Cakes to be displayed on a cake board suited to the size and shape of cake decorated. Attach to exhibit a three-inch x five-inch card including the following:
- Exhibitor name
- Occasion for which the cake is decorated
- Names of decorating tips used
- List of any other decorating techniques used
Division 420
Classes in this division are ineligible for State Fair
—Beginners—
Class E420900 Beginner Decorated Cake Exhibit a cake (any size or shape), showing at least three of the following techniques:
- Basic Borders-Dot, Ball, Star, Rosette, Shell, Zig-Zag, or Stripes/Lines
- Message-Printed, may use round or star tips
- Flowers-Drop or Star
- Sugar Molds-Simple
- Star-filled Pattern
—Intermediates—
Class E420901 Intermediate Decorated Cake Exhibit a cake (any size or shape), showing at least four of the following techniques. Additional techniques mastered in the beginning division may be added.
- Figure Piping-Clowns, People, Animals, etc.
- Flowers (made on a flat surface)-Sweet Pea, Rose Buds, or Half Rose.
- Borders and Designs-Reverse Shell, Ruffles, Ribbons, Bows, Puffs, Garlands, Ropes, String, or Fleur-de-lis.
- Message-Written, not printed
- Color Striping-Use colored icing or paste color
- Three-Dimensional Cakes
- Transparent/Piping Gel
—Advanced—
Class E420902 Advanced Decorated Cake Any single, tiered, multidimensional, sculptured, or shape cake, using five techniques you have learned. Must include at least two of the following advanced techniques, in addition to techniques gained in previous divisions.
- Nail Flowers-Daffodils, Violets, Lily, Bluebells, Daisies, Chrysanthemums, Roses, Wildflower, etc.
- Fancy Borders-Ruffled, Garland and Reverse Shell, Shell and Flute, Puff and Flower, Zig-Zag Garland and String work, etc.
- Design Techniques-Basket-weave, String work, Lattice work, Cornelli and other laces, Wired flowers and leaves, etc.
- Color Flow (also known as run sugar)
- Fondant Icing