CAKE, COOKIE & CUPCAKE DECORATING CONTEST AND CANDY-MAKING SHOW

CAKE, COOKIE & CUPCAKE DECORATING CONTEST
AND CANDY-MAKING SHOW
Superintendents:
Bev Haselhorst – (815) 563-4858
Deb Winning – (815) 369-4131
Friday, June 27, 2014
Highland Community College, Bldg. R, Room 101
Check in: 8:45 – 9:00 a.m.
Show times: 9:00 – 10:30 for Cupcakes/Cookies
10:30 – 11:00 for Candy-Making
11:00 – 1:00 for Cake Decorating
Committee Member:
Denise Hayunga – (815) 232-7226
Rules:
1. Extra time will not be given if you show up late for your show.
2. 4-H’er will decorate the cake in front of the judge. Cookies and cupcakes should have all but one
(1) decorated in advance and bring one (1) to be completed in front of the judge.
3. Cake must be brought unfrosted for 1st and 2nd year projects only. Crumb coat can be done
ahead of time, but judge must be able to see cake through the coating.
4. 4-H’er will have approximately 2 hours to frost and decorate their cake.
5. 4-H’er must bring all needed equipment, frosting, and cake to the contest.
6. Exhibitors must make the cake, cookies, or cupcakes themselves. They may be from any
flavored box mix or home-made recipe.
7. Frosting must be made by the exhibitor and bring the recipe you used to the judging for all
shows (with the exception of fondant. Fondant may be purchased and used for 3rd year projects
only).
8. All decorations must be edible.
9. For advanced members: decorations that need to be made ahead of time and refrigerated, or
frozen will be allowed; however, member must be able to demonstrate to the judge that they
know how to make the decoration.
10. Candy-making project members must bring candy pre-made by the member with the recipe to
the show.
11. All decorated cakes, cookies and cupcakes will be donated for the Cake Walk taking place at the
Stephenson County Fair.
12. Trophies will be given at Parade of Excellence on Thursday of the Fair.
Decorated Cupcakes - Beginner (SF 50262)
This class has been combined with class L-20a-1 - Cake Decorating Beginner. Please see
below for guidelines. This class will be judged with @L-17a – Decorated Cupcakes –
Intermediate/Advanced
@L-17a Decorated Cupcakes – Intermediate/Advanced (not eligible for state fair)
Bring four (4) regular size (no mini or jumbo) cupcakes using a minimum or five (5) Level 2
techniques. Three (3) of the cupcakes must be baked and decorated by the member
ahead of time in liners and shown on a disposable plate or cardboard. The fourth cupcake
must be decorated at the show in front of the judge. All decorations must be edible.
Accessories such as candies, licorice, gumdrops, sprinkles, etc. are acceptable but only
used to enhance the project. All decorations must be made by the exhibitor for Level 2. All
four (4) cupcakes must be within the same theme. Possible references/resources are the
Cake Decorating project manual or Cake Decorating video available through the Extension
Office. Possible decoration categories/themes are:
Cake Decorating Contest
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Specialty - anything that doesn’t fit into the other listed categories
Birthday
Other - includes holiday, special occasion, etc.
@L-18a Decorated Cookies (not eligible for state fair)
Bring eight (8) 4” diameter holiday sugar cookies. Seven (7) of the cookies must be baked
and decorated ahead of time. The cookies must be cutouts and shown on a disposable
plate or cardboard. The eighth cookie must be decorated at the show in front of the
judge. All decorations must be edible. Accessories such as candies, licorice, gumdrops,
sprinkles, etc. are acceptable but only used to enhance the project.All eight (8) cookies
must be within the same holiday, but the cookies do not have to be exactly the same.
Possible references/resources are the cake decorating project manual or cake decorating
video available through the Extension Office. The only category/theme available for this
project is holidays. The exhibitor may use his/her own sugar cookie recipe. No project
manual will be made available.
@L-19a Candy Making - Beginning Level (not eligible for state fair)
Exhibit six (6) Chocolate Mousse Treats of uniform size from the Candy Making project
manual using the recipe on page 17. ** Include a copy of the recipe with the following
information: 1) any difficulties you had in making the candy; 2) describe an occasion the
candy would be served. Bring treats in a cooler to preserve before being judged.
@L-19b Candy Making - Advanced Level (not eligible for state fair)
Exhibit three (3) 1” squares of Old Fashioned Chocolate Fudge from the Candy Making
project manual. ** Include a copy of the recipe with the following information: 1) any
difficulties you had in making the candy 2) describe an occasion the candy would be
served.
**L-20a-1 Cake Decorating - Beginner (SF 50262)
Using an 8”- 10” round pan, exhibit a single layer cake or four (4) cupcakes using a
minimum of four (4) different techniques. The following tips are recommended to be
used, #3, #104, #20, #30, and #67 or #352 leaf tip. The cake/cupdake will be judged on
neatness of frosting and decorations. The cake top decoration must include the
following: drop flowers using tip #20 OR tip #30, a top border, and leaves. Fondant IS
NOT allowed at this level. A crumb coat reference sheet is available from the Extension
Office for cakes. Cake forms may be used in place of a real cake for State Fair ONLY.
**L-20a-2 Cake Decorating – Intermediate (SF 50262)
Using a 9”x13” pan, exhibit a cake using a minimum of five (5) Level 2 techniques (see
project manual). The cake will be judged on neatness of top and side frosting and
decorations. The decorations must include a top and bottom border, writing, and flowers
including a rose and leaves. One rose must be made in the presence of the judge.
Additional decorations that need to be made in advance and refrigerated or frozen will
be allowed. Fondant IS NOT allowed at this level. A crumb coat reference sheet is
available from the Extension Office. Cake forms may be used in place of a real cake for
State Fair ONLY.
Cake Decorating Contest
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**L-20a-3 Cake Decorating – Advanced (SF 50262)
Exhibit a decorated, stacked and/or tiered cake, using a minimum of four (4) Level 3
techniques (see project manual). For the County Show, cake and decorations should not
exceed 15” – 18” in height. If doing a wedding cake, the height is not to exceed 18”
including both the cake and the pillars. There is no height restriction for state fair.
Advanced level exhibitors must write a one-page written description of your project,
including your goals, plans, accomplishments, and evaluation of results. Include up to
four pictures of your accomplishments AND exhibit an original design decorated cake
using more than five (5) techniques. A crumb coat reference sheet is available from the
Extension Office. Cake forms may be used in place of a real cake for State Fair ONLY.
Cake Decorating Contest
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