Basic Baking Workshop
Basic Baking Workshop
Harshita Shorewala
7276209204
harshitashorewala@gmail.com
7 Dec 2019 - 8 Dec 2019
EVENT OVERVIEW
```Decorate your Cake like a PRO and Learn How to Make The Perfect Sponge and the Smoothest Icings ever!
What we cover🍡
🍭Vanilla sponge
🍭Chocolate sponge
🍭Red velvet sponge
🍭Whipped cream
🍭Ganache
🍭Fudge
🍭Frosting the cake
🍭Giving it a drip
🍭Using piping techniques
🍭Decking it up with flowers, macarons and everything that will make your cake the best cake ever!!```
GALLERY
Basic Baking Workshop
Harshita Shorewala 7276209204 harshitashorewala@gmail.com
7 Dec 2019 - 8 Dec 2019
SELECTED
TICKET PRICE
XRegistration ends on 8 Dec 2019 Total seats available 10
No Data Found
STRUCTURED/SCULPTED/CARVED CAKES
Entry Fee: 10,000/-
No. of Participants : Min 1 – Max 3
Timing : 5 hours ( 10.00am to 3.00pm)
Prizes : Gold : 51000/- and Silver : 21000/-
Note – Pantry List will be disclosed on 26th January 2020
Rules Regulations :
1)The exhibit must be contained within 16”inches * 16” inches area with a height of min. 12”inches not exceeding 36”inches.
2)Participants will have to carry their own structures (Boards /Internal supports etc.) and have to assemble it at the venue.
3)The cake/s can be covered in sugar paste, gum paste, modeling chocolate or royal icing provided at the venue. Edible mediums like rice kripie treats (RKT) can also be used as an alternative to create structure for small details.
4)Dummies are NOT permitted. Outside ingredients are not allowed.
5)This may be a single cake or a group of cakes, as long as it fits within the overall space allowed.
6)The cake can be structured, carved or sculpted
7)The structure must be 60% cake and 90% edible apart from non-edible food safe internal supports.
8)Non-edible internal supports for the cake are permitted but must be food safe and a suitable barrier must be used.
9)Wired sugar flowers and foliage are permitted and can contain wires, tape, stamen and polystyrene centers.
10)The cake can be any size as long as it stays within the permitted area mentioned above.
11)The base board or drum must be fully coated in an edible medium.
12)Topic of Competition will be disclosed 48 hours before the event
HINTS & TIPS
• The idea of this class is to showcase what can be made using actual, edible cake rather than a decorative showpiece. For this reason the rules are very strict and nothing that could be considered inedible or non food-contact safe must be used.
• Bigger is not necessarily better, work to what feels right for the project you have in mind.
Marks will take into account:
● OVERALL DESIGN AND/OR CONCEPT
● VISUAL APPEAL/WOW FACTOR
● DEGREE OF DIFFICULTY/COMPLEXITY
● QUALITY OF WORKMANSHIP
● ATTENTION TO DETAILS
CAKE PAINTING
Entry Fee: 700/-
No. of Participants : 1 only
Timing : 2 hours ( 10.30am to 12.30pm)
Reporting time: 10.00am
Prizes: Gold : 8000/- and Silver : 5000/-
Note – Pantry List will be disclosed on 26th January 2020
Rules Regulations:
1)The exhibit must be contained within 10”inches * 10” inches area with a height not exceeding 6”inches.
2)The cake/s will have to be covered in whipping cream only available at the venue.
3)The cakes can be either hand painted or airbrushed as per your requirement. Airbrush Machine and gun should be carried by the participants.
4)Dummies are NOT permitted. Outside ingredients are not allowed.
5)This may be a single cake flat cake or tall cake, as long as it fits within the overall space allowed.
6)The painted cake should be 100% edible
7)The base board or drum must be fully coated in cream.
8)Topic of Competition will be disclosed 24 hours before the event.
HINTS & TIPS
• The idea of this class is to showcase the art of painting on cakes. Do not try to overload the project by use of excessive colours.
• Bigger is not necessarily better, work to what feels right for the project you have in mind.
Marks will take into account:
● OVERALL DESIGN AND/OR CONCEPT
● VISUAL APPEAL/WOW FACTOR
● DEGREE OF DIFFICULTY/COMPLEXITY
● QUALITY OF WORKMANSHIP
● ATTENTION TO DETAILS
FONDANT CAKES
Entry Fee: 1500/-
No. of Participants : Min 1 – Max 2
Timing : 3 hours (11.00am to 2.00pm)
Prizes : Gold : 15000/- and Silver : 8000/-
Reporting Time : 10.30 am
Note – Pantry List will be disclosed on 26th January 2020
Rules Regulations :
1)The exhibit must be contained within 14”inches * 14” inches area with a height not exceeding 12”inches.
2)The cake/s must be covered in fondant only provided at the venue. Edible mediums like rice kripie treats (RKT), gum paste, modeling chocolate are NOT allowed. Dummies are NOT permitted. Outside ingredients are not allowed.
3)This may be a single cake or a group of cakes, as long as it fits within the overall space allowed.
4)The structure must be 60% cake and 90% edible.
5)Non-edible internal supports like floral wire, skewers for the cake are permitted but must be food safe and a suitable barrier must be used.
6)Wired sugar flowers and foliage are permitted and can contain wires, tape, stamen and polystyrene centers.
7)The cake can be any size as long as it stays within the permitted area mentioned above.
8)The base board or drum must be fully coated in an edible medium.
9)Topic of Competition will be disclosed 24 hours before the event.
HINTS & TIPS
• The idea of this class is to showcase what can be made using actual, edible cake rather than a decorative showpiece. For this reason the rules are very strict and nothing that could be considered inedible or non-food-contact safe must be used.
• Bigger is not necessarily better, work to what feels right for the project you have in mind.
Marks will take into account:
● OVERALL DESIGN AND/OR CONCEPT
● VISUAL APPEAL/WOW FACTOR
● DEGREE OF DIFFICULTY/COMPLEXITY
● QUALITY OF WORKMANSHIP
● ATTENTION TO DETAILS
Miniature Figurines
Entry Fee: 700/-
No. of Participants: 1 ( Age Group – 10 years and above)
Timing: 1.5 hours ( 4.30pm to 6.00pm)
Prizes: Gold : 8000/- and Silver : 5000/-
Reporting Time: 4.00pm
Note – Pantry List will be disclosed on 26th January 2020
Rules Regulations :
1)The exhibit must be contained within 8”inches * 8” inches area with a height not exceeding 8”inches.
2)The project has to be a single figurine and can be made using cake, sugar paste, a combination, either OR. Making a figurine completely out of sugar paste is allowed and will carry equal points as compared to a figurine made using cake.
3)Dummies are NOT permitted. Outside ingredients are not allowed.
4)This has to be a single figurine, anything made apart from the figurine stands disqualified.
5)The figurine has to be 90% edible apart from non-edible food safe internal supports.
6)Non-edible internal supports for the figurine are permitted but must be food safe and a suitable barrier must be used.
7)Wired sugar flowers and foliage are permitted but should be a part of the figurine.
8)The figurine can be any size as long as it stays within the permitted area mentioned above.
9)The base board or drum must be fully coated in an edible medium.
10)Topic of Competition will be disclosed 24 hours before the event.
HINTS & TIPS
• The idea of this class is to showcase what can be made using actual, edible material rather than a decorative showpiece. For this reason the rules are very strict and nothing that could be considered inedible or non-food-contact safe must be used.
• Bigger is not necessarily better, work to what feels right for the project you have in mind.
Marks will take into account:
● OVERALL DESIGN AND/OR CONCEPT
● VISUAL APPEAL/WOW FACTOR
● DEGREE OF DIFFICULTY/COMPLEXITY
● QUALITY OF WORKMANSHIP
● ATTENTION TO DETAILS
Cream Cakes
Entry Fee: 700/-
No. of Participants : 1 ONLY
Timing : 2 hours (4.00pm to 6.00pm)
Prizes : Gold : 11000/- and Silver : 7000/-
Reporting Time: 3.30 pm
Note – Pantry List will be disclosed on 26th January 2020.
Rules Regulations:
1)The exhibit must be contained within 12”inches * 12” inches area with a height not exceeding 8”inches.
2)The cake/s must be covered in cream only provided at the venue. Edible mediums like rice kripie treats (RKT), gum paste, modeling chocolate are NOT allowed.
3)Dummies are NOT permitted. Outside ingredients are not allowed.
4)This may be a single cake or a group of cakes, as long as it fits within the overall space allowed.
5)The structure must be 100% edible.
6)The cake can be any size as long as it stays within the permitted area mentioned above.
7)The base board or drum must be fully coated in an edible medium.
8)Topic of Competition will be disclosed 24 hours before the event.
HINTS & TIPS
• The idea of this class is to showcase the art that be made using whipping cream. For this reason the rules are very strict and nothing that could be considered inedible or non-food-contact safe must be used.
• Bigger is not necessarily better, work to what feels right for the project you have in mind.
Marks will take into account:
● OVERALL DESIGN AND/OR CONCEPT
● VISUAL APPEAL/WOW FACTOR
● DEGREE OF DIFFICULTY/COMPLEXITY
● QUALITY OF WORKMANSHIP
● ATTENTION TO DETAILS
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