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Open Division 2019
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 - Under the Sea
A two tiered cake or dummy coated in chocolate, royal icing or sugarpaste with the theme “Under the Sea”. All decorations to be made from any edible medium, although stamens, thread, wire and floristry tape may be used. No other artificial decoration allowed.
OD B – Example of a Cake Top - Christening/Baby Shower
A cake drum/board coated in royal icing or sugarpaste, to represent the top surface of a cake decorated with the theme “Christening or Baby Shower”. All decoration to be made from any edible medium. Edible supports may be used. No artificial decoration allowed. Ribbon may only be used on the edge of the display board.
Exhibit to fit within a 10 inch (25cm) square.
OD D – Floral Arrangement – Four Seasons
An arrangement of flowers and/or foliage displayed in any item not normally used to display flowers. It must include flowers from all four seasons. Any edible medium may be used including wafer paper and gelatine. Only stamens, thread, wire and floristry tape may be used, but no dried gypsophila or non edible centres.
Definition of an Arrangement – flowers placed as individual stems or flowers taped together to form one stem.
For example, a rose or gerbera is a single flower on a single stem, however flowers such as lily of the valley or bluebells have several flower heads on one stem, the flower heads should be made on individual wires and then taped together on one wire to form a stem. These individual stems are then arranged into sugarpaste, icing or a container to form an arrangement. The individual stems should never be taped together as it makes a spray not an arrangement.
OD E –Decorated Fruit Cake (New Rules marking criteria in guidelines)
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.