25th - 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL A - SINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019 APPLICATION & RULES
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SINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
25th – 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL ASINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
OBJECTIVE OF THE COMPETITION
As one of the key associations in the bakery trade, Singapore Bakery & Confectionery Trade
Association (SBCTA) is organizing Singapore Bake-A-Star Championship 2019 (‘SBASC 2019’)
to recognize baking talents and encourage creativity and innovation among professional and
student bakers in the country.
Through this competition, SBCTA hopes to increase awareness of the endless creativity and
varieties of bakery products for consumers to enjoy.
COMPETITION DETAILS
SBCC 2019 consists of the following three categories:
A) Bread Category
Category B) Cake Decoration Category
C) Cake Category
A) Bread Category Competition begins on 25th July, 8 am (‘Bake off’) at
MBS Lvl 1, Hall A
Competition B) Cake Decoration Category Competition begins on 25th July, 10 am
Dates (‘Bake off’) at MBS Lvl 1, Hall A
C) Cake Category Competition begins on 26th July, 8 am (‘Bake off’) at
MBS Lvl 1, Hall A
SBASC 2019 is open to the public and members of Singapore Bakery &
Eligibility Confectionery Trade Association. For example: bakers, pastry chef, bakery
technicians and research & development personnel.
• Judging will be conducted at the MBS Lvl 1, Hall A on the same date as
the competition by a panel of respected judges from the industry.
Judging Details
• Winners will be announced at Chillax Asia 2019 on 27th July (Saturday).
Set up can be done between 7 am (25th July, Thursday) to 8 am. A 1.2m
Set Up at
working table top, deck oven, proofing machine, mixers, chillers, trolley,
Chillax Asia
2019 freezer and baking trays for all entries will be provided at the competition
venue.
25th – 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL ASINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
(A2) Cake Decoration Category
Theme : My Country, my home (Design your cake with Fondant, Marzipan,
Chocolate or Sugar)
Product Weight Quantity
Whole Cake 2 pcs (1pc for judging, 1pc
1Kg to 1.2Kg per pcs
Cheese or Fruit Base for display)
2 Types of Petit Gateaux 10 pcs each type (4pcs for
75g to 100g
(one fruit and one chocolate base) judging, 6 pcs for display)
COMPETITION RULES
• Participants will compete in an individual work.
• Participants will be given 6 hours to complete the process.
• Each entry must consist of a minimum of two tiers with at least one real cake with a minimum
width of 7 inch.
• The bottom tier of the cake should not exceed 60cm. There is no height limit.
• Candidates are allowed to use fondant, gum paste, buttercream, chocolate or a combination
of the mediums. The work can consist of human and animal figurines, cartoons, food,
landmark buildings etc as long as it is in line with the theme.
• 20% of the work can be prepared ahead of time with the remaining assembled on the spot.
• Please provide a separate piece of your real cake which can be decorated and prepared
ahead of the competition day for tasting for the judges.
• Do a little write up to accompany your piece so that the judges have a clearer picture of your
presentation.
• Non-edible material can be used as internal structure of your display cake but they must be
covered by edible material.
• All entries will be displayed at site throughout the entire exhibition period until 27th July
2019.YOU ARE NOT ALLOWED TO REMOVE THE CAKES FROM THE EXHIBITING
TABLE even if you are not a winner. Bear in mind that the air-conditioner will be switched off
at night and we are note liable for my damage due to heat or humidity. While we will take all
precautions to ensure that your cakes are under good care, we will not be liable for cake
damaged by heat or parts being stolen during the exhibition after the judging.
25th – 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL ASINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
• The decision of the judges shall be final. Competitors will be judged based on the following:
Creativity and originality
Visual appearance and presentation
Technical merits and the use of colors
Representation of theme
Artistic Quality
• All cakes may be photographed by the organizer/sponsors to be used in future promotional
materials.
• The Champion will be required to do a complimentary demonstration to SBCTA after the
competition.
JUDGING CRITERIA
• Showpiece 20 Points
• Creativity 15 Points
• Taste 40 Points
• Hygiene 10 Points
• Technique 15 Points
COMPETITION PRIZES
Individual category prizes as below:
• Champion SGD800 + Trophy + Award Certification
• Runner-up SGD600 + Trophy + Award Certification
• 2nd Runner-up SGD400 + Trophy + Award Certification
(* Prizes are non-transferable.)
All participants will also receive a Certification of Participation from Singapore Bakery &
Confectionery Trade Association.
25th – 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL ASINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
* Please submit a separate application for each formula
NAME:
EMPLOYER / SCHOOL:
JOB TITLE:
ADDRESS:
PHONE: MOBILE PHONE:
FAX: EMAIL:
HOW DID YOU HEAR ABOUT THIS COMPETITION?
SBCTA
Publication Suppliers Online
Website
Others (pls specify)
25th – 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL ASINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
CAKE FORMULATION
Participant Name:
Product:
Theme:
Yield: Weight:
FORMULA
QTY UNIT INGREDIENTS QTY UNIT INGREDIENTS
25th – 27th July 2019 | MARINA BAY SANDS SINGAPORE, HALL ASINGAPORE BAKERY & CONFECTIONERY CHAMPIONSHIP 2019
APPLICATION & RULES
METHOD
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