Bristol Community College

Bristol Community College
http://bristolcc.edu/

SkillsUSA Cake Show brings competition & inspiration

The SkillsUSA Cake Show at Bristol Community College gives competitors the chance to create amazing works of art, and baking admirers the opportunity to see the best pastry art in the area.. The cake show is Saturday March 23, 2013 from 10am to 3pm in the Commonwealth College Center. The entrance fee is $10, and may be paid at the door.

Cake artists, novice bakers, students, and professional chefs will compete for top honors as attendees get a first-hand look at their skills in crafting culinary creations throughout the day. This year’s themed cakes will include wedding cakes and Rodgers and Hammerstein-inspired creations from contestants in the annual Cake Design competition. Entry forms and categories can be found here.

A variety of classes will also be offered for culinary skills development, and the schedule will be available by March 1.

Students from Bristol Community College’s Culinary Arts Program will sell food and beverages for attendees to enjoy at the show while they take in a competition or check out free demonstration.

Local aspiring food entrepreneurs will also sell sweet bread, cookies, cakes, and products for baking at this year’s event.

Now in its sixth year, the cake show is a fundraiser for SkillsUSA, a nonprofit organization that helps college and high school students train for careers in trade, technical, and skilled service occupations Bristol students have won a variety of regional and national honors through SkillsUSA.


This year’s contest includes the following categories:

Specialty Category
Cakes are to be Rodgers and Hammerstein songs/musicals theme. The cake is to be expressive and creative way that would make a sellable display for a client’s venue. This category is for professional, novice, high school students and LIVE competition.

Open Wedding Design
Create a wedding cake in a romantic, expressive and creative way that would make a sellable display for a client’s venue. This category is for professional, novice and postsecondary students.

Novice decorator
A novice decorator is someone whose business is done from home, part-time, or is just getting into the cake business and has not won any decorating competitions.

Professional decorator
A professional decorator is a participant whose job is making and decorating cakes for bakeries, private business, or have competed in professional competitions.

Postsecondary
Postsecondary is open to any student in a college Culinary Arts, Baking and Pastry Arts program.

High School
The High School category is open to any HS student or team.

Judging will assess the following areas:

  • Cake must be 3-5 tiers high. Bottom layer must be no smaller than 14”. Styrofoam dummies covered in fondant and decorated using any edible techniques, such as fondant, buttercream, pastillage, gumpaste, sugar… Floral wires, columns and separators can be used.
  • NO silk or real flowers can be used on cake but may be used to decorate table. NO bought ribbons, bling or man-made fabricated items can be used to decorate.
  • Cake will be placed on a provided clothed table. You are allowed to decorate around the table area to match the cake.
  • No names of decorators or business can be used on cake or area. Each cake will be registered and given a number for judging.
  • Cakes will be judged on professionalism, type and number of techniques used (piping, fondant, gum paste, sugar, chocolate…), cleanliness of cake and fondant work, and execution of theme design.
  • Cakes that have previously won a competition can enter for a showpiece, not to be judged.

Contest registration form
Live registration form

Please note:

  • Vendors are allowed to come in at 8am to set up display area.
  • Decorators may come at 8:30am to put up cake displays. Registration fee allows decorator entrance to cake show and free demonstrations.
  • Guests coming to view cakes on Saturday, March 23rd must pay a $10 entrance fee. This is a SkillsUSA fundraiser.

For additional information contact Assistant Professor of Baking and Pastry Arts Gloria Cabral at (508) 678-2811 ext. 2940.