Cake Decorating Judging Score Sheet Judging Advice Sheet Category Buttercream Only Cake Definition from the Rules Any single tier cake sized at least 6 wide up to the size of the allotted space with any theme decorated using only buttercream icing No fondant non edible decorations or other sugar media will be allowed anywhere on the cake or board
Minimum of 4 and a maximum of 8 cupcakes creating one design or theme At least 2 and not more than 4 stacked cupcakes should be securely on a display board Cupcake sizes appropriate for design All cakes and cookies must be baked and decorated by the 4 H member Real cakes are required for Units 1 6 Cake forms are preferred for Units 7 10 as they hold up better under fair conditions The cake should be level on top with good straight sides The cake should be uniform in size Cookies should be suitable for decorating and construction
Cake Decorating Judging Score Sheet
Cake Decorating Judging Score Sheet
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JUDGING GUIDELINES The following guidelines are provided in an effort to uphold WBA s professional standards for cake decorating and baked goods WBA will make every effort to ensure that all judges abide by the rules WBA uses a point system for judging When scoring a predetermined number of maximum points may be given per section ex Cake lacks a professional quality Inability to answer judge s questions Color scheme is unappealing Cake has a professional look Some difficulty answering judge s questions Professional look board is clean and appropriate size for cake Good use of color Cake is appropriate size and shape for the design Decorations well balanced and
Completed Cake Records including drawings or photos Completed techniques required for skill level 4 H CAKE DECORATING CONTEST SCORE SHEET Name County Contest Level Placing Start Time End Time Excellent Good Could Improve Comments Preparation Management Skills 20 Assembling Efficient use of tools Neatness Sanitation Cleanliness of kitchen Presentation of Finished Product 40 Appearance
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A cake judging score sheet is a standardized form used by judges to evaluate and score cakes in a baking competition It typically includes various categories and criteria for assessing the cake s appearance texture taste and overall quality Each category is assigned a designated score or rating scale and judges provide their score or Suitable for size and shape of cake Used effectively in design Colors compatible go well together
This document provides a check list for evaluating 4 H Cake Decorating exhibits It lists criteria such as knowledge of subject matter project exhibit skills and exhibit presentation that will be evaluated Project exhibit skills include elements like edging border writing smoothness colors use of tips and design Exhibit presentation This document contains a standard score sheet for evaluating butter cake It lists characteristics such as shape size color crust internal color grain texture and flavor and ranks them on a scale from excellent to poor Judges would use this score sheet to objectively evaluate and score butter cakes entered in a competition based on how
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Judging Advice Sheet Category Buttercream Only Cake Definition from the Rules Any single tier cake sized at least 6 wide up to the size of the allotted space with any theme decorated using only buttercream icing No fondant non edible decorations or other sugar media will be allowed anywhere on the cake or board
https://co4h.colostate.edu/statefair/score-sheets/CakeDe…
Minimum of 4 and a maximum of 8 cupcakes creating one design or theme At least 2 and not more than 4 stacked cupcakes should be securely on a display board Cupcake sizes appropriate for design
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Cake Decorating Judging Score Sheet - One fourth of the top of cake should be visible to show smooth base No royal icing can be used as icing or decorations Judges may use the back of the form for more comments
