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* Please ensure you read criteria for all classes.

* Each entry is $5.50 including GST

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Enter Online Here OR Click Here to Download Entry Form

Business/School (if applicable) *

Entrants Name: *

Address *

Suburb *

State *

Postcode *

Phone Number *

Email *

001 - Industry Class Wedding Cake/Celebration Cake

This Class is Open to all bakers, pastry chefs, professionals with more than 2 years experience and over the age of 16. Must be 2 tiers or more - To fit on a 50cm common base board

002 - Industry Class Novelty Cake

This Class is Open to all bakers, pastry chefs, professionals with more than 2 years experience and over the age of 16. Must be Carved or Sculptured – to fit on a 50cm base board

003 - Open Class Wedding Cake/Celebration Cake

This Class is Open to all cake decorators, cake decorating teachers & professionals. Must be 2 tiers or more -To fit on a 50cm common base board

004 - Open Class Novelty Cake

This Class is Open to all cake decorators, cake decorating teachers & professionals. Must be Carved or Sculptured – to fit on a 50cm base board

005 - Novice Class Wedding Cake/Celebration Cake

This Class is Open to all beginners, first time entrants and cake decorators who have NOT won a major cake competition and have been decorating less than 3 years. Entrants must be over 16 years of age. Must be 2 tiers or more -To fit on a 50cm common base board

006 - Novice Class Novelty Cake

This Class is Open to all beginners, first time entrants and cake decorators who have NOT won a major cake competition and have been decorating less than 3 years. Entrants must be over 16 years of age. Must be Carved or Sculptured – to fit on a 50cm base board

007 - Student Class Wedding Cake/Celebration Cake

This Class is Open to students. Name of Tafe College or School required. Must be 2 tiers or more -To fit on a 50cm common base board

008 - Student Class Novelty Cake

This Class is Open to students. Name of Tafe College or School required. Must be Carved or Sculptured – to fit on a 50cm base board

Are you a member of the BAA? *

Rules & Regulations

Dummy cakes are permitted where applicable, but must be able to be replicated in Cake. First prize winners of Novice classes in any previous shows must enter the Open Classes. All work must be that of the exhibitor. Manufactured pillars, wooden skewers, acrylic rods and other means of support to elevate cakes may be used. Ribbon, tulle, wire, stamens, edible color are permitted. Manufactured ornaments and dried stems are not permitted i.e. IF YOU CAN’T EAT IT, DO NOT PUT IT ON YOUR CAKE. Wire of any kind must not be inserted directly into cake/dummy. A posy pick or suitable substitute may be used but must be visible. Edible food products eg. rice paper, wafer paper, polenta, gelatine, coconut, piping gel, cachous and other sugar-based products may be used where appropriate. BOARDS. (includes acrylic and glass), icing, paper, fabric maybe used to cover a board. All boards must fit within the designated size as per schedule for each class. Base boards or presentation boards, which come into contact with the exhibit surface, must be fitted with cleats (support feet) or a smaller board attached to the underside of the board which will raise it sufficiently to enable ease of handling. Internal supports are permitted. Hobby glue must not be used as an attaching medium in any class. Due to OH&S and Food Safety regulations, edible gold or silver leaf, lustre colour, petal dust may be used. Shimmer and disco colors may be also used but in small proportions and the items must be detachable .Manufacturers brand of products must be noted on a technical information sheet (Prop sheet), along with a photo of the product label. All cakes must be picked up by 4pm on final day of Baking Industry Trade Show. Cakes not collected by this time will be disposed of. The Judges decisions are final. Any photos appearing on Social Media prior to Judging means your cake will not be judged.

TERMS AND CONDITIONS

By submitting this form, you agree to the Criteria and Rules set out by the Baking Association of Australia. For further information please contact the Baking Association of Australia 02 4340 0244. Thank you for your entry, we will email you details for delivery and your invoice.

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