Family & Consumer Science
Pre-fair Skills Contest
Guidebook
EXPRESSIVE ARTS
Hood River County
Updated: March 2016
Contents
2 | Introduction
3 | Cake Decorating Contest Rules
4 | Cake Decorating Contest Score Sheet
Introduction
Skills contests are a great opportunity for youth to demonstrate skills they have learned in their
current skill level of the project. Participants will be judged, receive a ribbon, and be eligible for
premium money from the county fair.
At this time, the Cake Decorating Contest is only offered for Intermediate and Senior members
enrolled in Expressive Arts.
This contest exists at both the county and state levels. For consistency, the official Oregon 4-H
contest rules and score sheet will also be used for our county contest and provided herein. At
the judge’s discretion, one or more participants may be selected to represent Hood River County at the
Oregon State Fair.
For additional resources, see the Cake Decorating member materials available at
http://www.uwyo.edu/4-h/projects/cakedecorating/manual.pdf
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Cake Decorating Contest
Members must have exhibited in the cake decorating division at their county fair in order to participate in
this state contest. Judging criteria are outlined on the 4-H Cake Decorating Contest Evaluation Form
found at, http://oregon.4h.oregonstate.edu/fair-exhibit-and-contest-materials
1. Participants must come with all supplies needed for the contest, including:
 cake (see description below by age group)
 cake board (s)
 butter cream icing
 food coloring
 spreading tools
 pastry bags
 bowl or container
 decorating tips (must use a minimum of three)
 decorations
2. Intermediate participants will have up to one hour to decorate a single layer 8” cake (real not
foam).
3. Senior participants will have up to two hours to decorate a ¼ sheet size cake (real not foam). The
cake can be sculpted or rectangular. The cake can not be larger than 8”x 11” in area or taller
than 6”. Seniors may also use fondant, gum paste, royal icing, molding chocolate, or butter
cream. Seniors are also expected to make at least one decoration on site.
4. Members must apply all icing to the cake during the contest. Members may prepare some items
at home to use in decorating their cake (e.g. icing decorations, edible flowers, etc.). Decorations
can also be made on site.
5. Participants will have access to items in the kitchen including refrigerator, sink, and mixer.
6. Participants are expected to leave the kitchen clean.
7. All participants must sign up for a time slot. Participants will be interviewed by the judge at the
conclusion of their cake decorating contest.
Scoring:
Preparation & Management Skills: 20%
 assembling
 efficient use of tools
 neatness
 sanitation
 cleanliness of kitchen
Creativity/Originality: 40%
 Display of cake
 Design concept
 Style/choice of embellishment
Presentation of Finished Product: 40%
 Appearance
 Satisfaction of the Principles & Elements of Art
texture color symmetry balance
 Overall appeal
harmony
Source: Oregon State University 2015 4-H State Fair Book – updated January 5, 2015
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4-H CAKE DECORATING CONTEST SCORE SHEET
Name ____________________________________________________County ____________________
Contest Level __________________________Placing ________ Start Time: _____ End Time: ______
Excellent
Good
Could
Improve
Comments
Preparation & Management Skills -- 20%
Assembling
Efficient use of tools
Neatness
Sanitation
Cleanliness of kitchen
Presentation of Finished Product – 40%
Appearance
Principles/Elements of Art: Texture
Principles/Elements of Art: Color
Principles/Elements of Art: Symmetry
Principles/Elements of Art: Balance
Principles/Elements of Art: Harmony
Overall Appeal
Creativity/Originality -- 40%
Display of cake
Design concept
Style/choice of embellishment
Additional Comments
OREGON STATE UNIVERSITY EXTENSION SERVICE
(3/14)
236-02
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