Registration closes in
Rules and regulations 2024:
General Competition Rules:
All forms must be filled out on the website. Hand-filled forms will not be accepted!!!
1. The competition is open to all sugar artists. The displays must be the sole work of the individual entering the competition. Taking inspiration from others’ work and techniques is acceptable, but copies are not acceptable.
2. The competition has two themes (read Divisions and categories). Each entry must follow the category theme. Entries that do not follow this rule can be displayed but will not be judged.
3. All main flowers must be made in gum paste; chocolate clay, wafer paper and other sugar mediums can be added as a part of the flower arrangement (not more than 10% of an arrangement, i.e., 90% - gum paste flowers, 10%- potato paste, wafer or chocolate flowers).
4. The sugar medium may be pre-colored, but must also be finished by dusting, airbrushing or a painted finish. Glitter and luster dust are not allowed on leaves and flowers.
5. Entries from other shows are not acceptable. Prior entries from this Show or other Shows can only be entered with the sign “For display only”, and the entry will not receive an award.
6. We prohibit all social media photos of the entry prior to the Show.
7. No copyrighted or trademarked characters, logos or likenesses of any kind are allowed. Selfie portraits are not permitted on any entries. Pop culture or other referenced elements are allowed, particularly in relation to the annual theme.
8. The cake board must have feet (cleats). The board should have the proper thickness for the size, height, and weight of a real cake, even though it is a dummy cake.
9. Each entry must not exceed the base requirement of each category. Each category has a different base requirement.
10. There will only be 4” between entries, and this space must be kept empty for the safety of neighboring entries.
11. Entries may be put under Plexi-glass or other such cover, but judges must be able to view the entries without interference. The covering must be easily removed by the judges. Entries violating the rule can be displayed but not judged.
12. Each entry must have an Entry Form and at least 3 (three) in-progress photos.
13. Ribbons can be used only on cake boards, using ribbons or other fabrics on cakes is not allowed.
14. Purchased ready-made decorations may not be used.
15. Gum paste flowers may be hand-modeled or made with cutters and veiners and may be either wired or unwired. Multi-petal or "quickie" cutters may be used for making flowers, but they will be scored lower.
16. Wires and stamens are allowed. Following food safety practices: all wires, armatures, and non-edible elements that would not normally be considered safe to be in contact with food, must be treated in the same way as if the cake is being consumed. When using sugar flowers on a cake, the Judges will verify the proper use of posy picks, straws, etc. Displaying the flowers in a spray will increase your scores.
17. Only products considered edible (food) by the FDA are permitted on cakes. The use of Disco Dust, Diamond Dust, and other similar products can be used only with documentation that these products are approved by USA FDA and were used for creating the entry. At least one picture of the product along with the cake must be attached for judges as proof.
18. Each entrant grants Sweet Art Master Show a non-exclusive, worldwide, royalty-free, perpetual, irrevocable, sublicensable, and transferable right and license to use, reproduce, create derivative works of, distribute, and publicly display any photos taken by Sweet Art Master Show staff, volunteers, or contractors.
19. Although precautions will be taken, event organizers and sponsors will not be responsible for theft or damage.
20. Entrants are responsible for any and all safety issues pertaining to their entries and absolve Sweet Art Master Show, the show organizers, and sponsors of any liability related to damage caused to persons or property by their entry.
21. Although we try to minimize it, on rare occasions entries need to be moved after placement. The Show Committee and Head Judge reserve the right to move entries if required, and this will be done with the utmost care.
22. Prizes will be distributed during the Awards Ceremony on Sunday March 10, 2024, at 3:00 pm.
23. First, second and third place ribbons will be awarded at the discretion of the judges. Prizes may not be awarded in all categories.
24. People`s Choice collection will be donated to charity organizations and a ribbon awarded.
25. A competitor who has won The Best of The Show two consecutive years must step down for one year before entering the competition again.
26. Unclaimed prizes will be forfeited and donated to charity organizations.
27. All taxes on any prize(s) won are the sole responsibility of each winner, including, without limitation, any federal, state, or local taxes which may be deemed applicable in such winner’s jurisdiction of residence.
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Prohibited Items:
1. Purchased ready-made decorations.
2. Craft glue gun under any circumstances (on cake surface or decorating) –not edible.
3. Bird feathers.
4. Cold porcelain.
5. Sewing pins on the cake surface, in the flower arrangement or on the cake board.
6. Plastic columns.
7. Backdrops for cakes or flower arrangements.
8. No table décor.
9. The addition of perfume, cologne, and other fragrances.
Tentative Schedule of Events
(Please see the website for the complete Schedule)
33 35th St, building 5, 2nd floor, Brooklyn, NY, 11232
Registration:
Opens – August 15, 2023
Closes – February 29, 2024
Set-up:
Friday, March 8, 2024 5:00 pm – 7:30 pm
Saturday, March 9, 2024 8:30 am – 9:50 am
Events
Saturday, March 9, 2024
10:00 am – Judging Starts
10:00 am – 5:00 pm – Show open to Public
Sunday, March 10, 2024
10:00 am – 4:00 pm – Show open to Public
3:00 pm – Awards Ceremony
4:00 pm – 7:00 pm – Entry removal
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Registration:
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
1. Early registration is encouraged to help plan space needs. Although there are no refunds for entries that aren’t brought to the show, if you do register and decide you won’t be bringing your entry; let us know at sweetartmastershow@outlook.com, so we can plan the space.
2. All entrants need to register through www.sweetartmastershow.org by filling out an on-line registration form, release form and paying the registration fee.
3. The entry fee is $30 for Wedding Cakes, Holiday cakes/Special occasional Cakes, Sugar Flowers bouquets/arrangements, Decorated cookies, Tasting Competition.
The entry fee is $40 for Sculpted cakes.
The purchase time and date will be your official proof of entry.
Be sure to bring a copy of your receipt with you when you bring your entry to the Registration for set-up.
All registrations must be received online no later than 11:59 PM (EST) on February 29, 2024.
Absolutely no late entries will be accepted once registration has closed.
4. Each competitor must purchase one entry ticket (one day ticket/pass or weekend ticket/pass). One ticket for one competitor, it doesn't matter how many entries are you planning to bring.
5. All previous Sweet Art Master Competition participants (2020-2023) pay only the entry fee/fees. All participants (2020-2023) Sweet Art Master Competition will get complementary tickets for two days (Saturday-Sunday). To get your complementary tickets please contact our team at sweetartmastershow@outlook.com
6. All previous Sweet Art Master Competition winners (2020-2023) can enter free of charge.
7. Minors who enter must have the written consent of a parent or legal guardian in order to be eligible to compete, pay the entry fee and receive any prizes.
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Set-up:
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
1. Bring your entries to the Registration Desk on
Friday March 8, 2024, from 5:00 pm – 7:30 pm and
Saturday March 9, 2024, from 8:30 am – 10:00 am.
2. All competitors must check in at the Sweet Art Master Show Registration Desk prior to being granted access to the competition area.
3. At check-in, competitors will receive an entry number to be used to identify their cake/flower arrangement during the judging of the competition.
4. No personal or business identifying marks, advertisements, etc., will be allowed to be displayed along with the entry.
5. All set-ups will stop promptly at 10:00 am on Saturday, March 9, 2024.
6. All competition participants must leave the display area. Late entries are not allowed. Late entries can be displayed but not judged. They will get the sign “Late entry” to inform judges about their status.
7. Each competitor may enlist the aid of one assistant only.
8. Each competitor will be assigned, in order of arrival at the registration desk, a display space on top of a skirted table to display the entry. Cakes will be positioned in order of receipt; no positions on the display tables may be requested or reserved.
9. There will be no electrical outlets available to any competitor.
10. In case competitors are unable to travel, they can get prior approval from the Show Committee to send their entry with a representative who will do a set-up of the entry. The representative may not make any modifications to the entry, including repair of breakage due to transit. The set-up must be done in the presence of the representative of the Sweet Art Master Show. The entry will be judged as is. Please send the request to sweetartmastershow@outlook.com
11. Competition pieces may only be removed from the display area on Sunday, March 10, 2024, between the hours of 4:00 pm – 7:00 pm.
12. Any items, including cakes, displays, etc. remaining after 7:00 pm on Sunday March 10, 2024 will be disposed of by the Sweet Art Master Show 2024 staff.
13. All competition pieces must remain on display until 4:00 pm on Sunday, March 10, 2024.
NO ONE WILL BE ALLOWED TO REMOVE CAKES BEFORE 4.00 PM.
Judging:
1. Judging of the entries will be completed by teams of qualified judges selected by the Show Committee.
2. The judges’ decisions will be final.
3. The judges will complete a comment sheet for each entry.
4. The comment sheets will be distributed to the competitor after the Awards Ceremony or emailed out to those who do not pick them up.
5. Judging will be conducted in a consensus style.
6. Awards will be at the judges’ discretion based on the criteria. There is not automatically a 1st, 2nd and 3rd place award.
7. Judges will be given a sheet explaining the show’s expectations and the rules for each category. Competitors will receive comment sheets at the end of the show.
8. The Show Committee enforces policy and procedures. Any issues regarding proper placement, originality, etc., brought to the attention of the Show Committee during the show will be directed to the Head Judge so that a determination can be made.
9. The Show Committee and Judges reserve the right to reclassify entries. Discriminatory, pornographic, or entries done in poor taste, will be disqualified and remove.
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Scoring:
1. Judging for the Divisional Competition is not based on taste.
2. Entries are only judged according to the criteria listed in the rules, the judging information sheets, and against only those entries in the same Division and Category.
3. The scoring system for Holiday cakes/Special occasional Cakes, Wedding Cakes Categories, and Sculpted cakes will be based on the following criteria:
- Interpretation of theme (10 pts)
- Skill and Precision of Techniques (15 pts)
- Originality and Creativity (15 pts)
- Difficulty of Techniques (15 pts)
- Number of Techniques Used (15 pts)
- Proportion, Balance, and Use of Color (15 pts)
- Overall Eye Appeal/Judge’s Discretion (15 pts).
4. The scoring system for Sugar Flowers bouquets/arrangements Category will be based on the following criteria:
- Overall general appearance and incorporation into the display (15 pts)
- Creativity and originality (10 pts)
- Realistic, accurate representation of flower varieties (15 pts)
- Appropriate petal thickness, correctly formed petals, and other flower parts (15 pts)
- Neatness and precision (10 pts)
- Difficulty of techniques and design (15 pts)
- Accurate natural coloring (10 pts)
- Appropriate foliage (10 pts).
5. The scoring system for Decorated Cookies Category will be based on the following criteria:
- Interpretation of theme (10 pts)
- Number and difficulty of decorating techniques used (15 pts)
- Originality and Creativity (15 pts)
- Difficulty of Techniques (15 pts)
- Number of Techniques Used (15 pts)
- Proportion, Balance, and Use of Color (15 pts)
- Overall Eye Appeal/Judge’s Discretion (15 pts).
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Divisions and categories:
IT IS IMPORTANT TO PLACE YOURSELF IN THE CORRECT DIVISION.
If you meet even one requirement under a division, that is the lowest division you may enter!
If you have previously won Best of a Division twice, move to the next higher division.
PLACE YOURSELF FAIRLY!!!
BEGINNER (including Culinary Students): Anyone who is over age 16, is self-taught through online classes, books, etc., is decorating as a hobby for less than 2 years, has taken less than 25 hours of sugar art classes, is enrolled in an adult culinary pastry program or has graduated from one within the last 6 months.
INTERMEDIATE: Anyone who has been decorating two years or more as a hobby, has taken 25 to 50 hours of sugar art classes, is enrolled in an adult cake and baking program, or has graduated from one within the last 6 months, has won one Best of Beginner Division award.
ADVANCED/SEMI-PROFESSIONAL: Anyone who has been decorating more than three (3) years, has taken 60 to 90 hours of sugar art classes, creates cakes for sale as a part time business, has less than three years entry level commercial bakery experience, teaches basic cake decorating classes, has won two Best of Intermediate Division awards. Less than 49% of foreign or special techniques may be used.
PROFESSIONAL/MASTER: High level of skill. More than 90 hours of cake decorating or sugar art instruction including online courses. May be decorating for profit or working as a decorator. Is known to have mastered specific mediums and techniques. May be an author, instructor, or work in the sugar art business.
1. Competitors may enter only one Division but submit as many Category entries in that Division as they choose. You may enter the same Category repeatedly (i.e., competing against yourself).
2. Competitors who compete in other similar competitions should compete in an equivalent Division, and in no case can enter this competition in a lower Division.
3. Categories of Sweet Art Master Competition 2024:
- Holiday cake/ Special occasional Cakes- open only for Beginner and Intermediate divisions. Each division will be judged separately.
- Wedding cake- open only for Advanced/Semi-professional and Professional/Master divisions. Each division will be judged separately.
- Sugar Flowers bouquets/arrangements – open for all divisions. All divisions will be judged the same regardless of the division.
- Sculpted cake- open only for Advanced/Semi-professional and Professional/Master divisions. Each division will be judged separately.
- Decorated cookies– open for all divisions. All divisions will be judged the same regardless of the division.
4. In 2024, competition categories will have two themes “Hydrangea” and “Spring is coming”.
5. Tasting Competition – open to all divisions. All divisions will be judged the same regardless of the division. The competition`s “Cake of the Year” flavor profile is “Basic Vanilla.” Each entry must follow this profile.
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Holiday cakes/ Special occasional Cakes
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
This is for the more traditional style wedding or tiered special event type cakes, but it must also clearly represent this year’s themes “Hydrangea” or/and “Spring is coming”.
1. The entry must be a minimum of 2 full tiers at least 4 inches high and meet the minimum serving size of 22 guests (party cake cutting size), and other display requirements detailed below, as well as, the General Competition Rules detailed above.
2. Each entry must not exceed a base measurement of 14”x14”. The base may be any size that is appropriate to the design, but no element of the design may exceed 14”x14”.
3. Cake dummies must be used, no real cakes.
4. There is no height restriction in this category.
5. All standard shaped cakes are acceptable (including, but not limited to: round, square, hexagon, paisley, sphere, hourglass, tapered, and angled).
6. Entries in this category can include custom-sculpted cake tier components.
7. For the theme “Hydrangea”, MUST include a gum paste hydrangea as the element of the cake decoration (at least 1 (one) inflorescence (Hydrangea head)).
8. Other sugar mediums are allowed for other decorations.
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Wedding Cakes
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
Cakes with three or more tiers decorated specifically for weddings or anniversaries. It should clearly be celebrating some kind of union, traditional or otherwise, LGBT included. Tiers can be offset, floating, tilted, or stacked in any way as long as there are multiple, distinct levels of cake. Each cake must follow the competition theme “Hydrangea”.
1. The wedding cake must be a minimum of 3 full tiers at least 4-inches high and meet the minimum serving size of 80 guests (wedding cake cutting size), and other display requirements detailed below, as well as, the General Competition Rules detailed above.
2. Each entry must not exceed a base measurement of 24”x24”. The base may be any size that is appropriate to the design, but no element of the design may exceed 24”x24”.
3. Cake dummies must be used, no real cakes.
4. There is no height restriction in this category.
5. All standard shaped cakes are acceptable (including, but not limited to: round, square, hexagon, paisley, sphere, hourglass, tapered, and angled).
6. Entries in this category can include custom-sculpted cake tier components.
7. MUST include gum paste hydrangeas as the element of the cake decoration (at least 3 (three) inflorescences (Hydrangea head)).
8. Other sugar mediums are allowed for other decorations.
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Sugar Flowers bouquets/arrangements
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
Entries may include gum flower bouquets or arrangements. Each entry must follow the competition theme “Hydrangea”.
1. Each entry must not exceed a base measurement of 18”x18”. The base may be any size that is appropriate to the design, but no element of the design may exceed 18”x18”.
2. Each entry should be in a vase or other appropriate decorative container. For this category only, vases or other artificial vessels/baskets may be used. If a bouquet/ arrangement has a board, the board should have feet, covering the board with fondant is not required.
3. For gum paste flower bouquets/arrangements a board is not required.
4. There is no height restriction in this category.
5. Each entrant must include the following information on the description form for their entry.
- Sugar mediums used.
- List of flowers/foliage. All flower names should be indicated in the description. “Filler flowers” will not be scored if their names are not listed in the description.
- Techniques used for the flowers, such as, hand cut, or cutters used.
- Three or more photos of the assembly.
- If an unusual or uncommon species of flower or foliage is used, a clear photograph of a representative flower/foliage should be included with your description along with the correct botanical or common name for each. Please leave these photos with the description form near your masterpiece for judges to see.
No theme description is needed.
6. MUST include gum paste hydrangeas as the element of the bouquet or arrangement (at least 3 (three) inflorescences).
7. Each entry must have at least two (in addition to Hydrangea) different full bloom flowers with at least one bud each. For example – a rose and a bud, a dahlia, and a half bloom with a bud.
8. Flowers must be life size; with a minimum of three (3) parts, such as stamens or centers, petals or sepals, and calyxes.
9. At least three (3) large leaves or groups of leaves or foliage must be incorporated into your display. This foliage does not need to botanically match the additional flowers; however, it should be appropriate to and complement your flower choices. For example, roses could be displayed with ivy foliage. But Hydrangea MUST have hydrangea leaves.
10. Flowers should be as botanically correct as possible
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Sculpted cakes
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
Each entry must follow the competition themes, “Spring is coming” and “Hydrangea.”
1. Hydrangea must be incorporated in each entry. Hydrangea can be painted, piped, printed, molds can be used, etc. For example, it can be a hydrangea tattoo on the body of your character, or it can be a hydrangea floral dress, or a coat of arms on a shield. Turn on your creativity!
2. Entries may not exceed a base measurement of 24”x 24”. The base may be smaller as the competitor sees fit, but no element of the completed entry may exceed 24” x 24”.
3. There is no height restriction in this category.
4. The display must be at least 50% cake, no more than 25% other edible materials, or
25% non-edible materials (Styrofoam and structure supports).
5. At least three (3) in progress, step-by-step photos showing the actual carving of the cake must accompany the entry.
6. Any icing mediums are allowed (fondant, chocolate, etc.) except buttercream.
7. Note that additional points will be awarded for sugar flowers as a part of the composition.
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Decorated cookies
All forms must be filled out on the website. Hand-written forms will not be accepted!!!
Each entry must follow the competition theme, “Hydrangea.”
1. Entries may not exceed a base measurement of 12”x 12”. The base may be smaller as the competitor sees fit, but no element of the completed entry may exceed 12” x 12”.
2. There is no height restriction in this category.
3. All entries must be made using real cookies; with a minimum of six (6) cookies and a maximum of 12.
4. The cookies can be flat, 2D or 3D or a combination and as long as they are each decorated differently.
5. Hydrangea on cookies can be made from gum paste, royal icing, and also can be painted.
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Tasting Competition
Entries are judged on taste including flavor, crumb, texture and density, and appearance but not decorating skill. The competition`s “Cake of the Year” flavor profile is “Basic Vanilla.” Each entry must follow this profile.
1. Each entry must be made from scratch.
2. Dimensions of a cake: minimum 6”x6”x2”, maximum 8”x8”x4”. The cake can be round, square, loaf, or bundle cake or other shape, as long as, it fits within the maximum dimensions.
3. Entries may not exceed a base measurement of 12”x 12”.
4. Recipe must be submitted with entry. The entry and the recipe become the property of the Sweet Art Master Show and Competition. Recipes submitted must be the original creation of entrant and the recipe must not have been published previously in the same or substantially the same form. Entrants cannot win prizes or awards in other contests for the submitted recipe. The recipe must be submitted during the application process.
5. In-progress pictures can be added, but not required.
6. Entries can be delivered between 8:30 to 9:45 am on Saturday, March 9, 2024.
7. You can submit multiple entries into the Category (i.e., you may compete against yourself), but each recipe can only be submitted once.
8. Syruping, toppings, fillings, and frostings are not permissible. The entry should be naked.
9. No decorations.
10. Please note that all entries will be stored at room temperature only.
11. Judges reserve the right to disqualify any entry that they deem to be potentially unsafe to eat.
12. No entries containing federally controlled substances will be permitted, i.e., cannabis products, etc.
13. Judges will determine a 1st, 2nd, and 3rd place winner; at their discretion, they may assign fewer awards if the number/quality of entries isn’t high enough.
14. Entries, platters/plates, etc. will not be returned – please place the entry on a disposable plate/board.
15. Entrants further understand that their recipe may be used in whole or in part by Sweet Art Master Show and Competition for any advertising or promotional purposes whatsoever, in any and all types of media with no compensation for such usage. The entrant’s name will be included along with the recipe whenever a recipe is published.
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Sweet Art Master Show Committee reserves the right to edit/correct these rules as necessary up to the registration deadline of 11:59 PM on February 29, 2024. All edits will be listed and dated below. If we send out answers, we deem worthy of inclusion in these rules, we will also list and date those answers below. Any errors or questions after the deadline will be recorded to comply with next year’s rules.
Please send all your questions on sweetartmastershow@outlook.com, subject: competition
Good luck!!!
See you at the Show!
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Edits made November26th
Changes have been made to paragraphs 2 and 4 (General Competition Rules), paragraphs 5 (Divisions and categories), paragraphs 6 and 7 (Holiday cake/ Special occasional Cakes), paragraphs 6 and 7 (Wedding Cakes), paragraphs 6 and 10 (Sugar Flowers bouquets/arrangements) paragraphs 7 (Registration)
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Edits made December7th
Changes have been made to paragraphs 3 (Registration), paragraphs 3 (Scoring), paragraphs 3 and 4 (Divisions and categories), paragraphs 6 (Holiday cake/ Special occasional Cakes), Sculpted cakes, paragraphs 7 (Registration)
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