Sugar Craft and Cake Decorating

Our Sugar Craft and Cake Decorating competitions are the showpiece section of Salon Culinaire. Allowing entrants to explore their creativity through a virtual format, these competitions encourage a showcase of skills in different mediums, styles and themes. 

This year we have worked with a specialist judge, lecturer and author Lesley Herbert to curate the Sugar Craft and Cake Decorating competitions which are free to enter. 

Competition information

SC1 - Single Tiered Birthday Cake

ENTRIES NOW CLOSED

A cake or dummy cake (any shape) coated and decorated with edible ingredients/mediums, sugar paste, royal icing, chocolate/chocolate paste or buttercream.

The birthday is the competitor choice, but must be identified in writing who the cake would be intended for, e.g. girls 18th birthday, boys 3rd birthday etc.

There are no restrictions on size or height, the design and decoration must be in proportion to the cake.

No artificial decoration permitted, that includes stamens and wires, and ribbon is only permitted on the edge of the cake board or drum.

No age restrictions.

The exhibit must be to schedule and the rules of entry.  Failure to do so will result in the work being marked as ‘not to schedule’ the reason will be given but no award can be made.

Every entry must have 6 photographs/images*:

  1. The front of your cake close up showing the decoration.
  2. The left hand side.
  3. The back.
  4. The right hand side.
  5. One photograph or image from above the cake
  6. One photograph or image of any detail that is not clearly visible in the other photographs.

A printed or hand written card with who it would be intended for, e.g. mans 80th birthday, girls 16th

*Poor images or photographs will affect your mark, so please take clear photographs on a plain background, avoiding unnecessary clutter or things that detract the eye from the cake/exhibit.

All photos should be submitted by email to andrew.pantelli@montgomerygroup.com by the submission deadline date.

SC2 - Decorated Easter Cupcakes

ENTRIES NOW CLOSED

Make and decorate six individual cup cakes, with two different designs (three of each design) with a spring theme and present on a board/plate or server.

All decoration must be 100% edible, (no artificial decoration permitted).

The coating and decoration of the cup cake should be able to be eaten with the cake, and not be excessively hard, large or unappetising; the decoration should not be the type to be removed before consuming the cake.

No age restrictions.

The exhibit must be to schedule and the rules of entry.  Failure to do so will result in the work being marked as ‘not to schedule’ and the reason will be given but no award can be made.

Every entry must have 6 photographs/images*:

  1. The front of first design cup cake showing the decoration including the baked cake (one cake)
  2. The front of second design cup cake showing the decoration including the baked cake (one cake)
  3. A photograph or image from above the cupcake showing the decoration of the first design (one cake)
  4. A photograph or image from above the cupcake showing the decoration of the second design (one cake)
  5. A photograph or image of the front of all six cupcakes together.
  6. One of the six cup cakes to be cut in half and photographed showing the two inside cut sections.

A brief description of cake flavour, filling, coating and decoration must be given.

*Poor images or photographs will affect your mark, so please take clear photographs on a plain background, avoiding unnecessary clutter or things that detract the eye from the cake/exhibit.

All photos should be submitted by email to andrew.pantelli@montgomerygroup.com by the submission deadline date.