TSC1 Sugarcraft Collaboration

Competition details (including date)

A team of up to four chefs or cake decorators working together. The challenge to produce a spectacular sugar craft display.

Theme and materials selected of teams choice. Back drops, and display material permitted.  Marks will be awarded for innovation, visual impact. None tasted display class. Table size 200cm x 100cm

Additional information for this class

Any repairs or assembly of the exhibit must be done by the competitors named in the team, and no other person. All cakes or dummy cakes must be on boards. Wire stems that penetrate the coating must be inserted into posy picks. Care must be taken when using artificial decoration, beads etc so they could not be accidentaly eaten. No height restriction.



Arrival Time

Sunday 4th March 1500hrs – 1700hrs or Monday 5th March 0730 – 0845hrs. Please report to Salon Display Registration when you arrive.

Re-touch area

There will be a re-touch area located close to the Salon Display registration desk. This will comprise trestle tables, a plumbed in sink with hot and cold water, and power points.

The re-touch area should be used for finishing touches only, not full assembly.

Competitor’s Exhibit Reference Details

Labels will be issued to be attached to the top visual side of each entry. A second label will be attached underneath


All judging is blind, using reference numbers, and will commence promptly at 0900hrs on Monday 5th March.

What are judges looking for?

Visual impact, wow factor and creativity. Clean display showing accurate skills and creative use of techniques.


Judges will be available in the vicinity of the exhibits after judging has been completed, all competitors should make time to do this.

View a copy of a Sugarcraft judging sheet


Results will be recorded on award cards adjacent to the exhibit.

Security of Dishes

All reasonable care will be taken for the security of dishes and equipment, the Management Team will not be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the individual’s responsibility to cover this personal risk.

Removal of Exhibits

All exhibits must be removed at 1530hrs on Thursday 8th March and not before. The Management Team have the right to remove and destroy exhibits remaining after such time. The Management Team may remove any exhibit deemed to be unhygienic or below standard.

Presentation of awards –


Salon Culinaire Awards Ceremony, Live Theatre,Nourish (Food and Drink) section of Hotelympia, Thursday 8th March, 1430hrs.

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S5 and the display area is just to your right on the side of the hall.. If you need drop-off facilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door 10,which is closest to Salon Display for unloading. The Salon Display registration desk and re-touch area are located close this door. There is no faciity to park on the Lorryway, once you have finished unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, you can park in the Orange Car Park and proceed to Salon Display