Sculpted Show Cake

Regular price $27.00

A sculpted themed show cake celebrating a song, musical genre or musical artist with roots in Georgia or the Southern region of the United States.

In this category, competitors are asked to create a show stopper cake with the "Sounds of the South" theme that is sure to wow the judges and Ultimate Sugar Show attendees. Given the a wide variety of musical genres and songs with connections to the South, competitors are asked to think outside the box and get creative when designing their competition entry.

Maximum base board allowed in this category is 24," and there is no height restriction.

This cake has to be created using real cake, rice cereal treats, modeling chocolate, etc with at least 85% of the cake being of edible material. A maximum of 15% of the cake can be created using non-edible materials such as styrofoam, styrene etc.

Although everything used in decorations needs to be created using edible materials, battery powered lights, etc can be used in your competition entry. However, please note that no electricity is available and you will need to provide your own battery source.

A minimum of 8 process photographs must be submitted along with your entry showing the audience through the stages of the carved components to the covering of your cake. Images may be presented in a print format or a digital format using a digital picture frame.

Please be mindful of the background area in your process photos. Make sure to remove any identifying certificates, logos, signage, wall photos, mirrors or any thing that would have the judges recognize you as a competitor. The photos must be anonymous!

Open to Intermediate & Advanced Divisions
(See Sugar Art Competition Details for division definitions.)

Registration Fee:
$25 + $2 Processing Fee

FIPGC National Qualifiers:
Competitors in the Advanced Division are eligible to enter the Federation of Pastry Gelato & Chocolate USA Division Cake Designer Qualifiers. If you would like for your piece to be considered and have an opportunity to represent the USA at the 2021 World Cake Designers Championship in Milan, Italy, select the "Advanced + FIPGC Consideration" type during registration. To learn more, visit the FIPGC Page on the Ultimate Sugar Show website.

Visit the official Ultimate Sugar Show website to the discover the complete details around the three main Regional Competitions at The Ultimate Sugar Show.

Important Deadlines & Times

The Ultimate Sugar Show’s Regional Competition will take place in the Vendor Hall of the Cobb Galleria Centre on November 9 & 10, 2019. All entries MUST be checked-in and set up in the Vendor Hall by between 2 PM and 8 PM on Friday, November 8.

Set up will end promptly at 8 PM on Friday, November 8 and competitors will be dismissed from the designated competition area. No late set-ups will be allowed!

Competitors are allowed to make changes to their submissions until set-up deadline at 8 PM on Friday, November 8.

Any entries that do not adhere to the competition rules, deemed inappropriate, or in poor taste in the opinion of the judges will be eliminated from judging and potentially removed from the competition.

Photos of the entry may not have been previously posted online, including social media sites.

All entries must remain on display until 4 PM on Sunday, November 10. No one will be allowed to remove entries before 4 PM.

Any attempts to remove an entry before 4 PM on Sunday, November 10 may result in individual’s removal from the Vendor Hall.

Entries may be removed from the competition area on Sunday November 10, 2019 between the hours of 4 PM and 8 PM. Any entries remaining in the competition area after 8 PM on Sunday November 10, 2019 will be disposed of by the event staff.

Winners will be announced at the awards ceremony which starts at 4 PM on Sunday, November 10, 2019. It is not necessary for participants to be present to receive awards, although it is strongly encouraged.

Set-up Information

During check-in, all competitors will receive a Special Competitor's Weekend Pass which will grant them access to the Vendor Hall on November 9 & 10, 2019. Competitors will also receive a number to be used to identify their entry during the competition judging.

The entry creator MUST be present and participating during the entry set up process. Each competitor’s entry’s position will be assigned/positioned in order of arrival at the Vendor Hall. Requests for specific entry positions will be denied, as entries will be positioned in the order of arrival.

A display space on top of a skirted table will be provided to display the entry. (See specific category instructions for the size details of the display space.). The entry may not extend outside of the specific display’s dimensions, including the cake board.

No additional table décor is allowed unless otherwise noted in the category description, and no electricity will be provided to competitors. Competitors are allowed to use battery powered LED lights which they have provided to compliment their entry.

Entries are required to include a contact card underneath the entry’s cake board or base. The contact card must include the competitor’s name, contact phone number, division, and entry category.

Please note it is extremely important that absolutely no other identifying markings may be on, near, attached to, incorporated in, or accompanying entries including business cards and/or logos. Also, no personal or business identification, advertisements, backdrops, or photos, etc., will be allowed to be displayed with the entry.

All competitors are allowed at least one assistant to help with setting up their entry, exceptions will be made for minors (17 & under). Please see division descriptions for more information.


On Saturday, November 9, 2019, judging will begin promptly at 9 AM and will continue until all categories & divisions have been judged. All entries will be judged by a panel of distinguished and qualified culinary professionals.

Competitors can pick up a copy of the judges’ point evaluation and comments for each entry at the Registration Desk on Sunday, November 10, 2019 by no earlier than 2:00 PM. Competitors must present their identification in order to receive their score card.

If available, the judges who scored your entry will be in and around the competition area to answer any questions about scoring or written comments. The names of your entry's judges will be provided on the bottom of your judging sheet. Please only approach the judges noted on your judging sheet with questions about your entry.

Competition scoring & decisions are FINAL. For issues or concerns, please contact Head Judge, Chef Nicholas Lodge at

Access to the Vendor Hall

All competitors are considered a very important part of The Ultimate Sugar Show. Therefore, all competitors will be provided a Special Competitor's Weekend Pass which will grant them access to the Vendor Hall on November 9 & 10, 2019. Your Weekend Pass MUST be picked up during the competition check-in process, no exceptions.

PLEASE NOTE: If you are a No-Show for the competition (i.e. you fail to check-in your entry prior to 8 PM on November 8, 2019), you will no longer be considered an Ultimate Sugar Show Competitor. Therefore, you will forfeit your Special Competitor's Weekend Pass and will be required to purchase a 1-Day General Admin pass at the door to gain access to the Vendor Hall.



Intermediate (Developing Skills):

Competitors in this division will be considered intermediate if they have 2 to 4 years cake decorating experience or 30 to 60 hours of cake decorating or sugar art instruction ( including online courses). Must be over 17 years of age. Competitors in this division are allowed one assistant to help with set-up on Friday, Nov 8.

Advanced (Refined Skills):

Competitors in this division will be considered advanced if they have 4 to 6 years cake decorating experience or 60 to 90 hours of cake decorating or sugar art instruction (including online courses). Must be over 17 years of age. Competitors in this division are allowed one assistant to help with set-up on Friday, Nov 8.