Description

Sugar paste, pastillage dough and marzipan dough will be used in the artistic work that the contestants will make in the theme and shape they want. Design and application must be completely owned by the contestant. Hand workmanship should be preferred, and the use of molds will be negatively evaluated. Materials such as internal support, wire, rod, styrofoam that are not visible from the outside can be used. Everything in sight must be edible. “Isomalt and Royal Icing” can be used as auxiliary materials in the study. It should be minimum 30 x 30 cm and maximum 75 x 75 cm and it should be exhibited and there is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.) Accommodation, Transfer Food and Beverage Uniform and Participation Medal will be covered by the Organizing Committee for all competitors between the dates of the competition.

Participation fee per person: 980€

Number of Participating Teams: 20

Participant Age: 16 – 90