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ACF Cake Decorating Competition
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E-2: Cake Decorating – Thursday 

  • Theme announced in advance.
  • Competitors have three hours to decorate and display a cake.
  • Cake must be made up of at least three, 9-inch, three-layer cakes (or equivalent).
  • Cakes can be pre-crumb coated but not fully finished.
  • Competitors finish the cake with glaze, buttercream, fondant, or chocolate, fitting the theme.
  • All decorations must be made on-site, using edible materials only.

General Guidelines:

  • Harmonize ingredients and garnishes.
  • Demonstrate clean, crisp workmanship.
  • Use a variety of techniques to showcase multiple skills.
  • Punctuality is key – present your work on time!
  • Ensure chocolate work is properly tempered, and sugar work shines with harmonious coloring.

Important Notes:

  • Competitors must bring their own tools and equipment.
  • A small microwave may be brought in for categories E-3 and E-4.
  • Electrical requirements for sugar work must be arranged in advance.

Sponsored by: American Culinary Federation

This competition is open to all - you do NOT need to be an ACF member chef to compete.  

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