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KitchenAid Cake Master Malta Competition 2017 – Forestals
Saturday 4th November 2017


Do you think you have what it takes to be crowned Malta's best cake chef?


KitchenAid and Forestals are giving you the chance to put your cake baking skills to test with a fantastic competition!

All you have to do is send in a photo of a cake you have previously baked - to be in with a chance of participating in the Cake Baking Final to be held at the Forestals Mriehel Showroom on Saturday 4th November.

A total of Eur1000 prize money and three KitchenAid 4.8Litre mixers are up for grabs - together with the opportunity to be crowned Malta's Cake Master!

Good Luck!


 CLOSING DATE FOR ENTRIES - FRIDAY 20 OCTOBER! 




 


Participating is easy - simply follow the below steps:

 

  • Register your participation by (a) completing the registration form below and (b) sending a photo of a cake you previously baked. Photos are to be sent via email to info@forestals.com and are to include a declaration that the cake shown in the photo being sent is the work of the person registering to participate in the compeititon.  Participants need to also include a short description of what the cake is made of.

  • Registration forms and emails must be received by not later than Friday 20th October at 12noon.

  • All cake images will be sent to the panel of judges, who will select 10 finalists to participate in the Cake Master Final. The selection process will be done in the presence of a Notary Public.

  • The panel of judges will include a Pastry Chef and an Executive Chef.

  • The 10 finalists will be informed that they have qualified for the final on Monday 23rd October.

  • Finalists will need to bake another cake - which will be the one they will participate with in the final - to be held on Saturday 4th November at the Forestals showroom in Mriehel. The area for the competition shall be open from 2pm. All finalists shall be required to bring their cake and set up by 4pm sharp. Judging will commence at 5pm and results will be announced at 6pm.

  • Any queries are to be sent directly to info@forestals.com

 

Prizes
     
1st Placed   €500 in cash and a Kitchenaid Artisan 4.8Ltr Mixer
2nd Placed   €350 in cash and a Kitchenaid Artisan 4.8Ltr Mixer
3rd Placed   €150 in cash and a Kitchenaid Artisan 4.8Ltr Mixer
     
All finalists will be awarded a Kitchenaid goodie bag and participation certificate

 


 

COMPETITION RULES

  1. The Competition shall be open to individuals who are sixteen (16) years and over at the time of entry, and who are legal residents of Malta.

  2. Contestants are to register their participation by (a) completing the registration form below and (b) sending a photo of a cake they have previously baked. Photos are to be sent via email to info@forestals.com and are to include a declaration that the cake shown in the photo being sent is the work of the person registering to participate in the compeititon.  Participants need to also include a short description of what the cake is made of.

  3. Registration forms and emails must be received by not later than Friday 20th October at 12noon.

  4. All cake images will be sent to the panel of judges, who will select 10 finalists to participate in the Cake Master Final. The selection process will be done  in the presence of a Notary Public.

  5. The 10 finalists will be informed that they have qualified for the final on Monday 23rd October.

  6. The cake submission must be the sole and original work of the individual whose details are indicated on the registration form. Teams and/ or collaborations shall not be allowed to compete and participate in the Competition. Assistance in transporting the cake submissions may be given, but all assembly and decorating must be done by the contestant alone.

  7. All cake submissions for the competition final must be the original design and work of the contestant. It shall be permissible to take inspiration from the work and techniques of others, but identical submissions shall not be accepted. Contestants may not submit a display previously entered into another competition. Should it transpire that a cake submission was previously entered into a separate competition, the responsible contestant shall be disqualified from the Competition.

  8. The Final Competition shall be held at the Forestals outlet situated in Mriehel. The area for the competition shall be open on Saturday, 4th November from 2pm. All finalists shall be required to be ready to begin and set up by 4pm sharp. Judging will commence at 4pm and results will be announced at 6pm.

  9. Cake submissions shall not be allowed to be shown on any social media site prior to the completion of the awards ceremony. In default of this, the responsible contestant shall be disqualified.

  10. A list of baking ingredients used during the Competition shall be submitted together with the cake in a sealed envelope. No illegal substances are to be used.

  11. Whilst encouraging contestants to allow enough time to prepare the best cake presentation possible, the competition organizers would like to bring to your attention that points will be awarded to those cake submissions portraying a unique and creative edible artistry. In view of this, the competition organizers do strongly recommend that contestants choose a theme that most suits them and their talent.

  12. Three (3) stages of the preparation process are to be photographed and submitted together with the final entry. Finalists shall be required to submit a minimum of three (3) clear photographs, showing the cake submission preparation process at different stages.

  13. At least fifty percent (50%) of the finished product must be edible except for the non-edible components that may be used to support the cake submission, including but not limited to columns, cake toppers, supports, wires and stamens.

  14. Designs may be augmented with decorating accessories, including but not limited to, ribbons, tulle, cake toppers etc. However, non-edible items in place of sugar mediums (for example, plastic pearls instead of fondant pearls) are not permitted. Cold Porcelain shall not be allowed. Use of other “non-edible” substances, unless otherwise stated herein, may result in the disqualification of the contestant.

  15. “Edible Images” shall be allowed and shall be judged within the context of the entire cake submission. Painting, airbrushing and sketching on the cake submission shall be done with edible food colouring.

  16. Armatures, dowels and non-edible supports may be used if necessary, however all of the aforementioned must be photographed and documented.

  17. All cake submissions are to be presented at the time and date specified herein. Every finalist shall register on arrival and shall be allocated a space to exhibit his/ her cake submission. Every finalist shall be asked to choose a number which will be allocated to each one upon entry. The number shall only be known to the finalist: one (1) copy of the entry number will be sealed in an envelope and submitted together with the cake submission; and another copy of the entry number shall be kept by the finalist at all times. The sealed envelopes shall only be opened by the panel of judges and the Notary Public appointed to officiate the judging process.

  18. The table allocated to every finalist shall be kept clear of all items, other than the registration number. Once the adjudication procedure has been completed and names and/or awards have been announced, the finalists shall be allowed to place business cards, and/or brochures next to their display, within their 2 feet x 2 feet area on the table allocated to them.

  19. By participating in the Competition, finalists consent to having all photographs, taken during the course of the Competition, including those submitted by the contestants themselves becoming the property of Forestals (Appliances) Limited (Co. Reg. No. C 313) of Mriehel Bypass, Mriehel, Malta. These shall be used for promotional and/or advertising purposes.

  20. The judges may, at their discretion, remove or disqualify any cake submission which is in violation of the rules stated herein or does not meet the required standards of the Competition.

  21. The decision of the judges shall be final. Finalists are invited to ask judges for feedback at the end of the Competition event.

  22. The Notary Public shall ensure that a fair and impartial adjudication procedure shall be maintained throughout.

  23. The display tables shall be 6 feet long, “pre-skirted” with a uniform white table cloth and banquet skirting. Removal or alterations of any kind to the existing table cloth and skirting shall not be permitted. Every finalist shall have a 2” x 2” area allocated to them to display their cake submissions.

  24. Upon expiry of the time allocated for set up, all work must stop and the display area cleared for judging. Finalists and their cake submissions shall be required to remain for the duration of the show.

  25. Prizes will be given out during the Awards Ceremony, which shall take place at 6.00pm on the same day. Three prizes shall be awarded, as per the listings below, to the contestants adjudged to have placed 1st, 2nd and 3rd.

  26. All contestants shall be awarded a participation certificate.

  27. Forestals (Appliances) Limited reserves all rights of promotion in relation to this event.

  28. The event organisers shall not be held liable for any loss or damage to the cake submissions, equipment or personal effects.

  29. Employees (or members of the families or households of employees) of the Forestals Group are not eligible to enter the Competition. The Forestals Group reserves the right not to award a prize (and to select an alternative winner) if it is aware or has reasonable grounds to suspect that a winner is not eligible for these reasons.

The winners will be announced on Saturday 4th November 2017.

 
Judging Criteria   Possible Points
     
Overall Appearance
(Surface Decoration, Topping Size, Colour)
  50 points
     
Flavour
(Smell, Taste, Flavouring)
  20 points
     
Creativity   15 points
     
Inside Characteristics
(Texture and Lightness)
  15 points
     
     
TOTAL   100 points

 

 


 

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