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  • Contest participation Conditions Rules and Categories

    Contest  Participation Conditions

     

    Registration Starting Date: Tuesday, December 02, 2019

    Registration Expiration Date:  April 24, 2020

    Contest Date: June 6-7, 2020

    Festival Date: Friday-Saturday-Sunday, June  5-6-7, 2020

    Starting Time: Saturday, June 6, 2020, at 10:00

    Delivery Time and Date of Pastry: Saturday, June 6, 2020, between 07:00 and 10:00

    Ending Time: Saturday, June 6, at 17:00- Sunday, June 7, at 18:00

    Award Ceremony Time: Sunday, June 7, 2020, at 15:00

     

    Contest Participation Fees

    Contest category fees:  60 Euro.

    Group Participation category fees: 150 Euro.

     Contestants only pay category fee to Benefit from all Master of cake activities.

     

    For contest, it can be applied for more than one category. People must pay the fee for each category that is applied.

    ***The count of contest participation is limited to 200 people.

    ***When the count of contest participation exceeds the limit, new applications will not be accepted.

    Note: Some rules can be changed in comparison with the previous contests. It needs to be viewed carefully.

    Please visit our website www.masterofcake.com.tr for Applications, Festival Program, Rules and Arrangements.

     

    GENERAL RULES AND CONDITIONS

    1. The contestants must have done the work by themselves. In terms of fairness, the issue is of great importance. In case of detection disqualification is accepted.
    2. The works involved in the contest should not be copied ( not be worked as a secod work/example), no details should be shared in any publicity environment, media, social media, brochure etc.
    3. If the studies are found to be accompanied by the trainers, these studies will not be taken into consideration. The works needs to be prepared with participant’s skill and spirit. When it is determined that there are studies prepared by a second person or partner, the said works will be disqualified and will be excluded from the competition.
    4. Participants are not allowed to participate in the competition with any work that has already been held in the previous competitions or has not done a degree. It is accepted as the reason for disqualification.
    5. Be sure to wear your participant and competitor badges throughout the festival (also during the award ceremony period)
    6. Intellectual property rights:

    As a result of participating in the competition and showing your work in Master Of Cake Samsun, your works can be taken by any person or visitor and your designs / works can be copied in many environments.

    Master Of Cake or its employees cannot be held responsible for such a situation.

    1. Payments made for the contest application are non-refundable and the application will not be canceled.
    2. Only the contestant will be taken to the Competition Hall at the delivery of the Contest Works. It is strictly forbidden to enter for non-competitors. Contestants must leave the hall when they finish their delivery. After the evaluations are completed, it is free to enter the Competition Hall after the works are opened.
    3. Each participant must fill out the Application Form after making the necessary payments. Upon reaching the organization team, the response is sent to you. Finally, after the completion of the registration process, a final notification mail is sent to the competitor. Our competitors needs to keep their confirmation mails with them, it will be beneficial in necessary cases.
    4. Results:

    The jury evaluation will take place on the first day of the competition and will be announced on the date specified. The results will also be published at www.masterofcake.com.tr.

    1. All of the works should be made of edible material. The use of flower wire is only allowed in flowers and trunks in the categories of Flower Arrangement. Wire should not be used as decor. Uses such as wire, styrofoam etc. should not appear from the outside in the category of Flower Decorative. All appearing decorative must be made with sugar dough.
    2. In case of exceeding the base measurements in categories, disqualification reason is accepted.
    3. In all categories, when the number of applications is below the 3 competitions, the category winner will not be selected.

    GROUP DECORATIVE DESIGN CATEGORY;

    - Contest Application must be as at least 2, up to 4 persons, all contestants with the name and identification information, a specific group name or an institution name (such as schools, public institutions, public education centers or workshops, etc.)  must apply under the such names and the group name must be specified in the application form.

    - The work must be brought to the competition area as finished and must be delivered as finished.

    - Participants are required to indicate the name of the group in the categories section of each contestant and fill out the application form in the application-communication section separately. Applications not specified as group names will be accepted as individual and the importance of the situation should be accepted as a rule.

    - In all processes followed up by the competition team (follow-up, results and award), only the group name will be passed.

    - Subject is required in Group Category. One of the two topics should be studied and the subject should be mentioned in the product introduction file.

     

    1. The Competition Committee and the Responsible Production Team shall take all necessary and adequate measures to protect the work. However, in case of possible damage to the works during the competition, 3.MASTER OF CAKE SAMSUN Jury Committee and Responsible Production Team shall not be held responsible in any way.

     

    Delivery of Exhibitions (Pastry)

     6 JUNE SATURDAY All exhibitions must be delivered between 07:00 and 10:00.

    1. The works must be carried by the contestant and placed on the tables with the sections reserved for them in the Competition Halls.
    2. Organization Team, before the competition starts, has the right to change the place of the works when necessary.
    3. The boxes where the works are carried and the custom made boxes should not be left in the competition area.
    4. The codes given to the contestants by the Organization Team must be checked by the code on the table and left to the position visible on the work. This process is entirely the responsibility of the contestants.
    5. The works are protected by the organization team, but they are not responsible for any loss or breakage.

     

    THE EXHIBITIONS (PASTRY) MUST BE TAKEN AFTER THE AWARD CEREMONY HAS BEEN COMPLETED. THE EXHIBITIONS SHOULD NOT BE TAKEN BEFORE THE AWARD CEREMONY HAS BEEN COMPLETED.

     

    INTERVIEW AND REQUIREMENTS WITH JURY MEMBERS

     

    1. Jury Members will be able to make evaluations on tablets through Digital Evaluation which will be applied for the first time in our country, even in the World. This means that our competitors will be able to see the points and comments they received at the award ceremony at the Barcovision. However, after the end of the evaluations, contestants who want to receive feedback will be able to receive the feedback from Jury President.
    2. Since all the questions will be replied after the competition and the contestants will be able to see all their information at the Awards Ceremony, it is strictly forbidden to contact the jury members for evaluation after the Festival ends. You can contact the Organization Team about this.
    3. Specialized jury members in the field for decorative design, jury members in the Flavor Categories will also make independent evaluations.

     

     

    BINDING RULES

    1. Competitors must deliver their work on the specified dates and times. All works requested to be delivered outside of the specified dates and times will not be accepted.
    2. By using the full time period, the work that is damaged during travel can be corrected. During the competition, equipment, materials or materials related to the competition will not be given the competitors. Competitors should keep all the equipment and materials they use or will use with them.
    3. If the studies are found to be accompanied by the trainers, these studies will not be taken into consideration.The works needs to be prepared with participant’s skill and spirit. When it is determined that there are studies prepared by a second person or partner, the said works will be disqualified and will be excluded from the competition.
    4. Participants are not allowed to participate in the competition with any work that has already been held in the previous competitions or has not done a degree. It is accepted as the reason for disqualification.
    5. All of the works should be made of edible material. The use of flower wire is only allowed in flowers and trunks in the categories of Flower Arrangement. Wire should not be used as decor. Uses such as wire, styrofoam etc. should not appear from the outside in the category of Flower Decorative. All appearing decorative must be made with sugar dough.
    6. In case of exceeding the base measurements in categories, disqualification reason is accepted.
    7. If all of the works in Flavor Categories are to be prepared wholly, they should be sliced by the contestant and be prepared for taste. In all of the works in Flavor Categories, one slice must be put forward for jury to taste.
    8. In Flavor Categories, definitely materials such as plastic or metal will not be accepted in or on works direct disqualification will be accepted.
    9. Base and height measurements of the works must not be surely exceeded. It is accepted as disqualification reason.
    10. Considering the safety of the artifacts in the Competition Halls, children are not accepted.

     

    ***In accordance with the rules of our competition, PROFESSIONALS AND AMATEURS COMPETE IN EQUAL CONDITIONS. PARTICIPANTS’ LEVEL IS NOT EXAMINED. Gold, Silver and Bronze medals will be awarded to all participants according to the scoring of the medal base score for each category.

    FOR EXAMPLE: 90 points and over the field contestants will be awarded the Gold Medal. Even if there are 4 people in one category with a score exceeding 90, the 4 will be awarded the Gold Medal. The same rule shall apply to all medals.

     

    AWARDS

     

    BEST IN SHOW AWARD 1500 Euro

    AWARDS- SCORING

     

     

    Gold Medal: 90 -100 Points

    Silver Medal: 80 - 89 Points

    Bronze Medal: 70 - 79 Points

     

    JURY EVALUATION

    1. The Jury will start the assessment on Saturday, April 27, 2019 at 10:30. After the evaluation, guests will be able to visit the Competition Cakes.
    2. It is strictly forbidden for contestants to talk about the competition or confront with the jury before the competition. If the rules are violated, the competitor will be disqualified.
    3. The jury will complete the evaluation of the pastry without being aware of the identity of the participants. The jury will not have any information about the contestants.
    4. The contestants will not contact the jury members in any way, including information about the competition. In such cases, they may contact the Organizing Committee from the competition site, www.masterofcakesamsun.com, communication section and get answers to their questions.
    5. The jury members have the right to disqualify the works that are not appropriate with rules.
    6. When the jury evaluation is over, the decisions taken will not be changed.
    7. When the results of the competition are announced, the participants will be able to receive information about their scores by applying to the EMPLOYEES WHO STAND AT THE MASTER OF CAKE CONSULTING TABLE WITH THE BILL OF EXCEPTION. All contestants and participants are encouraged to act in accordance with the rules of courtesy in their dialogue with the jury.
    8. It is definitely prohibited to take the exhibitions from the display area before 28 APRIL SUNDAY at 17.30.

     

    ***Scoring for the contestants will be made in accordance with the following criteria:

    • Composition
    • Originality (Creativity)
    • Attention to detail
    • Workmanship (Clean and Smooth Coating)
    • Difficulty Level
    • Scaling (Ratios)
    • Color Usage and Compliance

     

    EVALUATION CRITERIA

    Composition, Originality:                                                      30 Points

    Workmanship, Attention to detail, Difficulty Level:         40 Points

    Scaling, Color, Compliance:                                                   30 Points

     

    References

    Festival Event Competition Application

    Step 1

    Contest Participation Fees; 60 EURO

     

    The contestant should pay the category fees and the participation fees to the account number below, specify the CONTESTANT NAMES in the description section.

    İş Bankası A.Ş. Samsun Sanayi Sitesi Şubesi
    Zümra Uludoğan
    IBAN TR40 0006 4000 0017 3060 3288 19 will deposit into this account.

     

     

    Step 2

    In the next step, the participants will fill in the information form in the application area at www.masterofcake.com.tr. When completing the application form, it is necessary to select the category selection carefully. In the Message field in Description part, you must specify the payment amount.

     

    Step 3

    When the contact information is received with the mail sent by the participant, you will receive an e-mail stating that your application is recieved, within 2 working days your application will be checked by the master of cake team and the final registration mail will be sent to you(Please contact the masterofcake team if you do not receive your final registration e-mail within 3 working days after application).

    Contact number 0 507 711 11 80

    *** Registration procedures will be completed as described above. If applications are not compatible with these steps, they will not be accepted.

    *** The registration will not be accepted on the day of the competition and the payments made in the same way will not be refunded.

    *** Participation certificate will be given to each participant.

    *** Each participant will be given a competition ID card.

    Thank you to all our participants who participated in

     

     

    CATEGORIES

     

    1.SUGAR ART CATEGORIES

     

    1. DECORATIVE DESIGN CATEGORIES

     

    A-1) Miniature Decorative Design: Figures made entirely from edible materials (Sugar paste, marzipan, chocolate paste, pastillage, royal icing, isomalt, food coloring and other edible materials).

    Designers can freely decide on creative topics. The inner support filler (Styrofoam, wood, metal, iron, flower or wire, varieties of wire, rod, etc.) can be used, but no material used as inner support filler should not be visible from the outside.Mold can be used when necessary, but unnecessary use will affect the scoring negatively.It is required to prepare a summary that contains the subject of the work, and must also include techniques used in preparation phases: these could consist of materials, tools that are used in the preparation and if preferred photos of different phases (and of the final product). This file must include a cover and should be placed in FRONT of the final work.There are no limits to the height. The work should fit within a base area of 30x30 cm.

     

    A-2)Big Decorative Design: Figures made entirely from edible materials (Sugar paste, marzipan, chocolate paste, pastillage, royal icing, isomalt, food coloring and other edible materials). Designers can freely decide on creative topics. The inner support filler (Styrofoam, wood, metal, iron, flower or wire, varieties of wire, rod etc.) can be used but no

    material used as inner support filler should not be seen from the outside.Mold can be used when necessary, but unnecessary use negatively affects the scoring. It is necessary to prepare a summary that contains the subject of the work, and must also include techniques used in preparation phases: these could consist of materials, tools that are used in the preparation and if preferred photos of different phases (and of the final product). This file must include a cover and should be placed in FRONT of the final work.There are no limits to the height. The base area must be minimum 50x50 cm,and 70x70 cm at maximum.

     

    B.SUGAR ART WEDDING CAKE CATEGORY

    Straforcake can be used as an inner filling prepared from all sugar paste, which should consist of at least three layers/coating or 3-layer height free decor.The inner support filler (Styrofoam, wood, metal, iron, flower or wire, varieties of wire, rod, etc.) can be used, but no material used as inner support filler should not be seen from the outside.  Visible parts of the work must be made entirely from edible materials (Sugar paste, marzipan, chocolate paste, pastillage, royal icing, isomalt, food coloring and other edible materials). Mold can be used when necessary, but unnecessary use negatively affects the scoring. It is necessary to prepare a summary that contains the subject of the work, and must also include techniques used in preparation phases: these could include materials, tools that are used in the preparation and if preferred photos of different phases (and of the final product).

    This file must include a cover and should be placed in FRONT of the final work. Height must not be below 50cm, base area should be between 50x50cm and 70x70cm (minimum:50x50cm, maximum:70x70cm).

     

    C.FLOWER ARRANGEMENT CATEGORIES

    C-1) Growing plant or flower arrangement:Growing plants need to be made from real flowers and must be worked/done as a single model. It should include potted flower varieties.It must be shaped with sugar paste, flower paste, isomalt, Waffer paper(edible), Gelatine. Flower wire, stamen, strip/tape, and ribbon could be used. The visible part of the product must consist of edible material. It is also required for the participant to do at least 5 or more flower branches. Vase/pot must be edible. It could be presented with a covering, board or layer. There are no limits to the height. The work should fit within a base area of 40x40cm.

     

    C-2) Flower arrangement: Arrangement must be a design that belongs to the contestant.All climate flower can be used as the subject. It should be shaped with sugar paste, flower paste, isomalt, Waffer paper(edible), Gelatine. Flower wire, styrofoam, stamen, strip/tape, and ribbon could be used. The visible part of the product must consist of edible material. Presentation can be made with artificial baskets, vases, any object suitable to the arrangement, etc. or special designs prepared from sugar paste.

     

    The desired amount of tiny flowers and branches can be used. Original leaves of flowers and flower petals should be used/worked with. Arrangement should be made by using at least 12 large flowers, at least 3 different flowers. Base area should be maximum 50x50 cm.

     

     NOTE: Only one category winner will be selected among the two category contestants.

     

    D.CELEBRATION CAKE CATEGORY

    Birthdays, wedding anniversaries, engagements, baby shower, tooth-losing ceremony,official holidays and similar days with special, authentic themes must be used.The work must be covered with sugar paste, and there are no limits for the height. The inner support filler (Styrofoam, wood, metal, iron, flower or wire, varieties of wire, rod, etc.) can be used, but no material used as inner support filler should not be seen from the outside. The part that is visible should all be edible materials (sugar paste, marzipan, chocolate paste, pastillage, royal icing, isomalt, food coloring, and other edible materials).Styrofoam cake could be used.  The theme of the cake and which materials used (if preferred, with photos) must be given in a file which should also include a cover and should be placed in FRONT of the final work. Cake’s base area should be maximum 60x60cm.

     

    1. 3D CAKE & BUST CAKE CATEGORY

    It needs to be wholly cake or at least 50% of it must be cake. There will be no taste evaluation, but jury will slice a piece of cake to determine whether it is worked as cake or

    not. Cake, sponge cake, ganache and cream ingredients should be used as pastry. Structure, wood or wire filler can be used for inside. All appearing parts must be made with sugar dough. Sugar paste, marzipan, chocolate paste, pastillage, royal icing, isomalt, food coloring and other edible materials should be used.

     

     In addition to 3D Cake or Bust Cake, it can be worked with complementary maket. If the model section is applied, internal support filler can be styrofoam. Base dimensions should be minimum 30x40cm, maximum 50-60 cm. There are no limits to the height.

     

    1. CHOCOLATE OR ISOMALT SCULPTURE CATEGORY

    Creative,sculptural works which are made with chocolate, chocolate paste, and isomalt. The contestant will be able to register for one of two categories.There must be a summary of the sculpture in which the materials used must be explained. If preferred, photos of the work could be included. The file must include a cover and should be placed near the product. Height and base area measurements must not be below 40x40 cm. The work should fit within a base area of 70x70 cm. There are no limits to the height.

    NOTE:Participants can join both categories separately, but only one category will be accepted.

     

    1. GROUP COMPETITIONS
    2. GROUP DECORATIVE DESIGN CATEGORY

    Topics;

    Topic 1: Samsun History and War of Independence: The history of Samsun and the War of Independence should be combined and worked in detail. There are no limits to the height. The base size should be 100x100 cm and above (working Mustafa Kemal Atatürk's figure, statue and bust is strictly forbidden).

    Topic 2: Character Modeling: They are in actual sizes, realistic or original works. The height should not fall below 100 cm and should be maximum 150 cm, the base size should be 80x80.

    Category Charasteristics;

    Figures made entirely from edible materials (Sugar paste, marzipan, chocolate, chocolate paste, pastillage, royal icing, isomalt, food coloring and other edible materials). The creativity solely depends on the designers, collectively, decorative Works are prepared by at least 2 or maximum 4 people together by selecting one of the two topics. A group name must be specified by individually applying (an institution name can be used). The inner support filler (Styrofoam, wood, metal, iron, flower wire, varieties of wire, rod, etc.) can be

    used, but no material used as inner support filler should not be visible from the outside and visible parts of the work must be made entirely from edible materials.

     Mold can be used where necessary, but unnecessary use adversely affects scoring. A covered file containing a short summary which explains the subject of the cake and the techniques used, the equipment and materials and finally some pictures should be placed in FRONT of the cake.

     

    4.FLAVOR CATEGORIES

    H -PETTITFOUR (MINI CAKES AND APPETIZERS) CATEGORY

    One can join the category from Tartolet(special desserts), Mini Cake, cut cake or slice cake, macaron, éclair, and cheesecake slice varieties: at least 1 of these varieties must be made, or the participant can join by doing all these varieties. Sponge cake (Angel food cake), cream, filling and aroma varieties belong to the designer and can be studied freely. Works are, whether slices or small, presented by decorating plates in a single, whole piece. The work should fit within a base area of 30x30 cm.

     

    I- CAKE DESIGN

          I-1)Cake: It should be prepared with real (edible) sponge cake and cream. Chocolate, dry and fresh fruit, and special sauces can be used as decor in the design. In the evaluation phase, taste, softness, aroma and visual presentation will be taken into consideration; scoring will be based on these criteria.  The designer must work with integrity but must bring front a slice (Jury tasting slice)  for the Jury members to taste. Cakes that are not prepared (that are not sliced for Jury to taste) before the evaluation by the competitors will not be taken into consideration. Cake's base area must be maximum of 30x30cm.

          I-2) Pie: It is required to make Fruity, Chocolate, Flavored or Plain cake.

    - The designer must work with integrity but must bring front a slice for the Jury members to taste.

    - Recipe of the final product must be left near the product in a file, with a cover, to be shared with the jury.

     

    In the evaluation phase, taste, softness, aroma and visual presentation will be taken into consideration; scoring will be based on these criteria. Cake's base area must be maximum of 30x30cm.

     

    NOTE: Only one category winner will be selected from among the two category contestants.

     

    1. COOKIES

    The integrity of the subject must be taken into consideration while working, and the work as decorative design must consist of at least 9 pieces. There is no rule to combine parts or to design them as separate parts. It is sufficient if the parts are visible. Composition work is allowed.The work must be prepared as Decorative Design, decorated using Sugar Dough or Royal Icing. The presentation belongs to the designer and the base size should be maximum 40x40 cm. A cookie will be tasted by the jury members for a taste evaluation

     

    1. CUPCAKES

    The integrity of the subject must be taken into consideration while working. It must consist of 12 pieces. It should be decorated using Sugar paste/dough, cream, or Royal Icing. The work should fit within a base area of 35x35cm. The presentation belongs to the designer. The jury will taste it to evaluate taste/flavor.

     

    1. LOCAL TASTES

    It is obligatory to participate with salty and sweet varieties of Anatolian regions. It must be prepared according to an original recipe. Jury members will taste it to evaluate taste/flavor. There will also be a visual evaluation. The work should fit within a base area of 30x30 cm. Recipe of the final work must be left near the product in a file with a cover.