", 9"x2" or 9"x3" cake dummy (Styrofoam or foam) or single layer cake, that has at least one (1) technique from three (3) different categories as listed in categories (a) through (g). (Example - a star top and bottom border with a swirled drop flower with center and simple leaves.) (a total of at least three different techniques). No character or shaped pans.
a. Basic Borders – (a top and a bottom border is required) dot, ball, star, rosette (not the flower), shell, zigzag (each border should be of one color only)
b. Message – PRINTED, may use round or star tips
c. Drop Flowers With Center – star drop or swirl drop (see pg 27 of Wilton Decorating Cakes Reference Book).
d. Leaves – simple and usually attached to flowers.
e. Sugar Molds – simple, one color, no more than two different shapes (one color per mold).
f. Star-filled Pattern (outlining optional)
g. Side Decorations – for 2nd year cake decorators and above – Dots or Stars ONLY, one tip only; cannot be combined into shapes, such as flowers, etc.
Skills Sheet - A cake decorating skills sheet - 4-H 710Eb-W for beginner level - is to be attached to each Cake Decorating exhibit for judging. Complete the skills sheet as it instructs checking the category completed, circling the skill(s) exhibited and record the tip(s) used in making your exhibit. (Skills sheet is linked below.)
INTERMEDIATE DIVISION GUIDELINES
Decorate and exhibit one of the following: One (1) cake dummy (Styrofoam or foam) OR one (1) real cake from the following size options ONLY: SINGLE LAYER OPTIONS = 9"x13"x2", 9"x13"x3", OR a 10"x2, 12"x2" or DOUBLE LAYER OPTIONS = 8"x4" or 9"x4". You may choose to decorate a character pan, OR a 3-D cake (made in a two-piece cake pan and exhibited on a cake board not another cake), OR a cut-up cake from either the round, square, heart, rectangles or heart basic shape(s). You will cut cake(s) into three or more pieces and assemble to form a "NEW SHAPE" (Example – a butterfly). The "NEW SHAPE" is to be exhibited only on a suitably thick cake board, not on another cake. The cake board should match or be approximate shape of the finished cake (i.e. heart cake should be placed on a heart-shaped cake board).
NOTE: In character pan decorating, you must adapt the category requirements to the pan design to meet cake decorating requirements.
Your exhibit must show at least one (1) technique from four (4) different categories as listed in (a) through (i) below, (Example: a figure-piped clown (a) with a written message (e) add a reverse shell top and bottom borders (c) with a color striped (f) clown suit, flower, border, side decoration or message. Additional techniques mastered in the Beginning Division may be added, in addition to the required four (4) intermediate techniques.
a. Figure Piping – clowns, people, animals, etc.
b. Flowers – (made on a flat surface, not a flower nail) – stem or vine are optional - sweet pea, rose bud, half carnation (pg 56 of Wilton Decorating Cakes Reference Book) half roses and the rosette flower, which requires a center (pg 30 of Wilton Decorating Cakes Reference Book).
c. Borders – (Use one tip per border) reverse shell, grass, ruffles, puffs, zigzags. You may have a different base border than your top border, when using two borders.
d. Side Decorations – only use: scroll, reverse shell, Fleur-de-lis, "C" scroll border, zigzag garland or zigzag puff using one tip only.
e. Message – written NOT printed may use round or star tips.
f. Color Striping – Stripe bag using colored icing, gel or paste food color
g. Transparent/Piping Gel – use for water or accents. See additional resources for directions and ideas.
h. Sugar Molds – two or more colors in same mold.
i. Other Techniques – May add bows and ribbons in a top design only (i.e. floral spray, animal or person).
Skills Sheet -
A cake decorating skills sheet, 4-H 710Ei-W for Intermediate Level, is to be attached to each Cake Decorating exhibit for judging. Complete the exhibit sheet as it instructs checking the category completed, circling the skill(s) exhibited and record the tip(s) used in making your exhibit. (Skills sheet is linked below.)
ADVANCED DIVISION GUIDELINES
Decorate and exhibit any cake or cake dummy that is single, tiered, multi-dimensional, sculptured or shape cake or a doll mold, using at least one (1) technique from five (5) different categories. Three techniques must come from the advanced categories listed in (a) through (i); the other two may come from previous levels to fulfill advanced level of five techniques.
All base cake boards that sit on the table must be ½" thick to support the weight of the cake, covered well, taped securely and four (4) inches larger than the base cake (10" cake + 4" = 14" cakeboard). The maximum exhibit size is 36"x36". Assemble cakes/dummies as though they were a real cake and attach a diagram showing how it was assembled (i.e. dowel rods placement, proper size plates, etc.) and list the five or more techniques used.
Skills Sheet –
A cake decorating skills sheet (4-H 701Ea-W for Advanced Level) is to be attached to each cake decorating exhibit for judging along with your assembly diagram. (Skilles sheet is linked below.)
Complete the skill sheet as it instructs, checking the category completed, circling the skills exhibited and record the tip(s) used in making your exhibit.
a. Nail Flowers – daffodils, violets, lilies, bluebells, roses, daisies, chrysanthemums, wild flowers, etc.
b. Fancy Borders – ruffled garland & reverse shell, shell & flute, puff & flower, zigzag garland & stringwork, or other border combinations.
c. Design Techniques – basket weave, string work, lattice work, Cornelli & other laces, wired flowers & leaves, etc.
d. Color Flow – (also known as run sugar) See page 89 of Wilton Decorating Cakes Reference Book for method.
e. Fondant Icing – try Chocopan or use RTR (Ready to Roll) or make your own to cover the cake as icing or to make decoration items.
f. Gum Paste or Sugar Paste – try ready-made or make your own.
g. Sculptured Cakes – same or different size layers of cake stacked together, then cut and contoured to make one uniform shape such as a turkey or sea shell.
h. New and Improved Techniques and Methods– use a new method, such as sugarveil, marzipan, luster dust, brush embroidery, pastillage, airbrushing, painting on fondant, etc. Bring your book, reference source or a photocopy to show the judge the selected new/improved technique.
i. Chocolate Molding or Candy Clay – This is a heat sensitive category that may or may not work for the county fair.
Royal icing is not required, but is highly recommended on State Fair Exhibits to increase stability while being transported to the fair. Remember, you must send the advanced level cake decorating skills sheet (4-H 710Ea-W) with your cake listing the categories and tips used in your exhibit and a drawing of how you assembled the cake. (Skills sheet is linked below.)
Wilton Enterprises sponsors special awards for the members with the outstanding cake decorating exhibits.