For check-in and judging times see 4-H Entry Schedule. Late entries will be dropped a ribbon placing. Exhibitors can only exhibit in a single division. NEW: Exhibits are to be homemade and will be taste tested by judge. 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 corrugated cardboard covered with foil, parchment paper, or freezer paper (wax side up). Cardboard should be at least 2” bigger than the project (Use frosting to anchor cookies to cardboard). Please use boards that do not need to be returned. Cake entries require an actual cake. Styrofoam cake forms will not be accepted. All Decorated Food exhibits are County Fair Only.
4-H CAKE DECORATING – UNITS 1-4
Junior Division (age 12 and younger as of January 1)
Premium: Purple $3.50; Blue $3.00; Red $2.50; White $2.00
Creative use of Candy Projects. No icing tips/tubes needed. Must use homemade buttercream frosting or a homemade icing suitable to the project. All decorations must be edible. NEW: Attach frosting/icing recipe.
Class No.
X 460 1 Four decorated sugar cookies using any decorating techniques. The four cookies should be identical. Edible foods, fruit or candy may be used to decorate.
X 460 2 Four decorated cupcakes using any decorating techniques. The four cupcakes should be identical. Edible foods, fruit or candy may be used to decorate.
X 460 3 Decorated one layer cake frosted in butter cream. Edible foods, fruit or candy may be used to decorate.
X 460 4 Decorated cut-up cake. Any shape created with single layer cakes. Cakes should be frosted with buttercream. Edible foods, fruit or candy may be used to decorate.
Projects using decorating tips/tubes and techniques. Must use an icing tip/tubes to complete the project. Must use homemade buttercream frosting or a homemade icing suitable to the project. NEW: Attach frosting/icing recipe.
X 460 5 Decorated one layer cake using a minimum of 2 tips/tubes but no more than 4 tips/tubes to decorate.
X 460 6 Four decorated sugar cookies using any decorating techniques. The four cookies should be identical.
X 460 7 Four decorated cupcakes using 2 or 3 tips/tubes. The four cupcakes should be identical.
X 460 8 Decorated cake made from a character pan.
X 460 9 Assemble a decorators tool kit. List items including how/when the item is used. Contents should be in a container that is well suited for use and aids in the decorating process and storage of tools.
4-H CAKE DECORATING – UNITS 5-7
Intermediate Division (age 13 and over as of January 1)
Premium: Purple $3.50; Blue $3.00; Red $2.50; White $2.00
Creative use of Candy Projects. No icing tips/tubes needed. Must use buttercream frosting. Add decorations must be edible. NEW: Attach frosting/icing recipe.
Class No.
X 460 10 Decorated one layer cake frosted in butter cream. Edible foods, fruit or candy may be used to decorate.
X 460 11 Decorated cut-up cake. Any shape created with single layer cakes. Cakes should be frosted with buttercream. Edible foods, fruit or candy may be used to decorate.
Projects using decorating tips/tubes and techniques. Must use an icing tip/tube(s) to complete this project. All of the projects use buttercream frosting unless noted on the individual class. NEW: Attach frosting/icing recipe.
X 460 12 Decorated cake made from a character pan.
X 460 13 Decorated cookies. Set of four sugar cookies frosted with buttercream or other suitable decorating icing. All cookies must be different.
X 460 14 Decorated cookies. Set of four sugar cookies frosted with buttercream or other suitable decorating icing. All cookies must be identical.
X 460 15 Four decorated cupcakes using 2-3 tips/tubes. The four cupcakes should be identical using a sugar art decorating technique.
X 460 16 Two layer 8, 9, or 10 inch cake (round or square) iced in buttercream. Use up to 4 tips/tubes to decorate. Include flowers or other design using icing. Use a side trim if appropriate and MUST include a border.
X 460 17 Two layer 8, 9, or 10 inch cake (round or square) covered in fondant and decorated using appropriate decorating mediums and fondant.
X 460 18 Decorated cake of 2 or more tiers of graduated sizes using supports and separator plates. Pillars may be used. Cake should include up to 4 tips/tubes and include flowers or other design using icing. Use appropriate decorator mediums. Use a side trim if appropriate and MUST include a border. Stacked cakes are acceptable if constructed properly.
X 460 19 Project notebook. A notebook of any decorating done by the 4-H’er during the project year. Notebook should contain a picture of the project, techniques, tips/tubes used to complete the project, date and explanation. Must contain a minimum of two projects.
4-H CAKE DECORATING – UNITS 8-9
Senior Division (age 13 and over as of January 1, or based on skills)
Premium: Purple $4.50; Blue $4.00; Red $3.50; White $3.00
Projects that require decorating techniques. Cakes should be frosted in a homemade buttercream frosting. Buttercream or royal icing should be used for decorations. NEW: Attach frosting/icing recipe. Artificial/real flowers may be used to enhance the cake. Other sugar or mediums are acceptable as long as suitable for the project.
X 460 20 Decorated cookies. Set of four sugar cookies frosted with buttercream or other suitable decorating icing. Utilizing advanced techniques. Cookies must be different.
X 460 21 Decorated cookies. Set of four sugar cookies frosted with buttercream or other suitable decorating icing. Utilizing advanced techniques. All cookies must be identical.
X 460 22 Molded or shaped object. (Made from royal icing, fondant or other sugar arts medium). May be displayed on a cake or independently.
X 460 23 Two layer 8, 9, or 10 inch cake (round or square) iced in buttercream. Use up to 4 tips/tubes to decorate. Include flowers or other design using icing. Use a side trim if appropriate and MUST include a border.
X 460 24 Two layer 8, 9, or 10 inch cake (round or square) covered in fondant and decorated using appropriate decorating mediums and fondant.
X 460 25 Decorated cake of 2 or more tiers of graduated sizes using supports and separator plates. Pillars may be used. Cake should include 4 tips/tubes. Cake should show advance decorator work in all aspects of the cake. Stacked cakes are acceptable if constructed properly. Use appropriate decorator mediums.
X 460 26 Decorated cake of 2 or more tiers of graduated sizes using supports and separator plates. Pillars may be used. Cake covered in fondant and to show advance decorating techniques using fondant and appropriate decorating mediums.
X 460 27 Specialty cake. Cake carved/sculpted in a free form shape by the 4-H’er. Cake should show advanced use of decorating techniques. May use buttercream, fondant or suitable medium.
X 460 28 Cake decorated using air-brush techniques, and other advanced decorating techniques.
X 460 29 Binder/scrapbook 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, the tips, techniques and skills used to complete each cake. Include a date of each project. Minimum of 5-7 projects from a minimum of four years.