New York State Department of Health Certified Kitchen

Per New York State law, food served to the general public must be prepared in a kitchen that has a valid Food Service Establishment permit from your individual county’s health department.  If you own your own space or have access to this type of space, then you are good to go.

For those bakers who do not have access to this type of space, we are pleased to partner with The Commissary, Rochester’s incubator kitchen at Sibley Square, to offer complimentary hours in their kitchen!

Available dates and hours for Commissary use will be posted here soon!

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, buttercream, ganache, 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.

Prepare At Least Three Versions of Your Cake

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

• #1: 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.
• #2: Samples for Guests: Chefs should prepare 250 – 300 samples of their cake.  We recommend plastic or paper souffle cups or another easy-to-pick-up display.  Samples may be prepared prior to arrival at the Convention Center and refrigeration will be available.
• #3: Samples for Judges: : Chefs should prepare a sample cake for the judges.  We recommend creating a 6” cake that is representative of the taste, density, etc. but not decoration. Please reach out to Kelly Scott if you have questions, getcakedroc@gmail.com.

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 Cake Auction & Cake Pull

• The judges will select 8-10 cakes to be auctioned off at the end of the evening during the Live Auction.
• The remaining cakes will be added to a “cake pull” for which guests will have purchased a ticket prior to dinner.

Mandatory Transportation Packaging

This is a seemly inconsequential but very important part of participation.

There are two options for cakes leaving the Hyatt at the end of the evening and we ask that all participating chefs be prepared to accommodate either option.

1. Guests Take Home
   Most guests, who purchase a showpiece cake, expect to bring it 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.
   
2. Chef Takes Home & Arranges For Delivery
   In recent years, some guests have asked if the chef can take the cake home and make arrangements to deliver and reassemble the cake on the Sunday or Monday following the ball.  This is especially popular when the cakes are going to be displayed in offices/business settings.  If your buyer asks for this, please be prepared to accommodate.  Volunteers can be available at the end of the evening to assist with transport to your vehicle if you desire.