Gingerbread House

Regular price $27.00

A gingerbread structure inspired or based on a real Southern home, hotel, B &B, church or building decorated for the holidays.

In this category, competitors are asked to create a gingerbread structure that is inspired by a historic or traditional Southern home, hotel, bed & breakfast, church or building that has been decorated for one of the upcoming end of year holidays.

Maximum base board allowed in this category is 24" with the board being the only non-edible part of the entry piece. Everything from the board up is to be created in edible materials with gingerbread or gingerbread based materials being 75% of the finished structure. There are no height restrictions on this category.

The use of other mediums such as gum paste, pastillage, royal icing, rolled fondant, flexique, sugar/isomalt, chocolate etc is permitted. Organic products such coconut, herbs, etc are also allowed.

No electricity or power outlets will be provided. However, competitors can use battery powered LED lights, etc.

The use of molds, pre-made candy, etc is permitted but more points will be given for hand made elements.

A minimum of 6 process photographs must be submitted along with your entry showing the audience the process of building your gingerbread structure. 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!

PLEASE NOTE: Excluding the board and possible LED lights, everything in this entry MUST be edible.

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

Registration Fee:
$25 + $2 Processing Fee

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 10 & 11, 2018. All entries MUST be checked-in and set up in the Vendor Hall by between 2 PM and 8 PM on Friday, November 9.

Set up will end promptly at 8PM on Friday, November 9 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 8PM on Friday, November 9.

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 5 PM on Sunday, November 11. No one will be allowed to remove entries before 5 PM.

Any attempts to remove an entry before 5 PM on Sunday, November 11 may result in individual’s removal from the Vendor Hall.

Entries may be removed from the competition area on Sunday November 11, 2018 between the hours of 5 PM and 8 PM. Any entries remaining in the competition area after 8 PM on Sunday November 11, 2018 will be disposed of by the event staff.

Winners will be announced at the awards ceremony which starts at 5 PM on Sunday, November 11, 2018. 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 10 & 11, 2018. 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.

Judging

On Saturday, November 10, 2018, 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 11, 2018 by no earlier than 3:00 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 chef@nicholaslodge.com.

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 10 & 11, 2018. 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 8PM on November 9, 2018), 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.

 


Divisions


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 9.

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 9.