Tinapayan Chocolate Cake Decorating Contest 2011

Tinapayan's Chocolate Cake Decorating Contest is back to highlight it's annual Chocolate Festival coming this October. Expect another jam packed event at The Atrium mall this coming September 23, 2011 from 2-5pm, as culinary students from Iloilo City participate in this eye catching and mouth watering competition. With 10 teams expected to join, the crowd and mall goers will surely be enthralled with the amazing cake designs crafted right before their eyes.

It's still more than a month to go but the excitement builds in - for me at least. So here's a first look on the poster, the rules and regulations, criteria, prizes and a lot more related to this upcoming event.

Rules and Guidelines

1. A cake theme for this year’s competition will be announced via draw lots during the participants briefing.

2. A selection on the theme will be the following: Chinese New Year, Birthday, Christmas, Easter, Halloween, Baptismal

3. To prepare and present within 90 minutes, one chocolate cake using a ready made chocolate cake base to be provided by Tinapayan.

4. Diameter will be 12 inches with a height of 4” ( could be 2” cake stacked into each other)

5. All decorating ingredients must be edible. Fondant, royal icing and boiled icing could be brought in prepared but not modeled.

6. Gumpaste / pastillage can be cooked and modeled. Sugar syrup is allowed.

7. Chocolate Décor can be pre-prepared and modeled or done on the spot.

8. There are no height restrictions to the finished piece.

9. The Organizing Committee will provide the working table, two power points (220V) and a sink to be shared.

10. Tulip Chocolate will provide all competing teams Tulip Brand Chocolate and must be incorporated to the cake either part or decoration.

11. Creative use of the Tulip Chocolate will earn additional points in the competition

12. All other utensils and equipment to finish the cake will be provided by the participant.

13. Cake decorating participants could bring a refrigerator provided that it could fit below the work table of the participant. In the event that it could go through the table it will not be allowed to be used. ( This is done for the purpose of space constraint )

14. Tinapayan reserves the right, at its discretion to publish and/or broadcast any winner’s name, address, photo or likeness, for advertising and publicity purposes, without any compensation to the winner and without need of consent or authority from the winner.

15. Judges decision is final.

Criteria for Judging

Preparation of Cake and Cleanliness of Work Station - 10 points
Planned arrangement of materials for trouble free working.
Work station to be kept neat and tidy.

Extent of usage of Tulip Chocolate - 20 points
Tulip chocolate could be used as a filling and decoration

Presentation and General Impression – 30 points
Depending on materials used, the finished exhibit must present a good
impression based on aesthetic and ethical principles.

Technique and Degree of Difficulty - 40 points
This is judged by the artistry, competence, and expert work involved in the
execution or preparation of the exhibit.

Total 100 points

MAJOR PRIZES*

1st Place
PhP 10,000

2nd Place
PhP 6,000

3rd Place
PhP 4,000

Voter's Choice Award
Overnight stay for two at Days Hotel Iloilo
with Complimentary Breakfast Buffet

Consolation Prize
PhP2,000

* Also includes a trophy for the school, medals for the contestants, gift certifcates from Tinapayan and Days Hotel Iloilo.

View the poster in actual size here.

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