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OD1: Open Restaurant Cold Plated Sweet (Display Class) Not Tasted |
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Cold exhibit (delivery from 9am – presented for judging 10.30 am)
Competitors are asked to prepare and present 2 different plated sweets of the competitors’ choice. (1 Chocolate based and 1 Fruit based). All equipment and ingredients must be provided by the competitors. A finishing area will be provided.
A brief restaurant style typed menu must be displayed. |
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OD2: Novelty Cake |
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An imaginative creation in shape and design, but predominantly a cake in appearancewithin an area 18” x 18” (46cm x 46cm). The decorations must be edible. Dummies will be permitted. |
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OD3: Floral Sugar Craft |
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A wired sugar floral spray, bouquet or corsage. Flowers should be presented on a suitable background which may be stand, plaque or board. Artificial decorations will be permitted. Exhibit must fit within a 14” square. (36cm) |
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OD4: Decorative Exhibit |
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A decorative exhibit to competitor’s choice using any of the following mediums: pastillage, marzipan, chocolate, cooked sugar. |
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OD5: Decorated Celebration Cake - Sugar Paste or Rolled Fondant |
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A celebration cake any shape, coated with sugar paste or rolled fondant within a maximum area of display 15” (38cm) x 15” (38cm). Dummies will be permitted. Decorative work to competitor’s choice. |
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OD6: Decorated Celebration Cake - Royal Icing |
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A celebration cake any shape, coated and decorated in royal icing within a maximum area of display 15” (38cm) x 15” (38cm). Dummies will be permitted. Decorative work to competitor’s choice. |
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OD7: Bridal Bouquet |
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A bridal bouquet of handmade sugar flowers. The bouquet to be of contemporary design using both flowers and foliage. Artificial decorations may be used but should enhance rather than dominate the design. Bouquet to fit within a total display area of 32cm (13”) square. There is no restriction on height. |
