London Competition Schedule | Cake International

London Competition Schedule

Read the Schedule and Rules carefully 

Download Schedule and Rules documents HERE

 Entry closes Friday March 27th 2020.

 

A - Sugar Floral Display - Old Master’s Still Life Composition A sugar floral display of realistic flowers to represent an old master’s style, still life painting The design must include a food element (e.g. fruit, berries or nuts) made from sugar flower paste. RULES
  • Flowers and elements must be made from sugar flower paste only. The paste must contain a minimum of 60% sugar and confectionery ingredients (e.g. gum, egg white, gelatine, white fat).
  • The sugar flower paste must set hard.
  • Must represent an Old Master’s style of still life painting including fruit, berries or nuts made using sugar flower paste as stated.
  • Non-edible stands and non-edible containers are permitted but must fit inside the overall size limit.
  • Oasis/floral foam is permitted but must not be visible and must be covered in an edible medium.
  • Ribbon may be attached to the board or stand only.
  • Cold Porcelain is not permitted.
  • Wire, tape, stamens, polystyrene centres and thread may be used in context e.g. for stems and flower centres. They should not dominate the display.
  • Thread used should be natural (e.g. cotton, silk, lacemakers cotton or any natural fibre).
  • Synthetic threads and feathers are not permitted.
  • Non-edibles such as beads, diamantes etc are not permitted.
  • The display must fit within an 18” x 18” (45cm x 45cm) square – this is your area on the competition table.
  • No height restriction.
  • You must place a small card measuring 6” x 4” (15cm x 10cm) in front of your exhibit naming the flowers/foliage represented, if you do not include the list of flowers with your exhibit you will lose marks.
Hints/tips
  • Old Master refers to any to a painter of skill who worked in Europe before about 1800. Research a still life painting by such an artist.
Marks will take into account:
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
B - Floral Inspirations An open class offering you the chance to create an imaginative piece of floral art using your own choice of presentation, style, format, colours and flowers along with foliage. RULES
  • The flowers may be realistic, stylistic or fantasy or a combination.
  • Non-edible stands, supports and containers are permitted but must be inside the overall size limit.
  • Oasis/floral foam is permitted but must not be visible and must be covered with an edible medium.
  • Ribbon may be attached to the base board or stand only and the base board must be covered in an edible medium.
  • The board must be covered with an edible medium and edged with ribbon.
  • Floral elements must be made using any edible type of flower paste.
  • Cold porcelain is not permitted.
  • Wire, tape, stamens, polystyrene centres and thread may be used in context, e.g. for stems and flower centres. They should not dominate the display.
  • Where used, thread should be natural e.g. cotton, silk, lacemakers cotton or any natural fibre.
  • Synthetic threads and feathers are not permitted.
  • Non-edibles such as beads, diamantes etc. are permitted but must not predominate.
  • Decorative wire is permitted.
  • The display must fit within an 18” x 18” (45cm x 45cm) square – this is your area on the competition table.
  • No height restriction
  • Place a small card measuring 6” x 4” (15cm x 10cm) in front of your exhibit naming the realistic flowers/foliage represented, if used, if you do not include the list of realistic flowers used with your exhibit, you will lose marks.
HINTS & TIPS
  • You can make something realistic and traditional or different and unusual. The choice of style and design is up to you.
  • If you use added elements such as beads, decorative wire etc., they should enhance, not detract from, your floral work.
  • Pay attention to edges, finishes and detail as well as the overall display
Marks will take into account:
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
C - Decorated Cookies A display using a minimum of 6 and a maximum of 12 individual cookies, each decorated differently on one surface only with a unifying theme of your choice.   RULES
  • A minimum of 6 and a maximum of 12 decorated cookies.
  • Each individual cookie must have a different design but must fit within the chosen theme.
  • Each cookie can be any size to fit within the display area.
  • Cookies should be ideally ¼” (4-6mm) and no more than 0.4” (1cm) thick not including the decoration.
  • The cookies must be individual pieces with a design decorated on one surface only, like a picture or a plaque.
  • Cookies and the decoration on the cookie must be completely edible.
  • Cookies can be painted, have piped designs or relief images or use sculptural surface elements, as long as all decorations are 100% edible.
  • The exhibit must not exceed 12” x 12” (30cm x 30cm) square – this is the only space allocated to you on the competition table.
  • Non-edible stands are permitted to display the cookies but must fit within your area.
  • No height restriction.
  • Ribbon is permitted to edge the stand or base board and to hang the cookies from a stand.
  • If you use a base board or drum, it must be fully coated in an edible medium and edged with ribbon.
  • You may enhance your overall display with additional separate decoration but the decoration must be completely covered in an edible medium. Non-edible internal supports are permitted for this decoration (not the cookies) but no visible external supports other than wired sugar flowers and non-edible stands to display your cookies. Your cookies and the decoration on the cookies must be completely edible. The majority of the marks will be for your cookies.
  • Wired sugar flowers and foliage are permitted to contain wires, tape, stamen and polystyrene centres but must be used in context.
  HINTS & TIPS
  • The cookies are not tasted.
  Marks will take into account:   OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR ATTENTION TO DETAIL DEGREE OF DIFFICULTY/COMPLEXITY  
D - 3D Display of Cookies   Make a display of 3D Cookies using any number of cookies and a theme of your choice.     RULES  
  • Please provide a drawing of how your cookies formed the 3D model.
  • The design must be a 3D object (e.g. an animal or a box) constructed from cookies.
  • Cookie should be ideally ¼” (4-6mm) and no more than 0.4” (1cm) thick not including the decoration.
  • Cookies and the decoration on the cookies must be completely edible and assembled using an edible medium only (e.g. royal icing, sugar glue, chocolate).
  • You cannot use non-edible supports for any part of the assembly of the cookies.
  • Non-edible stands are permitted to display the cookies but must fit within the specified size.
  • You may enhance your overall display with additional separate decoration, but the decoration must be completely covered in an edible medium. Non-edible internal supports are permitted for this decoration (not the cookies) but no visible external supports other than wired sugar flowers and non-edible stands to display your cookies. Your cookies and the decoration on the cookie must be completely edible. The majority of the marks will be for your cookies
  • Wired sugar flowers may contain wires, tape, stamen and polystyrene cones and must be used in context. Non-edible stands must display the cookies
  • The exhibit must not exceed 12”x 12” (30cm x 30cm) square. This is the only space allocated to you on the competition table.
  • No height restriction.
  • Ribbon is permitted to edge of the stand or base board.
  • The base board or drum must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • For competition purposes a 3D cookie display means something that is constructed into an actual object, not simply a cookie decorated on one surface. The finished construction can take any form or shape, but must be entirely edible, made from cookies and put together using an edible medium. Think of something like a gingerbread house or an animal.
  • The cookies are not tasted.
Marks will take into account: OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR DEGREE OF DIFFICULTY/COMPLEXITY QUALITY OF WORKMANSHIP ATTENTION TO DETAIL
E - Decorated Plaque made from Pastillage or Chocolate   The entire plaque including the decoration on the plaque must be completely edible and must not be fixed to anything else. It should be entirely freestanding so that it can be picked up and examined front and back by the judges to ensure that it complies with this rule.   RULES  
  • All elements on the plaque must be entirely edible (e.g. chocolate, royal icing, sugar paste, modelling/flower pastes).
  • It may include any or all of these elements: painting, drawing, writing, piping, relief type work i.e. having a more sculptural surface.
  • The work must be made entirely by hand. Texture mats, rolling pins and moulds must NOT be used.
  • A decorated card is not a plaque and will be disqualified.
  • The plaque may be presented but not fixed on a non-edible plate stand or a non-edible display board.
  • The base board or drum must be fully coated in an edible medium and edged with ribbon.
  • The exhibit, including the stand, must not exceed an area of 10” x 10” (25cm x 25cm) square – this is the only space allocated to you on the competition table.
  • No height restriction.
  HINTS & TIPS  
  • A plaque is essentially a flat plate made entirely out of an edible medium onto which decoration can be added. It is something that you might imagine hanging on a wall. It can be any shape and range from something flat with surface images or text, to something more sculptural where the design is raised, as in ‘bas relief’, as long as it remains essentially a 3D ‘image’ rather than a 3D object.
  Marks will take into account:   OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR DEGREE OF DIFFICULTY/COMPLEXITY QUALITY OF WORKMANSHIP ATTENTION TO DETAIL
F - Display of Cupcakes   Six different, individual cupcakes with a unifying theme of your own choice   RULES
  • ‘Cupcakes’ are small cakes baked in standard paper or foil cupcake cases, to serve one person. They are usually baked in cupcake or muffin tins/pans and are approximately 2” (5cms) base, 2.5” (7cms) top and about 1.5” (3.5 - 4cms approximately) height without decoration (guide only). You should aim for something as close to this as possible.
  • The display must have a unifying/common theme (e.g. ‘Christmas’ or ‘makeup’) but each individual cupcake should be different (non-identical).
  • Non-edible decorations with non-edible internal supports are NOT permitted on the actual cupcakes
  • All decoration on the cupcakes and the cupcake must be 100% edible.
  • You may enhance your overall display with additional separate decoration but the decoration must be completely covered in an edible medium. Non-edible internal supports are permitted for this decoration (not the cupcakes) but no visible external supports other than wired sugar flowers and non-edible stands to display your cupcakes. Your cupcakes and the decoration on the cupcakes must be completely edible. The majority of the marks will be for your cupcakes
  • Wired sugar flowers may contain wires, tape, stamen and polystyrene cones and must be used in context.
  • Any decorative topper should be less than the diameter of the cupcake and no more than 1.5 times its height. It should be balanced within the overall design of the cupcake.
  • Cupcake wraps are permitted.
  • Ribbon is permitted on the base board only.
  • The base board or drum must be fully coated in an edible medium and edged with ribbon.
  • The exhibit must not exceed 12” x 12” (30cm x 30cm) square – this is the only space allocated to you on the competition table.
  • No height restriction.
  HINTS & TIPS
  • Toppers that are excessive in size or height compared with the cupcake itself will not look balanced and may lose marks.
  • Bake your own cupcakes well in advance and leave them uncovered to dry out. They will then be easier to decorate.
  Marks will take into account:   OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR DEGREE OF DIFFICULTY/COMPLEXITY QUALITY OF WORKMANSHIP ATTENTION TO DETAIL
G - Sculpted / Carved Cake   A sculpted/carved cake or group of cakes using 100% cake with food safe internal supports. The cake/s must be covered in sugarpaste, royal icing or chocolate.   RULES  
  • This may be a single cake or a group of cakes, as long as it fits within the overall space allowed.
  • It must be carved/sculpted from 100% cake and covered in sugar paste, royal icing or chocolate.
  • The cake must be edible apart from non-edible food safe internal supports
  • Firm setting edible mediums, such as modelling paste, flower paste, chocolate paste or rice krispie treats (RKT) may be used as an edible alternative to create structure for small details (e.g. ears, nails, fabric etc).
  • Non-edible internal supports for the cake are permitted but must be food safe and a suitable barrier must be used if necessary, as if for a real cake.
  • Internal supports for the sculpted/carved cake must not be visible.
  • All external decoration must be 100% edible with no non-edible internal supports (apart from the sculpted/carved cake that allows food safe non-edible internal supports)
  • Wired sugar flowers and foliage are permitted and can contain wires, tape, stamen and polystyrene centres and must be used in context – any wires penetrating the coating must be attached using a suitable barrier, e.g. posy pick
  • Dummies are NOT permitted.
  • The exhibit and its decorations may be cut to ensure it complies with all of the criteria.
  • The exhibit must be contained within a 24” x 24” (60cm x 60cm) square area – this is the only space allocated to you on the competition table.
  • The cake can be any size as long as it stays within the permitted area.
  • There is no height restriction.
  • The base board or drum must be fully coated in an edible medium and edged with ribbon
  HINTS & TIPS  
  • The idea of this class is to showcase what can be made using actual, edible cake rather than a decorative showpiece that is made for display purposes only. For this reason the rules are very strict and nothing that could be considered inedible or non food-contact safe must be used.
  • Bigger is not necessarily better, work to what feels right for the project you have in mind.
  Marks will take into account:   OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR DEGREE OF DIFFICULTY/COMPLEXITY QUALITY OF WORKMANSHIP ATTENTION TO DETAIL
H - Decorative Exhibit   A decorative display that is not intended for consumption but that is fully decorated with any edible medium that might be used in confectionary or sugarcraft.   RULES
  • The idea of this class is to showcase decorative sugar craft skills and ideas in displays that are not intended for consumption.
  • This may be a single display piece or a group of displays – as long as it fits within the overall space allowed.
  • The exhibit MUST be covered completely in an edible medium with no visible external supports except those used in wired sugar flowers and foliage.
  • Wired sugar flowers may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • Internal supports are permitted but must not be visible.
  • Any edible medium that might be used in confectionary or sugarcraft.
  • Corn silk, noodles and pasta are permitted but must be used sparingly.
  • Rice Krispie Treats (RKT) may be used.
  • Dummies are permitted.
  • The entire exhibit must not exceed 24” x 24” (60cm x 60cm) square - this is the only space allocated to you on the competition table.
  • There is no height restriction.
  • Posy picks need not be used for the attachment of floral elements as the piece is not intended for consumption.
  • If a base board is used, it must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • Make sure you enter the right class for the size of your exhibit.
  • This class is about showing the art of the possible in confectionary terms
  • Bigger is not necessarily better, work to what feels right for the project you have in mind
  • Pay attention to the overall design as well as the finer details.
  Marks will take into account:   OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR DEGREE OF DIFFICULTY/COMPLEXITY QUALITY OF WORKMANSHIP ATTENTION TO DETAIL  
I - Small Decorative Exhibit.   A decorative display that is not intended for consumption but is fully decorated with any edible medium that might be used in confectionary or sugarcraft.   RULES
  • A Small Decorative Exhibit of your choice made from any edible confectionary or sugarcraft medium.
  • The exhibit MUST be covered completely in an edible medium with no visible external supports except those used in wired sugar flowers and foliage.
  • Internal supports are permitted but no visible external supports or wires are allowed except in wired sugar flowers and foliage.
  • Wired sugar flowers may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • Dummies are permitted.
  • Rice Krispie Treats (RKT) is permitted.
  • Corn silk, noodles and pasta are permitted but must be used sparingly.
  • The Exhibit must fit within a 10” x 10” (25cm x 25cm) area with a maximum height of 10” (25cm). This is the only space allocated to you on the competition table.
  • Posy picks need not be used for the attachment of floral elements as the piece is not intended for consumption.
  • If a base board is used, it must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • This class is about showing the art of the possible in confectionary terms on a small, but not minute, scale
  • Pay attention to the overall design as well as to the finer details
  • Don’t forget the height restriction as the judges do measure your exhibit
  Marks will take into account:   OVERALL DESIGN AND/OR CONCEPT VISUAL APPEAL/WOW FACTOR DEGREE OF DIFFICULTY/COMPLEXITY QUALITY OF WORKMANSHIP ATTENTION TO DETAIL  
J - Miniature Exhibit   A decorative display that is not intended for consumption but that is fully decorated with any edible medium that might be used in confectionary or sugarcraft.   RULES  
  • A Miniature Decorative Exhibit of your choice made from any edible confectionary or sugarcraft medium.
  • The exhibit MUST be covered completely in an edible medium with no visible external supports except those used in wired sugar flowers and foliage.
  • Internal supports are permitted but no visible external supports or wires are allowed except in wired sugar flowers and foliage. Wired sugar flowers may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • Dummies are permitted.
  • Rice Krispie Treats (RKT) is permitted.
  • Corn silk, noodles and pasta are permitted but must be used sparingly.
  • Lights are permitted.
  • The Exhibit must fit within a 6” x 6” (15cm x 15cm) area with a maximum height of 6” (15cm). This is the only space allocated to you on the competition table.
  • Posy picks need not be used for the attachment of floral elements as the piece is not intended for consumption.
  • If a base board is used, it must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • Don’t forget the height restriction as the judges do measure your exhibit
  • This class is about showing the art of the possible in confectionary terms on an extremely tiny scale
  • Pay attention to the overall design as well as to the finer details
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
K - Pushing the Boundaries: Innovation in Sugar   A decorative exhibit of your choice. The idea of this class is to stretch your imagination to produce a creative exhibit with two of the following: movement, sound or light. A decorative display that is not intended for consumption but that is fully decorated with any edible medium that might be used in confectionary or sugarcraft.   RULES  
  • Dummies can be used
  • You must include two of the following: movement, sound or light
  • No wiring must be visible although we appreciate in some instances it is not possible to cover all mechanics and wiring with an edible medium, please leave a note beside your piece to explain why it is exposed and it will be assessed by the Head Judge and their decision will be final.
  • The lights must be covered with a see-through edible medium.
  • Rice Krispie Treats (RKT) can be used.
  • Corn silk, noodles and pasta are permitted but must be used sparingly.
  • Internal supports can be used but must be fully coated and not visible.
  • All external mediums must be sugar, chocolate or confectionary based.
  • Battery powered only mechanisms and lights must be used and sustained during the show.
  • The work must fit within 24” x 24” (60cm x 60cm) square. This is the only space allocated to you on the competition table.
  • There is no height restriction.
  • If a base board is used, it must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • This is an opportunity to really think outside the box and push sugar and confectionary work into the art of the impossible.
  • Have fun!
  • Please ensure your exhibit is in operation at commencement of the show as this category will be the first category to be judged to give full impact to the judges.
  • Please speak with judges regarding the changing of batteries and if you wish the judges to switch off your exhibit.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
   
L - Head Judge’s Wild Card: Dreams and Nightmares   We want you to have complete artistic freedom in this category. This is a standalone category and normal rules do not apply, in the theme of dreams and nightmares (you can use both themes OR dreams OR nightmares).   Make something awesome for the Head Judge!   RULES  
  • Dummies are permitted.
  • Internal supports are permitted.
  • No height restriction.
  • Any edible medium.
  • Corn silk, noodles and pasta are permitted.
  • Safety seal, cold porcelain and Artista Soft are not permitted
  • The exhibit must not exceed 24” x 24” (60cm x 60cm). This is the only space allocated to you on the competition table.
  • If a base board is used, it must be fully coated in an edible medium and edged with ribbon.
    HINTS & TIPS  
  • This exhibit is not intended for consumption but is fully decorated with any edible medium that might be used in confectionary or sugarcraft
  • Use this category to showcase your sugarcraft skills and techniques and impress our Head Judge!
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
M - Royal Iced Celebration Cake of 1, 2 or 3 Tiers A royal iced celebration cake of 1,2, or 3 tiers using fruit cake or cake dummies.   RULES
  • Vegan royal icing is acceptable.
  • Fruit cake or cake dummies are permitted.
  • All dummies/cakes must be coated in royal icing only.
  • All decoration must be made from royal icing only.
  • Royal icing is the only medium permitted in this class.
  • Non-edible decoration is not permitted.
  • Pillars, separators and stands are permitted.
  • Riser dummies may be used but must be fully coated in royal icing
  • Glaze or shimmer is not permitted in this class.
  • Internal supports permitted in cake only (i.e. dowels if necessary).
  • The cake base board or drum must be fully coated in royal icing and edged with ribbon.
  • Ribbon is permissible to edge the base drum/board only
  • The exhibit must not exceed 14” x 14” (35cm x 35cm) square – this is the only space allocated to you on the competition table.
  • No height restriction.
  HINTS & TIPS  
  • All parts of this should be treated as if it was cake and be fully coated.
  • Cake dummies and cakes should be placed on boards or drums so that the underside of the cake or dummy is not visible.
  • Consider the overall shape and structure of your design as well as the detail.
  • Think about transport and whether your design will work in sections or can be transported complete.
Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
N - Single Tiered Celebration Cake   A 7” (18cms) to 8” maximum (20cms) coated finished single tiered cake, decoration of the competitor’s choice.   RULES  
  • The cake must be based on a 7” (18cms) to 8” maximum (20cms) coated finished round or square cake or a dummy round or square cake.
  • It must be coated in sugarpaste, royal icing or chocolate/chocolate paste.
  • No visible external supports or wires are allowed except in wired sugar flowers and foliage. Wired sugar flowers may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • Internal food safe armature/non-edible food safe internal supports for the decoration is permitted and the decoration must be covered in an edible medium and attached with a posy pick.
  • Wired sugar flowers that penetrate the coating should be attached using a suitable barrier i.e. posy pick.
  • No artificial decoration is permitted, see separate rules for definition.
  • Dummies are permitted.
  • The cake base board or drum must be fully coated in an edible medium and edged with ribbon.
  • Exhibit must not exceed a 14” x 14” (35cm x 35cm) square and not exceed 16” (40cms) in height. This is the only space allocated to you on the competition table.
    HINTS & TIPS  
  • Think about the overall design as well as the detail.
  • Make sure your drum is at least 1.5” bigger than your cake and is fully coated.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
 
O - Wedding Cake of 3 or More Tiers   A wedding cake of 3 or more tiers.  Any colour is permitted including white, ivory or cream.   RULES  
  • Dummies and dummy spacers are permitted.
  • The cake and any spacers must be covered with sugar paste, royal icing or chocolate.
  • Cake stands and pillars are permitted.
  • Internal and external supports for the tiers of the cake are permitted
  • Where wire from sugar flowers and foliage penetrate the coating, a suitable barrier must be used i.e. posy pick.
  • Wired sugar flowers and foliage may contain wires, tape, stamens and polystyrene centres but all must be used in context.
  • Internal food safe armature/nonedible food safe internal supports for the decoration is permitted and the decoration must be covered in an edible medium and attached with a posy pick.
  • No artificial decoration is permitted, see separate rules for definition of artificial decoration.
  • The exhibit must not exceed 18” x 18” (45cm x 45cm) square. This is the only space allocated to you on the competition table
  • Ribbon is permitted to the edge of the base board/drum only, any other ribbon used on the cake must be made from an edible medium.
  • The cake base board or drum must be fully coated in an edible medium and edged with ribbon.
  • No height restriction.
    HINTS & TIPS  
  • Moulds and cake lace are permitted but must not pre-dominate.
  • You can choose any colour scheme and any theme for your wedding cake design.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
 P - Colourful Wedding Cake of 4 or More Tiers   A colourful wedding cake of 4 or more tiers.  White, ivory or cream colour is permitted but must be used sparingly.   RULES  
  • Create a non-white, alternative style wedding cake exploring the use of colour.
  • White, ivory or cream colour is permitted but must be used sparingly and not pre-dominate.
  • Dummies and dummy spacers are permitted.
  • Cake pillars and separators are permitted.
  • The cake and any spacers must be covered with sugar paste, royal icing or chocolate
  • Cake stands and pillars are permitted.
  • Internal and external supports for the tiers are permitted.
  • Wired sugar flowers and foliage may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • Where wire from sugar flowers and foliage penetrate the coating, a suitable barrier must be used e.g. posy pick.
  • Internal food safe armature/non-edible food safe internal supports for the decoration is permitted and the decoration must be covered in an edible medium and attached with posy picks.
  • No artificial decoration is permitted, see separate rules for definition of artificial decoration.
  • The exhibit must not exceed 18”x 18” (45cms x 45cms) square – this is the only space allocated to you on the competition table.
  • Ribbon is permitted to the edge of the board/drum only any other ribbon used on the cake must be made from an edible medium.
  • The cake base board or drum must be fully coated in an edible medium and edged with ribbon.
  • No height restriction.
  HINTS & TIPS  
  • This is an opportunity to create something which is very different from the more traditional white or ivory wedding cake design.
  • Think of something which is eye catching and bold in its use of colour.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
Q - Beginners    A 7” or 8” cake, round or square, decorated for a special occasion.   RULES  
  • This class is open to anyone who has never entered a Cake International competition and is a cake novice i.e. with one year or less experience.
  • Decorate a single tiered 7” (18cms) or 8” (20cms) cake or cake dummy for a special occasion. This is the size of the cake baked in a round or square 7” or 8” tin, or a 7” or 8” cake dummy. It will be a little bigger when decorated and this is acceptable
  • The style and design are the competitor’s choice.
  • All decoration must be edible with NO non-edible internal supports.
  • The cake must be coated with sugarpaste or royal icing.
  • No artificial decoration is permitted (see general rules for definition) and no non-edible decoration is permitted except for wired sugar flowers and foliage.
  • Wired sugar flowers and foliage may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • If wires in sugar flowers and foliage penetrate the cake a suitable barrier must be used, i.e. a posy pick.
  • The exhibit must not exceed an area of 12” x 12” (30cm x 30cm) square and 16” (40cm) in height. This is the only space allocated to you on the competition table.
  • Ribbon up to 15mm wide may be used to the base of the cake.
  • The cake base board or drum must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • If you start with a 7” or 8” cake or dummy cake, your finished cake will be a little bigger after coating and decorating this is perfectly normal and acceptable.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
 R - Hand Painted Cake    Any number of tiers cake displaying hand painting with a theme of your choice   RULES  
  • Cake or dummies are permitted, and you will be awarded the same marks for using cake or dummies.
  • Any edible medium may be used to hand paint your scene of your choice.
  • Any theme of your choice.
  • Each tier or the entire cake may be carved. You may use food safe non-edible internal supports.
  • The cake structure and/or tiers must be fully coated in sugarpaste, royal icing or chocolate.
  • All external decoration must be completely edible with no non-edible internal supports. Wired sugar flowers and foliage, however, are permitted.
  • Wired flowers and foliage may contain wires, tape, stamen and polystyrene centres and must all be used in context.
  • The cake and any spacers must be covered with sugar paste, royal icing or chocolate
  • Cake stands and pillars are permitted.
  • Internal and external supports for the tiers or cake structure are permitted
  • Wired sugar flowers and foliage that penetrate the coating must be attached using a suitable barrier, i.e. posy pick.
  • No artificial decoration (see rules document for definition).
  • Ribbon is permitted to the edge of the base board/drum only.
  • The cake base board or drum must be fully coated in an edible medium and edged with ribbon.
  • The exhibit must not exceed 18”x 18” (45cm x 45cm) square - this is the only space allocated to you on the competition table.
  • No height restriction.
  HINTS & TIPS  
  • This is a chance to really showcase your hand painting skills using a fully edible medium.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
 
S - Cake Collaborations (£50 per team)   Open to teams of up to 6 people  
  • The display must be themed, and a plaque made from sugar must state the theme.
  • There are no restrictions on the mixture of styles.
  • Only edible mediums are to be used.
  • Internal supports and dummies are permitted but no visible external supports are allowed except in wired sugar flowers and foliage.
  • Wired sugar flowers and foliage may contain wires, tape, stamen and polystyrene centres all used in context.
  • Total display to fit within x 1 trestle table 1.83m x 0.79m (6ft x 2.6ft) this is to show your creativity in a confined space and this is the only space allocated to you on the competition table.
  Marks will take into account:    The display’s innovative ideas and use of different skills and ideas that will not conform to any other class.    Contact debbic@ichf.co.uk to enter. Restricted to 10 teams only.
  T – Decorative Collaboration (£35 per team)   Open to teams of up to 3 people   A decorative display that is not intended for consumption but that is fully decorated with any edible medium that might be used in confectionary or sugarcraft.   RULES
  • In a small team, the idea of this class is to showcase decorative sugar craft skills and ideas in displays that are not intended for consumption.
  • This may be a single display piece or a group of displays – as long as it fits within the overall space allowed.
  • The exhibit MUST be covered completely in an edible medium with no visible external supports except those used in wired sugar flowers and foliage.
  • Wired sugar flowers may contain wires, tape, stamen and polystyrene centres but must be used in context.
  • Internal supports are permitted but must not be visible.
  • Any edible medium that might be used in confectionary or sugarcraft.
  • Corn silk, noodles and pasta are permitted but must be used sparingly.
  • Rice Krispie Treats (RKT) may be used.
  • Dummies are permitted.
  • The entire exhibit must not exceed 24” x 24” (60cm x 60cm) square - this is the only space allocated to you on the competition table.
  • There is no height restriction.
  • Posy picks need not be used for the attachment of floral elements as the piece is not intended for consumption.
  • If a base board is used, it must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • Make sure you enter the right class for the size of your exhibit.
  • This class is about showing the art of the possible in confectionary terms
  • Bigger is not necessarily better, work to what feels right for the project you have in mind.
  • Pay attention to the overall design as well as the finer details.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
  Contact debbic@ichf.co.uk to enter.
U - 16 – 18’s Decorative Exhibit   The theme “Good versus Evil” – Open to those aged between 16-18 years of age only.   A decorative exhibit is not intended for consumption but must be fully decorated with any edible medium that might be used in confectionary or sugarcraft. Create a decorative exhibit depicting the theme ‘Good versus Evil’ from your imagination.   RULES  
  • The idea of this class is to showcase decorative sugar craft skills and ideas in displays that are not intended for consumption.
  • This may be a single display piece or a group – as long as it fits within the overall space allowed.
  • The exhibit MUST be covered completely in an edible medium with no visible external supports except those used in wired sugar flowers and foliage.
  • Wired sugar flowers may contain wires, tape, stamen and polystyrene centres all used in context.
  • Internal supports are permitted but must not be visible.
  • Any edible medium that might be used in confectionary or sugarcraft.
  • Corn silk, noodles and pasta are permitted but must be used sparingly.
  • Rice Krispie Treats (RKT) may be used.
  • Dummies are permitted.
  • The exhibit must not exceed 14” x 14” (35cm x 35cm) square this is the only space allocated to you on the competition table.
  • No height restriction.
  • Posy picks need not be used for the attachment of floral elements as the piece is not intended for consumption.
  • If a board is used, it must be fully coated in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • Make sure you enter the right class for the size of your exhibit.
  • This class is about showing the art of the possible in confectionary terms.
  • Bigger is not necessarily better, work to what feels right for the project you have in mind
  • Pay attention to the overall design as well as the finer details
  • Remember to fully cover all the exhibit in an edible medium as no external supports are permitted (apart from wired sugar flowers).
  • If a back board is used, you must completely cover the back board in an edible medium, front and back.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
V - 13 – 15’s Themed Cake   The theme “Earth Day/Supporting our environment” - Open to young people 13 - 15 years of age only.   Earth Day is an annual event celebrated around the world on 22nd April to demonstrate support for environmental protection.  We want you to design a cake showing your support for our environment.  It could be in the form of climate change, that is causing our polar ice caps to melt, which is, in turn, threatening the existence of our polar bears.  It could be the ocean pollution that primarily comes from the land and feeds into our oceans, or it could even be how you want our planet to look, free of all pollution; you choose. RULES  
  • Dummies or cake are permitted and you will be awarded the same marks for using dummies or cake
  • Internal food safe supports are permitted for the actual dummies or cake but no visible external supports or wires are allowed except in wired sugar flowers and foliage.
  • Wired sugar flowers and foliage may contain wires, tape, stamen and polystyrene centres and must be used in context.
  • Where wire from sugar flowers and foliage penetrate the coating, a suitable barrier must be used, e.g. posy pick.
  • Internal food safe armature/non-edible food safe internal supports for any models or decoration etc. is permitted but must be covered in an edible medium and attached with a posy pick.
  • No artificial decoration is permitted, please see separate rules for definition
  • The exhibit must not exceed 14” x 14” (35cm x 35cm) square – this is the only space allocated to you on the competition table.
  • No height restriction.
  • The base board/drum must be covered in an edible medium and edged with ribbon.
  HINTS & TIPS  
  • This can be in the form of a round or square cake, or any other shape of your choice.
  Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
 
W - 10 – 12’s My Favourite Food A single tiered 6” (15cms) round cake open to those aged between 10 -12 years. We would like you to create a cake using the theme “my favourite food”.    RULES
  • Cake or cake dummies are permitted. You will be awarded the same marks if you use cake or cake dummy.
  • Your cake or cake dummy must be coated in sugarpaste or royal icing
  • All decoration must be 100% edible with no non-edible internal supports
  • No internal supports.
  • Ribbon is permitted to the edge of the base board/drum only.
  • An inscription/lettering on the board must be used with the name of your favourite food
  • Your cake or cake dummy and cake base drum or base board must fit inside a 10” x 10” (25cm) square area (this is the only space allocated to you on the competition table).
  • No height restriction.
  • The base board or base drum must be completely covered with icing and edged with ribbon.
HINTS & TIPS
  • Place your cake or dummy cake on a base board or base drum that is at least 1.5” bigger than your cake. This must also be completely covered with icing and edged with ribbon.
  • Your 6” cake will be a little bigger when covered and decorated, this is perfectly normal and acceptable up to a maximum of 7”.
Marks will take into account:
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL
X - 9’s and under: Pets   A single tiered cake 6” (15cm) round cake – open to those aged 9 years and under only.   We would like you to create a single tiered 6” (15cms) round cake cake showing your favourite pet or favourite animal or even create your own make-believe creature with a make-believe name!   RULES  
  • Cake or cake dummies are permitted and you will be given the same marks if you use either cake or cake dummies.
  • Your cake or cake dummy must be coated in sugarpaste or royal icing.
  • All external decoration must be 100% edible with no non-edible internal supports
  • Ribbon is permitted to the edge of the base board/drum only.
  • An inscription/lettering must be used on the base board or base drum with the name of your favourite pet or animal.
  • Your cake and cake base drum or base board must fit inside a 10” x 10” (25cm) square this is the only space allocated to you on the competition table.
  • No height restriction.
  • No internal supports.
  • The base drum or base board must be completely covered in icing and edged with ribbon.
    HINTS & TIPS  
  • Place your cake or dummy cake on a base board or base drum that is at least 1.5” bigger than your cake. This must also be completely covered with icing and edged with ribbon.
  • Your 6” cake will be a little bigger when decorated, this is perfectly normal and acceptable up to a maximum of 7”.
   Marks will take into account:  
  • OVERALL DESIGN AND/OR CONCEPT
  • VISUAL APPEAL/WOW FACTOR
  • DEGREE OF DIFFICULTY/COMPLEXITY
  • QUALITY OF WORKMANSHIP
  • ATTENTION TO DETAIL

RULES  &  REGULATIONS:  24th – 25th April 2020

General Rules – Applies to ALL categories

Entry to the competition may close earlier than stated date due to limited places

 

  • Entries must be the genuine, unaided work of the individual who has entered (unless entering a category that specifies otherwise). If it is proven the individual did not complete the entry unaided, they will be disqualified.
  • Entries into incorrect classes and therefore Not To Schedule will be disqualified.
  • Entries must not be entered into any other competition worldwide (including Cake International) or exhibition prior to judging. If proven, the entry will be disqualified.
  • Entries (including group entries) cannot be shown on any social media sites until judging has completely closed, otherwise your exhibit will be disqualified.
  • Entries that do not comply with the schedule, will be marked as Not To Schedule (NTS/ disqualified).
  • The area allowed is for the entire exhibit/entry. Everything must fit in the given space including the board or drum.
  • No part of the entry can overhang the allowed area. Oversized entries will be disqualified.
  • Safety Seal, Cold Porcelain and Artista Soft are not permitted in any class.
  • Only mediums/materials that are specified in each class are permitted.
  • Boards must be covered in an edible medium and edged with ribbon.
  • Ribbon is not permitted on the exhibit/entry itself unless specified in the category.
  • Corn silk, noodles and pasta is not permitted on the exhibit/entry itself unless specified in the category.
  • Floral entries may be presented differently, as stated in the schedule.
  • Unless otherwise stated, ALL dummies/cakes/exhibits must be on a cake board or drum minimum 0.5” (12.5mm) thick and maximum 1.5” (3.81cm) thick. If the boards are more than 1.5” (3.81cm) thick, they will be deemed to be a cake dummy.
  • If dummies are used, no part of the dummy must be exposed.
  • Where dummies are allowed they must be treated as real cake, using food safe products and posy picks, apart from the Decorative Exhibit, Pushing the Boundaries and Head Judge’s Wild Card categories as these categories are not intended for consumption but to display the skills and techniques using edible mediums.                                                     
  • Artificial decoration:  commercial cake toppers (e.g. Plastic/porcelain bride/groom, non-edible ‘Happy Birthday’ signs etc) are not permitted whatsoever. Lights are not permitted on the exhibit itself unless specified in the category.
  • Posy picks/dowels etc. must be fully inserted into the cake or dummy, so that the top edge of the posy pick/dowel is level with the icing.
  • If you are using a double board, you must cover both boards in an edible medium and edge with ribbon.
  • All entries should be created in line with the competition schedule – the organiser reserves the right not to display any entries it deems inappropriate. All entries, regardless of their theme or content will still be judged and receive any relevant certificates.   
  • If your piece has writing or inscription in a language other than English then a full translation must be provided to the organisers noting the competition number it relates to.  This must be handed to a member of the ICHF team at cake check-in BEFORE your piece is placed in the competition area.  The organiser reserves the right to remove any entries that contain inappropriate language or that will cause offense.  Your entry will still be judged in line with the competition schedule but may not be displayed in the cake competition area.
  • If an entry is removed from the competition display area for whatever reason the organisers/judges deem fit, this is not the same as being disqualified, you will only receive a Not To Schedule card if you are disqualified. All entries will receive certificates and associated prize money if they are awarded by the judges.
  • The organiser reserves the right to remove any competition entry from the display area if they receive complaints about its theme or design or if they receive threats to damage the entry or disrupt the show.
  • Cake International is an inclusive environment and is a platform for cake artists to develop and hone their cake decorating skills.
  • All entries are displayed in the competition area at the competitor’s own risk, the organiser will ensure as far as reasonably practicable that all pieces will not be damaged but the organiser cannot be held liable for any losses due to damage or thefts while on display.
  • Queries must be submitted to MelanieU(Replace this parenthesis with the @ sign)ichf.co.uk before April 6th 2020. No queries will be answered after this date. Queries should only relate to the rules and not individual designs. Advice will not be given on individual designs.

 

Helpful Points

  • Be careful of fingerprints, glue marks, nail marks, even covering, thickness of sugarpaste, pencil and tool marks.
  • Make sure your work is clean.
  • Non-edible decoration means any decoration made wholly or in part from any non-edible material.
  • If a height restriction applies, include the board and measure from the table upwards.
  • If using a vase in a floral class it is a good idea to place weight in the bottom of it (e.g. a stone or some damp sand in a bag) for stability.
  • Remember – your entry will be viewed from every angle.
  • ‘Damaged in Transit’ cards are available but you must be aware that part of the competition process is to transport your entry undamaged, the ‘Damaged in Transit’ cards will not be taken into account with the judges marks and the judges will mark as seen.

 

Behaviour and conduct of competitors

 

We expect everyone to act in a respectful manner before during and after the cake competition – the following is an example of behaviour that will not be tolerated and could result in the following action being taken:

  • Removed from the show with no re-entry or refund.
  • Banned from attending Cake International or entering the competition for a minimum of 2 years.
  • All threats towards any members of the Cake International team including the judges or other participants at the show will be referred to the police.

 

  1. Any competitor who interferes or threatens to interfere with the operation of the judging process or the competition
  2. Aggressive behaviour, foul language or shouting will not be tolerated.
  3. All defamatory, offensive or derogatory comments, either verbal or written (including emails, text/voicemail/phone messages, social media or other written communication) to or about a member of the judging team or a member of ICHF Events.
  4. If you damage or interfere with another cake competition entry.

 

 

Entry Process

Complete a form for EACH ENTRY at www.cakeinternational.co.uk

Pay entry fee – Early Bird Entry £20 – closes 16:00 GMT Friday 31st January 2020

Late Entry £24 closes 16:00 GMT Friday 27th March 2020

Entry may close earlier than stated date due to limited places

There are no refunds, late entries or changes of categories. Entries can not be ‘carried over’.

 

Exhibit/Entry Drop Off 07:30 – 09:30 THURSDAY 23RD APRIL 2019

Late entries will not be accepted.

 

On arrival show your entry acknowledgement. You will be given a competitor badge and instructions to place your exhibit(s)/entry/ies. Competitors will only receive their badge on delivery of their exhibit(s)/entries.

 

Badges must be worn at all times, including Prize Giving.

U-16’s are not permitted in the registration/set up area unless they are competitors and are accompanied with an adult.

Competitors may have one helper in the set-up  area.   Once you have placed your exhibit(s)  leave  the hall until the show opens. Helpers will need to purchase a ticket to visit the show.

A  repair  area  will be available to mend damage incurred in transit.  Bring your own repair kit.  No repairs are permitted once the cake has been placed in the cake competition display area. Travelling boxes must be removed after delivery and brought back for collection.  There are no storage facilities.

 

Displaying Exhibits/Entries

Two numbered labels will be issued per exhibit/entry. Stick one to your exhibit/entry so that it is visible to the judges and  the other to the base of the exhibit/entry for security purposes. 

Place your exhibit/entry where indicated by the category and exhibit/entry number.

 

  • Do not place products of any type near your exhibit/entry. They will be automatically disposed of.
  • You may leave a brief note listing products used or details about your exhibit/entry e.g. the concept or inspiration (one or two sentences only). The note should be no bigger than 6” x 4” – one side only and placed in front of your exhibit. Do NOT include your name or any reference to you, the competitor.
  • No business cards or names to be left next to your exhibit before or during judging.
  • The organisers/judges reserve the right to move exhibits as necessary.

 

Security   

Whilst reasonable care will be taken with the security of  the exhibits/entries, the organisers will not be responsible for any loss or damage to exhibits, equipment or personal effects.

 

Intellectual Property Rights    

By entering Cake International BE AWARE that photographs or copies may  be  taken  by  any  person  or  visitor  and  realise  that  your  designs/work  may  be  reproduced  but  you  will not hold  ICHF Events or its employees liable in any way should this happen.

 

Copyright/design registration

You may take inspiration from movies, books, fashion etc, but we do encourage you to use your own creativity

 

Photographs

Photographs of competition pieces may be used online by ICHF Events or printed in future relevant publications as agreed with ICHF management team.

 

Results

Results will be available Friday 24th April from 1700 at www.cakeinternational.co.uk with placements announced at Prize Giving on Saturday 25th April publicised online from 1400.

 

Score sheets / Feedback

Score sheets will be placed by entries after judging. If these are not collected they will be posted to you.

Judges will be available to discuss your results on 24th April (5 minutes per entry).  You must register for a feedback slot. Verbal feedback will only be given to the competitor (for junior competitors a guardian must be present). There are a limited number of feedback slots available, not all competitors are guaranteed a verbal feedback slot. It is not permitted to record feedback given by the judges. The judges’ decision is final.  No feedback can be given after the show.

 

Removal of Exhibits/Entries

Exhibits can only be removed from 25th April 16:00 – 17:00.  Please be aware of this when organising your travel plans.  The organisers reserve the right to remove and destroy any exhibit not taken by 17:00.

 

Awards

Gold, Silver, Bronze or Merit may be awarded.  Each class may have 1st, 2nd, or 3rd  awarded. Where the highest award in a class is bronze,  1st, 2nd, or 3rd place will not be awarded.

 

Not all entries are guaranteed an award.                

 

Prize Giving 13:00 Saturday 25th April in the Cake International Theatre.

 

Trophies and 1st, 2nd & 3rd prize certificates will be presented. Cash prizes (if applicable) must be signed for and collected from the Competition Office. ‘Best in Show’ cash prize will be paid via bank transfer within 5 working days following the end of the show.

 

Certificate Collection

Collect between 10:00 – 12:00 Saturday 25th April.  Please have your badge ready. Any certificates not collected will be posted to you.

 

Complaints

Complaints should be emailed to melanieu(Replace this parenthesis with the @ sign)ichf.co.uk">melanieu(Replace this parenthesis with the @ sign)ichf.co.uk by Monday 4th May 2020.  Judges decision is final and results will not be discussed after the show closes unless there is an error in calculation.

 

If you wish to record conversations with Cake International judges or other members of CI team you must seek permission from the individual in advance, failure to do so could result you being asked to leave the show with no-entry or refund.

 

All complaints regarding competition entries should be made via the Organisers Office outlining your reasons, if no one is available from the CI competition team to speak to you immediately then you will be given an allotted time for a meeting on the same day.  Please note, ICHF Events has a zero tolerance for any threats made (please see Behaviour and conduct of competitors

 

By entering Cake International you agree to abide by the rules and regulations herein.