When?
Timeline
Preliminary rounds of competition for all categories will be held on 6th January 2023 at 9.30am
Final rounds of competition for all categories will be held on 6th January 2023 at 1.30pm
Displays will be exhibited from 7th January 2023 to 8th January 2023.
Registered competitors will display their creations at Lathas School of Baking & Cake Art on 6th January 2023 before 9.30am. The selected finalists will have a thrilling live final round between 2pm - 4pm the same day.
Winners will get sn opportunity to display their creations at Racecourse in Art Street on 7th and 8th Jan 2023
General Rules
- Prepared product will be presented in the venue along with an info sheet
- Each entry will be allotted a space according to the category
- The creation/ display should not exceed the maximum size of 12" * 12". Else it will be disqualified
- Each entry should be an original work of the Participant and should be labeled with the code provided
- Participant should set the displays and leave the hall before judging begins
- Participants should not post / upload images of their competition entries on any social media platform / website before judging is completed.
Categories
Any Dough & Pastry based savoury preparations will be eligible for this category. The creation can be a pot bake.
There has to be three servings laid with appropriate cutlery for the judges. Incase of any additional dressing or component to be added before serving, it can be placed in presentation with appropriate instructions.
Note: The entire presentation along with props must be contained within 12"x12" space
Prelim round
Prepared product should be presented along with info sheet and it'll be judged based on
- Texture
- Flavour profile
- Creativity in shaping
- Plating/ styling
- Info sheet - Inspiration behind the flavour, shape, recipe, Portioning, sketch
Theme - Summer
Flavourful cakes of any variety can be included in this category. It can be a multilayered cake or cupcakes with multiple components. The presentation is expected to be rustic. There has to be three servings with a clean cut revealing the layers of the cake laid with appropriate cutlery. Cakes Layered layered in boxes and tubs are not allowed.
Note: The entire presentation along with props must be contained within 12"x12" space
Prelim round:
Prepared product should be presented along with info sheet and it'll be judged based on
- Relativity to theme
- Garnishes & presentation
- Clean finish & use of multiple components
- Flavour pairing
- Symmetry in cross section
- Info sheet - Inspiration behind the flavours, Recipe for each component, sketch
Theme - Koval close to my heart
The display should be made of any kind of edible material including chocolate, sugar paste, wafer paper, rice paper, etc. Any kind of support or dummy used should be covered completely.
Note: The entire presentation along with props must be contained within 12"x12" space
Prelim round:
Prepared product should be presented along with info sheet and it'll be judged based on
- Interpretation of theme
- Originality
- Proportion
- Colour scheme
- Number of techniques used
- Mastery in skill
- Sketch and inspiration
Theme - My favorite
Age limit: Below 12 years
Any kind of baked product made from scratch can be displayed in this category.
It can be savoury or dessert creation, but something you're fond of. The presentation should be clean and three servings have to be Plated separately with appropriate cutlery.
Note: The entire presentation along with props must be contained within 12"x12" space
Prelim round:
The display should be presented along with infosheet with answers for the following questions
- I love this dish because .....
- Baking is fun because .....
- I learned to prepare this from
- I prepare the same dish (how often).....
- Everytime I bake this I share it with .....
THE GRAND FINALE - MYSTERY BOX CHALLENGE
4 entries will be shortlisted for final round in each category.
How it works
Individual workspace with essential tools will be allotted for each finalist.
Total Duration: 90 mins (15 mins to ideate 60 mins preparation time and 15 mins to present)
The workstation will have essential tools and an Induction. You'll have access to the oven (assistance will be provided to operate the oven)
A base Pastry/ Bread will be provided. You'll have access to a basic pantry. There will be one or two exotic ingredients, which you'll be using to present the final dish.
You're allowed to bring your own knife, baking dish, spices and cutlery.
Total Duration: 90 mins (15 mins to ideate 60 mins preparation time and 15 mins to present)
The workstation will have essential tools and an Induction. You'll have access to colours, sprinkles, etc. You'll be provided with a sponge, a frosting and a mystery ingredient which should be used as a filling/ flavouring. You're allowed to bring your own tools and garnishes.
Total Duration: 90 mins (15 mins to ideate 60 mins preparation time and 15 mins to present)
The workstation will have essential tools. You'll have access to colours and basic decoration mediums like fondant, gumpaste and royal icing. You'll be provided a crumb coated cake and few cutters based on which you'll be creating a design. You're allowed to bring your own tools and colours.
Total Duration: 90 mins (30 mins for demo and 60 mins to replicate the technique and present)
The finale challenge will be recipe/ technique demonstrated by the chef.
Instructions for the same will be laid in workstation along with necessary tools.
It's all about your observation skills and how confident you're to pull it through!!
One winner and one runner will be selected in each category.