Sugar Arts & confections Competition Guide

2018

2018 OC Fair

CONTACTPamela Wnuck, Culinary Arts Program CoordinatorOffice (714) 708-1621 culinary@ocfair.com88 Fair Drive, Costa Mesa, CA 92626

2018 IMPORTANT DATES to rememberOnline registration opens March 1 - OC Fair runs July 13- August 12, 2018

In-Person Entry Help Days .................Wednesday & Thursday, May 30 - 31, 11 a.m. - 6 p.m.

Entry Deadline .....................................Monday, July 2, by midnight

Entry Delivery ......................................Tuesday, July 10, 7 - 9:30 a.m.

Awards Ceremony ................................Saturday, August 11, 11:30 a.m. - 1 p.m.

Sugar Arts Entry Pickup .....................Tuesday, August 14, 7 a.m. - 6 p.m.

Sugar Arts & confections Competition Guide

2018

TABLE OF CONTENTSRules .................................................................................................1

Eligibility ..........................................................................................2

How to Enter .....................................................................................3

Entry Delivery & Pickup ..................................................................4

Judging & Awards ...........................................................................5-6

Sugar Arts Divisions .........................................................................7Division 1030 Decorated Fondant Formal CakeDivision 1031 Decorated Fondant Non-Formal CakeDivision 1032 Traditional Icing CakeDivision 1033 Sugar Sculpture, Molded Sugar & Edible ArtDivision 1034 Decorated Cupcakes, Cookies & Petit Fours

Confections Division ........................................................................8Division 1035 Chocolate ConfectionsDivision 1036 Sugar Confections

Youth Divisions .................................................................................9Division 372 Youth Sugar Arts, Ages 9-12Division 373 Youth Sugar Arts, Ages 13-17Division 384 Youth Confections, Ages 9-12Division 385 Youth Confections, Ages 13-17

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RULES1. Local and State Rules govern this competition.

2. Exhibitors are responsible for reading the Competition Guidelines and must abide by them.

3. If assistance is needed to determine the Division and/or Class, please contact the Culinary Department at (714) 708-1621 or email culinary@ocfair.com. Inquiries will be responded to within 72 business hours. Personal assistance is also available on Help Days; see “Help With Entering” on page 3.

4. Entry fees are non-refundable.There will be no refunds for any reason. By entering the competition you are confirming that you accept the no-refund policy.

5. Each entry must be the sole work of one exhibitor and must be original, not copied. While you can take inspiration from various places, your design should not be copied from the internet, books, magazines, or directly from another cake artist’s website, Pinterest, etc. All exhibitors found in violation of this will be disqualified. Entries previously exhibited at the OC Fair are not eligible.

6. Sugar Arts entries:• Must be attached to an un-iced base 1 inch larger than the cake base on all sides for handling.• Need to be original and handmade by the exhibitor.• Cannot be glued (frosting/fondant only) or contain fresh fruit.• Must be a maximum of 18 inches front-to-back, 24 inches wide, and 30 inches tall. • Items exceeding these dimensions will be disqualified.

7. Confection entries:• Must be handmade by the exhibitor from scratch and not from a prepared mix.• Must include an ingredient list on a 3-inch by 5-inch card. Do not include your name on the card.• Should be placed on a disposable plate and contained within a resealable bag.

8. Refrigeration facilities will not be available.

9. Final acceptance of the entry will be left to the discretion of the Program Coordinator. Judges and/or the Program Coordinator have the option of reassigning an entry to a more appropriate Division or Class.

10. Food items will be selected for display and discarded after each show or when they deteriorate.

11. Due to the family-oriented theme of the OC Fair, no work dealing with drug use, obscenity, defamatory statements, violence or gang activity, satanic or cult themes or other offensive or objectionable content will be accepted. This is at the discretion of the OC Fair staff.

12. Although reasonable efforts will be undertaken to safeguard exhibitors’ property against loss, damage or theft, neither the State of California nor the OC Fair & Event Center will be responsible for any loss, damage or theft of exhibitors’ property brought on the premises during the period of the OC Fair. Every precaution will be taken in the handling and exhibiting of entries.

13. Sugar Art exhibits must be picked up on Entry Pickup Day, Tuesday, August 14, 7 a.m. to 6 p.m. Failure to do so may result in the items being discarded.

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ELIGIBILITYAdult Divisions: Open to California residents, ages 18 or older.Youth Divisions: Open to youth ages 9-17 (by July 13, 2018) who live or attend school in California.

ENTRY LIMIT •Adults: 1 entry per Class •Youth: 2 entries per ClassExhibitors may enter in several Divisions and in several Classes (see pages 7-8 for a listing of Divisions and Classes) but may enter only one item in each Class. If two or more entries are made in the same Class, only the first entry will be accepted. Other entries in the Class will be deleted by the entry office and refunds will not be issued.

OC FAIR Exhibitor TICKET• Exhibitors will receive one (1) 2018 OC Fair admission ticket, at time of entry delivery. • One (1) ticket per exhibitor, not one per entry.• Tickets are valid any day the Fair is open.• Exhibitor must be present to receive ticket.

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HOW TO ENTEROnline Entry Deadline: Monday, July 2, 2018, by midnight1. Review the Sugar Arts & Confections Category Rules and OC Fair Guidelines.2. Choose from the Divisions and Classes listed on pages 7-9.3. Enter online at ocfair.fairmanager.com and pay the entry fee (per entry).

Exhibitor Name• Entries must be made under the name of the individual who prepared it.• Do not use business or fictitious names. • Enter using the exhibitor’s name as it will appear on the display tag. This also applies to all youth entries.• All entries must be made by an individual, not a group or family.• Last year’s accounts are no longer valid. All exhibitors must create a new account.

Entry Confirmation • An email notification and confirmation will be sent immediately after your online payment is received.• If the email confirmation does not arrive shortly after submitting payment, please check your Spam/Junk folder before

contacting the OC Fair.

Entry Fees• Entry fees are payable online with a credit card (Visa, MasterCard or Amex). • No refunds will be issued.

Adult Divisions - $5 per entryYouth Divisions - $3 per entry

HELP WITH ENTERINGPhone: During office hours at (714) 708-1621 Email: culinary@ocfair.comFor additional help: Entry Tutorial FAQs

In-Person Help DaysMay 30 & 31 (Wednesday & Thursday), 11 a.m. - 6 p.m.• Located in the OC Fair Administration Building.• Park in Lot F located inside Gate 4 off Arlington Drive.• View map

Gate 9Gate 8Gate 5 Gate 7Gate 4 Gate 4.5

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In Person Help Days:

Visual Arts, Home Arts, Collections (Administration Building)

Wednesday, May 30 11 a.m. - 6 p.m.Thursday, May 31 11 a.m. - 6 p.m.

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entry pickup (Sugar arts only)Pickup Date: Tuesday, August 14, 7 a.m. - 6 p.m.• Entry pickup is the same as the entry delivery route.• Claim Check or photo ID is required for pick up. • If you are unable to pick up your items, please arrange for someone to pick them up for you. • Unclaimed items and ribbons become the property of the OC Fair and will be discarded. • The OC Fair & Event Center is not responsible for exhibits left after this date.

entry deliveryDelivery Date: Tuesday, July 10, 7 - 9:30 a.m.• One participation ribbon will be given each exhibitor on Entry Delivery Day.• Exhibitor must be present to receive an admission ticket.• Late deliveries will not be accepted.

Where to Deliver Entries• Deliver entries to the OC Promenade between the Home Arts and Visual Arts Galleries (see map).

Claim Checks• Will be provided when entries are delivered. • Claim checks or photo ID are required to pick up judging comment sheets and potential ribbons during the Fair. • Entries may be delivered by someone other than the exhibitor.

Download entry delivery map.

Gate 9Gate 8Gate 5 Gate 7Gate 4 Gate 4.5

Gate

10

Gate

Yellow Gate

Green Gate

Blue Gate

Lot FLot E

Lot D

Lot C Lot B Lot A Lot H

Lot GLot I

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BoxO�ceBoxO�ce

GazeboGazebo

OC PROMENADEOC PROMENADE

CentennialFarm

CentennialFarm

SANTA ANA PAVILIONSANTA ANA PAVILION

COSTA MESACOSTA MESA

HUNTINGTON BEACHHUNTINGTON BEACH

ANAHEIMANAHEIM

LOS ALAMITOSLOS ALAMITOS

Heroes HallHeroes Hall

The HangarThe Hangar

TheRanchAABC

MAINMALLMAINMALL

YardMaintenance Action Sports

ArenaAction Sports

Arena

MillenniumMillenniumBarnBarnSiloSilo

BuildingBuildingCenturyCentury

BarnBarn

CourtyardCourtyard

AmphitheatrePaci�c

AmphitheatrePaci�c

Show RingShow RingBajaBaja

CorpYard Equestrian

Center

Safety & Security

OC Fair & Event Center88 Fair Drive, Costa Mesa, Ca 92626www.ocfair.com

Plaza Paci�caPlaza Paci�ca

AdministrationAdministration

Arlington Dr.

‘Swine Tent’ExploriumExplorium

City HallArco Vanguard University

Newport Mesa Church

Civic Center Park

Ora

nge

Cost

Col

lege

TeWinkle Park

Costa Mesa Police Dept.Fire Dept

Vang

uard

Way

Davis School

EXIT GATE 5ENTER GATE 5

Culinary (in OC Promenade)

7 a.m. - 9:30 a.m.Entry Delivery Days: Tuesday, July 10

Wednesday, July 11Tuesday, July 17Tuesday, July 24

Sugar Arts...Cookies...

Cakes...Pies...

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judgingQualified judges are selected by the Program Coordinator to judge all exhibits and culinary special contests. These judges with diverse and impressive résumés have included the following: a Michelin Star Chef, a Meilleur Ouvrier de France (MOF), celebrity chefs, cookbook authors and food bloggers, Culinary Instititute of America (CIA) and Le Cordon Bleu graduates, UCCE Master Food Preservers, and a credentialed Flavorologist, Pâtissier and Chocolatier.

Adult DivisionsPlaced using the American Judging System where exhibits are ranked one against another. • First, Second, Third Place and Honorable Mention may be awarded in each Class if judges so determine. • First place winners will compete for Division Winner. • Division Winners will compete for Best of Show.

Youth DivisionsPlaced using the Danish Judging System where each entry is judged on how well it meets a standard rather than how it compares to other entries. • Entries are judged Blue (superior), Red (very good) or White (average) Award. • There may be more than one Blue, Red or White Award per Class. • All Blue Awards will then compete, using the American Judging System, for Best of Class.• Those chosen for Best of Class will compete for Division Winner.

Judging CriteriaRead the Culinary Arts Judging Criteria for each Division.

Comment Sheets• Comment sheets will be made available at the information desk in Culinary Arts for each entry submitted. • Comment sheets are notes from the judges on the entry’s performance in the competition. • They are available for pick up, with claim check or photo ID, any day of the Fair.

Reassignment of Entry Division or ClassJudges and/or the Program Coordinator have the option of reassigning an entry to a more appropriate Division or Class or combining Divisions or Classes to create an adequate judging pool. Nonetheless, it is the responsibility of exhibitors to enter work in the appropriate Class. Failure to enter the appropriate Class may result in disqualification

Disqualified Entries• If an entry is disqualified after judging is complete, the judge will not change the status of awards given for other

entries.• Judges reserve the right to remove or disqualify any entry in violation of the rules, in poor taste, or not in

accordance with the competition standards.

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AWARDSIncludes ribbons and/or prize money (premiums)

Adult Divisions Youth DivisionsBest of Show ............. $100 Division Winner ......... $50Division Winner ........ $50 Best of Class .............. $25First Place .................. $25 Blue, Red, White........ RibbonSecond Place ............. $15 Third Place ....................$10

• Comment sheets may be picked up, with claim check or photo ID, any day of the Fair.• Final Pickup Day is on Monday, August 13, 8 a.m. - noon.• Award checks will be made payable to the exhibitor whose name is indicated on the entry form and mailed within 30

days after the close of the 2018 OC Fair.

Judging Results• Entries will be selected for display in the OC Promenade with any awards received. • Results will be posted online at ocfair.com/results within a week after the competition date.• Please do not call or email for competition results.

Awards Ceremony Saturday, August 11, 11:30 a.m. - 1:00 p.m.

• Ribbons and rosettes will be given out during the Awards Ceremony. • Premuims will be mailed.• Ceremony will be hosted on the OC Promenade Main Stage.• Best of Show, Division Winners, Best of Class, Judges’ Award, People’s Choice, Culinary Excellence & Staff Award

recipients will be invited to attend and be recognized at the ceremony. • Invitations will be sent to the email address provided at entry registration, and two admission tickets will be made

available at will call for attendees.• All exhibitors and the general public are welcome to attend the ceremony.

• Do not decorate an actual cake. Use Styrofoam forms only for cakes/tiers.• Pillars, separators and support equipment may be non-edible. • Base of cake may not exceed 18 inches front to back and/or 24 inches wide, and 30 inches tall, and at least one inch of

the base on all sides must to be left un-iced for handling.• Entries must be exhibitor’s original design. Entries previously exhibited at the OC Fair cannot be resubmitted.• All decorations must be handmade by exhibitor and edible.• Traditional icing may be American or decorator’s icing, French, Swiss or meringue based.• All entries will be judged on decoration and will not be tasted. • Exhibitors will be limited to 30 minutes for final setup for prompt judging.

Adult sugar art Divisions

ELIGIBILITY Open to California residents, ages 18 or older.

Entry limit 1 entry per Class entry Fee $5 per entry

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DIVISION 1030decorated fondant formal cakeClass 01: Wedding/Anniversary Design

Class 02: Other, specify item

DIVISION 1031decorated fondant non-formal cakeClass 01: Birthday or Celebration Cake (e.g. shower, graduation, anniversary, retirement)

Class 02: OC Fair Theme, “Free Your Inner Farmer”

Class 03: Movie, Stage/Show or Book

Class 04: Floral or Fruit

Class 05: Other, Non-Formal Design, specify item

DIVISION 1032traditional icing cakeClass 01: Wedding or Formal Design

Class 02: OC Fair Theme, “Free Your Inner Farmer”

Class 03: Other, Non-Formal Design, specify item

DIVISION 1033sugar sculpture, molded sugar & edible artClass 01: Floral Piece

Class 02: Sugar Art Piece

Class 03: Assemblage(Creation from purchased pieces such as cookies and candies)

Class 04: Other, specify item

DIVISION 1034decorated cupcakes, cookies & petit fours• Entires will be judged on decoration only and will not be

tasted.• Cupcakes or Cookies: 6 identical pieces, or up to 6

unique designs which follow a theme.• There are no restrictions on the size or shape of the

cookies, but the base/board should not exceed 20” by 20.”

Class 01: Decorated Cupcakes (e.g. holiday, animal, ocean, celebration)

Class 02: Petit Fours

Class 03: Iced Cookies

Class 04: OC Fair Theme, “Free Your Inner Farmer”

• Prepare a list of all ingredients in your recipe on a 3-inch by 5-inch card. • Do not put your name on your ingredients list. • Bring the card with your entry. • Submit ½ pound or 9 pieces of the same recipe.• Use 7- to 9-inch disposable plates and cover with plastic wrap or slide plate into resealable bag

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adult confection divisions

ELIGIBILITY Open to California residents, ages 18 or older.

Entry limit 1 entry per Class entry Fee $5 per entry

DIVISION 1035chocolate confections• All candy entries must be at least ½ lb or 9 pieces.

Class 01: Fudge, Milk/Dark/White Chocolate (with or without nuts)

Class 02: Fudge with Other Flavors or Ingredients (e.g. peanut butter, mint)

Class 03: Truffles/Bon-Bons

Class 04: Chocolate Handmade Candy (e.g. filled, plain)

Class 05: Chocolate Dipped Candies, specify item

Class 06: Other, specify item

DIVISION 1036sugar confections• All candy entries must be at least ½ lb or 9 pieces.

Class 01: Toffee

Class 02: Brittle

Class 03: Marshmallow (e.g. vanilla, passionfruit, strawberry, mint)

Class 04: Caramels (e.g. turtles, any caramel creation)

Class 05: Other, specify item

ELIGIBILITY Open to youth ages 9-17 who live in California.

Entry limit 2 entries per Class Entry Fee $3 per entry

Entries must be made by the exhibitor with minimal or no parental assistance.

Youth divisionsAges 9-17

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division 372Youth sugar artsjunior, ages 9-12• Youth entries must follow the same rules and requirements as

Adult Divisions.• See entry rules on page 7.• Entries will be judged only on decoration and will not be

tasted.• Experience is not required.

Class 01: Cake, any (e.g. fair theme, birthday, celebration, movie)

Class 02: Any item, specify (e.g. iced cookies, cake pops, petit fours)

division 373Youth sugar artsyoung adult, ages 13-17• Youth entries must follow the same rules and requirements as

Adult Divisions.• See entry rules on page 7.• Entries will be judged only on decoration and will not be

tasted. • Experience is not required.

Class 01: Cake, any (e.g. fair theme, birthday, celebration, movie)

Class 02: Any item, specify (e.g. iced cookies, cake pops, petit fours)

division 384Youth confectionsjunior, ages 9-12• Youth entries must follow the same rules and requirements as

Adult Divisions.• See entry rules on page 8.• Experience is not required.

Class 01: Fudge, any

Class 02: Any item, specify (e.g. marshmallow, dipped, truffles, toffee)

division 385Youth confectionsyoung adult, ages 13-17• Youth entries must follow the same rules and requirements as

Adult Divisions.• See entry rules on page 8.• Experience is not required.

Class 01: Fudge, any

Class 02: Any item, specify (e.g. marshmallow, dipped, truffles, toffee)