Nescatunga Arts Festival

Contest Divisions:

* Professional Sugar Show Artist (Those with Refined Skills who sell their items or have won the
Aspiring Sugar Artist category at a previous show) *

* Aspiring Sugar Show Artist (Those with Intermediate Skills who are still perfecting their craft) 

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Contest Categories

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Cake/Cookies/Sugar Art Section - All Ages

THEME: "Milestones"

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• Sugar Art - anything not cake - It may involve creating decorative and often intricate designs using sugar-based materials such as fondant, gum paste and royal icing. It encompasses various techniques like sculpting, molding and piping to craft edible masterpieces for cakes, pastries and confections.

• Can be a piece from the overall cake entered or on a separate display.​

• Professionals will compete against professionals and aspiring artists against aspiring artists for first place, respectively, in the cake and sugar art categories. Professionals and aspiring artists will compete head-to-head for first place in cookies and in the “Bake” section categories.

 

• Decorated Cake -- non-edible OR edible

  • Professional

  • Aspiring Artist
     

NOTE: Decorated cakes should have AT LEAST two tiers

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• Decorated Cookies (open to all ages, skill levels, divisions)

  • (should be presented as a dozen)​​

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NEW: Bake Section - All Ages

• 4 categories

  • Fruit Pie

  • Homemade Bread

  • Sweet Breads (muffins, cupcakes, loaves, cinnamon rolls, etc.)

  • Fudge/Candies

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• Contestants may enter ONE item in each category of the Cake and Bake contests (example: a dozen cookies equals one category item; muffins and cupcakes should provide a dozen, etc.)​

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Entry fee is $25 for one category ($50 after May 3).
$15 each for each additional category.

 

Entry fees for students are $10 for one category ($20 after May 3)

$5 each for each additional category.

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If you would like to publicize your entry,
mail or email photos and descriptions no later than May 3 to:
Nescatunga Arts Festival
PO Box 152 Alva, OK 73717

or email nescatungaarts@yahoo.com

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Before the Show:

• PRACTICE and prepare your display

• Card with the name of the entry and a business card display

• Plan for displaying your entry in the best possible light (i.e. cake stand, cookie plate, unique display

 

Friday Sugar Show -- Bake Section - 4 - 7 p.m.

• Be on time to set up. No one will be allowed to set up after 4:45 p.m. Judging will begin at 5 p.m. Show open to public viewing and tasting at approximately 6 p.m.

• During check-in, all competitors will receive a Sugar Show Pass that will grant them and their assistant access to the Sugar Show Room during the judging phase. Competitors will also receive a number to be used to identify their entry during the competition judging.

• Plan to have someone stay with your entry after judging to answer questions from the public. This is a great opportunity for you to get the word out about your business.

• Entries are required to include a contact card underneath the entry’s cake board or base. The contact card must include the competitor’s name, division, and entry category. Cards will be provided prior to event once entered in contest.

• Must have recipe clearly showing by entry to indicate any allergens as samples of your entries will be made available to the viewing public who will pay a $1.00 entry fee to come and sample your entries, so be sure to bring enough of your entries to provide small samples.

• Space will be provided for you to display a business card if you choose.

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Saturday Sugar Show - Cake/Cookie Section - 8 a.m. to noon

• Be on time to set up. Setup of table display must be completed by 8:45 a.m. Judging will begin at 9 a.m. Show open to public viewing at approximately 10:30 a.m.

• During check-in, all competitors will receive a Sugar Show Pass that will grant them and their assistant access to the Sugar Show room during the judging phase (9-10:30). Competitors will also receive a number to be used to identify their entry during the competition judging.

• Plan to have someone stay with your entry after judging to answer questions from the public. This is a great opportunity for you to get the word out about your business.

• Entries are required to include a contact card underneath the entry’s cake board or base. The contact card must include the competitor’s name, division, and entry category. Cards will be provided prior to event once entered in contest.

• Must have recipe clearly showing by entry to indicate any allergens

• Must provide a written description on display table of how entry fits the theme

• Space will be provided for you to display a business card if you choose.

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Judging Information for Bake section

• Rating scale = 5 - well above average/exemplary effort has been given down to 1 = well below expectations

• Items will be judged according to four criteria:

  • Overall Appearance​

  • Number of Techniques Used

  • Precision/Consistency

  • Flavor use and taste

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Judging Information for Cake/Cookies section

• Rating scale = 5 - well above average/exemplary effort has been given down to 1 = well below expectations

• Items will be judged according to five criteria:

  • Overall Appearance​

  • Number of Techniques Used

  • Precision/Consistency

  • Originality of Design

  • Adheres to Theme

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Public Viewing:

 

Following the conclusion of the judges’ evaluations of all entries, we will allow the public to enter and view your creations. 

 

During the Bake Section on Friday from 6-7 p.m., the public will pay a $1.00 entry fee to come and sample your entries, so be sure to bring enough to provide small samples.

 

During the Cake/Cookie Section on Saturday from 10:30-Noon, the public will be able to vote for a People's Choice winner based on appearance.

 

Every contestant should be present or have an assistant present that can answer questions. If you are a professional baker, this is your opportunity to let everyone know about your business.

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Friday Bake Awards -- approximately 7 p.m.

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Saturday Cake/Cookie Awards -- approximately Noon

 

The awards ceremonies will be open to the public, and all contestants should be present.

Awards will be presented as follows:

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Bake Section - Friday
1st - Fruit Pie - $25

1st - Homemade Bread - $25

1st - Sweet Bread (i.e. muffins, cupcakes, loaves, cinnamon rolls, etc.) - $25

1st - Fudge/Candies - $25

 

Cake - Saturday
1st – Sugar Art $50

1st – Professional Artist $50

1st – Aspiring Artist $50

Cookies
1st – Overall $50

At the conclusion of the awards ceremony, contestants are asked to pack up and clean up their area.

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Food Labeling Requirements: Must have ALL of the following in a minimum of 10-point font and must be affixed to the container or placard near the food at point of sale.

1. Name and phone number of producer

2. Physical address

3. Description of homemade food product

4. Ingredients in descending order by weight

5. Statement indicating the presence of any of 9 big allergens (egg, milk, soy, wheat, peanuts, nut, shellfish, fish, sesame)

6. Legible print stating:

   1. “This product was produced in a private residence that is exempt from government licensing and inspection.”

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Workshops:

Stay tuned for more details as we are working on organizing three workshops during the afternoon on Saturday.

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Afterglow:

Your registration packet will include a feedback form. We hope you will fill it out to let us know your thoughts about the event as we plan for 2025.

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Questions:

April Ridgway, (580) 748-4880 or maxandapril@hotmail.com