DEPARTMENT CAKE DECORATING
DIVISION 417 – CUPCAKE DECORATING
- Entries not eligible for the State Fair.
E417001. SINGLE FROSTED CUPCAKE - Bake and frost a single 2-1/4” to 2-1/2” diameter cupcake. Decorations should be limited to a single layer of frosting.
E417002. SINGLE DECORATED 3-D CUPCAKE - Bake and frost a single 2-1/4” to 2-1/2” diameter cupcake.
Decorate using edible items such as candies, pretzels, cookies, coconut, etc. Cupcakes not limited to single layer. 3-D creativity encouraged.
E417003. CUPCAKE THEME EXHIBIT - Bake and decorate two to five 2-1/4” to 2-1/2” diameter cupcakes. Exhibit should carry out a theme. Decorate using edible items, such as candies, pretzels, cookies, coconut, etc. No limit to creativity.
E417004. CUPCAKE CAKE - These cakes use cupcakes as the base and are frosted as one solid cake. These cakes are made to “pull-apart”.
DIVISION 418 - CAKE DECORATING
- Entries not eligible for the State Fair
- Optional: Photos may be taken of your cake after judging and you may take your cake home.
- Label your entry by placing your name, address and club name on the bottom of your board.
- All exhibits should be entered on a double or triple thickness cardboard covered with foil, parchment paper, or freez-er paper (wax side up).
- Cardboard should be at least 2” bigger than the project. Please use boards that do not need to be returned.
- Cake can be an 8” or 9” round or square or a 9” x 13” cake but must be made from no more than one cake mix.
- Boards should not be wider than 12” wide on one side so they will fit into glass display case for the remainder of the fair.
- Use frosting to anchor cookies to cardboard. A border at the base of the cake should be used to give the cake a
more finished look. Frosting should be a homemade frosting. Commercial frostings are not eligible.
- Cake Decorating will be divided into three divisions. The determination of which division the cake exhibit falls in will be according to the number of years the 4-H’er has been in the project.
Beginning Class: First and second years in project Intermediate Class: Third and fourth years in project Advanced Class: Fifth year and over in project
DIVISION 418 - CAKE DECORATING - BEGINNING
E418001. FOUR DECORATED SUGAR COOKIES - using any decorating techniques. The four cookies should be Identical or themed. Edible foods, fruit or candy may be used to decorate.
E418002. FOUR DECORATED CUPCAKES - using any decorating techniques. The four cupcakes should be Identical or themed. Edible foods, fruit or candy may be used to decorate.
E418003. DECORATED SINGLE LAYER CAKE - cake should be frosted. Edible foods, fruit or candy may be used to decorate.
E418004. DECORATED CUT-UP CAKE - Any shape created with single layer cakes. Cakes should be frosted. Edible
foods, fruit or candy may be used to decorate.
E418005. PROJECT NOTEBOOK - A notebook of any decorating done by the 4-H’er during the project. Notebook should contain a picture of the project, and techniques or tips used to complete the project, and a date.
E418006. SET OF 4 DIFFERENT BORDERS - with your choice of up to 4 different tips (only 1 tip per border). Use
a 6” x 8” foil covered cardboard. Allow 1” of space around the outside for handling. Pipe borders on the 4” x
6” area in the center of the cardboard.
E418007. DECORATED ONE LAYER CAKE - using 2-3 different tips in decorating. Record the tips used in the project.
E418008. FOUR DECORATED CUPCAKES - using 2-3 different tips in decorating. The four cupcakes should be identical or themed. Record the tubes used in the project.
E418009. PLATE OF VARIOUS FRUITS OR VEGETABLES - decorated with tips. Record tips.
DIVISION 418 - CAKE DECORATING - INTERMEDIATE
- Projects using decorating tips and techniques. All of the projects should use buttercream icing.
E418010. PARTY CAKE - Create your own party cake baked in a square, rectangle, round, or heart shaped pan. The
cakes may be cut to make another design. Edible foods, fruit or candy may be used to decorate.
E418011. CAKE - decorated with a stencil.
E418012. SET OF 4 DIFFERENT BORDERS - with your choice of up to 4 different tips (only 1 tip per border). Use a 6” x 8” foil covered cardboard. Allow 1” of space around the outside for handling. Pipe borders on the 4” x 6” area in the center of the cardboard.
E418013. DECORATED COOKIES - Set of four cookies decorated with intermediate technique. 2-3 tips should be used.
E418014. TWO LAYER 8, 9, OR 10 INCH CAKE - using 2-3 tips, and including flat surface flower or other design, and a side trim.
E418015. FOUR IDENTICAL DECORATING PICKS - made from royal icing. Use 2-3 different tips. Display on a piece of Styrofoam, or on 4 frosted cupcakes.
E418016. DECORATED CAKE - of 2 or more tiers of graduated sizes using supports and separator plates. Pillars may be used. Cake should include decorations that require the use of 3-5 decorating tips. Record tips used.
E418017. DECORATED CAKE - made from a character pan.
E418018. PROJECT NOTEBOOK - A notebook of any decorating done by the 4-H’er during the project. Notebook
should contain a picture of the project, and techniques or tips used to complete the project, and a date.
DIVISION 418 - CAKE DECORATING - ADVANCED
E418019. PARTY CAKE - Create your own party cake baked in a square, rectangle, round or heart shaped pan. The cakes may be cut to make another design. Edible foods, fruit or candy may be used to decorate. This project does not require decorating tips.
- The following projects require decorating techniques. Cakes should be frosted in buttercream icing. Buttercream or royal icing should be used for decorations. Artificial/real flowers may be used to enhance the cake:
E418020. DISPLAY - of a sugar crystal panoramic item.
E418021. MOLDED OR SHAPED OBJECT - (Made from royal icing or fondant). May be displayed on a cake or independent display.
E418022. DECORATED CAKE - of 2 or more tiers. Cake should show advanced borders or lattice work. E418023. DECORATED CAKE - of 2 or more tiers. Cake should show advanced flower making detail.
E418024. DECORATED CAKE - of 2 or more tiers. Cake should show advanced use of fondant to cover and decorate cake.
E418025. SPECIALTY CAKE - Cake carved/baked in a free form shape by the 4-H’er. Cake should show advanced
use of decorating techniques.
E418026. CAKE - decorated using air-brush techniques, and other advanced decorating techniques.
E418027. THREE RING BINDER - collection of pictures of cakes made throughout the years a 4-H’er has participated in the cake decorating project. Captions should be included to describe each cake and the skills used.
Minimum of 5 pages.
DIVISION 419 - CANDY MAKING
PREMIUMS: Purple-$3.50, Blue-$3.00, Red-$2.50, White-$1.50
- Display 4 pieces on a small plate, recipe placed under plate, enclosed in a plastic bag.
E419001. NO-COOK
E419002. DIPPED
E419003. MOLDED
E419004. COOKED
E419005. MICROWAVE
DIVISION 420 - MISCELLANEOUS
PREMIUMS: Purple-$3.50, Blue-$3.00, Red-$2.50, White-$1.50
- One entry per member enrolled in a foods project:
E420001. FOOD FLOP - Did something just not go right as you were preparing your food exhibit for the fair? Bring it anyway! Write a paragraph to tell what “flopped” and what you have learned that you will do different the next time!
E420002. FAMILY FOOD EXHIBIT, STORY OR POSTER - As a family, do something together related to food. (example: make a food product together to exhibit, write a short story about a family tradition, take pictures of a favorite family activity). Write a story or design a poster (no larger than 24” x 22”) depicting your family food exhibit. Tell/show how your family worked together, who did what, etc.