SoFlo Cake & Candy Expo 2017 - United States

South Florida's Biggest Cake & Candy Expo

Miami truly showcases the meaning of the “Sunshine State”; it’s a city which blends a melting pot of cultures and traditions. Each year it’s home to South Florida’s largest and most interactive Cake and Candy Expo hosted by Sweet Life Cake and Candy Supply Store.

Location: 711 NW 72nd Ave, Miami, FL 33126, USA

Dates: April 28 - April 30, 2017

Website: http://www.soflocakeandcandyexpo.com/

About Show

Miami truly showcases the meaning of the “Sunshine State”; it’s a city which blends a melting pot of cultures and traditions. Each year it’s home to South Florida’s largest and most interactive Cake and Candy Expo hosted by Sweet Life Cake and Candy Supply Store.

After the first two shows, SoFlo Cake and Candy Expo has already proven that this is the most dynamic and engaging event for Cake and Candy industry professionals, enthusiasts and hobby bakers. 2017 promises to exceed the standards set by the past events. 

Don’t miss the opportunity to get together with like-minded cake and candy enthusiasts from around the world! This Expo is host to a multitude of the industry’s top Vendors and Suppliers; each providing you with the highest quality of traditional baking equipment and supplies, as well as the latest tools of the trade. Most Vendors offer special pricing during the event, so take advantage of this perfect opportunity to stock up on your baking equipment, cake decorating supplies, tools and all the goodies for candy making!

The classes available will offer unparalleled opportunities to learn something new or to strengthen the skills you already have. From demonstrations to hands-on classes, you will have unique opportunities to learn the tips of the trade from some of the industry’s top Sugar Artists. Our classes guarantee you will come away with an entirely new skill set.  We have classes tailored for novices, intermediate skill level decorators, advanced bakers and candy makers. There will be classes available for everyone at SoFlo 2017. 

SoFlo Cake and Candy Expo is the trendsetter for offering a shopping and learning experience during one weekend like no other show! Join us and be a part of the industry’s most high-powered and influential Cake and Candy Convention.

Registration

  • Register TODAY through www.soflocakeand candyexpo.com by filling out on-line registration form and paying registration fee. You must also purchase one SoFlo 2017 entry ticket through the website. The purchase time and date will be your official proof of entry. Be sure to bring a copy of your receipt with you when you bring your entry to the Vendor Hall for set-up.
  • One entry per person, per category. You may enter more than one category, but only one entry per category.
  • Categories include: Wedding Cake, Themed Cake, and Non-Cake.
  • Divisions include: Professional and Semi-professional.
  • All registrations MUST BE RECEIVED no later than 5PM on Thursday April 27, 2017.
  • Absolutely no late entries will be accepted.

Entry Fee

  • The entry fee for each entry in the Professional Division or Semi-Professional Division is $20 for each entry in each category plus the purchase price of one SoFlo2017 entryticket.
  • Entry fee for Pastry or Culinary students, currently enrolled in a program, is $10 for each entry in each category plus the purchase of one SoFlo2017 entry ticket. A valid student ID must be presented when cake is delivered to the competition.

Set-up

  • WHERE: SoFlo 2017 main vendor hall at the Miami Airport Convention Center. See SoFlo 2017 website for map and floorplan details.
  • WHEN: Bring your entries to the Vendor Hall on Friday April 28, 2017 from Noon to 4PM.
  • All competitors must check in at the SoFlo2017 Registration Desk prior to being granted access to the Vendor Hall and competition area.
  • At check-in, competitors will receive an entry number to be used to identify their cake during the judging of the competition. ABSOLUTELY NO OTHER IDENTIFYING MARKINGS MAY BE ON, NEAR, ATTACHED TO, INCORPORATED IN, OR ACCOMPANYING ENTRIES INCLUDING BUSINESS CARDS
  • A frame will be available to check dimensions.
  • All set-ups will stop promptly at 4PM on Friday April 28, 2017. At that time all competition participants will be escorted away from the display area. NO LATE SET-UPS WILL BE ACCEPTED
  • During set-up, the creator of the entry must be present and participating in the set -up. Each competitor may enlist the aid of one assistant, and one assistant only.
  • Each competitor will be assigned, in order of arrival at the Vendor Hall, a display space on top of a white skirted table top display their entry (See specific category instructions for the size of this space). No part of any portion of the entry, including the cake board itself, may exceed this specific table dimension.
  • No table décor will be allowed.
  • There will be no electrical outlets available to any of the competitors.
  • Cakes will be positioned in order of receipt; no positions on the display tables my be requested or reserved.
  • A card, securely attached to the underside of the cake board, must include the following information: competitor’s name, cell phone number, division, and category of the entry.
  • No personal or business identification, advertisements, special backdrops, photos, etc., will be allowed to be displayed with the entry.
  • SoFlo staff will be on hand to confirm all rules are adhered to. Competitors with submissions not adhering to the competition guidelines, deemed inappropriate, or in poor taste in the opinion of the SoFlo staff, will be advised as soon as possible. Entrants may alter their submissions until set-up deadline.
  • At the close of set-up, any submissions not adhering to the competition rules, deemed inappropriate, or in poor taste by the Judges or SoFlo staff will be eliminated from judging and potentially could be removed from the display area.
  • All competition pieces MUST REMAIN ON DISPLAY until the close of SoFlo 2017 on Sunday April 30, 2017 at 4PM.
  • Competition pieces may only be removed from the display area on Sunday April 30, 2017 between the hours of 4PM and 6PM.
  • Any items, including cakes, displays, etc. remaining after 6PM on Sunday April 30, 2017 will be disposed of by the SoFlo 2017 staff.

Photography

  • All entries will be photographed and photos may be used, at the discretion of the SoFlo Cake and Candy Expo, LLC for any and all marketing and promotional purposes for all future SoFlo Cake and Candy Expo, LLC activities.
  • A photo release form must be signed when your cake is delivered to the vendor hall for judging.

Awards Presentation

  • The SoFlo Cake and Candy Expo Awards Presentation will take place on Sunday April 30, 2017 at 1PM at the Vendor Hall Stage area.
  • Prizes must be claimed at the show. If you are not able to pick up your prize at the show you may make arrangements to pick it up at Sweet Life Cake and Candy Supply. Please call 305-382-1089 to make an appointment to pick up the designated prize. Under no circumstances will prizes be mailed or shipped.

Judging

  • Judging will begin at 9AM on Saturday April 29, 2017 and continue until concluded.
  • All entries will be judged by a team of qualified industry professionals.
  • A copy of the judges’ point evaluation and comments on you entry will be available at the Registration Desk on Sunday April 30 between 4PM and 6PM.
  • Contestants may only view their own score cards, which will be verified by name and competitor number.
  • Judges scores/decisions are final based on the decision of the Call Judge, Chef Nicholas Lodge.

Scoring

  • All categories will be judged on the same criteria.
  • Entries will be judged on the following:
  • Interpretation of Theme (10)
  • Originality and Creativity (15)
  • Covering Skill (Overall finish of covering medium (10)
  • Use of Color (10)
  • Proportion and Balance (10)
  • Number of Techniques and Mediums Used (15)

Wedding Cake Category

Theme: Art Deco

Inspired by the romance of South Beach. Create a wedding cake featuring the luxury, glamour, and exuberance of the Art Deco style.

Rules:

  • This category is open to both the Professional and Semi-Professional divisions.
  • Each competition division, Professional and Semi-Professional, will be judged separately within this category.
  • A photo or image of the inspiration for the design must be submitted with the cake entry.
  • Each entry must have a minimum of three tiers
  • Each entry must not exceed a base measurement of 24”x 24”. The base may be any size that is appropriate to the design, but no element of the design may exceed 24”x24”.
  • There is no height restriction in this category.
  • Must be made with cake dummies, but must be a design that, in the minds of the judges, can be created in real cake.
  • All toppers, or anything attached to the outside of the cake must be hand crafted and made from edible materials. For the purposes of this competition only, items classed as non-toxic including disco dust, hologram dust, metallic, etc. may be used.
  • The use of wire, floral tape, stamens, etc. will be allowed for the floral components of the wedding cake.
  • IN ADDITION TO THE RULES SPECIFIC TO THIS CATEGORY, ALL “RULES AND REGULATIONS” COVERED ON PAGES 1-3 OF THIS DOCUMENT APPLY.

Theme Cake Category

Theme: Mermaid Lagoon

Use your imagination and decorating skills to create a cake that is inspired by the mystical surroundings of mermaids and their environment on land, and above and below the water.

Rules:

  • Open to the Professional and Semi-Professional divisions.
  • Each division, Professional and Semi-Professional will be judged separately within this category.
  • Each entry must not exceed a base measurement of 24”x 24”. The cake base may be smaller as the competitor sees fit, but no element of the completed design may exceed 24”x 24”.
  • There is no height restriction in this category.
  • Entries may be made of real cake or cake dummies. However, when a cake dummy is used, all portions of the cake must be covered with edible material. If presented in dummy form it must be a design that, in the mind of the judges, can be created with real cake.
  • All toppers, or anything attached to the outside of the cake must be hand crafted and made of edible material. For purposes of this contest only, items classed as non-toxic including disco and hologram dust, metallic, et al may be used.
  • Any component of your display that includes sculptured elements will require four process photographs or images submitted at time of delivery.
  • IN ADDITION TO RULES SPECIFIC TO THIS CATEGORY, ALL “RULES AND REGULATIONS” COVERED IN PAGES 1-3 OF THIS DOCUMENT APPLY.

Non-Cake Category

Theme: The Flora and Fauna of Florida

Use the flora and fauna of Florida* as inspiration to demonstrate your decorating skills in this open category.

Rules:

  • This category is open to the Professional and Semi-professional divisions
  • Each competition division, Professional and Semi-Professional, will be judged separately within the category, but not within the specific medium.
  • This category includes, but is not limited to:
  • Cookies
  • Cupcakes
  • Cake Ball or Cake Pops
  • Individual cake toppers
  • Gumpaste flowers or sculptures
  • Pastillage
  • Pulled and blown sugar or isomalt
  • Chocolate
  • Candy
  • Whatever medium is selected the completed presentation must stand alone and not be presented as part of a cake.
  • No cakes, other than cupcakes, will be allowed in this category. Each presentation must not exceed a table space of 16”x 16”. Your presentation may be smaller, as you see, fit, but no element of the presentation may exceed the 16”x 16” table space.
  • There is no height restriction in this category.
  • A 3”x 5” card must be presented with each entry that lists the techniques used.
  • Cookies can be presented as actual cookies or faux cookies, but must, in the minds of the judges could be made and decorated as an actual cookie
  • Cupcakes can be presented as actual cupcakes or using dummies, but must, in the minds of the judges could be made as actual cupcakes.
  • All components of the presentation must be hand crafted and edible.
  • The use of wire, floral tape, stamens, etc. will be allowed for the floral components of this division.

Judge’s Note:
Please be very mindful that in this category, while all types of flora and fauna may be incorporated into the design, the design composition should be inspired and built around those flora and fauna native to Florida.

Discussion