Lisa Mansour NEW YORK
CAKE S
H
O
W
FIFTH
ANNUA
L
NEW YORK
CAKE S H O W
$30 General Admission
June
10 11 &
2017
Pier 36 South Street N E W YO R K C I T Y THENEWYORKCAKESHOW.COM
N E W YO R K C a k e S h o w M I S S I O N S TAT E M E N T Entering its 5th year, The NY Cake Show is an to see both their strengths and weaknesses, annual event that works to celebrate inno- providing a constructive environment that vation within the baking community. Since aims to foster growth and development. the first show in 2013, the event has worked to provide an all-inclusive environment where bakers and cake decorating enthusiasts could gather together to showcase their creations. Not only does the show provide bakers with a platform to show off their greatest work and compete against people from around the world, but it also acts as a learning environment where contestants will be reviewed by a highly distinguished group of judges. The feedback allows contestants
Throughout the event there are a variety of hands-on-classes and demonstrations available, featuring some of the newest techniques, as well as technologies not released yet. Bakers will leave with new skills that will aid them in their future endeavors and inspire them to create unique and innovative designs. This event is only in New York, and only once a year, so don’t miss out on an inspirational opportunity.
this year’s event NEW YORK CIT Y
Lisa Mansour’s NY Cake Show is an annual open to all, Beginners or professionals, and gathering of cake artists and bakers. Each designers have the opportunity to compete in year it presents a multitude of activities, all
as many categories as they would like. With-
in one day and location. The annual cake in each competition, 1st, 2nd and 3rd place competition will offer a total of 11 different winners will receive Ribbons and certificates. categories; Wedding Cake, Celebration Cake, By competing, all artists will have the chance Sculpture, Shoe Display, Show Table, Sugar to win a $1,000 cash prize for Best in Show Flowers, Decorated Cookie Display, Decorat- Sponsored by NY Cake as well at Best of the ed Cupcake Display, Buttercream Wedding
Category they enter. In addition to competing
Cake, Dessert Bar, and Non Cake Display and throughout the day, five different divisions. The competition is
COMPETITION There are a total of eleven categories, composed of four different divisions. In participating in the competition, contestants will automatically be entered into the chance to win the
for the entire event, and the winner can come from any category and division. To participate in the event, you must be 18 years or older. All cakes should be designed in accordance to
Grand Prize of $1,000 for Best in Show. the competition guidlines, prior to There will be only one Best in Show the date of the event.
Show Hours: 9am - 6pm
J u d g i n g W i l l b e g i n p r o m p t ly at 9 a m
designers will have the opportunity to regis- At this year’s event, we will be presenting the ter for a series of demonstrations presented Second “Top 10 International Cake Artists” by world renowned cake artists as well as pre- that were carefully selected by the New York Sold Hands-on Classes. The demonstrations
Cake Academy’s selection committee. The
will be showcasing the latest technologies New York Cake Show truly has something for and products in the industry on 2 Stages one everyone. There will be a series of raffles, door for decoration Sponsored by NY Cake and the prizes, and even a “kids’ class” for the up and other with a baking focus Sponsored by The coming next generation of bakers. Over the International Culinary Center. This year the
past six years, the New York Cake Show has
event will also have a Vendor Hall that will be grown exponentially, making it the “premier” showcasing new products that have recent- New York City cake show no one wants to miss. ly been introduced to the market, as well as some familiar favorites.
DIVISIONS Master/ Professional
Open to all professional / master cake artists, pastry chefs, cake decorators, bakers, and teachers. Entrants should have been in the industry for a minimum of 3 years, won or placed in the top 5 at, at least, two (2) previous competition, derive either their full or partial income from selling cakes or teaching the sugar arts, and have had a minimum of 75 hours of tuition through classes.
Intermediate
Open to all cake artists, bakers, cake decorators, and non-professionals, who have been doing cakes for a minimum of 2 years, who do not earn a full-time living from selling cakes. In addition, competitors must have taken a minimum of 30 hours on hands on or online classes.
Beginner
Open to all hobbyists and entry level cake decorators with two years or less experience in the field. People who do cakes for fun, family and friends or sell as a partial income
Student
Open to all students and apprentices who are enrolled in a college program in culinary arts. Students must send proof of enrollment in a college culinary course or culinary school along with registration.
Open
“Open” means “open to any level”. Master/ Professional, Intermediate, Beginner and Student, all together.
C o s t o f Pa r t i c i pat i o n
Grand Prize
$1000 BEST IN SHOW
Wedding Cake Celebration Cake Sculpture Shoe Display Show Table Sugar Flowers Decorated Cookie Decorated Cupcake Buttercream Wedding Dessert Bar Non Cake Display
$100 $75 $75 $50 $150 $45 $45 $45 $75 $100 $45
PRIZES Each Competitor will recieve an ackno wledgement of participation, Judges Evaluation and Bronze, Silver, or Gold Placement.
1 s t, 2n d, & 3 r d Ribbons to Top w i n n e r s i n e v e ry d i v i s i o n
Best Of Categorey AWARDS Best Of Celebration Cake
Best Of Sugar Flowers
Best Of Decorated Cupcake
$500 Cake Safe Prize Package
Nicholas Lodge trophy 3-day Renshaw Academy sugar flower class a Nicholas Lodge collection Prize Package valued at $1,000
NY Cake Prize Package
Best Of Buttercream Wedding Cake Flavor Right Prize Package
Best Of Wedding Cake $500 Satin Ice Prize Package
Best Of Dessert Table Magic Chocolate Prize Package
Best Of The Sculpture Category $1500 Prize Sponsored by City Cakes
Best Of Show Table $2,000 Prize from NY Cake 3 day Renshaw Academy class of your choice with chef Nicholas Lodge Renshaw prize package, including trophy
Best Of Shoe Display NY Cake Prize Package
Best Of Non-Cake Display NY Cake Prize Package
Best Of Decorated Cookie Nielsen Massey Prize Package & $200
A D D ITION A L AWA R DS BEST USE OF GOLD BEST IN SHO W
$500 Prize Sponsored by Br yson Perkins $1000 Prize Sponsored by NY Cake
COMPETITION CATEGORIES Wedding Cake
Show Table Cake
Master Professional & Intermediate
Master Professional
The wedding cake must be made of Styrofoam® dummies, not real cake. There is no height restriction. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.)
Each competitor will need to pick a Broadway Show from a list curated by the New York Cake Show. Selections will be made on a first come, first serve basis. This competition category will serve as the center point to this year’s competition, depicting elaborate displays of Broadway musicals from highly skilled competitors. Every competitor will be assigned a 6ft (60in) round table that is 2 ft 6in tall (30in). Each Competitor will be responsible for dressing their table with (recommended) floor length cloths, skirting, décor, etc. Table design will comprise of 15% of your final score. Note: the table is round and will be viewed from a 360 degree view, it is therefore important to consider your design from every angle. There is no electricity available, but you are permitted to use battery/led lights, etc.
Professional must be at least three (3) tiers, The base must not exceed 20”x20”
Intermediate must be a minimum two (2) tiers The base board must not exceed 16”x16”
Sculptured Cake Master Professional & Intermediate This is a “new” category for NY Cake Show. We want this one “over the top!” Think TV Food Network. Cakes should be “real cake.” Percentages of edible, armature, and rice crispies are all outlined in... “Cake Competition Rules and Regulations”. Please read these rules carefully and completely as they apply to ALL Categories and Divisions.
Celebration Cake Intermediate, Beginner & Student The celebration cake (Wedding, Anniversary, Christening, Retirement, etc.—it’s a celebration of your choice) made of Styrofoam® dummy. Intermediate competitors’ cakes must have minimum two tiers, however each tier may be any desired height. Your cake may be as many tiers as you like with no height restriction. The base must not exceed 14”x14”. The cake must be entirely covered with edible material on the outside, (i.e. fondant, modeling chocolate, royal icing etc.) NOTE: Please refer to and read very carefully the “Cake Competition – General Rules” for more general information.
Intermediate minimum of two tier Beginner
minimum of one tier
Student
minimum of one tier
The cake can include both classic tiered and/or sculpted elements, but is not meant to be a sculpted cake. There is no height restriction or limit to cakes overall size. The only requirement is that it be in proportion to the table. If your design includes any sculpted components, we require a minimum of 4 process photographs that should be left on the table for the judging panel to see.
Decorated Cookies Open Present 6 individually decorate cookies (all different designs) including 3D on a suitable base, board etc. There are no restrictions on the size or shape of the cookies, but the base/board should not exceed 20″ x 20″. This category will include a degustation / taste element with 20% of the total points going to the taste element; you will need to include 6 undecorated cookies for judging, as well as the recipe used to create them. Note: your recipe should include Nielsen Massey products, such as vanilla, lemon, orange, chocolate, coffee or peppermint. Your cookie will be judged on taste, flavor and texture.
Sugar Flowers
Buttercream Wedding Cake
Open
Open
Present a spray or arrangement of sugar flowers including at least 3 different flowers of your choice, plus Additional flowers, berries, fruits, and foliage as desired. Your arrangement should fit in 16″ space, and there are no height restrictions. The use of non-edible bases, vases, containers are permitted, as well as wires, stamens, floral tape, ribbons, etc.
The wedding cake is to be 3 tiers, maximum base board 20” x 20” with no height restriction, cakes must be dummies and the only medium allowed on the cake is Buttercream with all decorations being made of Buttercream. In addition to a dummy cake, you will also be required to submit a separate 6” cake for degustation/taste. Your submission must include your recipe and 20% of your final points will come from tasting. Note: your buttercream 6in separate cake should be similar to your dummy cake in style, flavor, etc. and only needs to be coated with buttercream, no other decorations are necessary.
Non- Cake Display Open This category is for non-cake, i.e. a showpiece, figure, plaque, etc. It can be anything that you would like, just not a cake, and it should depict a Broadway show or iconic element from a show like the phantoms mask, a La Miserables show piece, a figure of the dog from Annie, etc. Any medium can be used like chocolate, pastillage, marzipan, sugar/ isomalt, gum paste, royal icing, etc. and we prefer freehand as opposed to molds being used. In addition, can only be comprised of edible items. The use of inedible items such as wires, tooth picks, bamboo skewers, etc. are not permitted.
Dessert Bar Open Every competitor will be assigned a 6ft table that is 2 ft 6in tall. In addition, each Competitor will be responsible for dressing their table with (recommended) floor length cloths, skirting, décor, etc and can decorate up to 2 feet high on table. Table design and desserts must be themed to Broadway. Your table must include a total of 4 desserts, including 1 single tier cake, 1 cookie display, and 2 of competitor’s choice, example: Macaroons, candy apples, cupcakes, chocolate pretzels, etc. There must be at least 6 selections of each treat (excluding the cake) There is no electricity available, but you are permitted to use battery/led lights, etc. no whipped cream, ice cream or anything that would need to be refrigerated over the course of 2 days.
Decorated Cupcakes Open Present 6 individually decorated cupcakes (all different designs) on a suitable base/board. There is no restriction on size of cupcakes mini, standard, jumbo, however the base/board should not exceed 20″ x 20″. In addition, this category includes a degustation/taste element. Therefore, all competitors are required to submit 6 decorated cupcakes, as well as 6 signature identical cupcakes that are presented with buttercream decoration only (no additional decoration) in a box with only your entry number on it, along with the recipe. These will be tasted for judging. 20% of the total score will go for the tasting element.
Shoe Display Open An annual tradition at the New York Cake Show, the Shoe Display, must consist of one or two shoes tastefully displayed on a cake board that is 10″ at a minimum and 16″ at a maximum. There is no height requirement in this category, and you are free to embellish your display with edible decorations if you would like.
2017
judges Chairman of Judges: Nicholas Lodge Biagio Settepani
Quinton Bailey
James Rosselle
Iris Rezoagli
Margaret Braun
Vanessa Greeley
Regina Bankston
Marina Sousa
Mary jo Dowling
Karen Vazquez
Peggy Tucker
Patti Paige
Kathleen Lange
Louise Hoffman
Toni Dickinson
Jorg Amsler
Marilyn Bawol
Reva Alexander-Hawk
Cynthia Peithman
Beth Nielsen
Sheila Leader Miller
Dawn Coffin- Parrott
Karen Marie Portaleo
Kim M Simons
Rules & 1. Cake MUST clearly reflect show theme ‘BROADWAY.’ Each competitor on your entry form should write the name of the show, musical or play that your submission is depicting. 2. All cakes must be made of Styrofoam® / Styrene dummies for all categories EXCEPT Sculptured Cakes and possible parts of show cake .
3. Sculptured cakes MUST be made entirely of ‘Real Cake.’ 30% of total Sculptured cake may incorporate the use of Rice cereal treats. Only 15% of the finished sculpture may include non edible armature. Styrofoam may be used when absolutely necessary and in a small percentage. A minimum of 6 process photographs must be presented on the table with the cake from the armature through the stages. If process photos are not presented, your cake will not be judged. 4. There will NOT be a tasting component to any of the competitions EXCEPT for Cookies, Cupcakes, and Buttercream Wedding Cake. 5. All cakes MUST be covered with edible material ONLY. This includes fondant, Gum paste, modeling chocolate, royal icing and/or buttercream icing, as appropriate. 6. All sugar flowers, if any, must be handmade. If commercially made flowers are used within your submissions points will be deducted. Wires, stamens, floral tape, and ribbons are permitted to be used in assembly. Although your submission is a ‘dummy’ cake, a competitor should demonstrate to the judging panel the correct way to showcase the flowers, as they would if the cake were real. This means that the use of straws, picks, etc. should be used, but no wires should be inserted directly into the cake. 7. NO ENTRTY may be entered that was previously entered into another competition OR that was seen in magazines or ANYWHERE else. This must be a new project that was created just for The New York Cake Show. Due to media and magazine coverage, we only want new and original work.
8. All attachments ‘on’ the entries MUST be made of edible material only. Wafer paper, gelatin and ‘Flexique’ are permitted. Non-edible jewelry, porcelain, plastic, ceramic, or glass figurines or decorative items including fabric flowers, etc. are NOT permitted. 9. Cake Glitter previously intended for cake design, usually called ‘disco dust,’ Hologram dust, ‘twinkle dust,’ or ‘pixie dust’ has now been BANNED by the FDA for use on edible foods. Such items can be used, but only on items that are created off of the cake and then attached, meaning that they could be removed prior to eating the cake if it were to be a real cake. Such items include; lettering, flowers.
10. The use of non-edible glue such as ‘hot glue gun’ glue and other non-edible adhesive products that you may use to attach decorations—i.e. flowers, etc.— are strictly prohibited. These products are toxic and points will be deducted if used. 11. Any hand crafted decorative items (such as figurines, frames, flowers, etc.) will always be scored higher than those made with molds. 12. All cakes need to have feet—cleats—under the cake board so that in the event that it needs to be moved, turned, etc. it can be done so easily. 13. No real ribbon will be allowed on the cake. Ribbon may only be used to trim the cake board, as well as with sugar/gum paste flowers. 14. All cake boards need to be completely covered. This can be done by using rolled fondant, fabric, paper, ribbon, etc. to ensure that there is no exposed wood, drum, or foam showing. All coverage should be carefully considered to ensure that it adheres to the event theme and fits the style of your submission. 15. Although cakes, in most categories, will be created as ‘dummy cakes’ they should be a design that could be duplicated as a real cake.
R e g u l at i o n s
C A K E C O M P E T I T I O N G E N E R A L RU L E S A P P L I C A B L E T O A L L D I V I S I O N S A N D C AT E G O R I E S
16. Each entry must be the sole work of one competitor and must be an original, not copied, design. While you can take inspiration from various places your design should not be copied from the internet, books, magazines, or directly from another cake artist’s website, Pinterest, etc. All individual’s found in violation of this will be disqualified. 17. Although edible images are allowed, more points will be awarded for freehand labels, theatre playbill, signs etc. 18. The cake must reflect the theme of the show ‘BROADWAY.’ The display tables are ‘pre-skirted’ with standard black table clothes and banquet skirting. Removal or alterations of any kind to the existing table cloth and skirting will not be permitted. Each competitor will have up to a 2 ft area for their display. Note: this applies for all competition categories, except for the Show Cake. 19. Please bring your own cart, dolly, etc. for speedy entry into the show and competition area. You will only be permitted to setup your entry on Friday, June 9th, from 3 pm- 7 pm, and on Saturday, June 10th, from 7 am to 9 am. NOTE: No entries will be accepted after 9am on Saturday, June 10th 20. Judging begins promptly at 9:30 am on Saturday, June 10th. At this year’s show, Chef Nicholas Lodge is Head/ Call Judge. He, along with his panel of carefully selected judges, comprised of some of the best cake artists/bakers in the industry, will be judging your cakes based on the rules outlined in this document. If you have any questions or need further clarification, please contact Chef Nicholas Lodge directly at chef@ nicholaslodge.com 21. The judges reserve the right to remove or disqualify any entry they feel is violating the rules, in poor taste, or is not to the required standards
22. The call judge’s decisions will be final. Your Scoring sheet with scores, comments, etc. will be made available to you after the awards ceremony at the competition check-in/registration desk 23. All entries must be set up by 9 am. By or before 9 am all work must stop and the area cleared for prompt judging. Exhibits must remain for the duration of the show. When the show closes on Sunday, June 11th, at 6 pm, it is the responsibility of each competitor to remove their display and load out. Any submissions left behind will be disposed of by the Pier 36 maintenance crew 24. No names or advertising will be allowed on the table before judging. Your assigned Registration Number will be the only identification permitted on your table. In addition, all cakes will be placed on the judging tables based on your registration number 25. Awards will be given out during the awards ceremony which will take place on June 11th at 4 pm 26. The organizers reserve the right to use photographs taken of competitor’s displays for commercial purposes
2nd annual Top 10
i n t e r n at i o n a l cake Artists award
T o p 1 0 I n t e r n at i o n a l Cake Artists Lisa Mansour’s New York Cake Show will be honoring the Top 10 International Cake Artists. This year’s winners will be selected by an elite panel of judges. The award is meant to celebrate excellence in the cake and sugar artistry community. Candidates are international cake artists who are thought to be leaders in the field, offering new and innovative contributions to cake artistry. This award is the first of its kind internationally.
D E m o n s t r at i o n s Saturday 1 0 : 0 0 A M
B r y s o n P e r k i n s
R o ya l I c i n g F i l i g r e e
1 1 : 0 0 A M
J a q u i K e l ly
Diamond Jubilee Crown
1 2 : 0 0 P M
L i s a M a n s o u r
C h o c o l at e S h o e
1 : 0 0 P M S a c h i k o w i n d b i e l
Macaroons with Fondant
2 : 0 0 P M C l a u d i a p r at i R o ya l I c i n g D a f f o d i l s 3 : 0 0 P M J a m e s R o s s e l l e
P at t e r n s , P r i n t s & G r a p h i c s
4 : 0 0 P M A n n e H e a p e
Lucky Bamboo
5 : 0 0 P M M o r a n E t s t e i n
F a s h i o n i s ta C a k e P o p
SUNDAY 9 : 0 0 A M
B e n y R i v e r a
T r av e l i n g w i t h c o m p e t i t o n p i e c e s
1 0 : 0 0 A M
P e g g y T u c k e r
Glass Flowers
11:00 AM 1 2 : 0 0 P M
Kim Simmons
1 : 0 0 P M
L i s a M a n s o u r
p a i n t i n g w i t h c h o c o l at e TO BE ANNOUNCED
2 : 0 0 P M G i a n P a o l o P a n i z z o l o g u m p a s t e C a k e L a c e 3 : 0 0 P M J o r g A m s l e r
r e a l i s t i c l e at h e r a i r b r u s h
4 : 0 0 P M C o l e t t e Fa n ta s y G u m pa s t e P e o n y
$25
Hands-on Classes Saturday 9 AM - 11:45 PM
Kristy Tuttle Michelle Sweeney Gabriel Castillo Chef Sunny Lee Michelle Smith
4 t h O f J u ly M a i l B o x C a k e Sew Easy! Wafer Paper Fabric Effects P l ay f u l P u p p y buttercream peony arrangement Blooming Caramel Drip Cake
12:00 pm - 2:45pm
Anne Heap A d r i a n a D ’A l b o r a E va S a l a z a r Sharon Spradley Barbara Regini Leo Vilela K a r e n Va z q u e z
Woodland Animals Suede Fringe Hand Bag Belle Epoque Cake F i r e n d ly F o r e s t F o x C a k e A n at o m y S c u l p t i n g M a r i e t h e C at C a k e D e c o r at i n g 1 0 1
3:00 pm - 5:45pm
J a c q u i K e l ly Bryson perkins Lori Hutchinson sidney galpren A n g e l O z a e ta Benny Rivera Colette Peters
Clever Country Mouse R o ya l I c i n g B u t t e r f l i e s Dazzling Bejewelled Cake I s o m a lt T i f f a n y B o x Magical Unicorn Cake Pop Mosaic Cake Board S t e a m P u n k T o p H at
R e va A l e x a n d e r K ay l a T r a h a n James Rosselle Va n e s s a G r e e l e y Maria Castro Sachiko Windbiel
Love Is Love Rainbow Cake Sculpted Wicked Witch Bust t o ta l ly t i p s y w i t h t u l i p s
Marina Sousa Jorg Amsler P at t i P a g e M a r i ly n B a w o l Danielle McKeown laura saporiti
M a d A b o u t M e ta l l i c s ! Cake Mechanics Ice Cream Cone Cookie Steam Punk Purse CAKE POP101 paper doll Cookies
SUNDAY 9 am - 12pm
1 pm - 4 pm
I s o m a lt O c t o p u s a n d C o r a l R e e f s Baby in clouds S ta n d i n g F o n d a n t F i g u r e
Young Cake Artist S H A P I N G T H E C A K E A RT I S T S O F T O M O R RO W
KIDs DECORATING CLASSes Saturday 12:00 pm
Ice Cream Cone Cake Pop
Danielle Mckeown
Phantom of the Cupcake Class!
Kayisha Thompson
Create an adroable Cake-pop Decorated to look like your favrotie icecream treat!
12:00 pm
$20
PER CHILD
Learn how to frost delicious cupcakes and use fondant to mold cupcake toppers!
Sunday 12:00 pm
Emoji Cupcakes!
Mary Carmen Gonzalez
Learn how to make your favrotie emoji in cupcake form to really make your friends giggle!
12:00 pm
Love Bug Cupcakes
Daniella Tagino
Learn how to use Fondant to create easy & adorable cupcake critters!
CupCAKE BAR This year we are excited to have a Cupcake Bar where Atendees of all ages will be able to go and create a cupcake design of your very own! Each Atendee will recieve one Cupcake Bar Ticket With The help of Mary Carmen Gonzolaze, Cupcakes and Frontings provided by Flavor Right, and Toppings & Decorations provided by Dopla, there will be tasty creations no one can resist!
Lisa Mansour’s New York Cake Show ABOUT THE EVENT
The first show occuring on July 1st,
back, so they can learn for future
2013, at the New York Cake & Bake
competitions. In addition, Lisa
Supply warehouse in Yonkers, Lisa
takes careful consideration when
Mansour’s New York Cake Show
selecting judges, it is essential
has grown substantially in just a
that they be forward thinking and
few years. Lisa Mansour (found-
innovators - she looks for the best
er) created the event with the in-
in the business. The cake show
tention of developing an outlet
also has attendees from a variety
to foster growth within the cake
of vendors and magazines, offer-
industry. Lisa believes strongly,
ing eager cake artists an opportu-
that every cake competition that
nity for networking and self- pro-
a decorator enters is a learning ex-
motion. All-in-all, Lisa Mansour’s
perience for the competitor; giving
Cake Show is truly designed with
them the opportunity to learn new
the cake artist in mind, with care-
techniques and push themselves
ful consideration placed on how
to think differently. As a result,
can this show help competitiors to
when developing her cake show,
further develop; giving them op-
it was essential that competitors
portunities they may have not yet
have the ability to not only receive
had before.
scores for their work, but speak with the judges and request feed-
S p o n s o r e d by
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