Lifestyle

Become A Baking Star: Book Your Place In The Cake Competiton Before It’s Too Late

 

Information for Competitors

 

Check-in Details

9:00am – 10:30am on Saturday, 9 August 2014

Entries must arrive and be set up by 10:30am on 9th August 2014. Entries that are not pre-registered will be accepted on a space available basis.

Competition cakes can be brought in from the main lobby of Emirates Palace Hotel. Cake Trolleys will be provided to transport cake from the lobby to the Dome area in Emirates Palace Hotel.

 

Take – down Details

Entries may be removed after 8:00pm and before 9:30pm on Saturday, 9th August 2014. Cakes will not be permitted to be removed before 8:00pm on Saturday, 9th August 2014.

Any entries left after 9:30pm on Saturday, 9th August 2014 will be considered to be forfeited and become the property of the event organizers. Please make arrangements for removal of entries if you are not going to be present.

 

Cake Size Restrictions

Individuals Cake Base: 28 – 32cm wide; maximum 3 tiers tall (each tier a minimum of 3 inches)

Cake Shops Cake Base: 42 – 60 cm wide; maximum 5 tiers tall (each tier a minimum of 3 inches)

 

Items to bring along on the event day:

  • Competition Cake along with a tasting portion of the cake base (slice of 170 grm max)
  • Printed Registration Form
  • Printed Recipe with your reference number mentioned
  • Please write your name / cake shop name and contact number on the bottom of the cake board

 

Judging Criteria

  1. Neatness, on the cake board, cake covering, in the piping, and/or hand work in molding is important
  2.  The cake board should be in proportion usually 3 inches larger than the cake (i.e. an 8 inch cake should have an 11 inch board). The shape of the cake board should correspond to the cake. The board should be covered with greaseproof paper, preferably embossed food safe foil. Board and foil should complement the cake. Silver, glass or plastic trays may be used. Thickness of the base should be in keeping with the weight of the cake. Boards may also be covered with fondant for fondant covered cakes.
  3. The cake should be level on top with good straight sides. It should also be a good logical size. A tiered cake should be in proportion graduating sizes as you go up (i.e. 16-12-8).
  4. The cake covering should be smooth and as flawless as possible, no cake showing through. Avoid crumbs in icing.
  5. Precision in dividing your cake accurately is a must. Preliminary markings should never show.
  6. All piping tip work should be uniform and free of air bubbles. Stars should be equal and uniform in size and have no points on the star centers. All flowers should show definite petals.
  7. Hand work should be smooth and free of small drying cracks. The petals should be thin and delicate.
  8. Color should be appetizing. Colors should be soft and delicate, the exception being some holiday cakes, children’s cakes, etc. Color in icing the cake should remain the same throughout, unless marbling or gradual fading is the design.
  9. Originality – ideas copied exactly from books will lose points over original ideas. Build on an idea seen in books. Change it and add your own ideas.
  10. Choose a well-balanced design. Larger borders on bottom should graduate up to smaller borders on top. Floral display on top should not overpower the whole cake.
  11. Avoid over-decorating. Extend yourself to the fullest, but do not go beyond what you have mastered. Do not use every technique you learned on one cake. It is better to do a technique well than to over-extend yourself to do it badly.
  12. Keep true to form in the foreign techniques as we know them from books and classes, unless the rules specify mixing of techniques.
  13.  

 

Prizes for CAKE SHOPS & BAKERIES category

Grand Prize: Trip to New York for a Behind the Scenes Tour of Carlo’s Bakery (inclusive of flights, 3 nights 4 days stay in a 4 star hotel, transportation to and from bakery and airport provided) AND Up to 4 Tickets to ANY or ALL of the remaining Abu Dhabi Summer Season events
First Runner Up: One night stay in a Pearl Room at Emirates Palace AND 4 Tickets to ONE of the remaining Abu Dhabi Summer Season events

Second Runner Up: Dinner for two at Mezlai, Emirates Palace AND 2 Tickets to ONE of the remaining Abu Dhabi Summer Season events

People’s Choice Award: One on One Pastry Lesson with Chef Alex, Afternoon Tea at Emirates Palace AND 4 Tickets to ONE of the remaining Abu Dhabi Summer Season events

 

Prizes for INDIVIDUAL category

Grand Prize: Three night stay in a Khaleej Suite at Emirates Palace AND Up to 4 Tickets to ANY or ALL of the remaining Abu Dhabi Summer Season events

First Runner Up: One night stay in a Pearl Room at Emirates Palace AND 4 Tickets to ONE of the remaining Abu Dhabi Summer Season events

Second Runner Up: Dinner for two at Mezlai, Emirates Palace AND 2 Tickets to ONE of the remaining Abu Dhabi Summer Season events

People’s Choice Award: One on One Pastry Lesson with Chef Alex, Afternoon Tea at Emirates Palace AND 4 Tickets to ONE of the remaining Abu Dhabi Summer Season events

 

About Alexander Haebe, Executive Pastry Chef

Alexander Haebe, a German national, brings with him more than 25 years of experience accumulated throughout Europe, America, the Middle East and Asia. Having first received traditional training to become a baker, he completed a two-year apprenticeship as a Pastry Chef. He holds a Certificate of Master as Confectioner in Stuttgart, Germany.  Alexander has had an illustrious career taking his quest for perfect pastry making from the snowy Alps of Switzerland and Austria to the deserts of the Middle East.

After joining Kempinski during the opening of Kempinski Grand & Ixir Hotel Bahrain City Centre as Executive Pastry Chef, he transferred to Kempinski Hotel Ajman to oversee the culinary progress within the Middle East and Africa. Since October 2012, Alexander oversees the culinary delights as Executive Pastry Chef at Emirates Palace.

 

About Buddy Valastro

Buddy Valastro is a fourth-generation baker born into the business owned & operated by his parents. Countless hours were spent in the bakery where his father, Buddy Sr., a master baker, taught Buddy everything about baking and running a business. They dreamed that together, they would make Carlo’s Bakery a household name.

After the tragic loss of his father, Buddy poured all of his energy into the bakery and continued to pursue his father’s dream. His father’s recipes and Buddy’s innovative decorating have taken the business above and beyond his father’s wildest dreams.

In his 55,000 sq. ft. state-of-the-art facility, Buddy and his staff whip up thousands of wedding cakes, specialty cakes and delicious Italian pastries. His award winning designs have been featured in countless bridal and baking magazines. Carlo’s Bakery has garnered attention from a variety of media outlets, including The Rachel Ray Show, Brides Magazine, Good Morning America, USA Today, Food Network, and The Today Show. Most recently, Carlo’s has received national recognition as the setting for TLC’s “Cake Boss,” the number one food program on cable television.

 

About Carlos Bakery

Carlo’s is a family owned bakery that produces what many say are the best tasting, highest quality wedding cakes, specialty cakes and baked goods in New Jersey. Carlo’s, originally opened by Carlo Guastaffero in 1910, was acquired by Bartolo Valastro Sr. in 1964. Since the untimely passing of Bartolo Sr. in 1994, matriarch Mary Valastro and her children Grace, Maddalena, Mary, Lisa and master baker Bartolo Jr. “Buddy” Valastro have expanded the business with the help of their spouses.

Because of the Valastro family’s dedication to quality and excellence, Carlo’s has received national recognition. Master Baker Bartolo Jr. “Buddy” has been featured in numerous publications, such as Modern Bride, and The Knot. Buddy’s cake design was voted by the Today’s Show viewers as best cake in America. He has also appeared in many other media outlets, including multiple appearances on the Food Network, for his intricate sugar art designs specialty cakes and wedding cakes that look just as good as they taste.

Fourth generation baker-decorator Buddy Jr. uses what he learned from his father and has taken his skills and artistry to new heights. Every cake made is customized to the individual’s needs and desires. Hundreds of thank you notes from satisfied brides and customers are available for you to review. Even Channel Seven’s Bill Evans said, “The best bakery in New York is in Hoboken.”