Note: Please read 4-H Project Exhibit Rules on page 2.

Project Exhibit Rules

1. Cake should be placed on a very firm, disposable surface cut parallel to the shape of the cake and no more than 1 ½ “ on each side from the base of the border (not the cake). The surface should be covered. Freezer paper is not advised because it absorbs grease. Covering must be food-safe.

2. Real cakes are required for Units 1, 2
and 4. Cake forms are preferred for Units 3, 5 and 6, as they hold up better under state fair conditions.

3. Lower Units (1-4) in Cake Decorating should not use Royal Icing or Rolled Fondant as the base frosting. No non-edible items in Units 1, 2, 3, 4 and 5.

4. Exhibit requiring over 2’x2’ exhibit area must be checked with the superintendent.

5. Cakes will not be cut for judging.

Unit Requirements:

Requirements, Units 1-8:
A. Completed e-Record presented in a sturdy binder/notebook
B. Include the following information on the Specific Project Information Page in the e-Record on the four required cakes:

1. Occasion for use
2. Size or shape
3. Cake or cake form
4. Techniques used
5. Tips used and where
6. Edible materials used
7. Cost to buy similar cake
8. Any problems you had

Be sure to put the cost of your four cakes and exhibit cake on the expense page in the e-Record.
C. Include photos or drawings of the four required cakes. Also include photos of you working on your project in the record photo page.

Additional requirements specific to each unit:
Unit 1:
D. One decorated single layer 8” or 9” square or round, or 9”x13” cake using no decorator tips (edible materials such as candies, pretzels and coconut should be used to create a design). A portion of the smooth base frosting should be visible.
Unit 2:
D. One decorated character cake (an entire cake which resembles the shape of a character or object made without cutting, other than a classic square, round, oblong, heart, hexagon, oval or petal cake shape). Three-dimensional cakes are acceptable—primarily decorated with the star tip or other tips appropriate to the design.
Unit 3:
D. One 8”, 9” or 10” decorated two-layer (layers of the same size) cake form or cake using 3-5 different types of tips (writing, star and leaf tips must be used) in decorating. Do not use flowers made on a flower nail or materials other than icing.
Unit 4:
D. One decorated, cut-up cake using three different types of decorator tips (not different sizes of the same tips). Edible materials may also be used—non-edible materials cannot be used. Cake board must be cut parallel to the shape of the cake and must not exceed the 2’x2’ maximum limit. Non-edible internal supports are allowed but must not show.
Unit 5:
D. One decorated two-layer 8”, 9”, 10” cake form or cake, using a minimum of one flat surface flower, one flower made on a flat flower nail, one border and one side trim learned in this unit.
Unit 6:
D. One decorated two-layer 8”, 9”, 10” cake form or cake, using an example of string work and a flower made on a lily flower nail. Figure piping should be reported in the e-Record on the Specific Project Information page.
Unit 7:
D. One decorated cake or cake form of three or more tiers of graduated sizes, using supports. Separator plates and pillars may be used, but are not required.
Unit 8:
D. One decorated, molded or shaped object (may be a cake, a cake form or an independent display).
Unit 9:
A. Completed e-Record with emphasis on your accomplishments in the story presented in a sturdy binder/notebook.
B. Include the following information on the Specific Project Information Page in the e-Record:

1. Written description of your project
   a. Goals
   b. Plans
   c. Accomplishments
   d. Evaluation

C. If an item was made as part of your project, a sample may be displayed (2’x2’ in size) and no more than three items. Each item must be labeled with your county, county number, name, and age.

Note: For more information on displays and projects, go to http://www.colorado4h.org/project_resources/StateFairExhibitReq.pdf and look under Display Hints and Tips and Project Tips.