Cake decorating means adding frosting and trimming in fancy designs on a cake to make it more attractive

ST. JOSEPH COUNTY CAKE DECORATING JUDGING REQUIREMENTS

REFER TO YOUR 4-H FAIR BOOK FOR EXHIBIT ENTRY DATE

The Beginners and Intermediate I will be judged by grade groups. Intermediate II Sections will be judged by Flat Character, 3-D and Cut-Up Category, and Grade Group. 3rd & 4th Grade, 5th - 7th Grade, 8th & 9th Grade, 10th - 12th Grade

The Advanced Division will be judged by the following categories and grade groups: Layered-Fancy-Doll Mold-Tiered Party-Tiered Wedding Stacked Party-Stacked Wedding-Sculpted-Open

6th & 7th Grade, 8th & 9th Grade, 10th-12th Grade

DISPLAY REQUIREMENTS:

IF ALL DISPLAY REQUIREMENTS ARE NOT MET, OR CAKES ARE EXHIBITED WITH MORE AD-VANCED TECHNIQUES THAN LISTED FOR THE DIVISION, OR COMPLETED “SKILLS CARD” IS NOT PROVIDED, EXHIBIT WILL BE SCORED DOWN “1” LETTER GRADE.

All exhibits must have a Cake Decorating Skills Card attached to the cake board listing the categories, tech-niques, and tips used to complete your exhibit. All Intermediate cut-up cakes and Advanced stacked or tiered cakes must also have a diagram on or with the Skills Card showing how the cake exhibit was put together (i.e. cake sizes, dowel rods, separator plates, etc.). Skills Cards are available from your leader.

ALL BEGINNER AND INTERMEDIATE CAKES MUST BE DISPLAYED ON A TRIPLE THICK (APPROX. 3/8”) CAKE BOARD THAT IS COVERED NEATLY AND WELL TAPED. SEE BELOW FOR ADDITIONAL SIZE RE-QUIREMENTS.

ALL ADVANCED BASE CAKE BOARDS THAT SIT ON THE TABLE MUST BE ONE-HALF INCH (1/2”) THICK TO SUPPORT THE WEIGHT OF A “REAL” CAKE IF YOU CHOOSE TO EXHIBIT A FAKE CAKE/DUMMY. SEE BE-LOW FOR ADDITIONAL SIZE REQUIREMENTS.

For board covering use plastic coated freezer paper, cake foil or an original ideas. Original ideas and dollies must be covered with clear plastic or contact paper to protect them from icing oils. All edges must be taped neatly and securely to the underside of the cake board. Tiered cakes must be assembled as if they were real (i.e. dowel rods, boards, separator plates, and/or columns, etc.) and may need special display equipment to complete the cake.

DISPLAY BOARD SIZE

(Read above for board thickness for your division)

ADVANCED: The base board must be 4” larger than the cake. The board may be a smaller size for a smaller cake, but may not be larger than an 18” x 26” rectangle or a 22” square or a 22” round (18” cake + 4” = 22” board). The upper tier plates and sized may vary.

THERE MUST BE A MINIMUM OF 1” DISTANCE BETWEEN THE OUTER EDGE OF THE BOTTOM BORDER AND THE EDGE OF THE CAKE BOARD. (EXCEPTION: CHARACTER AND CUT-UP CAKES WHICH MAY RE-QUIRE A SPECIAL BOARD SHAPE AND THE UPPER TIER PLATES OF TIERED CAKES).

MAKE THE DISPLAY BOARD NEAT AND CLEAN WITH NO ICING ON BOARD, ETC.

ADVANCED EXHIBIT:

(Royal icing is recommended, but not required. Cakes may be real or dummy.) Choose a cake idea from the following exhibit areas numbered 1 through 9. The specific requirements for each category are listed. You may not repeat an exhibit number until all numbered ideas have been exhibited one time. Assemble all cakes/dummies as though they were real cake and attach a diagram showing how it was done, (i.e. dowel rods, proper size plates, etc.) to the required, completed Skills Card. Wedding cakes may be exhibited only by 6th year members and above. When required, flowers, centers, and leaves must be of appropriate size. IN ALL EXHIBITS, THE CAKE MUST STILL USE AT LEAST ONE (1) TECHNIQUE FROM FIVE (5) DIFFERENT CATEGORIES. THREE (3) OF THE FIVE (5) MUST BE CHOSEN FROM THE “STATE ADVANCED CATEGORIES” LISTED (a) THROUGH (i) AND SHOULD FOLLOW “DISPLAY BOARD REQUIREMENTS”. (CAKE BOARD SIZE, THICKNESS AND COVERING)

1. LAYERED EXHIBIT: The cake MUST be of two layers of the same size and MUST have two varieties of flowers made on a flower nail. The cake MUST also have top, bottom and side border or side design. You MUST use at least five (5) techniques. Three (3) of the five MUST come from the “State Advanced Categories”.

2. FANCY EXHIBIT: The cake MUST be a single or double layer, MUST have top and or bottom borders, and can have side decoration or borders which may include marzipan, Color Flow, sugar molds, or addi-tional molds, basket(s), etc. For ideas, refer to “State Advanced Categories” for at least three (3) of the required five.

3. DOLL MOLD EXHIBIT: The cake MUST be made in a doll– skirt mold, requires a doll’s upper body to complete the figure. Decorate the doll with the five (5) required techniques three (3) MUST be from the “State Advanced Categories” and exhibit it, only on a cake board, that meets the advanced cake board requirements.

4. TIERED PART CAKE EXHIBIT: The cakes in this category MUST have at least two tiers, with one (or more) tiers separated with pillars, etc. to create a cake design to celebrate any party occasion. Five (5)

techniques MUST be used and three of the five MUST come from the “State Advanced Categories”.

5. TIERED WEDDING CAKES EXHIBIT: The wedding/wedding anniversary cake MUST have at least two tiers, with one or more tiers separated with pillars, etc., and should have appropriate top, side, and/or bottom borders. Flowers may be made on a flower nail or hand formed. Plastic pieces and/or figures may be used as an accessory in the cake design, but should be in addition to the five required techniques. Three (3) of the required MUST come from the “State Advanced Categories”. You MUST be at least a 6th year cake decorating member to exhibit in this category.

6. STACKED CAKES EXHIBIT: Cakes of more than one layer/tier stacked to create a single cake design to celebrate party occasion. There MUST be no separation between them and layers/tiers do not need to be the same shape. Five (5) techniques MUST be used to complete the creation, three (3) from the “State Advanced Categories”.

7. STACKED WEDDING CAKES EXHIBIT: Cakes of more than one layer/tier stacked to create a single cake design to celebrate a wedding or wedding anniversary. There MUST be no separation between them and layers/tiers do not need to be the same shape. Plastic and/or figures may be used as an accessory in the

cake design, but MUST be in addition to five (5) required techniques, three (3) MUST come from the “State Advanced Categories.” Wedding cakes may only be exhibited by sixth through tenth year cake

decorating members.

8. SCULPTED CAKES EXHIBIT: Create a cake by using same or different size layers of cake that are stacked together, cut or trimmed and contoured to make one uniform shape such as a turkey or seashell.

MUST use five (5) techniques, three MUST come from the “State Advanced Categories”.

9. OPEN EXHIBIT: Cakes which do not fit any of the above categories, but still MUST have five (5) tech-niques with three (3) from the “State Advanced Categories”.

The following are the “State Advanced Categories”. Advanced cake decorators must choose at least one (1) technique from at least three (3) different categories to complete five (5) required categories for this project.

Category A: Nail Flower– Daffodils, Violets, Lilly, Bluebells, Daisies, Chrysanthemums, Roses, Wildflow-ers, etc.

Category B: Fancy Borders– Ruffled Garland and Reverse Shells, Shell and Flute, Puff and Flower, Zig-zag Garland and String Work or Other Border Combinations.

Category C: Design Techniques– Basket Weave, String Work, Lattice Work, Cornelli and other Laces, Wild-flowers and Leave, etc.

Category D: Color Flow- (Also known as run sugar) See additional resource books for method. See page 89 of WSDC for method.

Category E: Fondant Icings– Try Chocopan or use RTR (ready-to-roll) or make your own to cover the cake as icing or to make decoration items.

Category F: Gum Paste or Sugar Paste- Try ready-made or your own.

Category G: Sculpted Cakes– Same or different size layers of cake that are stacked together, then cut and contour them to make one uniform shape such as a turkey or seashell.

Category H: New and Improved Techniques & Methods- Use a new method, such as sugarveil, marzipan, luster dust, brush embroidery, pastillage, airbrushing, painting on fondant, etc. Bring your book, reference source or photocopy to show the judge the selected new or improved technique.

Category I: Chocolate Molding or Candy Clay– This is a heat sensitive category that may or may not work for your county fair.

NOTE: Remember, you must send the Advanced Level Cake Decorating Skills Card with your cake list-ing the categories and tips used in your exhibit and a diagram of how you assembled the cake.

ADVANCED

EXHIBIT: Requirements are listed on the page of this book titled “ST. JOSEPH COUNTY JUDGING REQUIRE-MENTS”. STATE FAIR CATEGORIES ARE LISTED AT THE END OF ADVANCED REQUIREMENTS.

BASIC LEARNING ACTIVITES: A. Continue practice with techniques learned in Beginners and Intermediate categories. B. Learn new borders and cake designs 1. Side borders using a combination of tips, e.g. swags with flowers 2. String work 3. Pattern Press C. Learn new color techniques: 1. Piping gel striping 2. Deep color 3. Spray color D. Learn to make pedal flowers on a nail head and/or Lilly nails. Choose from the list below. Tip numbers after each flower are a guide and smaller or larger tips may be used to achieve appropriate size flowers.

NOTE: Some flowers may need artificial stamens. 1. Roses- #104 8. Bluebells- #1 & #65 2. Pansy- #1 & #104 9. Petunias- #14 & #102 3. Chrysanthemum- #1, #5, & #81 10. Daffodil- #1, #3, & #104 4. Poinsettia- #1 & #67/74 11. Jonquil/Narcissus- #1, #2, #3 5. Bachelor Buttons- #1, #5, & #16 12. Daisies- #2, #5, 102/103/104 6. Apple Blossom- #1 & #101 13. Wild Roses- #1 & #104, etc. 7. Lilies- #14 & #74 14. Forget-Me-Nots- #1 & #101

ADDITIONAL LEARNING ACTIVITIES: A. Continue learning more difficult techniques and try one or more of these each year.

1. Make filigree and ropes 2. Basket weave 3. Figure piping in addition to clowns 4. Lattice work 5. Color Flow (rum-sugar) 6. Marzipan 7. Gum paste 8. Dummy display construction (see display cake ideas sheet) 9. Advanced sugar molding a. Sugar mold painting b. Combined sugar molds with decorating techniques for cake designs c. Panoramic Easter Eggs and Christmas Balls and decorations 10. Refer to “C” below B. Icings

1. Boiled 3. Special Buttercream 2. Royal-Egg white and/ or meringue 4. Explore additional methods of cake coverings C. Use different cake decorating books & magazines for ideas and new methods

RECIPES

DOUBLE BATCH RE-USABLE FROSTING

Yield: 71/2 cups

2 cups Crisco Solid 1/2 teaspoon salt dissolved in the water

2 lbs. Confectioner’s sugar– sifted 2 teaspoons vanilla flavoring

4 Tbls. Water to start– add more if needed 1 teaspoon butter flavor (opt.)

1 teaspoon almond flavoring (opt.)

Blend with mixer, Crisco solid, salt dissolved in water, and the flavoring. Add and blend approximately 1 cup of confectioner's sugar at a time. Add more water as needed to achieve proper icing consistency. Keep covered to prevent crusting and store in an airtight container in refrigerator. Bring to room temperature when you are practicing flowers, writing, etc. Practice on wax paper so the frosting can be easily scraped of and returned to the refrigerator. Can be kept in refrigerator indefinitely. It would be best to leave it white until you do not wish to use it any longer.

WILTON ROYAL ICING– MERINGUE

This is a very durable, hard– drying icing, and should not be used for covering the cake. It is perfect for piping long– lasting flowers and for “cementing” sections of trim.

3 level tablespoons Wilton Meringue Powder

1 pound Confectioner’s Sugar, sifted

6 tablespoons lukewarm water

Combine ingredients mixing slowly, then beat at high speed for 10 to 12 minutes if using a hand-held mixer. If

using a heavy- duty mixer, beat 7 to 10 minutes at low-medium speed. Be sure all utensils are completely grease free. Keep covered with damp cloth, icing dries quickly. To restore texture, re-beat. Icing may be stored in air-tight container for up to 4 weeks. Does not need refrigeration-store on cupboard shelf.

NOTE: For medium or thin consistency add water a little at a time until the desired consistency is reached.

WILTON ROAYL ICING– EGG WHITE This icing dries even harder than Meringue Royal Icing. It is used for the same purpose as that icing and also

for piping lace, fine stringwork and lattice. Be sure all utensils are free of grease. 3 egg whites (room temperature) 1 pound Confectioner’s sugar, sifted 1/4 teaspoon cream of tarter Combine ingredients and beat at high speed for seven to ten minutes. Dries quickly-keep covered with a damp cloth. Re-beating will not restore texture and unused icing cannot be kept.

WILTON SPECIAL BUTTERCREAM ICING

2/3 cup water 4 tablespoons Wilton Meringue Powder 11 1/2 cups sifted Confectioner’s sugar (4 cups in a pound) 1 1/4 cups solid vegetable shortening ( Crisco is best) 3/4 teaspoon salt 1/2 teaspoon almond flavoring 1/2 teaspoon clear vanilla flavoring 1/4 teaspoon butter flavoring 1. Combine water and Wilton Meringue Powder. Whip at high speed until peaks form. 2. Add 4 cups of sugar, 1 cup at a time, beating after each addition at low speed. 3. Alternately, add shortening and remaining sugar. Add salt and flavorings. Beat at low speed until smooth.

Cover bowl of icing with damp cloth to prevent crusting. NOTE: Icing will be pure white with a fine flavor. It covers the cake well, tints to clear and true color (these will match the hues of Royal Icing flowers), and pipes precise borders and flowers for the cake top. Icing is firm for making flat surface and flower nail flowers. Flowers made with this icing may be air dried and have a pretty translucent quality, are good tasting and do not require refrigeration or freezing. May be frozen before dried and then air dried before ready to be used. However, apple blossoms, violets, and drop flowers may be handled after 4 hours of air drying. Yield: 7-8 cups; 1/2 recipe: 2 2/3 cups; may also be doubled. This icing may be stored, well-covered, in the refrigerator for several weeks, then brought to room tempera-ture, and re-beaten. Decoration must be air dried for 24 hours to thoroughly dry.

SUGAR MOLD RECIPE

1 cup granulated sugar

2 teaspoons water

1/2 teaspoons Meringue Powder (for strength– optional)

Oven dry– 200 degrees– 10 minutes (longer for larger pieces, or air-dry for 24 hours).

Knead the ingredients for one minute. (If mixing a larger amount of ingredients, you may use an electric mixer at low speed).

To use color in the mold, set aside a small amount of sugar and blend a small amount of the color of your choice into it using your toothpick. When it is well mixed, blend the colored sugar with the remaining white sugar. NOTE: to prevent drying, keep sugar covered with a damp cloth until you need it.

HINTS AND HELPS

Ask leader’s advice before purchasing any of the cake decorating supplies as you do not need to purchase every item listed.

1. Use solid Crisco shortening to lightly grease pans, and then shake a light coat of flour on top. Tap the pan and shake out excess flour. This method will help the cake to come out easier. Or you can line the bottom of the cake pan with wax paper, or use commercial spray or use a blend of equal parts Crisco solid, Crisco oil, and flour that you brush on pans with a pastry brush. Store this mixture in the refrigerator.

2. To quickly crumb coat a cake; use thin buttercream icing. Ask your leader for additional methods.

3. Large amounts of paste colors may weaken royal icing so it crumbles.

4. To obtain deep red icing:

A. Red color penetrates buttercream icing better than royal because the oil base of buttercream absorbs color better.

B. If royal icing is used, cut down on the amount of water to 21/2 oz.

C. To obtain a rich royal icing or buttercream, you need to add Christmas Red for brightness and red- red darkness.

D. Try brushing entire inside of decorating bag with paste color and filling it with medium shade.

E. Sifted powdered candy color can be added with paste color.

F. New: Wilton has a “no-taste” no stain red called “Wilton Red.”

G. For black start with chocolate icing, add black color and some red.

H. New: Crystal colors poinsettia red must add to powdered sugar and then to icing. No taste– no stain.

5. Practice flowers on top of an inverted cookie pan and border on cake pan.

6. Use turntable for ease in frosting cake and achieve a smooth cake.

7. If string work breaks, add a tablespoon of liquid glucose to each 31/2 to 4 quart batch of frosting or add white corn syrup– 1 teaspoon to each cup of stiff frosting.

8. For exhibit design ideas, refer to resource books. Combine with your own ideas.

9. The cake can be made from scratch or from a 2-layer size cake mix.

10. For cut-up cake pattern, take a brown paper sack, draw your 11” x 15” rectangle, 14” x 14” square or 14” round board size. Measure in 1/2” to 1” mark. Connect these marks with pencil to form the required bor-der allowance. Take another brown paper sack and trace around the cake pans. Draw the cake design within the cake pan patterns, cut out and fit within the board pattern on the first sack. If okay, use; if not, cut design pattern down to fit. Use patterns to cut cake pieces or dummy for your cake design.

** Most cut-ups begin with 8 or 9 inch layers or 9”x13” cakes, however, refer to resource books for spe- cific pan size. Cutting up is best accomplished by measuring and marking the cakes with wooden

  picks before actually cutting. ** It’s best to chill or freeze the cake before cutting to prevent crumbling when cutting patterns for cake design.

11. Coordinate your colors and cake design.

12. When converting a display board with your own idea, make sure the design and color compliments and does not distract from the overall appearance of the cake.