CATEGORIES

           FLOWERS

  • The bouquet must include at least 5 different types of flowers.
  • The total number and size of flowers included in the bouquet are at the discretion of the competitor.
  • Flower buds and filling flowers are not considered blooming flowers.
  • Flowers must be made ONLY from gumpaste.
  • The use of stamens, flower wire and duct tape is allowed, but artificial leaves are not allowed.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.
  • The use of vases, pots, and other inedible stands for arranging bouquets is allowed.
  • Arrangements of flowers placed on a cake are not permitted.
  • In judging, the jury will take into account the botanical accuracy of the flowers, the way the petals and leaves are made, the harmony and balance of the colors, the proportion of the whole composition, and the overall impact.
  • ATTENTION! The overall design of the bouquet must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s bouquet or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED

          WEDDING CAKE

  • Cakes must have a minimum of 3 or more tiers. There are no restrictions on the size and shape of the tiers.
  • The participant can choose the desired color scheme and theme for the design of the cake.
  • The use of cake stands and dividers is permitted.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.
  • It is allowed to use wires and fittings for sugar flowers, as well as floral tape to wrap the wires.
  • All covering and decorative elements in the cake must be made of edible materials. The following edible materials can be used – fondant, gum paste, modeling chocolate, buttercream, ganache, royal icing, isomalt, and wafer paper.
  • The use of natural flowers or artificial flowers, decorations such as ribbons (except the base of the cake), cords, splashes and other inedible materials are NOT allowed on the cake.
  • The base of the cake should be covered with fondant or other edible material, and the sides of the base must be covered with a ribbon.
  • The use of silicone molds and prints on fondant or waffle paper is allowed, but it should not dominate the overall decoration.
  • Please keep in mind that in this category the jury will pay attention primarily to the overall impression, technical performance, degree of complexity, and originality of the idea. 
  • ATTENTION! The overall design of the cake must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cake or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED.

          CELEBRATION CAKE

  • Cakes for festive occasions are accepted in this category, such as baptism, prom or graduation ball, anniversary, etc.
  • The cake must have 2 or more tiers. There are no restrictions on the size and shape of the tiers.
  • The participant can choose the desired color scheme and decorations for the design of his cake.
  • The use of stamens, floral wire, and floral tape for sugar flowers is allowed.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.
  • All covering and decorative elements in the cake must be made of edible materials. Materials such as fondant, buttercream, ganache, royal icing, modeling chocolate, isomalt, waffle paper, and gum paste can be used.
  • The use of natural flowers or artificial flowers or decorations such as ribbons (except on the base of the cake), cords, splashes, and other inedible materials is not allowed on the cake.
  • The cake must have a base to be covered with fondant or other edible material and decorated on the side with a ribbon.
  • The cake must have an inscription appropriate to the theme. For example: “Happy Anniversary!”, “Holy Baptism, Emma”, etc.
  • The use of silicone molds and prints on fondant or waffle paper is allowed, but it must not dominate the overall decoration.
  • Please keep in mind that when judging in this category, the jury will pay attention primarily to whether the cake is in accordance with the announced theme “Festive cake”. The overall impression, technical performance, precision of work, originality of the idea, and the degree of complexity of the model will be assessed.
  • ATTENTION! The overall design of the cake must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cake or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED.

           PAINTED CAKE

 

  • This category accepts hand-painted cakes  covered in fondant or other edible material.

  • The cake must be 2 or more tiers. There are no restrictions on the size and shape of the tiers.

  • The participant can choose a desired color scheme and decorations for their design.

  • All images on the cake must be painted directly onto the cake. If the painting is done on a fondant plaque beforehand and then attached to the cake, the jury’s score will be reduced. The use of an airbrush is permitted. 

  • Using stencils, prints on fondant or wafer paper, or painting on such materials is strictly FORBIDDEN.

  • The use of stamens, floral wire, and floral tape for sugar flowers is allowed.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.
  • All covering and decorative elements in the cake must be made of edible materials. Materials such as fondant, buttercream, ganache, royal icing, modeling chocolate, isomalt, waffle paper, and gum paste can be used.
  • The use of natural flowers or artificial flowers or decorations such as ribbons (except on the base of the cake), cords, splashes, and other inedible materials is not allowed on the cake.
  • The cake must have a base to be covered with fondant or other edible material and decorated on the side with a ribbon.
  • Participants should note that the jury will focus primarily on the painted image and the artist’s skills when evaluating this category. The evaluation will consider the overall impression, technical execution, precision, originality of the idea, and the complexity of the design. 
  • ATTENTION! The overall design of the cake must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cake or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED.

          CHILDREN’S BIRTHDAY CAKE

  • In this category, cakes of any shape and number of tiers, as chosen by the participant, are accepted.
  • The theme and decoration of the cake are at the choice of the participant, but they must be consistent with the main theme “Children’s birthday cake”.
  • The models presented by the competitors may be single-tiered, multi-tiered, three-dimensional, or otherwise.
  • All covering and decorative elements in the cake must be made of edible materials. You can use fondant, buttercream, ganache, royal icing, modeling chocolate, isomalt, waffle paper, and gum paste.
  • The use of natural flowers or artificial decorations such as ribbons (except the base of the cake), cords, splashes, and other inedible materials are NOT allowed on the cake.
  • The cake must have a base to be covered with fondant or other edible material and the sides of the base must be covered with a ribbon.
  • The cake must have an inscription appropriate to the theme. For example: “Happy birthday!”, “Iva -2 years”, etc.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.
  • If the competitor has chosen to work on a book, movie or computer game that is not popular, they must send an additional photo and explanation showing who they are.

    This will help the jury in the correct evaluation.

  • Please keep in mind that in this category the jury will evaluate the overall impression, the technical implementation, the degree of complexity, and the originality of the idea.
  • ATTENTION! The overall design of the cake must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cake or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED.

          SMALL DECORATIVE EXHIBIT

 

  • This category is for sugar art works with any shape, thematic figure, or group of figures, sculptural or architectural compositions with a size not exceeding 30 cm x 30 cm x 30 cm.
  • It is NOT allowed to participate with two-dimensional works such as plaques.
  • The use of styrofoam and internal metal construction is allowed, but all visible covering and decorative elements must be made of edible materials – fondant, modeling chocolate, royal icing, isomalt, wafer paper, and gumpaste.
  • The use of natural flowers or artificial flowers or decorations such as ribbons (except the backing), cords, splashes, or other inedible materials is NOT permitted.
  • The use of a cake board is not mandatory, but if there is one, it should be covered with fondant or other edible material, and decorated on the sides with a ribbon.
  • The use of silicone molds and prints on fondant or waffle paper is allowed, but it must not dominate the overall decoration.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.

  • Competitors are requested to note that in this category the mastery of modelling, overall impression, technical execution, degree of complexity and originality of the idea will be evaluated. The jury will evaluate the use of various decorative techniques to achieve the spatial three-dimensionality of the sugar work, as well as the originality of the project.

  • An additional photo collage showing the dimensions of the work within the set parameters will also be required by the jury.

  • ATTENTION! The overall design of the cake must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cake or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED.

          BIG DECORATIVE EXHIBIT

  • This category is for sugar art works with any shape, thematic figure or group of figures, sculptural or architectural compositions, busts, and 3D cakes with dimensions OVER 30 cm x 30 cm x 30 cm. There are no restrictions on the upper size limit.
  • It is NOT allowed to participate with two-dimensional works such as plaques.
  • The use of styrofoam and internal metal construction is allowed, but all visible covering and decorative elements must be made of edible materials – fondant, modeling chocolate, royal icing, isomalt, wafer paper, and gum paste.
  • The use of a pad is not mandatory, but if there is one, it should be covered with fondant or other edible material, and decorated on the sides with a ribbon.
  • The use of silicone molds and prints on fondant or waffle paper is allowed, but it must not dominate the overall decoration.
  • The use of silicon molds to convey botanical accuracy of the flowers is permitted.
  • Please keep in mind that in this category the jury will pay attention primarily to the overall impression, technical performance, degree of complexity, and originality of the idea. The jury will also require a photo showing the size of the work.
  • The jury will evaluate the use of various decorative techniques to achieve the spatial three-dimensionality of the sugar work, as well as the originality of the project.
  • ATTENTION! The overall design of the cake must be YOURS, ORIGINAL.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cake or previous participation with the same model in another competition is found, the contestant will be DISQUALIFIED.

          DECORATED COOKIES

  • In this category, participants can present a composition based on a chosen theme of 6- 10 cookies covered with Royal Icing, fondant, or modeling chocolate
  • The theme and shape of the cookies is up to the contestant, but each cookie must have a different design
  • Before decorating, the thickness of the cookies must not exceed 6 mm. Together with the decoration, the total thickness must not exceed 22 mm.
  • The cookies must not be glued to one another or to the base.
  • All cookies must be 100% edible. No inedible materials are allowed on them.
  •  Isomalt, fondant, wafer paper, or other edible materials may be used as additional decorations if desired.
  • The use of printed images on fondant or wafer paper is PROHIBITED.
  • The cookie composition must fit within an area of 35 cm x 35 cm. There are no height restrictions. The jury will also require an additional overall photo showing the thickness of the cookies and how the cookie composition fits within the specified parameters.
  • For presentation purposes, inedible racks are permitted, but they must be placed with cookies on a base covered with fondant, royal icing, or other edible material.
  • ATTENTION! It is an express condition that the work with which you present yourself at the competition must be YOURS, THE COMPETITOR.
  • You are NOT allowed to participate with a copy of a model, the work of another artist. If a resemblance to someone else’s cookies or previous participation with the same model in another competition is established, the contestant will be DISQUALIFIED.