Pastry Arts: Frosted Cakes Participants will report to the designated
location at the specified time with all
Pastry Arts: Frosted Cakes, an individual equipment, supplies and wearing
event, recognizes participants who appropriate, clean attire. It is recommended
demonstrate cake decorating skills by that the participants bring a small ice chest
completing a variety of classical decorations or cooler to keep the frosting at the proper
using various tips; along with designing and consistency.
producing an interesting, attractive frosted
cake suitable for a specific occasion. Participants will be given 70 minutes to
prepare their work area, demonstrate the
EVENT CATEGORIES required decorating tips, complete the cake
display and clean up the assigned area.
Event # 11: Senior Conventional: During the first 10 minutes of the
grades 10-12 competition, participants will be ask to
provide examples of the 3 designated
Event # 12: Occupational Conventional:
decorations as announced by the Event
grades 10-12
Coordinator. A ten and two minute warning
Event # 13: Senior Novelty: grades 10-12 will be given by the Event Coordinator. All
work will stop at the end of 70 minutes.
Event # 14: Occupational Novelty:
grades 10-12 Principles of food sanitation should be
followed by the participant including the
See page 3 of the Event Instructions & utensils used and the work area.
Policies document for more information on
event categories. Evaluators will use the rubric to score and
write comments for each participant
ELIGIBILITY throughout the session by observing their
work habits, techniques, use of equipment,
Participation is open to any state/nationally product presentation, appearance and
affiliated FCCLA chapter member. creativity.
The Decorated Cake project must have been Evaluators will be given time to ask
evaluated at the Section/District level prior questions of the participant on:
to March 1 to be eligible for the State * display
Competition. * setup/preparation techniques
* organization & production
* cost of materials
PROCEDURES & TIME * other questions related to project
REQUIREMENTS
The total time required for this event is
Each entry will be numbered. Areas on the approximately 1 hour and 10 minutes.
competition tables will be numbered prior to
the beginning of the event. Each participant Spectators may observe this event if space
must report to the specific area for the permits.
demonstration and judging.
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Event numbers 11, 12, 13, and 14 will be
judged independently. Illinois FCCLA State Events 2012-2015
Pastry Arts: Frosted Cakes
GENERAL INFORMATION
The participant must bring all necessary The cake base should be frosted with a base
supplies (frosting, base colors, etc.) tools coat of frosting before the event begins.
and equipment (pastry bags, tips, toothpicks, The cake must be based on the annual
doilies, display plate, etc.). theme for the competition.
No water or electricity will be available. No design or lettering may be traced on the
All participants must wait to begin the cake before the event begins. This will
demonstration. The Event Coordinator will result in disqualification. All marking on
signal the participants when they may begin the cake must be done during competition.
and when it is appropriate to remove items. All decorations must be edible. No plastic
Manuals, books will not be permitted in the props will be allowed. Coconut, candies,
work area during the competition. nuts, etc. may be used. Decorations (ex.
Participants may use 4”x6” index cards for roses, flowers, etc.) created from icing by
notes and personally drawn sketches. the participant may be made in advance, but
the participant must be prepared to show the
The participant must wear the following: evaluator how the decoration was made
* food grade disposable gloves should they be asked.
* chef pants or black pants
* chef coat or apron The base of the cake should serve 18-24
* chef hat or hairnet people. The shape is up to the discretion of
* closed toe shoes the participant. Multiple layers may be
(athletic shoes are acceptable) used.
Participants should be prepared to The cake base may be but does not have to
demonstrate the following decorations: be edible. The base may be made of
Possible tip sizes are in ( ) styrofoam or cardboard.
* Round (#3, #7, #10, or #12) Before the event begins, the cake(s) may be
* Open Star (#14, #17, #20 or #172) frosted with a base (thin layer) frosting to
* Closed Star (#27, #28, #30 or #35) seal it and prevent loose crumbs from
* Basket weave (#46, #47 or #48) interfering with the decorative frosting. The
* Leaf (#68, #69, or #112) cake must be completely frosted DURING
* Drop Flower (#107, #109, #190, the event.
#2C, #1C, or #1F)
* Petal (#60, #104 or #116) Page 2
* Ruffle (#87, #340 or #353)
Illinois FCCLA State Events 2012-2015
Specific decorating tips for demonstrating
the skill level for the current school year,
will be posted on the Illinois FCCLA in
September of each school year.
Pastry Arts: Frosted Cakes
The final cake product must include at least Themes:
2 basic tip decorations (drop flower, rose, 2012: Prepare a cake for a Child’s Birthday
ribbon, leaf with stem or basket weave) (ages 1 – 16) party. The cake will be
using bags and tips (plain, round, star, leaf, the centerpiece for the table at the
rose, etc.) party.
GENERAL INFORMATION 2013: Prepare a cake for a Winter Holiday
(Christmas, Chanukah, Kwanzaa, or
The theme must be stated on a 4”x6” index New Year’s) party. The cake will be
card and accompany the entry. Participants the centerpiece for the table.
are to exhibit the cake as it will be displayed
at the party carrying out the theme. 2014: Prepare a cake for a High School or
College Graduation party. The cake
Each participant must bring all props and will be the centerpiece for the table.
accessories to display the cake. After 2015: Prepare a cake for a Movie Themed
decoration of the cake, sanitize the work party. The cake may be for a
area of the table. Set the final display in an specific movie or an Oscar party.
area not to exceed 30” square. If using a The cake will be the centerpiece
table cloth, the total space occupied by the for the table.
cloth and any physical props cannot exceed
more than 30” square.
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Illinois FCCLA State Events 2012-2015