SUGAR ART DEPARTMENT SA

Transcription

1 SUGAR ART DEPARTMENT SA SUPERINTENDENT: SHARON HOGE (C) AUGUST/SEPTEMBER 2018 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 12 th 13 th 14 th 15 th 16 th 17 th 18 th MYSTERY BRIDAL PACKET -- MAIL OUT DEADLINE 19 th 20 th 21 st 22 nd 23 rd 24 th ENTRY FEE DUE 26 th 27 th 28 th SUGAR ART ENTRY 4:00 pm to 8:00 pm 29 th 30 st AWARDS 6:00 pm in the 4-H BUILDING 31 st FIRST DAY OF 2018 E.I.S.F. FAIR 25 th\ ENTRY FEE -- LATE CHARGE ASSESSED SEPTEMBER 1 st E.I.S.F. PARADE 10:00 a.m. DEMONSTRATIONS 1:00 pm 2 nd 3 rd 4 th 5 th 6 th 7 th 8 th CLOSING DAY OF 2018 E.I.S.F. 9 th RELEASE 1:00 pm to 4:00 pm 10 th 11 th NEW FOR 2018 TIME CHANGES ON ENTRY AND RELEASE DATES AWARDS CEREMONY TIME AND DATE HAS CHANGED ENTRY FORMS: Forms available online at: and select the Exhibitors & Competition button which is on the right side of the home page. ADDITIONAL INSTRUCTIONS: See E.I.S.F. GENERAL INSTRUCTIONS ENTRY FEE DUE DATES: See entry form for fees for each department Early Registration: Postmarked by Aug. 24th Regular Registration: Postmarked Aug. 25th or later ENTRY DATE: Tuesday, August 28, 2018 from 4:00 p.m. to 8:00 p.m. LOCATION: Hobbies & Craft Building, two buildings west of the main fair office

2 RELEASE DATE: Sunday, September 10, 2017, 1:00 p.m. 4:00 p.m., NO ENTRIES WILL BE RELEASED EARLY AWARDS CEREMONY: Join us, Thursday, August 30, 2018 at 6:00 p.m. in the 4-H Building where the winners will be announced and awards presented in all categories of the Sugar Art Show. DEMONSTRATIONS: beginning at 1:00 p.m. on Saturday, September 1, 2018 in the kitchen area of the Needle Craft Building. Head back over to the 4-H Pavilion to test your skills (or just watch!) against other decorators in the Team Cake Challenge, Sponsored by: Zions Bank, with the nonprofessionals beginning at 5:00 p.m. and the professionals following at 6:00 p.m.! Come and join us at the fair We have something for everyone! RULES 1. Personal information of any kind cannot appear on any entry. 2. Any person who wins a Grand Champion in a specific category for two (2) consecutive years will be ineligible to compete for 1 year in that category, but are eligible to enter in all other categories. 3. All entries must be the sole work of the entrant, including entries for children & teens. 4. No part of any entry, excepting the base, may touch the tablecloth. Please read carefully! If you meet even one requirement under a division, then that is the lowest division you may enter. ANYONE WHO HAS WON TWO (2) BEST OF DIVISION AWARDS OR ONE GRAND CHAMPION WILL BE REQUIRED TO MOVE UP TO THE NEXT HIGHEST DIVISION. This does not apply to teen, pre-teen, and child divisions. No entrant under 18 is eligible to enter the adult division. ONLY ADULT PROFESSIONAL participants will be allowed to place promotional business material beside their entries on, and not before Saturday. Promotional material may not be larger than 4 inches x 9 inches.

3 DIVISIONS AB AI AP SR T PT C ADULT BEGINNER: Less than two (2) years decorating experience, or less than six cakes, and no more than two (2) courses of cake decorating lessons. ADULT INTERMEDIATE: More than two (2) years of decorating experience, three or more courses of cake decorating lessons including basic Wilton courses. Past or present teacher having taught LESS than three (3) classes or more; operator of a home business selling LESS than an average of 36 cakes per year. ADULT PROFESSIONAL: Past or present teacher having taught MORE than three (3) classes, operator of in-home business selling MORE than an average of 36 cakes per year; employed as a decorator in a commercial bakery for more than three (3) years; have taken the equivalent of five (5) full days of class from a recognized professional teacher. SENIOR: Must be a nonprofessional, age 62 and up. TEEN: Age 13 to 17 as of the first day of September. PRE-TEEN: Age 8 to 12 as of the first day of September. CHILD: Age 4 to 7 as of the first day of September.

4 AWARDS BEST OF SHOW To be determined from the First Place Grand Champion Winners of categories one through nine. Prize: $1,000 in cash and named the 2018 Idaho Sugar Artist of the Year Sponsored by: The Amalgamated Sugar Company LLC DECORATOR S CHOICE Winner will be determined by votes cast by other adult entrants. Prize: $ JUDGE S CHOICE Winner will be determined by the vote of the judge s. Prize: $ FOR OTHER PRIZES SEE CATEGORIES

5 CATEGORIES Category 1 - WCF Category 2 - WCB Category 3 - MBP Category 4 - SOC WEDDING CAKE FONDANT 2018 Theme: ART DECO Cake must have two or more tiers. Tiers may be separated or stacked and MUST BE covered with fondant. Base must be no larger than 24. A photo of your inspiration must accompany your entry in a 5x7 frame. Entry may be made of Styrofoam or rice krispies, however, sculpted cakes must be able to be made out of real cake. Grand Champion prize: $100 in cash WEDDING CAKE BUTTERCREAM 2018 Theme: ART DECO Cake must have two or more tiers. Tiers may be separated or stacked and MUST BE covered with buttercream icing. All decorating techniques must also be buttercream. Decorating techniques using royal icing, chocolate medium, gum paste or fondant WILL NOT be considered in judging. A photo of your inspiration must accompany your entry in a 5x7 frame. Base must be no larger than 24. Entry may be made of styrofoam or rice krispies, however, sculpted cakes must be able to be made out of real cake. Grand Champion prize: $100 in cash MYSTERY BRIDAL PACKET CAKE 2018 Theme: Mystery Packet must be picked up at fair office. Cake must have two or more tiers. Tiers may be separated or stacked. Base must be no larger than 24. As soon as your entry is received with payment, a packet will be sent to you with the mystery inspiration to be used for your cake. DEADLINE FOR A PACKET BY MAIL IS AUGUST 17, If you wish to enter this category after the deadline, you must pick up your own packet at the EISF Main Office. Entry may be made of styrofoam or rice krispies, however, sculpted cakes must be able to be made out of real cake. Grand Champion prize: $100 in cash SPECIAL OCCASION CAKE 2018 Theme: ROCK and ROLL Any style of decoration and type of icing may be used. Non-edible adornments will not be considered in judging. Entry may be made of Styrofoam or rice krispies, however, sculpted cakes must be able to be made out of real cake. Base must be no larger than 24. Grand Champion Adult prize: $ Grand Champion Teen prize: $50.00

6 Category 5 - ABC Category 6 - SAF Category 7 -SAS Category 8 - SF Category 9 - DCC AIRBRUSHED CAKE 2018 Theme: VINEYARD Cake must contain at least 75% using airbrushed technique. No more than 25% of the cake can be other accents. Decorations that are not edible will not be judged. Must be at least 10 tall or the equivalent height of two tiers. Entry may be made of styrofoam or rice krispies, however, sculpted cakes must be able to be made out of real cake. Base must be no larger than 24. Grand Champion Prize: $ SUGAR ART FLORAL 2018 Theme: PEONY Flower must be made out of sugar, gum paste, sugar paste, fondant or any combination. All parts must be edible except for the wire, florist tape and the display. Display must be on a display board or in a container that is no larger than 18. Grand Champion prize: $ SUGAR ART SCULPTURE 2018 Theme: TEA CUP Sugar display must be made out of sugar, gum paste, sugar paste, fondant or any combination. Any style of decoration and type of icing may be used. All parts must be edible except for wire and/or florist tape. Base must be no larger than 18. Grand Champion prize: $ SCULPTED FIGURINES 2018 Theme: TROLLS Figurines have no height limit and must be hand sculpted. Must be displayed on a base no larger than 12. Grand Champion prize: $ DECORATED CUPCAKE 2018 Theme: WOODLAND CREATURE CAN BE real cake, styrofoam or rice krispies. Must be displayed on a base no larger than 8. Grand Champion Adult prize: $25.00 Grand Champion Teen prize: $10.00

7 Category 10 - DSC Category 11 - JTC DECORATED SUGAR COOKIE 2018 Theme: FAIRIES MUST BE a baked sugar cookie. Entry must be on a display board/plate not to exceed 8. Youth entries must be shaped, iced, and decorated without assistance NO EXCEPTIONS! Champion - Adult Division - $25.00 Champions Teen, Pre-teen, & Child Divisions: $10.00 in each division JUNIOR THEME CAKE 2018 Theme: LEGOS CAN BE real cake, Styrofoam or rice krispies. Entry must be solely the work of the entrant. Youth must ice, decorate, shape, or carve if necessary without assistance NO EXCEPTIONS! Champion - Pre-teen prize: $25.00 Champion Child Division prize: $25.00 Category 12 - BTC BEST TASTING CAKE Sponsored by: AMALGAMATED SUGAR COMPANY LLC 2018 Flavor: CARROT Entry MUST be a homemade cake. Entrant MAY NOT USE a box mix or commercial mix of any Kind. Cake must be a minimum of 6 round and must be at least two layers. Cake and filling MUST NOT CONTAIN ALCOHOL OR NUTS. Entry must be in a bakery box that is labeled with the cake flavor description ONLY. Entries must be made with the Amalgamated Sugar Company LLC products and MUST INCLUDE: A RECEIPT SHOWING PROOF OF PURCHASE OR EMPTY PACKAGING. Local vendors for Amalgamated Sugar: Albertsons Albertsons brand, Good Day or Shoppers Value; Associated Food Stores Western Family Fred Meyer Fred Meyer packaging or Kroger Ridley s Family Markets White Satin packaging Winco Favorite packaging, HyTop and White Satin Champion prize: $ & Title 2018 Best Scratch Cake Baker in Idaho

8 Sugar Art Show - Schedule of Events Tuesday, August 28 Entries Accepted from 4:00 p.m. to 8 p.m. Hobbies & Crafts Building (two buildings west of the main Fair Office) Sign Up for Team Cake Challenge Thursday, August 30 Sugar Art Show Award Presentation 7:00 p.m Winners will be announced and awards presented in all categories (Located in the 4H Pavilion East Stage) Saturday, September 1 Free Sugar Art Demonstrations Join us in the kitchen area of the Needle Craft Building where Professional cake artists will share exciting techniques and tips. 1:00 pm BLOWN SUGAR BUBBLES..Desi Richards, Desi s Custom Cakes 2:00 pm MIRROR CAKES/GANACHE.....Lynn Winter, Sugarbaker s 3:00 pm FOOD NETWORK DEMO Norm Davis and Zane Beg, Food Network Sugar Art Team Cake Challenge Sponsored by: ZIONS BANK (Located in the 4H Pavilion East Stage) Put together a team of two (either professional or nonprofessional) and show off your amazing cake skills! Go head to head with other teams from the area and let your creativity flow! Competition is open to adults and teens only. Fondant and foam forms will be provided. Nothing can be prepared in advance. Bring your own tools. The theme will be chosen at random by the judges at the beginning of each event. 5:00 pm.nonprofessional Team Challenge 6:00 pm.professional Team Challenge Sunday, September 10 1:00 pm 4:00 pm.pick up entries. Entries not picked up will be disposed of. NO ENTRIES WILL BE RELEASED EARLY.