Cupcake Decorating

FOOD SAFETY:

For food competitions: Filling, frosting, glazing, pie filling, and meringue, (whether uncooked or cooked) are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream as the nature of these products increases the moisture content and water activity of the food.

Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160oF (i.e. pasteurized or included as part of a batter and baked) are acceptable.

No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness.

Whenever possible, baked products should be transported and stored in chilled coolers (41oF).
Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a "potentially hazardous food" has been properly prepared or handled before, during or following the competition.

Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food.

Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a “potentially hazardous food” has been properly prepared or handled before, during, or following the competition.

BEGINNER Grades: 3-5
• Exhibit 6 cupcakes standard size, round, in paper liners. All cupcakes must be decorated alike.
• Ice smooth then add decorations using various cake tips (star, dot)
• The board the cupcakes are displayed on cannot exceed 9X13.
• No artificial sprinkles, candies or cookies may be used at this level.

INTERMEDIATE Grades: 6-9
• Exhibit 12-18 cupcakes standard size, round or square shapes in paper liners.
• Choose a theme (example: shape, sports, butterfly, etc.)
• All cupcakes baked using edible ingredients including the decorations.
• Be creative with tips used for decorations.
• Smooth or decorated top with edible sprinkles, candies, cookies, etc. that incorporate with your theme. NO artificial items may be used.
• Display cupcakes on a solid covered board not exceeding 20” x 20”
• Include the description card in bottom right corner of display board.
• Theme design should be single layer, NOT stacked.
• All ingredients must be edible, including the decorations.

ADVANCED Grades: 9-12
• Requirements: Exhibit: 18 or more cupcakes. Any shape or size
• Choose or create a theme – be creative.
• Decorations may include: fondant, sugar molds, candies, cookies, crackers, chocolates, etc.
• Artificial items may be used for building 3D or stacked displays such as: dowel rods, straws, or candy sticks, etc.
• Decorations must be firmly attached (sprinkles, candies, fondant, etc.)
• No foam or artificial blocks may be used in design.
• Liner may or may not be displayed on cupcakes. *optional
• Display on a covered board not exceeding 30” x 30” size.
• Include paper which lists all homemade supplies, and materials used, and the purpose of this display.

Advanced display will include a written or typed paper explaining:
1. Theme choice,
2. How display will be used
3. List of materials used to complete display

High Humidity Buttercream Icing
(from old 4-H Cake Decorating book)
1 ½ c. vegetable shortening (prefer white Crisco)
2 tsp. vanilla (colorless is best because it keeps the icing whiter in color)
Flavoring – ¼ tsp. almond, orange, etc.
1/8 c. dry (2 Tbsp.) Dream Whip (non-dairy whipped topping mix)
2 lbs. confectioner’s sugar
1/4 c. flour
2/3 c. liquid (water is best)

Instructions

Beat shortening, vanilla, Dream Whip at high speed for 5 minutes. Sift flour and confectioner’s sugar together and add alternately with liquid. Beat 5 minutes. Refrigerate in plastic bowl with a lid.
To thin, add one or more Tbsp. of liquid. To thicken, add one or more Tbsp. confectioner’s sugar.
Note: 3 lbs. Crisco will make 4 batches of icing. This recipe is thin enough to ice cakes & borders. It doesn’t work as well to make flowers. Both recipes set up and will exhibit like the Royal Icing.

High Humidity Icing
Mix the following ingredients with a mixer.
1 ¾ cup of Crisco (white)
1 Tbsp. colorless flavoring (vanilla, lemon, almond)
1 tsp. flavoring (It is suggested you use 1 Tbsp. colorless vanilla and 1 tsp. of angel food flavoring or use what you like taste wise.

Add to above 1/3 c. powdered Dream Whip (non-dairy whipped topping mix) and 1 Tbsp. flour.
Gradually add to above 4-5 Tbsp. of water and gradually add 2 lbs. powdered sugar.
Mix well. Place icing in air tight lid covered bowl. This will keep several days without refrigeration.