The Great Bake Shows 2020 - Cake Competition

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The Great Bake Shows 2020 – Cake Competition

How to register for the Cake Competition?

Read the rules for the Cake Competition. Click here to see the rules.
Register for the competition in your preferred city by clicking on the button below
Bring your creation to the day of show

The Great Bake Shows 2020 - Cake Competition Rules

Please refer to the end of the page for GENERAL Competition Rules and Regulations for ALL categories.

CATEGORY 1: Decorated Cake Exhibits & Wedding Cakes

Your Decorated Exhibit will be meant for display and could reflect food, festivals, lifestyle, places, handicrafts, monuments, personalities, animals, or imaginative creation, etc. The exhibit may be of any shape and design. It can be a single piece or a group or of a unique design as long as it fits the permissible size. Dummies, internal structure and or rice crispies covered with sugar paste, royal icing, buttercream, fresh cream or chocolate can comprise the exhibit.
The wedding cake must be at least three (3) tiers and a minimum of 2.5 feet high from the base of the cake including the topper. If a topper is included, this will be included in the overall height requirement. Dummies and dummy spacers are permitted for Wedding Cakes. The cake and any spacers must be covered with sugar paste, Royal Icing, chocolate or any edible medium.
All decorations should be handmade and edible. Usage of real fresh flowers is not allowed.
NO use of lights is allowed on the cake. However, the entry will be DISQUALIFIED if any inedible material is exposed.
Use of floral wires has to be sealed /masked. Floral wires should not be inserted directly into the cakes (insert into straws or floral picks). A very small part of the straw/pick should be seen outside.
The Cake board should not exceed 20-inch x 20-inch. Height should not exceed 4.5 feet.
Progress pictures must be provided as proof of creation. Any new techniques developed shown in the progress pictures will be judged accordingly.
A photograph of your inspirations AND a brief write up/description of the cake, your inspiration, etc. (limited to 100 words only) should be displayed beside your cake.
Judges reserve the right to insert a needle or skewer into the showpiece if edible elements are deemed questionable.
Judging parameters: Creativity, Development of new idea, Visual Impact, Workmanship, Degree of Difficulty, Proportion, Balance and Color. Taste is not a criterion for this category.

CATEGORY 2: Celebrations Cake - Fondant / Sculpted / Carved Cake

Your fondant/sculpted/carved cake will be meant for consumption and could reflect food, festivals, lifestyle, places, handicrafts, monuments, personalities, animals, etc.
All fondant, sculpted or carved cakes must be created from the real edible cake (apart of wired sugar flowers and internal structures) and covered in fondant (sugar paste), royal icing, buttercream, fresh cream or chocolate.
Cakes may be of one or more tiers or of a unique design.
All decorations should be handmade and edible. Use of inedible decorations, lights or real fresh flowers are NOT allowed.
You can use food-safe internal structures or floral wires. Alternatively, you can use fondant (sugar paste), modeling chocolate, flower paste or Rice Krispies to create structures.
Styrofoam may be used for internal structure, when absolutely necessary and cannot exceed more than 10% of the cake. In-progress pictures where styrofoam is used need to be provided.
Use of floral wires has to be sealed /masked. Floral wires should not be inserted directly into the cakes (insert into straws or floral picks). A very small part of the straw/pick should be seen outside.
Cake boards should be covered and the ribbon is permitted on cake drums only.
NO inedible material should be exposed. Your entry will be DISQUALIFIED if any inedible material is exposed.
The Cake board should not exceed 20-inch x 20-inch. Height should not exceed 4.5 feet.
Progress pictures must be provided as proof of cake use. Any new techniques developed shown in the progress pictures will be judged accordingly.
A photograph of your inspirations AND a brief write up/description of the cake, your inspiration, etc. (limited to 100 words only) should be displayed beside your cake.
Judges reserve the right to insert a needle or skewer into the showpiece if edible elements are deemed questionable.
Judging parameters: Creativity, Development of a new idea, Visual Impact, Workmanship, Degree of Difficulty, Proportion, Balance and Color. Taste is not a criterion for this category.

CATEGORY 3: Celebrations Cake - Non-Fondant

Your celebration cake must reflect any occasion for e.g., Bridal shower, baby shower, birthday, anniversary, graduation, a promotion, etc.
All cakes must be real edible cakes.
This category will include a TASTE element as well.
Styrofoam/Thermocol may be used when absolutely necessary and cannot exceed more than 10%. The description should mention where the styrofoam/non-edible medium is used and the need for using the same.
Fondant accents cannot exceed more than 10% of the exhibit.
Fully edible decorations would get more weightage.
No inedible material should be exposed. Your entry will be DISQUALIFIED if any inedible material is exposed.
NO use of inedible decoration/lights is allowed.
Adult/Naughty cakes are strictly NOT allowed and will be disqualified. Organiser’s/Judge’s decision on this will be final and no reasoning will be entertained.
The Cake board should not exceed 14-inch x 14-inch. Height should not exceed 4.5 feet.
Recipe to be displayed beside your bake for judging. The recipes will be removed once judging gets over. Recipe MUST include complete step-by-step directions, listing each ingredient, including garnishes. Please mention whether the bake is with egg or eggless.
OPTIONAL - If you'd like to feature your recipe along with your bio & photographs on HomeBakers.co.in, then e-mail a soft copy (in a word or pdf format) of the recipe to info@homebakers.co.in along with your name, registration number, category, contact number and the photographs.
Judging parameters: Taste (30% weightage will be given), Neatness, Creativity, Visual Impact, Workmanship, Degree of Difficulty, Proportion, Balance and Color.

CATEGORY 4: Rustic Cake

It's your signature rustic cake - it’s the recipe that never lets you down and you do best...
Minimum of 1 kg should be displayed. The cake or loaf shouldn't be cut into pieces. However, one piece of the cake can be cut and kept aside in case the inner layers need to be displayed.
The baseboard should not exceed 10 inch x 10 inch.
This category will be judged only based upon taste, texture, moistness, ingredients used.
Use of real flowers and leaves is allowed. The real flowers and leaves have to safe, edible and free from any chemicals and pesticides. Some flowers are toxic/poisonous and not fit for consumption and should not be used anywhere on the cake.
Neatness and presentation will be considered while scoring
Use of commercial pre-mixes, improvers etc. is NOT ALLOWED.
Recipe to be displayed beside your bake for judging. The recipes will be removed once judging gets over. Recipe MUST include complete step-by-step directions, listing each ingredient, including garnishes. Please mention whether the bake is with egg or eggless.
OPTIONAL - If you'd like to feature your recipe along with your bio & photographs on HomeBakers.co.in, then e-mail a soft copy (in a word or pdf format) of the recipe to info@homebakers.co.in along with your name, registration number, category, contact number and the photographs.
Judging parameters: Taste, texture, moistness, ingredients used and presentation/plating.

CATEGORY 5: Healthy Bakes

This category is open to ALL including a Parent & Child entry.
Each entry will bring a homemade pre-baked healthy baked product.
CAKE - It cannot be smaller than 8” (round) or 8” (square).MUFFINS - Set of 12 medium sized pieces to be displayed.COOKIES - Set of 12 Marigold sized pieces to be displayed.
Each team should submit only one entry.
NO Frosting/ Decoration/ Unhealthy ingredients (eg: Maida/White Sugar) should be part of the recipe.
Recipe to be displayed beside your bake for judging. The recipes will be removed once judging gets over. Recipe MUST include complete step-by-step directions, listing each ingredient, including garnishes. Please mention whether the bake is with egg or eggless.
OPTIONAL - If you'd like to feature your recipe along with your bio & photographs on HomeBakers.co.in, then e-mail a soft copy (in a word or pdf format) of the recipe to info@homebakers.co.in along with your name, registration number, category, contact number and the photographs.
Judging parameters: Taste, texture, moistness and healthy ingredients used.

CATEGORY 6: Decorated Cupcakes

Display must include a minimum of six (6) individually decorated 100% edible cupcakes with edible decorations. Dummies are not permitted for the cupcakes.
The cupcakes can be decorated with sugar paste, Royal Icing, chocolate or any edible medium.
Non-edible decorations are not permitted.
Only one common recipe should be used on all cupcakes.
Any decorative topper should be less than the diameter of the cupcake.
Stands are permitted to display the cupcakes.
All sized cupcakes except giant/jumbo sized cupcakes to be put on display.
If you’re planning to use a Cake board to display your cupcakes, then it should be covered and the ribbon is permitted on cake drums only.
The base area of the 6 cupcakes for the display must not exceed 12-inch x 12-inch.
Judging parameters: Taste, individual cupcake decoration, the overall presentation, creativity, development of a new idea, visual impact, workmanship and degree of difficulty.

GENERAL Competition Rules and Regulations for ALL categories:

Only 1 entry per person per category is allowed.
This is NOT a kid-friendly event, except for the junior cupcake challenge.
All categories are open to ALL (Advanced or Intermediate level Bakers, Cake Artists and Student Chefs) except for the categories which have a specific age limit. Working professional chefs are not allowed to participate in the competition
Preparation: CAKE SHOULD BE PREPARED and/or DECORATED AT HOME. It is a DISPLAY ONLY competition.
Participants cannot show their exhibits, at any stage, on any social media or websites until judging is completed.
Entries can be disqualified by Judges if any rule is breached.
All entries must be the bonafide work of the individual who has entered.
No electric point will be provided.
Registration fee is non-refundable. Once registered, the amount can't be refunded under any circumstances (unless the event is pre-poned, postponed or cancelled).
Closing Date: The closing date for all entries in Bengaluru is 16th January 2020 and Pune is 3rd February 2020. Last minute entries will be subject to availability of space and ease of arrangements. Kindly confirm your registration with us before beginning work on your entry.
Delivery of entries: All exhibits must be presented at the time and day specified.
Timing: The Bengaluru Bake Show starts at 9:00 AM on 18th January 2020 and Pune Bake Show starts at 11 AM on 5th February 2020.
ALL edibles entries (Celebrations cake, Healthy Bakes, Rustic cake, Cupcakes) to the Competition will be given away to the Charity Partner for a Social Cause at the end of the day.
Set up time: Each participant will register on arrival and be allocated space to position their exhibits. Each participant will be given 30 minutes to repair and arrange their exhibit for any damages incurred in transit.
Participants in Bengaluru can start setting up their Cakes by 8:30 AM. The cake display should be ready by sharp 9:30 AM. Entries beyond 10:00 AM won’t be allowed for extra set-up time.
Participants in Pune can start setting up their Cakes by 10:00 AM. The cake display should be ready by sharp 11:00 AM. Entries beyond 11:00 AM won’t be allowed for extra set-up time.
We will not be able to provide any assistance for the setup of the cake. You can bring one assistant with you to help you set up the cake. However, they cannot attend any demo or classes.
Do not use any ADULT/NAUGHTY/POLITICAL/anything that can hurt public sentiment elements in your creation. Organiser’s/Judge’s decision on this will be final and no reasoning will be entertained.
No names or advertising will be allowed on the table before judging.
Judging: Judging will take place once all the exhibits are ready.
Anonymous judging will be done by a panel of the country’s and the city's top Bakers, Cake Artists and Pastry Chefs in an unbiased manner.
Judges and Homebakers.co.in decision will be final.
Results will be announced on the same day.
Cash or cash equivalent prizes will be announced for Winner and Runner-up along with a trophy. Gift hampers/ prizes cannot be redeemed for cash.
CASH PRIZES applicable ONLY when there are 5 or more entries for winners and 10 or more entries for runners up in each category.
Feedback: Judges will be available during the show to discuss your results. The judges’ decision is final. There will be no feedback given/available after the show. It is not permitted to record feedback given by the judges.
Intellectual Property Rights: By entering the competitions and allowing work to be shown at The Great Bake Show, PLEASE BE AWARE that photographs or copies may be taken by any person or visitor and realise that your designs/work may be reproduced but The Great Bake Shows Events, HomeBakers.co.in or its employees or organisers or judges will not be liable in any way for this infringement should this happen.
Photographs: Photographs of competition entries may be used online by The Great Bake Shows Events and HomeBakers.co.in or printed in future relevant publications as agreed with The Great Bake Shows Events and HomeBakers.co.in management team.
Terms and conditions are subject to change.
These terms and conditions will be applicable to every person who registers as a participant.
A participant who is already registered in the competition may participate in multiple OR All categories by paying an additional fee for each additional category.
There are limited entries to the competition.
For queries, e-mail info@homebakers.co.in or Call/Whatsapp: +91-7001953879 or +44-7538068400.