Chocolate Ball 2022 Cake Competition - EPI | Empowering People's Independence

Because we are a health and human services agency and work with people at risk, the health and safety of our constituents is our highest priority. Given the recent increase in number of COVID-19 cases in our region, we kindly require that all guests be vaccinated.

Cake Competition

CALLING ALL LOCAL PASTRY CHEFS!

You are invited to participate in the annual Cake Competition held each year in conjunction with EPI’s decadent and one-of-a-kind Chocolate Ball. New in 2022, the competition will feature beginner and advanced categories, leaving room for everyone to participate. Read on for more information about the Chocolate Ball, the Cake Competition and how you can be part of the sweetest event of the year! SPACE

REGISTER FOR THE CAKE COMPETITION

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THE 36^TH ANNUAL CHOCOLATE BALL

2022 marks the 36^th Annual Chocolate Ball gala, a unique and tasty staple on the Rochester gala scene. This black-tie optional fete is EPI’s largest fundraising. Proceeds from the gala support EPI’s epilepsy programs and services that support more than 7,000 children and adults in Upstate New York.

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CAKE COMPETITION

Each year, the Chocolate Ball features a different theme and EPI invites local pastry chefs to participate in the signature Cake Competition, creating culinary masterpieces that best represent the theme. Cakes are judged by a panel of culinary experts as well as attending guests and then raffled off in a live auction at the end of the evening.
Please carefully read the following information and use this form to register by January 28, 2022.

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CERTIFIED KITCHEN

Cakes can only be made in a kitchen which has a valid Food Service Establishment permit from your individual county’s health department. Chefs who do not have access to this type of facility may apply for a temporary health permit, carry their own insurance, and may use kitchen space at The Commissary, Rochester’s incubator kitchen at Sibley Square. For more information, please contact info@rochestercommissary.org.

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CAKE GALLERY

Click here for a gallery of cakes from previous years.

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ASK AN EXPERT!

Questions? First year? Not sure what you’re getting into? Contact veteran Chocolate Ball Cake Competition Chef Kelly Scott with Get Caked! to learn more about what to expect. Send an email to getcakedroc@gmail.com and include “Chocolate Ball” in the subject line.

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COMPENSATION

Each participating chef will receive the following:

Two (2) complimentary, non-transferable tickets to the Chocolate Ball.
Option to purchase up to four (4) reduced-price tickets at $125 each (regular ticket price is $200).
$100 stipend.
Long-sleeve event T-shirt.

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2022 THEME

Garden Delights

Guests to the 2022 Chocolate Ball are invited to enter a luxurious garden. A garden can be a source of calm, peace, and beauty. A refuge to which we may retreat to refresh, revive and find moments of stillness. All the while, it is a living, growing entity, full of color, wonder and mystery. A creative expression of individuality and choice with a dash of natural selection where only the strong survive. Like so many things in life, it is a study in opposites –‐ cultivated and capricious; soft but thorny; inviting yet private. A touch wild and with the potential toward the untamed, a garden must be tended with vision and care lest its unruly nature run rampant. Abundant with butterflies, birds, and colorful blooms, we are instantly connected with every handful of soil, every sweet inhalation of blossoms and every soft step on lush and inviting grass. A garden is a uniquely exciting journey. Its evolving beauty delights and inspire us.

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CAKE NAME & DECRIPTION

Competitors should provide a name and a description of their cake by January 28, 2022.
To avoid duplication, names/interpretations are allocated on a first-come, first-served basis.
Click here to submit the name and description of your cake with your registration.
Contact Jill Johnson with any questions, jejohnson@epiny.org or (310) 995-6810.

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CATEGORIES

In 2022, we are featuring two different skill levels, beginner and advanced. Participants should enter the competition that best describes their skill level.

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JUDGES

Culinary Expert Judges: A panel of established, local culinary experts.
- Amanda Antinore
- Vicki Licata, Pastry Chef/Artist
- Kelly Scott, Get Caked!

Guest Judges: A panel of local, well-known personalities.
- Dr. Patrick Brophy, Department Chair, Golisano Children’s Hospital
- Norma Holland, Director of Public Relations and Engagement, Office of Equity and Inclusion at University of Rochester School of Medicine and Dentistry

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AWARDS

Beginner Awards: Two awards will be given in the Beginner Category:
- Guest Judge Award
- People’s Choice Award
Advanced Awards: Two awards will be given in the Advanced Category
- Guest Judge Award
- People’s Choice Award
Culinary Expert Judging Panel Awards: All competition entries are eligible for the following awards as determined by the Expert Judging Panel.
- Rookie of the Year: A showpiece from any first-time participant, regardless of skill level, with the highest total score from the Expert Judging Panel.
- Most Creative Interpretation of Theme: The showpiece with the highest total combined score from the “Creativity” and “Best Use of Theme” categories.
- Grand Prize Winner: The showpiece receiving the highest total score.

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GUEST JUDGING CRITERIA

Guest judges will be asked to select their favorite cake in both the “Beginner” and “Advanced” Categories.

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PEOPLE’S CHOICE AWARD CRITERIA

During the cocktail hour, guests have the opportunity to sample each cake.
Guests will be asked to select a favorite in both the “Beginner” and “Advanced” Categories.

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CULINARY EXPERT JUDGING CRITERIA

All showpieces will be judged upon the following criteria:

Taste
Texture
Moisture
Complexity
Chocolate (use of)
Neatness
Technique
Creativity
Use of Theme

Click here for an example of the Expert Judging Panel scorecard.

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CAKE COMPOSITION AND CRITERIA

Aesthetics

Cakes must be aesthetically pleasing, eye-catching, elegantly displayed and present a natural, appetizing look.

The Use of Chocolate

Chocolate, of any kind, color, or flavor, must be the principal medium used in the composition of the showpiece.
Chocolate must account for at least 80% of composition.
The remaining 20% must be made up of edible materials. Suggested mediums are any form of sugar work (poured, pulled, blown, etc.) croquant, marzipan, gum paste, pastillage, royal icing.
Different types of chocolate (milk, white, dark, colored, etc.) may be combined.
Chocolate may be used in various forms, such as tempered chocolate, modeling chocolate, piped chocolate, molded chocolate etc.

Cake Components

With the exception of cake supports (see below), all components used for the make-up and decoration of the showpiece must be entirely edible.

Cake Supports

The use of inedible support material such as marble, Plexiglas, Corian, acrylic, etc., is allowed.
Aside from the horizontal base, all other support materials must be contained within the structure of the showpiece and not visible.

Edible Garnish

Any form of decorative artistic display made from legitimate food materials can be considered an edible cake garnish.

Inedible Components

Inedible props, such as flowers, etc. may be used to decorate the competitors table but must not come in direct contact with the showpiece.

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ADDITIONAL COMPETITION RULES

Prepare Three Cakes

Competitors must submit their cake of choice in three formats. The composition of the cake must be proportionately the same in all three versions:

Display Cake: One cake will be displayed throughout the event and will be auctioned during the live auction (advanced) or silent auction (beginners). Overall dimensions should not exceed 30” x 30” x 30”, measured from the base that the showpiece is displayed on, up to its highest point.
Judged Cake: One cake will be used for judging purposes. The dimensions of this version should be 8” in diameter, the shape is up to the competitor.
Sampling Bites: Chefs should prepare 250 – 300 samples of your cake in plastic or paper, capped souffle cups. Samples may be prepared prior to arrival at the Hyatt and refrigeration will be available.

Blind Judging

Competitors may not identify their table or display in any manner, until all the judging has been completed. The organizers will alert the competitors when they can identify their table.

Live and Silent Cake Auctions

After the judging, all Beginner cakes will be added to the silent auction.
At the end of the evening, all Advanced cakes will be auctioned off to the highest bidders during a live auction.

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Mandatory Transportation Packaging

Please note that event guests will purchase all showpieces and expect to bring them home after the event. Competitors must provide a suitable container, so that their showpieces can be properly packed and easily transported at the conclusion of the evening. We recommend contacting any restaurant supply store (Ex: Regional Distributors, Restaurant Depot, Buffalo Hotel Supply) to inquire about packaging options.

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COMPETITION SCHEDULE

12:00 – 1:00 pm Competitors deliver cakes and samples to the Ballroom area at the Hyatt Regency Rochester. Competitors must vacate the premises during judging.

1:30 – 3:00 pm Culinary Expert Judging Panel

3:00 – 4:00 pm Scoring

4:30 – 5:00 pm Competitors may return to set up Display Cake and Samples

5:00 – 5:30 pm Guest Judging

5:00 – 7:00 pm Competitors (and staff if desired) stationed by their display table

5:30 – 7:00 pm Guests arrive for cocktails, cake sampling, and silent auction

7:00 – 11:00 pm Dinner, Program, Awards, Dancing, Silent Auction, Cake Auction Check-Out