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SECTION Q - CAKES

JUDGING CRITERIA FOR DESSERTS,CAKES,MUFFINS

1. Appearance, color, consistency

2. Originality

3. Correct Sample Size Submitted

4. Clean Presentation

5. Flavor and/or Texture

The following percentages will serve as a general guide to exhibitors of Cookies, Cakes and Muffins

1. Appearance	Up to 20
2. Originality	Up to 20
3. Correct Sample Size Submitted	Up to 15
4. Cleanliness of Presentation	Up to 20
5. Flavor and/or Texture	Up to 25
TOTAL SCORE	up to 100

CAKES

Single and layered cakes must be no larger than 8” square or round, layered cakes must only have 2 layers. Tiered cakes must only have 2 tiers, an 8” and a 6” layer.

EVERYDAY CAKES

Class

265. Sheet Cake

266. 2 Layered Cake

267. Bundt Cake

268. Sculpted Cake

269. Tiered Cake

DECORATED CAKES

Class

271. Wedding Cake - bottom layer must be baked cake - maximum 14" base - upper layer foam - decorated

272. Decorated Cake - base can be no larger than 9"x13" - will be judged on originality, creativity, workmanship, degree of difficulty and overall appearance

273. Decorated Cupcake - 4 regular size cupcakes (no jumbo or mini allowed) decorated with the same theme.

274. Gingerbread House - no larger than 18" in any direction. Mounted on a firm board. Must be made from fresh baked gingerbread.

DECORATED FAUX CAKE

Class

280. Wedding Cake - use any faux medium

281. Decorated Cake - base can be no larger than 9"x13" - will be judged on originality, creativity, workmanship, degree of difficulty and overall appearance

282. Decorated Cupcake - 4 regular size cupcakes (no jumbo or mini allowed) decorated with the same theme.

283. Gingerbread House - no larger than 18" in any direction. Mounted on a firm board. Must be made from fresh baked gingerbread.