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ASIA & PAN PACIFIC PME LIVE COMPETITIONS

Hong Kong International Bakery Expo 2014

RULES & REGULATIONS

Three Live Finals to be held at the Hong Kong International Bakery Expo

4th – 6th December 2014

COMPETITION ENTRY FORM

THE CATEGORIES

PME Cake Decorator of the Year HKIBE 2014

Grand Final Saturday 6th December 2014

1st Prize Value £500.00, PME Winners Medal & Certificate

(£300.00 cash + PME Food Mixer + PME Airbrush + PME Chocolate Melter)

2nd Prize Value £300.00 & Certificate

(£150.00 cash + PME Food Mixer + PME Chocolate Melter)

3rd Prize Value £200.00 & Certificate

(£50.00 cash + PME Food Mixer)

* All other Finalists will receive

£50.00 & Certificate (PME Airbrush)

PME Student of The Year HKIBE 2014

Grand Final Friday 5th December 2014

1st Prize Value £300.00, PME Winners Medal & Certificate

(£150.00 cash + PME Food Mixer + PME Tool Caddy)

2nd Prize Value £200.00 & Certificate

(£100.00 cash + PME Airbrush + PME Tool Caddy)

3rd Prize Value £100.00 & Certificate

(£50.00 cash + PME Candy Melter + PME Tool Caddy)

* All other Finalists will receive

£50.00 & Certificate (PME Tool Caddy + PME Tilting Turntable)

PME Cupcake Challenge HKIBE 2014

Grand Final Thursday 4th December 2014

1st Prize Value £300.00, PME Winners Medal & Certificate

(£150.00 cash + PME Food Mixer + PME Cupcake Stand)

2nd Prize Value £200.00 & Certificate

(£100.00 cash + PME Airbrush + PME Cupcake Stand)

3rd Prize Value £100.00 & Certificate

(£50.00 cash + PME Candy Melter + PME Cupcake Stand)

* All other finalists will receive

£50.00 & Certificate (PME Tool Caddy + PME Cupcake Stand)

SCHEDULE FOR LIVE COMPETITIONS

Please read carefully

How to Enter

All entries accepted by a submitted cake photograph. The three Live Finals will be held at the Honk Kong International Bakery Expo 2014.

Entries are FREE all you need to do is to complete the entry form and send it to us together with a photograph of a decorated cake/cupcake that you are prepared to recreate at the Live Final.

For the Cupcake Challenge, a photograph of ONE decorated cupcake which will form part of your display of 20 cupcakes (19 displayed plus one for tasting) that you are prepared to recreate at the Live Finals, within the constraints of the rules of the competition. 

Competitor's may submit a maximum of TWO different entries for selection. Photographs should be send to the email [email protected] with a good quality and a miminum size of 6in x 4in (15cm x 10 cm) and a maximum of 4MB size per email.

Closing Date

The closing date for ALL entries is 1st November 2014. Entries will be accepted by email but only via the following email address:

[email protected]

A panel of experienced judges will select the Finalists from the photographs submitted. The decision of the judges shall be final.

WHO CAN ENTER?

The PME Cupcake Challenge and PME Cake Decorator of the Year Competitions are open to all International Cake Decorators and Teachers. 

The PME Student Challenge is open to all International Students attending any type of Cake Decorating Course at a Cake Decorating School, College, Cake Studio or Retail Shop. 

Employees of the sponsors are not permitted to enter.

If selected as a finalist, you must be free to compete at the Live Finals on the dates specified for each competition.

Cake Base

All entries must be constructed entirely from edible material (sponge cake, fruit cake, krispie treats etc). There is no set theme, but it should be clear to the judges what type of celebration the cake has been made for. The shape of the cake and cake board is to the competitor's own choice but must fit within 38cm (15ins). There is no height restriction.

Decorative Medium

Edible decorative mediums and decorations are of the competitor’s choice and for the Cake Decorator of the Year and Student Challenge competitions, MAY include non-edible items such as wires, ribbons and stamens.

For the Cupcake Challenge artificial and non-edible decorations are NOT permitted. All internal supports should be edible e.g. sugar sticks, spaghetti.

Competitors will also be judged on their work practice and Health and Safety regulations must be adhered to at all times.

Equipment - Cake Decorator of the Year and Student Challenge

A variety of equipment may be used but the design must include:

  • One PME Supatube (icing tube)
  • One PME Cutter
  • One other item of PME Product

Equipment - Cupcake Challenge

A variety of equipment may be used for the decoration but the cupcakes must be baked in and or finished using PME Baking Cases and or Decorative Lace Cupcake Wrappers.

All finalists for the Cupcake Challenge will receive as part of their prize, a PME White Spiral Cupcake Stand and will be required to include this in their final cupcake presentation.

For all of the live finals some basic equipment and cleaning materials will be supplied but all other materials and tools must be provided by the competitor. A full list of what will be provided will be sent to all finalists prior to the Live Competition. Only the listed equipment will be provided. Please bring ALL remaining materials, cakes, boards, boxes, equipment, piping bags, icings and colours etc with you.

Preparation Time

All Live Finals will also include a 30 minute preparation time for unpacking equipment, organising your workspace and filling piping bags etc. Please note that no assistance will be allowed during the preparation time and live competition.

All edible icings may be brought to the finals ready coloured but must be removed from their original packaging prior to the competition.

Note

You are advised that the cake or cupcakes should not be cut, filled, shaped, carved or coated prior to the commencement of the competition. All cakes will be prepared, iced and decorated during the Live Competition. Any work prepared in advance will not be judged and may also result in the loss of marks.

WORK AREA

Each competitor will be allocated their own individual work area. This will include a table with wipeable surface and a chair.

Your cake/cupcake display must be completed and displayed on the table. Construction and display on the floor is not permitted

Cleaning

A shared water station will be provided. Please keep your work area tidy at all times. The judges will be looking at how tidy you are when yo

AWARD GUIDELINES

Each entry should be the unaided work of the competitor(s) whose name appears on the entry form.

The judges will be looking for the following:

  • Creativity/development of new ideas
  • The use of the required elements/products
  • Good working practices
  • Presentation and visual appeal
  • Composition/colour and proportion
  • Workmanship/craft skills shown

Exhibits that do not comply with the given schedule will be disqualified. The decision of the judges is final.

COMPETITOR CRITERIA

Intellectual Property Rights

By entering the competition each competitor accepts that their designs/work may be reproduced and will not hold ICHF Ltd or Knightsbridge PME Ltd or its employees liable in any way should this happen. Designs/work may be photographed by the sponsors and used in promotional material.

Live Finals

These will be held the Hong Kong International Bakery Expo2014 and finalists will be required to recreate their cake/cupcake design in three hours. All competitors will be given a 15 minute break at the midway point.

Travel and Accommodation

All travel expenses and accommodation costs (if necessary) for the finals will be the responsibility of the competitor.

ENQUIRIES

For any further enquiries contact:

Pat Trunkfield

Knightsbridge PME Ltd,

23 Riverwalk Road, Enfield, EN3 7QN

Tel.+44 (0)20 3234.0049

Email: [email protected]