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February 15 & 16, 2014

Presented by:

At the Denver Convention Center (Upper Level) 700 14th Street, Denver, CO 80208

Entry deadline: Friday, January 31, 2014

GENERAL COMPETITION CATEGORIES

Celebration Cakes: c

akes created for bridal or baby showers, anniversaries, birthdays,

children, holidays, etc.

These cakes may not be tiered (stacked).

Novelty Cakes:

cakes that are carved, shaped, or constructed in a non-traditional way; cakes

that don’t look like cakes.

Tiered Cakes

: cakes that are traditionally tiered or stacked. May be round, square, hexagonal, etc. but

should not be carved or extensively modified. All tiered cakes will be entered in this category,

regardless of theme.

SPECIAL COMPETITION CATEGORIES

Confections

: Any sugar art confection such as cookies, cake pops, cupcakes, sugar flowers, etc. May

be an item meant to be displayed on a cake or something meant to be eaten (although will be for

display only, will NOT be eaten). All confection entries must fit into a 12” x 12” footprint.

Extravagant Cakes:

a sugar art display complimenting the current theme selected by the

Garden and Home Show – ‘African Safari’

Tasting:

cakes will be judged on taste, using flavorings provided by Savory Spice Shop. Required

ingredients are

Mahlab Seeds and Baker’s Brew Coffee Spice.

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RULES AND REGULATIONS

Please read these rules carefully, as non-compliance could result in disqualification. There have been several changes made to the rules this year.

1. This competition is open to anyone interested in cake decorating or sugar art.

2. Entry forms must be received by the registration committee no later than Friday, January 31, 2014 for all entries. If you are using US Mail for your registration, please allow enough time to your entry to reach the committee. If you have not allowed enough time to send your registration via mail, a combination of online registration and mailing the payment can be arranged with approval of the registration committee.

3. Late registrations/walk-ins WILL NOT BE ACCEPTED.

4. The $25 entry fee for the Extravagant Cake will not be combined with any other entry fees. If an entrant wishes to enter in other categories, the first entry for additional categories will be $18 and subsequent entries will be at the lower rate of $8. For example: An entrant wishes to enter the Extravagant Cake competition and will pay $25, then the entrant wishes to enter a cake in the Celebration Cakes and will pay $18; then wishes to enter any additional category and will pay the lowered rate of $8; for a total of $51.

5. No entry fees will be refunded under any circumstances.

6. All entries must fit in a 20-inch square area, with the following exceptions: Extravagant Cake must fit on a 30 inch round table and the Confections display must fit in a 12-inch square area. Entries

exceeding these areas will not be judged.

7. All entries must be pre-registered and checked in at the Convention Center on Friday, February 14, 2014from 4 p.m. to 7 p.m. Saturday morning check-ins for anything other than perishable tasting entries will not be accepted. There will be no exceptions to this rule.

8. Any photographs and/or recipes at the cake show may be used by show sponsors or CO/WY ICES for promotional purposes.

9. The Sweet Times in the Rockies committee reserves the right to re-categorize or change categories and/or divisions, if deemed necessary. The committee may refuse, and/or disqualify inappropriate entries.

10. Any entry violating the rules and disqualified by the committee will not be judged or displayed. Entrants will be given the opportunity to remove their cakes from the display area. Disqualified cakes not removed by the entrant will be placed under the display tables. The committee will take every precaution to prevent any mishaps but cannot be held liable for any loss or damage incurred.

11. All entries must be original work for this show. For the purposes of this show, original means the cake may not have been entered in any other contest or competition, including online and photos of the cake may not have been previously posted online, including social media sites.

12. No adjustments by entrants or the cake show committee may be made to entries or display tables after 8:45 a.m. Saturday, February 15, 2014. No one is allowed to be in the cake area prior to the arrival of a committee member or after all members of the committee have left. A committee member will be on the premises starting at 8:00 a.m. on Saturday. Any entries dropped off outside of check in hours may be disqualified.

13. The cake show cannot be responsible for loss or damage of entries, though every effort will be made to prevent any mishaps.

14. Entries in the cake show must be picked up on Sunday, February 16, 2014 after the awards ceremony and not before. Entries remaining after 7 p.m. will be discarded.

15. If you have won Best in Division in two consecutive STITR shows, enter the next higher division this time.

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16. Entry forms are limited to one per person. You may download as many copies as needed.

17. Any moving or motorized elements on your cake display MUST be powered by battery(s) provided by you. There is no electrical power available at the show, including during set-up.

18. All work on any cakes must be done solely by the entrant, including all set-up, assembly, and on-site decorating. You may have help carrying your cake only.

Entrants not utilizing the online registration system are to send in the registration form with a stamped (.92 postage, or 2 stamps), self-addressed #10 envelope. Confirmation of registration, including contestant numbers, and other important cake show information will be sent to the entrant. The original submitted form will be in the cake show files. All registrations must be received by (not postmarked by) January 31, 2014.

Two complimentary passes to the Garden & Home Show will be given to each entrant at the time of check-in.

JUDGING AND AWARD INFORMATION

1.

All entries, except Tasting entries, will be judged on a point system weighing the following:

Originality and innovation

Overall eye appeal

Skill

Number of techniques used

Neatness

Creativity and execution of design

Color combination and appropriateness

2.

Tasting Competition entries will be judged on the following:

Taste

Overall eye appeal

Effective use of supplied ingredients

Aftertaste

Required documentation of recipe

3.

All judges selected for the show are highly respected in their field and the committee fully

supports their ability to judge the entries. Judging will take place Saturday, February 15, at

9:00 a.m. The scoring and comments by the judges will be recorded on a judging sheet and will

be folded and left under each entry. ALL DECISIONS OF THE JUDGES ARE

FINAL.

4.

All categories will have 1

st

, 2

nd

, and 3

rd

place ribbons awarded at the discretion of the judges.

Divisions 1-9 will have a Best of Division ribbon awarded. A ribbon will be awarded for Best

of Show, People’s Choice for adult and children, and Decorators’ Choice. Winners of these

places will not be revealed prior to the Awards Ceremony. Winners will be announced and

prizes awarded during the Awards Ceremony Sunday, February 16, at 5:00 p.m.

5.

The winning entrant (or a substitute) must be present at the Awards Ceremony to receive

ribbons and awards earned. Unclaimed prizes will be forfeited, including goodie bags.

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GENERAL SUGAR ART RULES

1. Cakes and sculpted entries may be comprised of cake, Styrofoam, or other medium. If a non-cake form is used and duplication in cake is questionable, documentation of reproduction method, including photos of actual cake, must be included.

2. Any non-edible décor, computer-generated images or processes, mechanical equipment or aids, etc., must

be disclosed on the Technique Sheet.

3. A Technique Sheet, which will be provided in the registration packet sent to the entrant after registration, must be included with every entry.

4. All traditionally tiered cakes, regardless of theme, must be entered in the tiered cakes category.

TASTING COMPETITION

1. Participants 15 years and older are welcome.

2. Instruction for acquisition of ingredients needed will be disclosed upon registration. Please register no later than Friday, January 31, 2014.

3. The entry must be a cake that will serve at least 4-6 people.

4. Three copies of the recipe must accompany the entry with no identification of the entrant notated. The cake will not be judged if 3 copies of the recipe are not included. Recipes entered may be used by CO/WY ICES for promotional purposes

5. Any or all of the ingredients provided may be used in the cake.

6. All cake batter, fillings and frosting must be from scratch and the recipe must be the sole creation of the entrant.

7. Those entering the tasting competition must pick up their own spices. A request for mailing them from Savory Spice Shop will not be honored. Entrants need to go to one of the following four locations to obtain the required spices at no charge:

Denver: 1537 Platte Street Lowry/Denver: 200 Quebec Littleton: 2650 W. Main Street Boulder: 2054 Broadway **Does not include the Colorado Springs and Fort Collins stores

EXTRAVAGANT CAKE

1. Entrants 15 years and older are welcome.

2. Each entry will be given a table which measures 30 inches round and 52 inches tall. PLEASE NOTE: You must provide the tablecloth and any decorations for the cocktail table.

3. Entries will be judged on creativity, technical diversity, over-all appearance and execution of the theme. There will be a first, second and third place winner in this category.

4. Entries in this category will not be included in the Best of Show judging.

5. Any moving or motorized elements on your cake display MUST be powered by battery(s) provided by you. There is no electrical power available at the show.

6. All work on cakes in this division must be done solely by the entrant, including all set up, assembly and on-site decorating. You may have help carrying your cake only.

ENTRY FEES

General, Confection, and Tasting categories:

Adults: $18.00 for 1st entry, $8.00 for each additional entry

Children/Young Adult (19 years of age and under): $11.00 for 1st entry, $6.00 for each additional entry

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DIVISIONS

PLEASE READ CAREFULLY! IF YOU MEET EVEN ONE REQUIREMENT UNDER A DIVISION, THAT IS THE LOWEST DIVISION YOU MAY ENTER

Please be accurate when selecting your division entry. It is not honorable, nor fair to others to enter in divisions for which you are over qualified or had someone help you. Your entry will be reclassified if you enter a lower division than the judges deem appropriate. Please read carefully.

If clarification of divisions is needed, please call Linda Cloutier at 719-466-0837.

NOTE: Divisions 1-3 - Entrant must leave a phone number and be available for contact at that number during judging to answer judges’ questions, if needed.

Division 1 – Children: Ages 10 years and under as of January 31st. Adults may ONLY bake the cake. Icing, decorating, and structural enhancements MUST be done by the child.

Division 2 – Pre-teen: Ages 11-14 years as of January 31st. Adults may ONLY bake the cake. Icing, decorating, and structural enhancements MUST be done by the child.

Division 3 – Young adult: Ages 15-19 years as of January 31st. All work MUST to be done by the Young Adult.

NOTE: Anyone who has “aged out” of the children’s/young adult categories should enter the division that best reflects their years of experience and skill level and not the next sequential division.

Division 4 Beginner/Amateur: An adult who decorates for hobby only and has less than 1 year experience. No more than 20 hours of sugar instruction. *No sales, even for cost of ingredients.

Division 5 Beginners: An adult who has less than two years cake decorating/sugar art experience and/or 20-40 hours of sugar instruction. *May be doing cakes for reimbursement.

Division 6– Intermediate: An adult who has more than two years cake decorating/ sugar art experience and/or 40-60 hours of instruction. *May be doing cakes for reimbursement.

Division 7- Advanced: An adult who has more than four years cake decorating/sugar art experience and/or 61-90 hours of instruction. *May be doing cakes for reimbursement.

Division 8– Professional: An adult who has more than six years cake decorating/sugar art

experience and/or more than 90 hours of sugar art instruction. *May be decorating for profit or working as a decorator.

Division 9– Master: An adult who is an expert in sugar art; who is known to have mastered specific mediums and techniques. May be an author, instructor, have worked in a commercial setting,

who has won or placed in a major cake decorating show. (Example: Oklahoma State Sugar Art Show) or who has attained ICES classification as a CMSA or MSA.

Confection Competition - Division B – 15 years of age or older

Tasting Competition Division C - Open to 15 years of age or older.

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ONLY ONE PERSON PER ENTRY FORM – You may download as many copies as needed.

2014 SUGAR ART ENTRY FORM

Name _______________________________________________ Email: __________________________________________ Address ___________________________________________________________ Phone _____________________________ City _________________________________ State _____ Zip ____________ Age (Div. 1, 2 & 3 only) _______ Web site(if any) ____________________________________ Facebook page (if any):________________________________

Please enter the number of entries in the appropriate box and the total entry fee for each category.

See General Sugar Art Rules for info on fees and divisions. Category 1st entry/add’l Div. 1 $11/$6 Div. 2 $11/$6 Div. 3 $11/$6 Div. 4 $18/$8 Div. 5 $18/$8 Div. 6 $18/$8 Div. 7 $18/$8 Div. 8 $18/$8 Div. 9 $18/$8 Entry Fee Celebration Cakes Novelty Cakes Tiered Cakes TOTAL 1

I understand that the cake show and sponsors are not responsible for theft or damage, nor for entries left past show deadlines.

I understand that photos and/or recipes of my entry may be used for promotional purposes and may be published. I understand that work on my entry(s) will be done exclusively by me (except as noted in children’s divisions 1 and 2). I understand that any tax liabilities for prizes awarded are my own responsibility.

I have read, understand, and accept the rules and regulations put forth by CO/WY ICES for the Sweet Times in the Rockies Sugar Art Show. The above is true and correct to the best of my knowledge. Signature_______________________________________________________ Date______________________________ (or signature of Legal Guardian, if under 18 years of age)

Name of entrant, if under age 18 _____________________________________________________________________ Make checks payable to CO ICES. Send entry form, check and a #10 self-addressed stamped envelope to:

Yvonne Hutchens

PO Box 1090

Elizabeth, CO 80107

Special Category 1st entry/add’l Div. B $18/$8 Div. C $18/$8 Div. S $25 # of Entries Entry Fee Confection Tasting Extravagant Cakes TOTAL 2 Total 1 $________ Total 2 + $________ Enclosed $________

Please make checks

payable to COICES

For more information, please contact:

Linda Cloutier Yvonne Hutchens

STITR Chair Registration Committee

719-466-0837 720-556-7695

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WOULD YOU LIKE TO HELP?

A lot of work by some very dedicated members goes into putting on our ICES cake

show every year. We do this to allow sugar artists like you to display your beautiful

work and compete against your peers. However, we really need you to help to spread

the load at the show.

If you would like these shows to continue, please help us by circling hours you would

like to volunteer. Please contact Yvonne Hutchens at

720-556-7695

or at

cakeshow@cowyices.org

for more information.

Volunteers will be provided with snacks and drinks, and the opportunity to get a

behind-the-scenes look at the running of a cake show, not to mention, hanging out

with a bunch of great people who all love cake!

Please note that as much as we love children, we are unable to accommodate them at

the show. Please plan child care arrangements accordingly.

I would like to volunteer (circle hours, sessions and days that apply):

Friday

3:00 pm-

5:30 pm

5:30 pm-

8:00 pm

Saturday 9:00 am-

11:00 am

11:00 am-

1:00 pm

1:00 pm-

3:00 pm

3:00 pm-

6:00 pm

6:00 pm-

8:00 pm

Sunday

10:00 am-12:00

pm

12:00 pm-

2:00 pm

2:00 pm-

4:00 pm

4:00 pm-

7:00 pm

We thank you very much.

List your name and contact information below:

Name: _____________________________________________________________ Phone: _____________________________________________________________ Cell: _______________________________________________________________

Email: _______________________________________________________

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