Morgan County Cake Decorating Contest August 6, 2018 4-H Building Morgan County Fairgrounds Time Schedule 1:00 1:30 p.m. Registration and set up for all participants 1:30 2:30 p.m. Judging of all units (Unit 10, will have until 3:00 p.m.) 2:30 3:00 p.m. Clean-up 3:00 p.m. Awards Rules 1. Members must be enrolled 4-H or FFA. Class champions will be eligible for State Fair. 2. Registration is due by July 18, 2018. 3. Project exhibit rules apply to the contest 4. Please bring the following for unit classes. a. Cake or cake forms for decorating. See attached sheets for specific rules. b. All equipment and materials required to decorate the cake. c. Wet cloth to clean up area. d. Frosting mixed, colored and ready to use. Decorating bags may be filled ahead of time, if desired. e. Plastic drop cloth to cover the floor around your table. f. The frosting must be applied as part of the contest in Units 1 through 7. Units 9 and 10 may frost the cake prior to the contest. For Unit 8, the contestants will need to cover the cake with fondant as part of the contest. Contestants will be responsible for planning a design which can be completed in the time allowed. 5. Contestants may enter one-unit class. 6. Judges will observe contestants in unit classes at work as well as evaluate complete cakes. 7. One hour is allowed to decorate your cake, except Unit 10 has 1.5 hours to complete your cake. Incomplete cakes at the end of the time limit will be dropped one ribbon. 8. Winners in Units 1 6 who are in the, and Divisions; Units 7 9 who are in the and Divisions; Unit 10 11 who are s Only will be eligible to represent Morgan County at the State Contest during the State Fair. The State Contest is held August 26, 2018, at the State Fair Grounds in Pueblo CO. There is a $5.00 entry fee to participate. Entries will be made by the Extension Office.
CAKE DECORATING ENTRY FORM Morgan County Fair ENTRY DUE: Return this form by Wednesday, July 18, 2018 using one of the following: 1. Hard copy to Morgan County Extension, 914 E Railroad, PO Box 517, Ft. Morgan, CO 80701. 2. Email with entry information from this page in message body OR attached as a WORD document to coopext_morgan@mail.colostate.edu; put Cake Decoration Entry in subject line. 3. FAX to 970-542-3541. ENTRY DIVISION: Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 Unit 9 Unit 10 Unit 11 Junior NAME AGE (Dec.31, 2017) NAME AGE (Dec 31, 2017) CLUB LEADER MEMBER EMAIL MEMBER PHONE LEADER PHONE LEADER EMAIL
Unit Classes Age Division: (determined as of December 31, 2017,) 8 10 Junior 11 13 14 18 Class Do in Advance Do at Contest Unit 1 30 minutes Unit 2, Unit 3 Prepare single layer cake Crumb frost cake, if desired Mix and color frosting Prepare cake Crumb frost cake, if desired Prepare double layer cake Crumb frost cake, if desired Mix and color frosting *Frost single layer 8 or 9 round or square or 9 x 13 real cake. *Cake may be crumb frosted before, but base frosting must be applied as part of the contest. *Apply design using edible materials (no tips). One fourth of the top of cake should be visible to show smooth base. *Fondant may be used for decorations only on the cake. No royal icing can be used as icing or decorations. No non-edible materials can be used. *Frost a single layer 8 or 9 round or square or 9 x 13 real cake. *Cake may be crumb-frosted before, but base frosting must be applied as a part of the contest. *Decorate cake using only: - leaf tip - star tip - writing tip *One fourth of the top of the cake should be visible to show smooth base. *No fondant or royal icing may be used. *Frost two-layered real cake (8 or 9 round or square). *Cake may be crumb frosted before, but base frosting must be applied as part of the contest. *One fourth of the top of the cake should be visible to sow smooth base. *Decorate cake using 3 5 different types of tips. The following tips must be used: - Leaf tip - Writing tip - Star tip *No fondant or royal icing may be used. *Figure piping is required. *Side border is required. *Bottom base border is required
Class Do in Advance Do at Contest Unit 4 Unit 5 Prepare cake Crumb frost cake, if desired Fill bags Prepare cupcakes Mix and color decorating icing Fill Bags *One decorated character real cake (an entire cake which resembles the shape of a character or object made without cutting, other than a classic square, round, oblong, heart, hexagon, oval or petal cake shape). Three-dimensional cakes are acceptable. *Cake may be crumb frosted before contest. *Decorate cake using primarily the star tip or other tips appropriate to the design. *Choose one of the following categories: *Themed Cupcakes (or) *Stacked Cupcakes (or) *Character Cupcakes Themed Cupcakes *Decorate a minimum of 3 and a maximum of 6 regular size (2 ¾ ) cupcakes in liners using frosting and edible materials. *Fondant and royal icing can be used only for decorations. *Cupcakes should be of a similar design or theme (Themed cupcakes mean that there is a central idea between all the cupcakes: for example, animal theme, flower theme, Disney characters; cupcakes do not have to be all the same). *Cupcakes can be displayed in a 6-cup muffin tin or in foil liners on sturdy paper/plastic plate. Stacked Cupcakes *Decorate a minimum of 4 and a maximum of 8 cupcakes creating one design or theme where cupcakes are stacked on top of each other and decorated using frosting and edible materials. Non-visible supports can be used to hold stacked cupcakes. *Fondant and royal icing can be used only for decorations. *Cupcakes (at least 2 and not more than 4 stacked cupcakes should be securely (secure with frosting) on a display board.
Class Do in Advance Do at Contest Unit 5 continued Unit 6, Unit 7 Prepare cake Crumb frost cake, if desired Mix and color decorating icing Fill bags Prepare cake Crumb frost cake, if desired Mix and color decorating icing Fill bags Character Cupcakes *Decorate and develop a character or design using multiple cupcakes. Character cupcakes are multiple individually decorated cupcakes that come together to create the character, (for example: cupcakes that create an alligator or scarecrow, etc.) *Decorate using frosting and edible materials. *Fondant and royal icing can be used only for decorations. *Cupcake character must be displayed on one cake board with a maximum size of 9 x 13. *One decorated cut-up cake using three different types of decorator tips (not different sizes of the same tip) using only edible materials. Non-edible internal supports are allowed, but must not show. *Member must provide a diagram or pattern of how the cake was cut. *Pieces may be cut, put together and crumbcoated prior to the contest. *Two layered 8, 9, or 10 cake or cake form. *Contestants may be asked to make a flower in front of the judge. *Cake may be crumb frosted before, but base frosting must be applied as part of the contest. *Flowers may be made prior to the contest. *Use only edible materials except stamens on flowers. Stamens may be purchased or handmade. *No fondant. *Decorate cake using a minimum of: - one flat surface flower - one flower made on a flat flower nail. - one border -one side trim is required
Class Do in Advance Do at Contest Unit 8 Unit 9, Unit 10 1 ½ Hours Follow directions Follow directions Follow directions *Decorate one two-layered cake or cake form, 8, 9, or 10 round or square. *Cake can be prepared for fondant. *Cake must be covered in fondant as part of the contest. *Decorated using skills learned from units 3 7 and fondant and gum paste decorations. *Bottom base border required. *One decorated two-layered 8, or 9, or 10 cake or cake form. *Completely decorate the cake using: - Flower made on lily-flower nail - Example of string work. String work is required. Writing is not string work. *Contestant may be asked to make a flower in front of the judge. *Cake may be frosted in advance or as part of the contest. *Artificial stamens, leaves, wire stems and floral tape may be used. All other decorations must be edible. *Decorated one cake or cake form of three or more tiers of graduated sizes, using supports *Cakes may be frosted in advance and supports placed. *Cakes should be assembled and decorated as part of the contest. *Decorate cake using: - Supports and separator plates - Pillars (optional) - Flowers, borders, side trim as desired. *Artificial stamens for flowers, leaves, wire stems, floral tape, special occasion ornaments, and tulle and filler flowers may be used.
Class Do in Advance Do at Contest Unit 11 Follow directions *An edible molded or shaped object of any size or shape must be used. *The contestant may decorate a free-standing molded or shaped object as part of the contest or may use a molded object as part of the cake design. If using a cake, the cake may be frosted in advance, or as part of the contest. *Molding may be done in advance, but decoration should be applied as part of the contest. *Contestants should explain to the judge how the molding or shaping was done. Tell about the material used, whether ingredients were difficult to secure, how fast the material sets up, etc. If possible, demonstrate shaping of the selected material. Show the molds used.