Are you ready?

Cake Wars
competition

General Guidelines

Confirmation of Registration entitles the Competitor a 3-day FULL Entry at the Show.

Closing for Early Bird Submission is April 30, 2020

Closing for ALL ENTRIES is on September 31, 2020

 

Individual Live Competition Per Category:  P2000

Group Live Competition Per Category:  P3000

Can you handle it?

Will you be able to rise from the sugar dust and prove you are the best?

The Live Competition will challenge your cake decorating skills as well as organization skills while under time pressure! The category theme will be given few hours before the competition starts. All the cakes assigned to be decorated per category will already be pre-covered. Each Team will have the same set of materials and tools to create their masterpieces. Every Team will start at the same time and when the time is over, whether one is finished or not, they will have to step back from their working table. It is going to be so exciting and so much fun!

We are going to test you to your limits and we are not going to make it easy!

Join the LIVE COMPETITION now and we’ll see who will get that trophy! Best of luck!

SCHEDULE OF COMPETITION:

10:30-12:00pm- Junior Category

1:00-2:30- Teen Category

3:30-5:00- Individual Category

10:30-12:00pm- FB Group Category

1:00-2:30- Adult Team Category

3:30-5:00- Buttercream Team Category


10:30-12:00pm- National Category

1:00-2:30- International Category


Judging Criterias

  • GENERAL APPEARANCE – Includes overall first impression 10% 10%
  • PROPORTION, BALANCE AND USE OF COLOR – Includes artistry and visual interest, including application, color balance, continuity of color 20% 20%
  • NUMBER OF TECHNIQUES USED – number of and use of techniques incorporated into the item 10% 10%
  • CREATIVITY/ ORIGINAL/ CLEVER ADAPTATION OF AN IDEA – includes display and design composition. 20% 20%
  • DIFFICULTY of TECHNIQUES – assesses the varying complexity and uniqueness of techniques incorporated into the item 15% 15%
  • NEATNESS – Includes background application 10% 10%
  • PRECISION – Use of tools (includes tips, cutters, etc.) 15% 15%

MECHANICS

3-5 Themes will be given to the respective competitors 1 month before the competition date so they can plan and prepare. The actual theme to be used in a specific category will be announced on the day of the competition.

All fondant will be provided for by our Sponsor, DLA Naturals, and competitors cannot use any other brands other than what is provided. There will be about 2-3kgs of White fondant per table and all the rest of colored fondant will be available in front for you to use as well.
You can check the colours available here: http://dla-naturals.com/products-item/modelling-dough/rolled-fondant-dough.html

Competitors should bring all the tools and equipment they need to decorate their cake. Organizers will only provide working area, tissue, water and bin.

All competitors for Buttercream Category should bring their own buttercream. Any form of frosting is allowed. American, Swiss Meringue, Italian Merian, Korean, beanpaste, etc. Make sure you bring enough buttercream to cover and decorate 2-tier cakes assigned in all categories. If you need to bring bowls, food colours, spatula, etc., make sure you bring them too. All decorations should be purely buttercream only. No other edible medium is allowed to accentuate your cakes.

Make sure to be on time. Late competitors or incomplete team may not be allowed to compete and may  be disqualified. All Competitors should also wear chef’s uniform. They do not have to be matching.

All competitors should clean their workspace after the competition. Competitors are responsible for all the tools and equipments they will bring. Organizers will not be liable for any loss.

All Competitors will decorate a REAL CAKE which they will have to bring already filled, stacked and crumbcoated (either buttercream or ganache) BUT not covered with fondant. Altering the size and shape of cake is not allowed. This is a non-tasted competition so flavor is irrelevant.
For all Individual Junior Category, size of the REAL CAKE will be 8in diameter by 4in tall.
For all Individual Teen and Adult Categories, size of the REAL CAKE will be 8in diameter by 8in tall.
For all Team of 3 Categories, size of the REAL CAKE will be: (bottom) 8in diameter by 8in tall. Top tier will be 6in diameter by 6in tall DUMMY/STYROFOAM CAKE. All of which, the Competitors should provide.

No chaperones/assistants allowed. Only on Junior and Teen Categories allow 1 Coach/Parent to be on the Cake Arena. An interpreter can be allowed at International Category but only the main competitors can work on the cakes.

Decorations must be strictly fondant only. Painting/air-brushing on fondant is allowed. You may bring royal icing but it will be for glueing purpose only. No sprinkles, dragees, gold leaf, wafer paper or any other edible medium are allowed. Use of moulds is highly discouraged as this does not show decorating skills.

The highest score amongst all the Team of 3 Categories will represent the Team Philippines for the International Category.

Category/ies I want to apply for:

5 + 11 =

Food Network Holloween wars grand winner 2018

Cynthia Kia White

” If you enjoy the fast paced thrill of live competition, here is your chance to take the stage in the exhilarating live cake challenges!! Battle against the clock and against other artists in front of an excited crowd! Show off your skills and have lots of fun while vying for amazing prizes! Don’t miss this opportunity to compete and be the crowned one of the Cake Fiesta Manila’s Cake Wars CHAMPION!

– Cynthia

Get In Touch With Us!

Headoffice: Uxbridge, London, United Kingdom

Telephone: (+44) 7702212182

Email: info@cakefiestamanila.com

Office Hours: M-F: 10am - 6pm