Projects due on Wednesday, July 17
4 p.m. - 7 p.m.
State Fair Exhibits:
Each county is permitted to send one exhibit in each grade category (3 total - Beginner, Intermediate and Advanced).
Comply with all the requirements listed at the beginning of this “4-H Exhibit Hall Project” section, the “Putnam County 4-H Fair Rules” section, and “Indiana and Putnam County 4-H Policy/Terms” section.
1. Bring the county’s official 3” x 4" project label to the judging session so it can be attached to the exhibit after judging. See the “Putnam County 4-H Fair Rules” section of this handbook for example.
2. Techniques must be limited to those listed under the grade classification. Cakes exhibited with more advanced techniques than those listed will be scored down and will not be eligible for an honor ribbon.
3. Tier cakes may be exhibited only in the Advanced Division.
4. Royal icing is not required, but is recommended on exhibits to increase stability while being transported to the county and state fairs.
5. Beginner and Intermediate cakes must be on a triple thick (approx. 3/8") cake board that is three (3) inches larger than the cake, covered neatly and well taped underneath (8 inch cake + 3 inch board = 11 inch cake board). To support the weight of a real cake, all Advanced cakes must be on one-half inch thick cake drum or stacked cake boards that are four inches larger than the cake (10 inch cake + 4 inch board = 14 inch cake board). The upper tier plate and sizes may vary. Tiered cakes may be exhibited only in the Advanced Division and must be assembled as if they were real.
Cakes exhibited on stands or special tiered apparatus, where there is no base cake the boards must be thick enough to hold a real cake and large enough to hold your border.
6. Cake decorating exhibit cards are available from the 4-H website at www.four-h.purdue.edu or the Extension office. Complete the exhibit cards as they instruct, checking the category completed, circling the skill(s) exhibited and recording those used in making your exhibit.
7. Cut up cakes and stacked or tiered cakes should have a diagram on the card showing how the cake project was assembled (i.e. complete dowel rod placement, separator plates, etc.).
8. Extension staff will not be able to transport cake decoration exhibits to the state fair. Please review the letter attached to project at checkout time.
9. The Wilton School Cake Decorating-A Reference and Idea Book may be used as a reference book.
Beginner (Grades 3-5)
Decorate and exhibit (1) round or square 8” x2”; 8” x 3”;or 9” x 2”; or 9” x 3” cake dummy (Styrofoam) or single layer cake that has at least one technique from three different categories (as listed in a-g) (Example-a star top and bottom Border with a swirled Drop Flower With a Center and simple Leaves. No character or shaped pans.
a. Basic borders – (a top and a bottom border is required) Dots, balls, star, rosette, (not the flower) shells, or zig zags. (Each border should be of one color)
b. Message – printed, may use round or star tips.
c. Drop Flower with center – star drop or swirl drop
d. Leaves – simple and usually attached to flowers
e. Sugar molds – simple, one color no more than two different shapes pre mold
f. Star-filled pattern- outlining optional
g. Side Decorations – for 2nd year cake decorator and
above – Dots or stars only, one tip only; cannot be combined into shapes, such as flowers, etc.
A Cake Decorating Exhibit Skills Card (4-H 710 Eb-W for Beginner Level) must be attached to each Cake Decorating exhibit for judging. The card is available from the website www.four-h.purdue.edu or the Extension office. Complete the card as it instructs checking the category completed, circling the skill (s) exhibited and record the tip(s) used in making your exhibit.
Intermediate (Grades 6-8)
Decorate and exhibit one of the following: One (1) cake dummy (Styrofoam or one (1) real cake from the following size options ONLY: single layer options = 9” x 13” x 2”; 9” x 13” x 3”; 10” x 2” ; 12” x 2” or DOUBLE LAYER OPTIONS = 8” x 4”; 9”x 4”. You may choose to decorate a character pan or a 3 D cake (made in a two piece cake pan and exhibited on a cake board – not a cake OR a cut-up cake from either the round, square, heart, rectangles or heart basic shapes. You will cut cake(s) into three or more pieces and assemble to form a "NEW SHAPE" (Example-a butterfly). The "NEW SHAPE" is to be exhibited only on a suitably-thick cake board not on another cake. The cake board should match or be approximately the shape of the finished cake (i.e. heart cakes should be placed on a heart-shaped cake board) Your exhibit must show at least one technique from four different categories listed in a-i. (Example a Figure-piped clown (a) with a written message (e) reverse shell top and bottom border (c) and with a color striped (f) clown suit, border, side decoration or message) Additional techniques mastered in the intermediate division may be added.
a. Figure piping – clowns, people, animals, etc.
b. Flowers (made on a flat surface, not on a flower nail; Stem or vine are optional) –sweet peas, rosebuds, half carnation (pg. of WSDC) half rose or rosette flower, which requires a center (pg. 30-WSDC).
c. Borders –(Use one tip per border) Reverse shells, grass ruffles, puffs or zigzag. You may have a different base border than your top border, when using two borders.
d. Side decorations –(Use one tip per border) Scrolls, reverse shell, "C" scroll border, or Fleur-de-lis, zigzag garland or zigzag puff using one tip only.
e. Message – written NOT printed, may use round or star tips.
f. Color striping – stripe bag with colored icing, gel or paste food color.
g. Transparent/piping gel – use for water or accents. See additional resources for directions and ideas.
h. Sugar molds – 2 or more colors in same mold; more than one mold design may be used.
i .Other Techniques – May add bows and ribbons in a top design only – (i.e. floral spray, animal or person).
A Cake Decorating Exhibit Skills Card (4-H 710 Ei-W for Intermediate Level) must be attached to each Cake Decorating exhibit for judging. The card is available from the website www.four-h.purdue.edu or the Extension office. Complete the card as it instructs checking the category completed, circling the skill (s) exhibited and record the tip(s) used in making your exhibit.
NOTE: Character pan decorating, you must adapt the category requirements to the pan design to meet cake decorating requirements.
Advanced (Grades 9 & up)
Decorate and exhibit any cake or cake dummy that is single, tiered, multi-dimensional , sculptured , or a doll mold, using at least one (1) technique from five different categories, three must come from the advanced categories listed (a) through (i); other two may come from previous levels to fufill advanced level of five techniques. All base cake boards that sit on the table must be ½“ thick to support the weight of the cake, covered well, taped securely and four inches larger than the cake you put on it (10” cake + 4” = 14” with cake board). Assemble all cakes/dummies as though they were a real cake and attach a diagram showing how it was assembled. (i.e. dowel rod placement, proper size plates , etc.) and the five or more techniques used.
A Cake Decorating Exhibit Skills Sheet (4-H 701Ea-W for Advanced Level), is to be attached to each Cake Decorating
exhibit for judging along with your assembly diagram. These exhibit sheets are available from the State 4-H website www.four-h.purdue.edu or your county Extension office. Complete the exhibit sheet as it instructs checking the category completed, circling the skill(s) exhibited and record the tip(s) used in making your exhibit.
a. Nail flowers – daffodils, violets, lily, bluebells, daisies, chrysanthemums, roses, wild flower, etc.
b. Fancy borders – ruffled garland and reverse shell, shell and flute, puff and flower, zig-zag garland and string work or other border combinations.
c. Design techniques – basket weave, string work, lattice work, cornelli, and other laces, wired flowers and leaves, etc.
d. Color flow – (also known as run sugar) See additional resource books for method
e. Fondant icing – try chocopan, or use RTR (ready-to-roll), or make your own to cover the cake as icing or to make decoration items.
f. Gum paste or sugar paste- try ready-made, or make your own.
g. Sculptured cakes – same or different size layers of cake that are stacked together, then cut and contoured to make one uniform shape such as a turkey or seashell.
h. New and Improved Techniques & Methods – Use a new method such as sugarveil, marzipan, luster dust, brush embroidery, pastillage, airbrushing, painting on the fondant, etc. Bring your book, reference source or a photocopy to show the judge the selected new/improved technique.
i. Chocolate Molding or Candy Clay – This is a heat sensitive category that may or may not work for the county fair.
General Record Sheet (click here)
Beginning Skill Sheet (click here)
Intermediate Skill Sheet (click here)
Advance Skill Sheet (click here)
Scorecard (click here)
Back to Project Menu List (click here)