Judges in New South Wales work to a code of practice set out in the Competition Guidelines for Organisers, Stewards, Judges and Competitors which was developed by the
Australian National Cake Decorators’ Association Incorporated. The NSW Guild contributed to this publication and runs annual workshops to keep up to date with any
developments in cake decorating and practice the judging process.
Judges may and do enter competitions but they may not enter a competition where they are the only judge nor can they judge a class in which they have exhibited.
Judges must understand the schedule of any competition they are judging but it is not their place to decide whether or not an entry is allowed in the competition. It is the role
of the Head Steward to assess entries on submission and check that they comply with the schedule. The Head Steward is also the point of contact for questions prior to
submitting an entry.
A number of definitions have been developed over the years to help competitors, judges and competition stewards work with a competition schedule and enter competitions.
CAKE: Is an exhibit of a size required by the competition class, or at least able to serve a number of people.
A cake must be free of non-food safe or toxic elements but where needed can be supported with appropriate food safe structure.
SUGAR ART PIECE: Is an ornament, sculpture or other decorative item entirely made of/from sugar. It is intended to be artistic and decorative.
Because these are not intended to be eaten or come into contact with a cake they may utilise non-food grade supports.
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