CAKE DECORATING 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 GENERAL RULES Decorated cake will not be cut. Only the decorations will be judged. Exhibit Introduction The cake decorating subject provides skills-based educational experiences that provide an opportunity for mastery before building on that experience to develop more advanced skills. This subject area is divided into three levels: Beginner (Grades 3-5), Intermediate (Grades 6-8), and Advanced (Grades 9-12). While the defined grades are intended to be a guide, older youth enrolled in this subject for the first time may start in a lower grade skill level with permission by the county extension educator. The Wilton Method of Cake Decorating student guides and their supporting materials will be used as the educational framework. Specific techniques are required for each level and are not to have higher grade level skill techniques. All cakes must be created using a Styrofoam, foam, or other solid dummy. Unless specified otherwise, cakes are to be iced using Royal icing. Youth may practice skills using buttercream, but this type of icing will not withstand environmental conditions when being displayed an extended period of time. When displaying a cut-up cake or tiered cake, the exhibitor must include a diagram and description indicating how the cake was assembled. This diagram and description can be attached to or written on the skills sheet. All exhibits must include a completed Cake Decorating Skills Sheet (4-H 710). This sheet may be attached to the cake board. 52
Beginner Level (Grades 3-5) Cakes must be on a cake board approximately 3/8 thick and 3 larger than the cake. For example, if the cake is 8 round, then the cake board must be 11 round. The cake board must be neatly covered and well taped or otherwise attached underneath. Cakes exhibited in the beginner level are to be a single layer and may be round, square, or rectangular and the cake board is to be no more than 12 x12. Tips and skills demonstrated are limited to those explained in The Wilton Method of Cake Decorating Student Guide 1. A minimum of five skills are to be demonstrated. NOTE While nail flower creation is explained in student guide 1, the difficulty level may be too high and not educational for some beginner level youth. Intermediate Level (Grads 6-8) Cakes must be on a cake board approximately 3/8 thick and 3 larger than the cake. For example, if the cake is 9 x13 rectangular, then the cake board must be 12 x16 rectangular. The cake board must be neatly covered and well taped or otherwise attached underneath. Cakes exhibited in the intermediate level are to be a single or double layer and may be any shape. Youth may choose to decorate an inverted (upside down) character pan, create a 3-dimensional cake. It is also permissible to cut-up pieces of Styrofoam, foam, or other solid material to create a new shape, like a butterfly or castle for example. The cake board is to be no more than 24 x24. Tips and skills demonstrated are limited to those explained in The Wilton Method of Cake Decorating Student Guide 1 and 2. A minimum of five skills from student guide 2 are to be demonstrated. NOTE While applique creation is explained in student guide 2, the difficulty level may be too high and not educational for some intermediate level youth. Advanced Level (Grades 9-12) Cakes must be on a cake a cake board approximately ½ thick and 4 larger than the base cake. For example, if the cake is 26 round, then the cake board must be 30 round. The cake board must be neatly covered and well taped or otherwise attached underneath. Cakes exhibited in the advanced level may be multiple layer and/or tiered and may include multiple cakes, like a wedding cake. Youth may choose to create a character or 3-dimensional cake by cutting-up pieces of Styrofoam, foam, or other solid material to create a new shape. Dowel rods, plates, etc. should be used to support multiple layers and tiers. Fondant icing and gum paste is permissible. Cakes may be any shape and the cake board is to be no more than 36 x36. Tips and skills demonstrated are limited to those explained in The Wilton Method of Cake Decorating Student Guide 1, 2 and 3. A minimum of five skills from student guide 3 are to be demonstrated. 53
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 available from the 4-H website www.extension.purdue.edu/tippecanoe or the County Extension office. 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. 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 2 nd 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. These skill sheets are available from the 4-H website www.extension.purdue.edu/tippecanoe or the County Extension office. 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. 54
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. These exhibit cards are available from the 4-H website www.extension.purdue.edu/tippecanoe or the County Extension office. Complete the exhibit card as it instructs checking the category completed, circling the skill(s) exhibited and record the tip(s) used in making your exhibit. ADVANCED DIVISION GUIDELINES Decorate and exhibit any cake or cake dummy that is single, tiered, multidimensional, 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 55
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. These skill sheets are available from the Tippecanoe website www.extension.purdue.edu/tippecanoe 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. NOTE: 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. Wilton Awards: Wilton Enterprises sponsors special awards for the members with the outstanding cake decorating exhibits. 56