Take your sugar art skills to the next level by entering the Sugar Art Competition! All levels are encouraged to participate. Chef Nicholas Lodge will lead our judging team. Prizes will be given for each category for first, second and third place. Be sure to read through the rules listed below.
Do you have a cake display (or 2) you would like to share with us but not use to compete with. We would love to put it on display. The more the merrier, after all this is a cake show! Participants will be entered in a special raffle for the display cakes only. Please sign up on the registration page with the “display only” button.
- Youth: Ages 4-16
- Students/Vocational – 17 & Over
- Non- Professionals
Categories for each Division:
Anything from traditional to contemporary – let you inner wedding cake designer shine! The wedding cake competition is open to all competitors no matter of skill level or age. Please see the rules for all regulations.
Chef Nicholas Lodge Gumpaste Flower Competition:
Enter this special category with your favorite gumpaste flower display. See the rules below for the details.
You could represent the USA in Milan, Italy in 2021!
Every other year, during the sugar art & cake show season, top cake designers compete for an opportunity to represent the United States at the World Cake Designers Championship in Milan, Italy. The Midwest Regional Sugar Art Show has been selected as a qualifying competition for this event. If you would like a chance to represent the USA at the Federation of Pastry Gelato & Chocolate World Cake Designers Championship in Milan, Italy in 2021, register for the Master/FIPGC Division. Categories include Novelty, Sculpted and Wedding Cakes. Click here to read the FIPGC Cake Designers World Championship Official Rules.
A huge thank you to our prize sponsors!
MIDWEST REGIONAL SUGAR ART SHOW
October 17-18, 2020
Sponsored by: Illinois, Wisconsin, and Iowa ICES (International Cake Exploration Societé) Chapters
Madison Area Technical College (MATC)
1701 Wright Street , Madison, WI 53704
Competition Co-Chairs-Suzanne Daly and Cheryl Weise, Wisconsin ICES
Emergency number day of show is Suzanne Daly’s Cell Phone: 608-235-4177
RULES AND REGULATIONS
Deadline for online registration is October 1, 2020
By registering for the contest you are agreeing to abide by the rules.
1. This competition will follow ICES Certified Judging Standards.
2. The competition is open to all sugar artists. Entries must be the exclusive work of the entrant.
3. All work must be done offsite. No decorating tools, equipment, cake, icing, base, stand, or materials will be provided by the competition, aside from table space for display. Cake must be already baked, assembled, decorated, and ready for viewing when display is set up. Minimal adjustments, repair, and additions of embellishments will be permitted within the allotted set-up window.
4. Entries must be set up at the designated room at MATC between 8:00 a.m. and 10:00 a.m., Saturday, October 17, 2020. Entries must be removed between 3:30pm and 4:00pm on Sunday, October 18, 2020. The competition committee will dispose of any remaining entries, etc. after 4:00pm. Unclaimed prizes will be forfeited.
5. Cake dummies may be used and are encouraged in all categories other than Sculpted. Entries must be designed so that it could be made of real cake. Please see Sculpted Cake rules for that category.
6. All decorations must be made by the competitor. Purchased ready-made decorations may not be used. Only products classified as “edible” by the FDA are permitted on entries. “Non-toxic products (example-disco dusts, shimmer dusts) may only be used on decorations that can be removed before the entry is consumed.
7. Cakes must not infringe the copyright, trademark, privacy, publicity or other intellectual property rights of any person or entity. Cakes that violate this requirement will be disqualified from the competition.
8. All entries must be the original design and work of the competitor.
9. Competitors may enter more than one display per category.
10. No electricity will be available in the competition area.
11. Entries must be made within the past year.
12. The Show Committee and Judges reserve the right to reclassify entries.
13. Wisconsin, Illinois, and Iowa ICES along with Madison Area Technical College will not be responsible for damaged, lost or stolen items.
14. Entries will be judged on workmanship, originality, color coordination and artistic appearance.
15. Judging of the entries will be completed by teams of qualified judges selected by the Show Committee. Judges reserve the right to remove or disqualify any entry they feel violates rules or doesn’t meet requirements. Judge’s decisions will be final. Consensus judging will be used.
16. First, second and third place will be awarded at the discretion of the judges. Prizes may not be awarded in all categories.
17. For the Student/Vocational Divison Only-Entries from other shows may be entered in this competition as long as the display has been substantially re-worked. All other division entries must be original.
18. An entry fee of $10.00 will be required for the first entry, and $6.00 for each additional entry pre-registered by October 1, 2020. Entries will be accepted on the day of the show, until 9:30 a.m. On-site fee for the first entry is $15.00, and $10.00 for each additional entry. Entry fees are cash only.
19. There will be a $35.00 fee for returned check charges.
20. No personal or business identifying marks, advertisements, etc., will be allowed to be displayed along with the entry.
21. Photos of the entry may not be posted online prior to the competition.
22. Entries may be photographed by the show committee and used for future promotional purposes.
23. By registering for the competition, you are agreeing to abide by these rules and regulations of the Midwest Regional Sugar Art Show.
24. Awards and prizes will be presented at 3:00 p.m. on Sunday, October 18th.
DIVISIONS AND CATEGORIES
YOUTH: AGE 4-16
All youth attending the competition must be accompanied by an adult. All youth entrants and one parent/guardian must sign the entry form signifying that they have read the rules and will abide by them. The age of all youth entrants must be included on the registration form. Each competitor must ice and decorate at least 80% of their own entry. One parent/guardian may minimally assist with techniques that may be considered unsafe to a young competitor.
STUDENT/VOCATIONAL: AGE 17+
This division includes high school culinary arts students as well as adults enrolled in a vocational culinary/baking arts program, or has graduated from a vocational program within the past year. Proof of high school culinary/vocational enrollment (graduation) must be provided with registration. Competitors in this division must do all of the work on their entry themselves, including baking (if applicable), icing, and decorating.
Any competitor who is age 18 or older –
- is self-taught through online classes, books, etc.
- has been decorating for less than four (4) years, primarily as a hobby.
- has taken less than 25 hours of sugar art classes.
- teaches (or has taught) basic cake decorating techniques.
Any competitor who is age 18 or older and meets at least 2 of the following criteria
- has been decorating for more than four (4) years.
- has taken 25 or more hours of sugar art classes, including online courses.
- creates cakes for sale as a business.
- is an ICES Certified Sugar Artist.
- teaches (or has taught) classes in advanced cake decorating and sugar art techniques (beyond basic icing/piping skills).
NOT SURE WHICH DIVISION YOU BELONG IN (NON-PROFESSIONAL OR PROFESSIONAL) YOU KNOW BEST – USE YOUR BEST JUDGEMENT.
A cake that shows an obvious occasion, has an unusual design, shows originality and uniqueness, may be fun and whimsical. Shaped, cut out or sculpted cakes, i.e. train, car, etc., new and innovative ideas belong in this category. 2D cutout cakes or unusually shaped cakes can be made of Styrofoam so long as they can be easily made of cake. Anything else would be considered a sculpted cake. This cake may be no more than two tiers.
A display using at least 70% edible materials, of which 50% must be cake. Real cake must be altered at least 25% from original shaped pans. Armatures are allowed, but must be covered with an edible medium. At least three (3) in progress, step-by-step photos showing the actual carving of the cake must accompany the entry. Any icing mediums are allowed (fondant, buttercream, etc.).
Display must include at least six real cookies that all contribute to a single theme. The cookie display is judged on appearance only. Cookies must be decorated with edible mediums only, such as fondant, gumpaste, royal icing, buttercream, modeling chocolate, etc. The cookie display must be presented on a plate or platter provided by the competitor.
A cake consisting of three or more tiers of different sizes, at least 2 inches thick. The tiers may be stacked, separated, or offset. Maximum base board allowed in this category is 24”, and there is no height restriction. Wires, floral tape, stamens and ribbons are permitted in floral/gum paste work and trim on cake board, but all other decorations must be created from an edible medium, such as fondant, royal icing, modeling chocolate, buttercream, etc. Non-edible structural pieces are allowed. A minimum of 4 different techniques must be used to decorate the cake.
CHEF NICHOLAS LODGE GUMPASTE FLOWER COMPETITION:
This category will be judged based on creativity and artistry, visual impact, proportion, use of color and assembly. Competitors should pay particular attention to the realistic representation of the flower. The exhibit must fit within a 14” square. There is no height restriction.
- The spray or arrangement should contain at least three different varieties of flowers (although these may come from the same family). Buds and leaves should be included where appropriate. Other types of foliage and berries may be included but should be used to enhance and not dominate the display or arrangement.
- Flowers may be wired into a spray or bouquet and displayed in a suitable container, or may be arranged into a container, using oasis, glass beads or any other suitable medium.
- No other artificial or commercial item/decoration is permitted, apart from the stand/vase/support and material etc. used for display purposes.
- All elements included in the piece must be made by the competitor. Petals, leaves, fruits and buds are to be made from gum paste.
Register your entries!
Go to the registration page to register your entries. After all of your entries are in your cart continue to check out to complete your registration. REMEMBER to read all of the rules first 🙂
FIPGC Official USA Division Qualifier Requirements
USA Qualifying Rounds for the 2021 Championship will be held at various Sugar Art Competitions around the US throughout the end of 2019 through Fall 2020. One contestant will be chosen to go to the USA Finals per Qualifying Rounds Competition and given a Certificate of Qualification FIPGC USA. The winner of the Finals will be selected for the honor of competing in the Cake Designers World Championship in Milan, Italy.
In order to participate in a Qualifying Round Competition, you must meet the following requirements:
- Entrant must be competing in the Masters Category
- Follow the show rules for that division/category
- Show a minimum of 5 different techniques in your entry
- Attach full description, process and pictures
- Entrant must be a member of the FIPGC in good standing
There will be Final Determination by the FIPGC USA Committee between the FIPGC USA Qualifying Contestants by winter 2020 and one winner will be chosen to represent the USA in Milan, Italy October 2021. Please note that the 2nd & 3rd runner-up should be prepared to step in, if there is a unforeseen reason the winner is unable to participate. At this time, the winner will be financially responsible for all aspects of the competition. However, you are allowed to procure sponsorship.
To register to compete in the FIPGC Qualifying Round at Midwest Regional Sugar Art Show please register for Masters/FIPGC division and go to the link below to complete the form.