sugar arts competition guide 2021 oc fair

Sugar Arts Competition Guide

2021 Competition Guide

2021 OC Fair

CONTACTPamela Wnuck, Culinary Arts Program CoordinatorOffice (714) 708-1621 [email protected] Fair Drive, Costa Mesa, CA 92626

2021 IMPORTANT DATES to rememberOC Fair theme is “Time for Fun!” - OC Fair runs July 16- August 15, 2021

Entry Deadline ............................Tuesday, July 6, by midnight

Entry Delivery ..............................Tuesday, July 13, 7 - 9:30 a.m.

Entry Pickup ..................................Tuesday, August 17, 7 a.m. - Noon

mailto:culinary%40ocfair.com?subject=



TA B L E O F C O N T E N T SIntroduction ............................................................................................................... 1

Rules ...............................................................................................................................2

Eligibility / Entry Limit .......................................................................................3

How to Enter / Help with Entering ..........................................................4

Entry Delivery / Entry Pickup ......................................................................5

Judging .........................................................................................................................6

Awards ..........................................................................................................................7

Sugar Arts Divisions..........................................................................................8-9Division 1030 Amateur Cake DesignDivision 1031 Professional Cake DesignDivision 1032 Amateur Sugar Sculpture, Molded Sugar & Edible ArtDivision 1033 Professional Sugar Sculpture, Molded Sugar & Edible ArtDivision 1034 Amateur Decorated Cupcakes & CookiesDivision 1035 Professional Decorated Cupcakes & CookiesDivision 1036 Amateur Gelatin ArtDivision 1037 Professional Gelatin Art

Youth Divisions .......................................................................................................10Division 372 Youth Sugar Arts, Ages 9-12Division 373 Youth Sugar Arts, Ages 13-17



introduction

Dear Exhibitors,

We are excited to welcome all our exhibitors and guests back for the 2021 OC Fair as it is definitely “Time For Fun”! We all have faced many challenges this past year due to COVID-19. Because of the ongoing concern with public health, we have had to make adjustments to our competitive programs, exhibits, and layouts with enhanced health and safety measures in mind. Please note that these modifications are not permanent and we look forward to planning future fairs with our full line of competitions and exhibits. We thank you all for your understanding and continued support as we navigate through these times together!

Changes you will see in the Culinary competitions and gallery include:

• Many divisions and classes are on temporary hiatus which we plan to bring back next year.• Reduced footprint for culinary exhibitions.• The absence of our In-Person Awards Presentation.• Reduced participation from past featured exhibitors.• No eating competitions.

We look forward to seeing you again and celebrating summer at the OC Fair!



R U L E S1. Local and State Rules govern this competition.

2. Exhibitors are responsible for reading the Competition Guidelines and must abide by them.

3. If assistance is needed to determine the Division and/or Class, please contact the Culinary Department at (714) 708-1621 or email [email protected].

4. Entry fees are non-refundable.There will be no refunds for any reason. By entering the competition you are confirming that you accept the no-refund policy.

5. Each entry must be the sole work of one exhibitor and must be original, not copied. While you can take inspiration from various places, your design should not be copied from the internet, books, magazines, or directly from another artist’s website, Pinterest, etc. All exhibitors found in violation of this will be disqualified. Entries previously exhibited at the OC Fair are not eligible.

6. Sugar Arts entries:• Must be attached to an un-iced base 1 inch larger than the cake base on all sides for handling.• Need to be original and handmade by the exhibitor.• Cannot be glued (frosting/fondant only) or contain fresh fruit.• Must be a maximum of 18 inches front-to-back, 24 inches wide, and 30 inches tall. • Items exceeding these dimensions will be disqualified.

7. Confection entries:• Must be handmade by the exhibitor from scratch and not from a prepared mix.• Must include an ingredient list on a 3-inch by 5-inch card. Do not include your name on the card.• Should be placed on a disposable plate and covered with plastic wrap or placed in a resealable

bag.

8. Refrigeration will not be available.

9. Final acceptance of the entry will be left to the discretion of the Program Coordinator. Judges and/or the Program Coordinator have the option of reassigning an entry to a more appropriate Division or Class.

10. Food items will be selected for display and discarded after each show or when they deteriorate.

11. Due to the family-oriented theme of the OC Fair, no work dealing with drug use, obscenity, defamatory statements, violence or gang activity, satanic or cult themes or other offensive or objectionable content will be accepted. This is at the discretion of the OC Fair staff.

12. Although reasonable efforts will be undertaken to safeguard exhibitors’ property against loss, damage or theft, neither the State of California nor the OC Fair & Event Center will be responsible for any loss, damage or theft of exhibitors’ property brought on the premises during the period of the OC Fair. Every precaution will be taken in the handling and exhibiting of entries.

13. Sugar Art exhibits must be picked up on Entry Pickup Day, Tuesday, August 17, 7 a.m. to Noon. Failure to do so may result in the items being discarded.

https://ocfair.com/oc-fair/competitions-contests/guidelines

https://ocfair.com/oc-fair/competitions-contests/state-rules




E L I G I B I L I T YAdult Divisions: Open to California residents, ages 18 or older.Youth Divisions: Open to California youth ages 9-17 (by July 16, 2021).

Amateur vs. Professional

Amateur: Designer who creates baked goods as a hobby or pastime, is a student of the arts, does not regularly present work for sale or is not actively promoting their work for sale.

Professional: Designer who is actively and regularly exhibiting and selling their product(s) or is employedin the field.

E N T R Y L I M I T•Adults: 1 entry per Class •Youth: 2 entries per Class

Adult exhibitors may enter in several Divisions and in several Classes (see pages 7-9 for a listing of Divisions and Classes) but may enter only one item in each Class. If two or more entries are made in the same Class, only the first entry will be accepted. Other entries in the Class will be deleted by the entry office and refunds will not be issued. Youth may enter up to two entries per class (see page 10).



H O W T O E N T E R

Online Entry Deadline: Tuesday, July 6, 2021, by midnight

1. Review the Sugar Arts Category Rules and OC Fair Guidelines.2. Choose from the Divisions and Classes listed on pages 7-10.3. Enter online at ocfair.fairmanager.com and pay the entry fee (per entry).

Exhibitor Name• Entries must be made under the name of the individual who prepared it.• Do not use business or fictitious names. • Enter using the exhibitor’s name as it will appear on the display tag. This also applies to all youth entries.• All entries must be made by an individual, not a group or family.• Last year’s accounts are no longer valid. All exhibitors must create a new account.

Entry Confirmation• An email confirmation will be sent immediately after your online payment is received.• If the email confirmation does not arrive shortly after submitting payment, please check your Spam/

Junk folder before contacting the OC Fair.

Entry Fees• Entry fees are payable online with a credit card (Visa, MasterCard or Amex). • No refunds will be issued.

Adult Divisions - $5 per entryYouth Divisions - $3 per entry

H E L P W I T H E N T E R I N GPhone: During office hours at (714) 708-1621

Email: [email protected]

For additional help: Entry Tutorial - FAQs

http://ocfair.fairmanager.com


https://ocfair.com/oc-fair/competitions-contests/entry-tutorial

https://ocfair.com/oc-fair/competitions-contests/glossary-faqs




e n t r y p i c k u p ( S u g a r a r t s o n ly )Pickup Date: Tuesday, August 17, 7 a.m. - Noon

• Entry pickup is the same as the entry delivery route.• Claim Check or photo ID is required for pick up. • If you are unable to pick up your items, please arrange for someone to pick them up for you. • Unclaimed items become the property of the OC Fair and will be discarded. • The OC Fair & Event Center is not responsible for exhibits left after this date.

e n t r y d e l i v e r yDelivery Date: Tuesday, July 13, 7 - 9:30 a.m.

• One participation ribbon will be given to each exhibitor on Entry Delivery Day.• Late deliveries will not be accepted.

Where to Deliver Entries• Deliver entries to the OC Promenade between the Home Arts and Visual Arts Galleries (see map).

Claim Checks• Claim checks will be provided when entries are delivered.• Claim checks are required to pick up judging comment sheets and potential ribbons during the Fair.• Entries may be delivered by someone other than the exhibitor.

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j u d g i n gQualified judges are selected by the Program Coordinator to judge all culinary exhibits and special contests. These judges with diverse and impressive résumés have included the following: a Michelin Star Chef, a Meilleur Ouvrier de France (MOF), celebrity chefs, cookbook authors and food bloggers, Culinary Instititute of America (CIA) and Le Cordon Bleu graduates, UCCE Master Food Preservers, and a credentialed Flavorologist, Pâtissier and Chocolatier.

Adult DivisionsPlaced using the American Judging System where exhibits are ranked one against another.

• First, Second, Third Place and Honorable Mention may be awarded in each Class if judges so determine.

• First Place Winners will compete for Division Winner. • Division Winners will compete for Best of Show.

Youth DivisionsPlaced using the Danish Judging System where each entry is judged on how well it meets a standard rather than how it compares to other entries.

• Entries are judged Blue (superior), Red (very good) or White (average) Award. • There may be more than one Blue, Red or White Award per Class. • All Blue Awards will then compete, using the American Judging System, for Best of Class.• Those chosen for Best of Class will compete for Division Winner.

Judging CriteriaRead the Culinary Arts Judging Criteria for each Division.

Comment Sheets• Comment sheets for each entry will be made available at the Information Desk in Culinary Arts.• Comment sheets are notes from the judges on the entry’s performance in the competition.• They are available for pick up, with claim check or photo ID, any day of the Fair.

Reassignment of Entry Division or ClassJudges and/or the Program Coordinator have the option of reassigning an entry to a more appropriate Division or Class or combining Divisions or Classes to create an adequate judging pool. State Rules specify that at least four (4) entries are needed for a meaningul competition. Nonetheless, it is the responsibility of exhibitors to enter work in the appropriate Class. Failure to enter the appropriate Class may result in disqualification

Disqualified Entries• If an entry is disqualified after judging is complete, the judge will not change the status of awards given

for other entries.• Judges reserve the right to remove or disqualify any entry in violation of the rules, in poor taste, or

not in accordance with the competition standards.

https://ocfair.com/oc-fair/competitions-contests/criteria-culinary-judging



A W A R D SIncludes ribbons and/or prize money (premiums)

Adult Divisions Youth DivisionsBest of Show ...............$100 Division Winner ......... $50Division Winner .........$50 Best of Class ............... $25First Place .....................$25 Blue, Red, White ...... RibbonSecond Place .............$15 Third Place ....................$10

• Comment sheets may be picked up, with claim check or photo ID, any day of the Fair.• Final Pickup Day is Tuesday, August 17, 7 a.m. - Noon• Award checks will be made payable to the exhibitor whose name appears on the entry form and

mailed within 30 days after the close of the 2021 OC Fair.

Judging Results• Entries will be selected for display in the OC Promenade with any awards received. • Results will be posted online at ocfair.com/results within a week after the competition date.

Please do not call or email for competition results.

https://ocfair.com/results



DIVISION 1030

Amateur Cake DesignClass 01: Decorated Fondant Tiered Formal Cake

Class 02: Decorated Fondant Tiered Non-Formal Cake

Class 03: Traditional Icing Cake

Class 04: OC Fair Themed Cake Design, “Time For Fun”

DIVISION 1031

Professional Cake DesignClass 01: Decorated Fondant Tiered Formal Cake

Class 02: Decorated Fondant Tiered Non-Formal Cake

Class 03: Traditional Icing Cake

Class 04: OC Fair Themed Cake Design, “Time For Fun”

DIVISION 1032

Amateur sugar sculpture, molded sugar & edible artClass 01: Floral Piece

Class 02: Sugar Art Piece(e.g., spun sugar, cast, pastillage or combination)

DIVISION 1033

Professional sugar sculpture, molded sugar & edible artClass 01: Floral Piece

Class 02: Sugar Art Piece(e.g., spun sugar, cast, pastillage or combination)

• Do not decorate an actual cake. Use Styrofoam forms only for cakes/tiers.• Pillars, separators and support equipment may be non-edible. • Base of cake may not exceed 18 inches front-to-back, 24 inches wide, and 30 inches tall, and at least

one inch of the base on all sides must to be left un-iced for handling.• Entries must be exhibitor’s original design.

Entries previously exhibited at the OC Fair cannot be resubmitted.• All decorations must be handmade by exhibitor and edible.• Traditional icing may be American or decorator’s icing, French, Swiss or meringue based.• All entries will be judged on decoration and will not be tasted. • Exhibitors will be allowed 15 minutes and 1 assistant for final setup.

Adult DivisionsEligibility Open to Southern California residents, ages 18 or older.

Entry Limit 1 entry per Class Entry Fee $5 per entry


Adult Divisions



DIVISION 1034

Amateur decorated cupcakes & Cookies6 identical pieces, or up to 6 unique designs which follow a theme.

• Entries will be judged on decoration only and will not be tasted.• There are no restrictions on the size or shape of the cookies, but

the base/board should not exceed 20” by 20”.

Class 01: Cupcakes

Class 02: Cookies

DIVISION 1035

Professional decorated cupcakes & Cookies6 identical pieces, or up to 6 unique designs which follow a theme.

• Entries will be judged on decoration only and will not be tasted.• There are no restrictions on the size or shape of the cookies, but

the base/board should not exceed 20” by 20”.

Class 01: Cupcakes

Class 02: Cookies

DIVISION 1036

Amateur Gelatin ArtClass 01: Any Gelatin Art

DIVISION 1037

Professional Gelatin ArtClass 01: Any Gelatin Art


Eligibility Open to California youth ages 9-17

Entry Limit 2 entries per Class Entry Fee $3 per entry

Entries must be made by the exhibitor with minimal or no parental assistance.

Youth divisionsAges 9-17



DIVISION 372

Youth sugar artsjunior, ages 9-12

• Youth entries must follow the same rules and requirements as Adult Divisions.

• Entries will be judged only on decoration and will not be tasted.• Experience is not required.

Class 01: Cake, any(e.g., fair theme, birthday, celebration, movie)

Class 02: Any item, specify(e.g., iced cookies, cake pops, gingerbread house)

DIVISION 373

Youth sugar artsyoung adult, ages 13-17

• Youth entries must follow the same rules and requirements as Adult Divisions.

• Entries will be judged only on decoration and will not be tasted.

• Experience is not required.

Class 01: Cake, any(e.g., fair theme, birthday, celebration, movie)

Class 02: Any item, specify(e.g., iced cookies, cake pops, gingerbread house)

• Do not decorate an actual cake. Use Styrofoam forms only for cakes/tiers.• Pillars, separators and support equipment may be non-edible. • Base of cake may not exceed 18 inches front-to-back, 24 inches wide, and 30 inches tall, and at least

one inch of the base on all sides must to be left un-iced for handling.• Entries must be exhibitor’s original design.

Entries previously exhibited at the OC Fair cannot be resubmitted.• All decorations must be handmade by exhibitor and edible.• Traditional icing may be American or decorator’s icing, French, Swiss or meringue based.• All entries will be judged on decoration and will not be tasted. • Exhibitors will be allowed 15 minutes and 1 assistant for final setup.


sugar arts competition guide 2021 oc fair

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