ࡱ> ?A>% !bjbj 8:EdEd BB8D$t;;;;;,......T..;;Cxxx:;;,x,xxx;03iP(xY0xxxxx..xB M: Pastry Arts: Fondant Cakes Pastry Arts: Fondant Cakes, an individual event, recognizes participants who demonstrate cake decorating skills by completing a variety of classical decorations using various tips; along with designing and producing an interesting, attractive fondant cake suitable for a specific occasion. EVENT CATEGORIES Event # 7: Senior: grades 10-12 Event # 8: Occupational: grades 10-12 See page 3 of the Event Instructions & Policies document for more information on event categories. ELIGIBILITY Participation is open to any state/nationally affiliated FCCLA chapter member. The Decorated Cake project must have been evaluated at the Section/District level prior to March 1 to be eligible for the State Competition. PROCEDURES & TIME REQUIREMENTS Each entry will be numbered. Areas on the competition tables will be numbered prior to the beginning of the event. Each participant must report to the specific area for the demonstration and judging. Event numbers 7 and 8 will be judged independently. Participants will report to the designated location at the specified time with all equipment, supplies and wearing appropriate, clean attire. It is recommended that the participants bring a small ice chest or cooler to keep the fondant at the proper consistency. Participants will be given 70 minutes to prepare their work area, demonstrate the required decorating tips, complete the cookie display and clean up the assigned area. During the first 10 minutes of the competition, participants will be ask to provide examples of the 3 designated decorations as announced by the Event Coordinator. A ten and two minute warning will be given by the Event Coordinator. All work will stop at the end of 70 minutes. Principles of food sanitation should be followed by the participant including the utensils used and the work area. Evaluators will use the rubric to score and write comments for each participant throughout the session by observing their work habits, techniques, use of equipment, product presentation, appearance and creativity. Evaluators will be given time to ask questions of the participant on: * display * setup/preparation techniques * organization & production * cost of materials * others related to project The total time required for this event is approximately 1 hour and 10 minutes. Spectators may observe this event if space permits. Page 1 Illinois FCCLA State Events 2016-2019 Pastry Arts: Fondant Cakes GENERAL INFORMATION The participant must bring all necessary supplies (fondant, frosting, base colors, etc.) tools and equipment (pastry bags, tips, toothpicks, doilies, display plate, etc.). No water or electricity will be available. All participants must wait to begin the demonstration. The Event Coordinator will signal the participants when they may begin and when it is appropriate to remove items. Manuals, books will NOT be permitted in the work area during the competition. Participants may use 4x6 index cards for notes and personally drawn sketches. The participant must wear the following: * food grade disposable gloves * black & white check industry pants commercial uniform or black pants (no leggings or yoga pants) * chef coat and apron * chef hat or hairnet * kitchen shoes with closed-toe, low heel, non-slip soles & sealed non- melting uppers /socks must be worn Participants should be prepared to demonstrate the following decorations: Possible tip sizes are in ( ) * Round (#3, #7, #10, or #12) * Open Star (#14, #17, #20 or #172) * Closed Star (#27, #28, #30 or #35) * Basket weave (#46, #47 or #48) * Leaf (#68, #69, or #112) * Drop Flower (#107, #109, #190, #2C, #1C, or #1F) * Petal (#60, #104 or #116) * Ruffle (#87, #340 or #353) The specific tip of decorating tips for demonstrating the skill level for the current school year, will be posted on the Illinois FCCLA website in September of each school year. The student may choose what size tip within the categories chosen to demonstrate. The cake base may be covered with a base coat of fondant before the event begins. The cake must be based on the annual theme for the competition. No design or lettering may be traced on the cake before the event begins. This will result in disqualification. All marking on the cake must be done during competition. All decorations must be edible. No plastic props will be allowed. Coconut, candies, nuts, etc. may be used. Decorations (ex. roses, flowers, etc.) created from fondant by the participant may be made in advance, but the participant must be prepared to show the evaluator how the decoration was made should they be asked. The base of the cake should serve 18-24 people. The shape is up to the discretion of the participant. Multiple layers may be used. The cake base may be but does not have to be edible. The base may be made of styrofoam or cardboard. Before the event begins, the cake(s) may be covered with a base fondant. All other decorations to the cake must be completed DURING the event. The final cake product must include at least 2 basic tip decorations (drop flower, rose, ribbon, leaf with stem or basket weave) using bags and tips (plain, round, star, leaf, rose, etc.) Page 2 Illinois FCCLA State Events 2016-2019 Pastry Arts: Fondant Cakes GENERAL INFORMATION The theme must be stated on a 4x6 index card or cardstock and accompany the entry. The theme may expand on the stated problem. Participants are to exhibit the cake as it will at the party carrying out the theme. Each participant must bring all props and accessories to display the cake. After decoration of the cake, sanitize the work area of the table. Set the final display in an area not to exceed 30 square. If using a table cloth, the total space occupied by the cloth and any physical props cannot exceed more than 30 square. Themes: 2016: Prepare a cake for an Anniversary party (wedding, organization or corporate). The cake will be the centerpiece for the table at the party. 2017: Prepare a cake for a Major National Holiday party. The cake will be the centerpiece for the table. 2018: Prepare a cake for a Baby Shower party. The cake will be the centerpiece for the table. 2019: Prepare a cake for a Childs Birthday (Ages 1 16) party. The cake will be the centerpiece for the table. 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