• Class 8 Plated Desserts
  • Class 9 Petit Fours or Pralines
  • Class 10 Freestyle Confectionery

  • Class 11 Elegance Stylish Wedding Cake
  • Class 12 Artistic Showpiece
  • Class 13 Dress the Cake

Class 8 Plated Desserts

To display a total of 4 different types of desserts:

  • 1 x hot and cold
  • 1 x vegetarian without eggs and fat
  • 1 x freestyle creation
  • 1 x dessert creation served in glass

All desserts are to be presented cold.  Each portion for one person and suitable for a la carte service.  

Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.

Class 9 Petit Fours or Pralines

To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service.  Exactly 36 pieces must be presented and each piece to weigh between 6-14grams. 

Practicality is essential for today’s modern dining experience.  No commercial moulds are allowed. Showpieces should enhance the presentation and it will be judged.

An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges.


Class 10 Freestyle Confectionery

To display a total of 4 different types of cakes of today’s taste.  Cakes to be free-style and displayed as whole.

  • 1 nos of whole cake – 10 to 12 serving size
  • 3 types of petit gâteau

Required to display 3 pieces per each type of petit gateau and each piece to weigh between 60-80 grams.

Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.

Judging Criteria Pastry Art (Class 8, 9, 10)

Presentation / Innovation

Comprises an appetising, tasteful, elegant presentation, modern style.

30 points


Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in colour and flavour. Should be practical and digestible.

30 points

Correct Professional Preparation

Correct basic preparations of food, corresponding to today’s modern culinary art.

30 points

Serving Arrangement

Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

10 points


  • Total possible points: 100 (no half points will be given)

Class 11 Elegance Stylish Wedding Cake

3 cakes to incorporate a wedding design – modern, contemporary or themed.  One of the 3 cakes must be edible.  A section of the finished edible cake should be cut for the judges’ inspection.  This must be from the lowest tier of the 3 cakes.  The height of finished display should not exceed 1.5 metre.

Cakes are to be entirely decorated by hand.  All decorations, with the exception of pillars, must be edible.  Royal icing, pastillage or any other appropriate materials may be used.  No wiring and glue are allowed.  Lace or its equivalent is not allowed.  Points will be deducted for non-compliance.

  • Wedding cakes must stay on display until last day of the show and Organizer will dispose of exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin to deteriorate.

Judging Criteria (Class 11)

Technique and Degree of Difficulty

The artistry, competence and the expertise involved in the execution of preparation of the exhibit.

25 points

Presentation and General Impression

The finished exhibits should provide a good impression based on balanced proportions and aesthetically pleasing principles.

25 points


The typical taste of the cake should be preserved, it must have appropriate quality, flavours and colours.

25 points

Correct Professional Preparation

Correct basic culinary preparation corresponding to today’s modern patisserie.

25 points


  • Total possible points: 100 (no half points will be given)

Class 12 Artistic Showpiece

Competitors are required to display a showpiece consisting of a whole piece in the following criteria Category:

  1. A Chocolate Creation with demonstration of a minimum of 3 different techniques including: Sprayed, Moulded, Cast Chocolate, Painted Chocolate, etc.
  2. A Sugar Art Creation, whereby each piece must contain a variety of 4 skills demonstrated: Boiled Sugar, Blown Sugar, Cast Sugar, Pulled Sugar.
  3. A Dough Creation whereby yeast must be used in the dough fermentation and a recipe must be provided to the Judging panel.
  4. A Pastillage Creation (Gum paste used with gelatin).
General Guidelines:
  1. The entry Showpiece must be of a minimum 60cm height and cannot exceed 150cm in height (not including base height).
  2. The base is of maximum 80cm x 80cm x 12cm The table space allotted is 100cm x 90cm.
  3. No frames, wires or moulds are totally permitted (Competitors breaking the rules will be disqualified).
  4. All Art Creations, which are sprayed, must contain food gradable edible spray.
  5. The use of gold or silver leaves should be discreet.
  6. The use of glitter and/or metallic dust should be limited and discreet.
  7. Only edible gum based food varnish or shellac is allowed.
  8. It is not permitted to present a display of cut styrofoam (polystyrene), wood, metal or other structural material sprayed with chocolate. Such display will automatically be disqualified.
  9. Seams must be clean and free of drips.
  10. Colouring must be clean, free of smudges or bleeding or dripping.
  11. The use of moulds is limited to less than 25% of the centerpiece.
  12. Displays must be clean and free of any finger marks.
  13. Pastry Showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin to deteriorate.
Guidelines for Chocolate
  1. The showpiece must be comprised solely of chocolate and cocoa products, including plain or coloured cocoa butter and cocoanibs.
  2. More than three techniques must be used in the preparation of this centerpiece i.e., shiny, flat, dull, sprayed, carved, ribbon, shaved or aerated.
  3. The use of sugar or sugar products is not allowed on the chocolate showpiece.
  4. The use of artificial or inedible structural support is not authorized.
  5. The use of moulds is limited to no more than 25% of the entire display.
  6. Chocolate pastillage is not allowed.
  7. Modelling chocolate is authorized.
  8. Non-commercial transfer sheets are allowed.
  9. Elements made of bloomed chocolate (over-heated) may only be used if intentionally bloomed and incorporated in the design.
  10. Sprayed or “transfer” chocolate must not peel off.
  11. Robot coupe chocolate must be smooth and not cracked.
  12. Modelling chocolate may be smooth, polished, and shiny.
  13. Casted and accent pieces must be free of bubbles, waves, cracks and seams.
  14. Knife cuts and ruffles should be long and even.
  15. Spraying should be clean and not excessive with no visible overspray drips.
  16. Chocolate piece must not be shellacked.
  17. Chocolate, airbrushing, and/or silk screening must not chip or peel.
Guidelines for Sugar Art
  1. Poured sugar display must stand firm (no collapsing) and edges must be rounded and smooth.
  2. Poured sugar must be free of bubbles.
  3. Poured sugar should be delicate and not massive.
  4. Standing pieces must be erected properly and must not be sagging or bending.
  5. Sugar may be poured on textured surface.
  6. Molded pieces cannot represent more than 25% of the display.
  7. Pulled Sugar must be thin, shiny, free of unwanted grains.
  8. Pulled Sugar Lines in ribbons must be even and thin.
  9. Pulled Sugar Elements must be fragile and delicate.
  10. Pulled Sugar Shapes must be crisp and not collapsed.
  11. Sugar centerpieces may be displayed in sealed airtight transparent display casses.
Guidelines for Dough Displays
  1. Display should demonstrate multiple decoration methods: scoring, flouring, stencilling, stamping, decorative plaques, etc.
  2. Multiple toppings should be used: seeds, grains, nuts, herbs.
  3. Multiple glazing formulas should be used: lye, protein, sugar, gum, starch.
  4. Minimum of three recipes and three types of grains should be exposed.
  5. The use of moulds is limited to less than 25% of the entire display.
  6. Display should be composed of multiple forms, shapes, and textures.
  7. The display should contain three dimensional elements.
  8. Only pure natural colours are allowed: beet colour, chlorophyll, annetto, turmeric, saffron and colour extracted from seeds, fenugreek, ground poppy seeds, squid ink, caramel, molasses, etc.
  9. Braiding and/or lattice work should be even, consistent.
  10. Glazing must be controlled, not dripping, shiny, contrasting, icing.
  11. Cut pieces must have precise smooth edges.
  12. Display must be clean and free of finger marks, crumbs, dust, drips of binding material, etc.
  13. All natural shades of cream, beige, brown, chocolate, caramel and black are allowed.
  14. These colours may be achieved through various fermentation and baking methods.
  15. Only use of edible props is allowed: grains, flours, sheath, seed, nuts.
  16. Duplicated pieces must be identical.
  17. Anatomical elements must be proportional and realistic.
  18. All elements must be perfectly baked.
  19. Printing, stencilling, painting, must be precise and clean.
  20. Items exhibited must appear fresh.
  21. Breads should not be dry, cracked or dull.
  22. Displays must be visible on at least three sides and have clean and neat fourth side.
  23. Displays must be elegant, artfully displayed and appetizing.
  24. Themes, shapes, methods, formulas, tools used, should be innovative and creative.
Guidelines for Pastillage
  1. Must be smooth, sanded and free of cracks.
  2. Pastillage may be textured.
  3. Pastillage can be coloured in the mass and painted on the surface.
  4. In architectural constructions angles must be precise.
  5. Pieces should be as thin as possible.
  6. Pastillage may be glued with cooked sugar, royal icing of melted pastillage.
  7. Non-edible glue is not allowed.

Judging Criteria Pastry Art (Class 12)

Creativity and Originality

First impression, artistic impression

20 points

Design and Composition

Attention to details, finished appearance, proportion and symmetry

30 points

Technical Skills and Degree of Difficulty

Structural techniques, utilisation

50 points


  • Total possible points: 100 (no half points will be given)

Class 13 Dress the Cake

Competitors have 120 minutes to decorate one finished cake, which competitors have to provide.  All decorating ingredients must be edible and mixed on spot.  Sugar can be cooked but not modelled.  Sugar syrup is allowed.  Chocolate and royal icing can be pre-prepared but not shaped. Sugar paste, marzipan and pastillage can be mix colour, but not shaped and modelled.

There are no height restrictions to the finished piece.

The cake (either plain or with fillings) should be either round (30cm diameter) or square (30cm x 30cm).  Only 1 cake is allowed.  Points will be deducted for non-compliance.

All ingredients, utensils, implements, etc. are to be provided by competitors.

No chiller / freezer provided.  No food or working items are to be placed on the floor. 

The Organizer will provide the following set up:

  • 2 power points (240V) for each competitor.


Judging Criteria (Class 13)

Preparation of cake and cleanliness of work station

Planned arrangement of materials for trouble-free working.  Work station to be kept neat and tidy.

10 points

Presentation & General Impression

Depending on materials used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

40 points

Technique and Degree of Difficulty

This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

50 points

  • Total possible points: 100 (no half points will be given)
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