Northern Ireland's PREMIER food, drink, retail and hospitality event.

IFEX returns 17-19 November 2020

edible art header

Edible Art   

  

Edible Art will incorporate a stunning array of static exhibits in a variety of different mediums that will showcase the skills and talents of the industry. The inspirational exhibits will create an area that truly can be described as “an edible art gallery”.

Deadline for entries was 28th February 2020.

Information and Rules

 

Sponsors

Andrew Renshaw

 

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.

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.

EA3: Decorative Exhibit

A decorative exhibit of the competitor’s choice using any of the following mediums: pastillage, marzipan, chocolate or cooked sugar.

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.

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.

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.

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.

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.

EA9: Afternoon Tea (Tasted)

Competitors are asked to prepare and present a display for an interpretation of “afternoon tea”.

The display must consist of:

  • 3 types of mini sandwiches suitable for “afternoon tea” must be presented.
  • 1 fruit scone and 1 savoury scone suitable for “afternoon tea” must be presented.
  • 3 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.

EA10: Open Restaurant Cold Plated Sweet (Not Tasted)

Competitors are asked to prepare and present 2 different plated sweets of the competitors’ choice. 1 x chocolate based and 1 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.

EA11: Finger Food / Small Bites (Tasted)

Competitors are asked to prepare and present 6 pieces of 4 types of finger food of the competitors’ choice - 24 pieces in total to be presented. Maximum size “2 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.

EA12: Restaurant Main Plate (Not Tasted)

Competitors are asked to prepare and present three different individual main 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. 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.

Opening Times

 Tuesday 17 November  10am – 6pm
 Wednesday 18 November  10am – 6pm
 Thursday 19 November  10am – 4pm

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Organised by

Partners

  • Fine Food
  • Flo Gas
  • Food Drink
  • Exhibition World
  • Hospitality Ulster
  • Licensed Catering
  • Irelands Neighbourhood Retailer
  • Restaurants Association Ireland