EA1: Novelty Cake
An imaginative creation in shape and design, but predominantly
a cake in appearance within an area of 18” x 18” (46cm x 46cm).
The decorations must be edible. Dummies will be permitted.
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EA2: Floral Sugar Craft
A wired sugar floral spray, bouquet or corsage. Flowers should
be presented on a suitable background which may be a stand,
plaque or board. Artificial decorations will be permitted. Exhibit
must fit within a 14” x 14” (36cm x 36cm) square.
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EA3: Decorative Exhibit
A decorative exhibit of the competitor’s choice using any of
the following mediums: pastillage, marzipan, chocolate or
cooked sugar.
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EA4: Decorated Celebration Cake – Sugar Paste or Rolled Fondant
A celebration cake of any shape, coated with sugar paste or
rolled fondant within a maximum area of display 15” x 15” (38cm
x 38cm). Dummies will be permitted. Decorative work of the
competitor’s choice.
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EA5: Decorated Celebration Cake – Royal Icing
A celebration cake of any shape, coated and decorated in
royal icing within a maximum area of display 15” x 15” (38cm
x 38cm). Dummies will be permitted. Decorative work of the
competitor’s choice.
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EA6: Bridal Bouquet
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
13” x 13” (32cm x 32cm) square. There is no restriction on height.
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EA7: Wedding Cake
A wedding cake of two or more tiers. Decorative work to
competitor’s choice / theme. Dummy cakes are permitted.
Exhibit must be displayed as if it were an edible cake. Stands
and pillars permitted. Maximum base display area 60cm x
60cm. No height restriction.
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EA8: Open Food Sculpture
A decorative exhibit using any food medium of the competitor’s
choice. Minimum base size 40cm x 40cm. Any edible decor may
be used to enhance appropriate exhibits. No visible external
supports or non-edible decoration permitted.
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EA9: Afternoon Tea (Tasted)
Competitors are asked to prepare and present a display for an interpretation of “afternoon tea”.
The display must consist of:
> Three types of mini sandwiches suitable for “afternoon tea”
must be presented
> One fruit scone and one savoury scone suitable for “afternoon
tea” must be presented.
> Three types of any mini cake, pastries / tartlet or fondant
fancies.
Judges will be looking for balance and the use of different
techniques, use of ingredients and final presentation. All equipment
and ingredients must be provided by the competitor. A finishing
area will be provided and all work must be that of the competitor
only. A brief restaurant style typed menu must be displayed.
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EA10: Open Restaurant Cold Plated Sweet (Not Tasted)
Competitors are asked to prepare and present two different
plated sweets of the competitors’ choice. one x chocolate based
and one x fruit based sweet must be submitted.
All equipment and ingredients must be provided by the
competitor. A finishing area will be provided. A brief restaurant
style typed menu must be displayed.
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EA11: Finger Food / Small Bites (Tasted)
Competitors are asked to prepare and present six pieces of four
types of finger food of the competitors’ choice – 24 pieces in
total to be presented. Maximum size “two bites”. These may be
intended hot, served cold (a suitable glaze or gel should be used)
and can be savoury or sweet.
All equipment and ingredients must be provided by the
competitor. A finishing area will be provided. A brief restaurant
style typed menu must be displayed.
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EA12: Restaurant Plates (Not Tasted)
Competitors are asked to prepare either Starter and Main
OR Main and Dessert course plated of competitor’s choice.
Competitors should consider balance, composition, appropriate
cuts and cooking methods when presenting each dish. Plates to
be intended hot served cold and a suitable gel should be used to
enhance the presentation. Two plates of each course should be
presented – ie four plates in total.
All equipment and ingredients must be provided by the
competitor. A finishing area will be provided. A brief restaurant
style typed menu with allergens highlighted must be displayed
alongside the exhibit.
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EA13: Fruit and Vegetables Grand Pieces Display
Invite Only
To Execute present a show piece combination from Fruit &
Vegetables, only one type of fruit & one type of vegetable
may be used with a theme “FREE STYLE” based on competitor
creativity & suitability of the final piece for display as a buffet
exhibit. Table space 90cm x 90cm and no restriction on height.
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EA14: Fruit and Vegetables Live Practical Carving
Invite Only
To Execute a Free Style Fruit Carving within a time limit of
180 minutes (three hour) with a named theme and display. No
pre-slicing, peeling, carving or pre-preparation of vegetables
with the exception of yam (taro roots) & pumpkin allowed before
competition begins. Exhibits will be displayed in the Edible Art
area of IFEX upon completion of practical work. Table space
90cm x 90cm and no restriction on height.
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