We hope the following will help assist you in planning your competition entry. You do not
need to follow our hints and tips and please do not take them as guaranteed ways to win.

After all the competitions we have entered and visited we thought we would share some of
our learning’s with you….

Before You Fill Out Your Registration Form:

  • Read all procedures, registration forms, etc., carefully. Please ensure you
    understand all of the rules and if you need help or have a question please contact
    us for clarification.
  • When placing yourself in a category ask yourself the following questions:
    • Which division am I eligible to enter?
    • Do I feel comfortable in my division or do I think it is too easy or difficult?
    • Am I being fair to myself and my competitors?
      • If too easy push yourself and go one level higher. If you think the
        category is way too difficult place yourself in a lower category.

Cake Decorating Hints:

  • Pay attention to details….judges look for…neatness, uniformity, balance, and
  • Larger doesn’t always mean better….we have seen many cakes that are large and
    over the top on design, however a smaller, more precise cake won.
  • Present your work on a covered board/base that is at least 3-4 inches larger than
    the piece. It makes it look more impressive and complete.
  • Make sure the board is strong enough to support your work. The board/base is an
    integral part of your display, so incorporate it in your overall design, not as an
  • Suggestions for board coverings include fondant, royal icing, decorative foil,
    or fabric; however, if fabric is used, care should be taken to ensure it does
    not come into direct contact with the cake.
  • Make the covering neat, finish the edges, and extend the design to
    incorporate your board/base.
  • Tiered cakes need to be in proportion and balanced.
  • When using real cakes they should be level and free of crumbs.
  • Fondant cakes should be smooth, without bumps or cracks.
  • Borders should be uniform with no visible stops or starts.
  • Icing colors should be pleasing and not clash with boards, ribbons, etc. Colors
    should not be faded or run together. Remember, colors may change when dry, and
    colors of different icing mediums may not always match. So practice before you
    make your final piece.
  • Try to use as many sugar-based mediums to execute your decorations.
    • Fondant, Gumpaste, Isomalt, Royal Icing, Buttercream, etc.
  • Make your own decorations rather than using purchased ones;
    • Examples include making fondant pearls or gumpaste flowers rather than
      using premade ones.
    • All of these details will gain additional marks from the judges.

Day Of The Show:

  • Always bring an emergency repair kit, including tips, icing, etc., in case of an
  • Get to registration early so you have time to repair in case anything happens in
  • When filling out the Competition Entry Form at home, please be detailed….It is not
    always possible for the judges to appreciate the skills and techniques that each
    competitor has used simply by looking at the entry. If you made your own fondant
    or gumpaste; free-handed an item rather than using molds or cutters; made your
    own molds, etc., be sure to prepare a short explanation detailing these skills and
    techniques to the judges, and place this beside your entry. Little details add up in
  • Bring your camera, pen, and paper to take notes during the demonstrations.
    Most importantly ….. The one tip we would like make sure everyone remembers is ….


Enjoy creating your design, have fun during the demonstrations, take a class to learn new
techniques, shop and shop some more, make new friends, and make memories that you
can share.