Open Division A - E
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OPEN DIVISION
This division was open to BSG members only.
Open to anyone except those who have won three gold awards in any one class in the Open Division. The competitor may enter any other class in the Open Division and need not have previously entered the Novice Division.
OD A - Two Tiered Cake
A two tiered cake or dummy coated in chocolate, royal icing or sugarpaste with the theme “All Things Bright and Beautiful”.
OD D - Floral Spray
A floral spray of flowers, filler flowers and/or foliage made in gum paste/flower paste, displayed in or over any item normally found in the kitchen.
A spray is made up from wired flowers, taped together and assembled to form a complete piece of work, which may then be placed on top of or draped over the edge of a cake or display piece. E.g. a posy, wedding spray or corsage.
OD B - Example of a Cake Top
A cake drum/board coated in royal icing or sugarpaste, to represent the top surface of a cake decorated with the theme “Brighton”.
OD C - Pastillage Card
A pastillage card decorated with the theme “The Fairground”.
OD E - Fruit Cake (New Rules)
An 8 inch (20cm) round rich fruit cake to be covered with marzipan and then coated with white sugarpaste. To be presented on an 11 inch (28cm) sugarpaste coated board. The base of the cake to be neatened with shell edging or snails trail piped in royal icing or let-down sugarpaste. The cake to be additionally decorated with embossing and/or crimping skills only. All work to be directly onto the cake. All coating and decoration to be in white only. The cake will be cut and tasted.
Silver & Trophy - Fiona Allan
Hillingdon Branch
Bronze - Sheila Trant-McCarthy
Windsor Branch
Highly Commended - Wendy Windiate
Gravesend Branch
Commended - Kathy Slattery
Hillingdon Branch