Individual Display Senior

SNT1 - Artistic Work

Competitors can choose their themes and shapes with sugar dough or pastila. Design must belong to the competitors. The use of mould will be evaluated negatively and handwork is very important. There are not any high limit and maximum display spaces are 75 cm x 75 cm. Competitors can use invisible internal support, wire, rod, etc. Styrofoam materials. All the materials which are visible have to eatable. Isomalt and auxiliary materials as Royal icing (Royal icing) can be used.

SNT2 - Works in Fat

Competitors can apply their themes and shapes. They have to use only fat. Design must belong to the competitors. The use of mould will be evaluated negatively and handwork is very important. There are not any high limit and maximum display spaces are 75 cm x 75 cm. Competitors can use invisible internal support, wire, and rod materials. All the materials which are visible have to eatable.

SNT3 - Works in Chocolate

Competitors can apply their themes and shapes. They have to use only chocolate. The use of mould will be evaluated negatively and handwork is very important. There are not any high limit and maximum display spaces are 75 cm x 75 cm. Competitors can use invisible internal support, wire, and rod materials.

SNT4 - Works in Marzipan

Competitors can apply their themes and shapes. They have to use only marzipan. The use of mould will be evaluated negatively and handwork is very important. There are not any high limit and maximum display spaces are 50 cm x 50 cm. Competitors can use invisible internal support, wire, and rod materials.

SNT5 - Decorated Celebration Cake

Any shape and theme cake covered in sugar paste model will be made. Design must belong to the competitors. The use of mould will be evaluated negatively and handwork is very important. There are not any high limit and maximum display spaces are 75 cm x 75 cm. Competitors can use invisible internal support, wire, and rod materials. All the materials which are visible have to eatable.

SNT6 - Shoes and Bags

Sugar dough which contestants are picked a pair of shoes (boots, boots, Slippers, booties, etc.) and will be designed and implemented in accordance with the concepts of the bag. There are not any high limit and maximum display spaces are 50 cm x 50 cm. Competitors can use invisible internal support, wire, rod, etc. styrofoam materials.

SNT7 - Wedding Cake

A model with 3 or more floors, which are designed for the wedding cake, covered and will be decorated with sugar paste. Isomalt and auxiliary materials as Royal icing can be used. The use of mould should be reduced minimum level and handwork is very important. There are not any high limit and maximum display spaces are 75 cm x 75 cm. Design must belong to the competitors.

SNT8 - Miniatures

Competitors can choose their themes and shapes with sugar dough. Design must belong to the competitors. The use of mould will be evaluated negatively and handwork is very important. High limit is maximum 15 cm and maximum display spaces are 15 cm x 15 cm. Competitors can use invisible internal support, wire, rod and materials.

SNT9 - Works in Cooked Sugar

Competitors can use only cooked sugar and isomalt for this decoration sugar work. The use of mould should be reduced minimum level and handwork is very important. There are not any high limit and maximum display spaces are 75 cm x 75 cm. Design must belong to the competitors.

SNT10 - Floral Sugarcraft

At least 12 of flower arrangement. The design of the arrangement, the realism of the flowers, and presentation will be evaluated as a whole in harmony with each other. 12 should be shaped with flower and petals. Wire, bud, flower, stamen can be used. There are not any high limit and maximum display spaces are 50 cm x 50 cm.

SNT11 - Transportation Vehicle

Competitors can choose their car model and they have to use sugar dough. Buggy, motorcycle, train, plane, etc. can be taken as an example for the design of transport vehicles. Competitors can use invisible internal support, wire, rod, etc. styrofoam materials. All the materials which are visible have to eatable. Isomalt and auxiliary materials as Royal icing can be used. There are not any high limit and maximum display spaces are minimum: 50 cm, maximum: 70 cm.

SNT12 - 3D Cake

3D Cake which is covered with sugar paste and decorated by carving and using any shapes except standard cake shapes. Competitors cannot use invisible Styrofoam materials. They can only use internal support and wire. Judges can cut cake for controlling. Using a mould shaped cakes will be evaluated negatively. 60 cm x 60 cm display space maximum and there are not a height limit.

SNT13 - Mask

Competitors should use sugar dough and pastila and they can make a mask of any period or culture of their own choosing. Competitors can use invisible internal support, wire, rod, etc. Styrofoam materials. . Isomalt and auxiliary materials as Royal icing (Royal icing) can be used. Maximum display spaces are 50 cm x 50 cm. Mask must be worn. In the presentation stand, etc. may be used.

SNT14 - Cup Cake

Competitors should present 12 cup cake which are eatable and made with sugar dough. They have to apply some decor on the cupcakes. Cupcakes have to prepare with a 2 different flavour option and 6 pairs décor will be prepared. 2 will be used for tasting. It will be evaluated both decorative and flavour. Stand presentation is available on platforms etc. Maximum display space 40 cm x 40 cm.

SCD1 - Hors d'Oeuvres or Finger Foods

6 varieties for 6 covers (total: 36) to competitor's choice, the two to be intended hot, served cold.

SCD2 - A Show Platter of Fish

To present a fish dish, minimum 6 persons, decorated glazed and garnished.

SCD3 - A Show Platter of Meat

Veal, beef or lamb, minimum 6 portions, decorated, glazed and garnished.

SCD4 - Restaurant Plated Sweet

4 different individual sweets. Must include 1 cold intended hot.

SCD5 - Petit Fours

A display of friandises or sweetmeats, 36 pieces in all. Display to contain 6 different varieties, 6 pieces of each. Contrast is essential in variety and textures. A side plate with 1 of each variety required for tasting.

SCD6 - A Show Platter of Salmon

To present a portioned salmon dish, minimum 6 portions suitably decorated, glazed and garnished.

SCD7 - Restaurant Plates - Main Course. Cold Intended Hot.

4 different individual plated main course portions, using any of the following meat,fish or offal. Suitably accompanied, glazing may be used to enhance the presentation. Intended hot, displayed cold.

SNT15 - Vegetable and Fruit Carving

Buffet decorations, and pumpkin previously prepared, Japanese radish, watermelon varieties such as desired can be used. Studies must be exhibited on the morning of the competition. There is no height limit and 100 cm x 100 cm maximum display area.

SNT16 - Bread Buffet

Competitors have to cook 8 different bread, croissants, danish products. Competitors will serve bread to taste 6 slices of each product. Furthermore 1 salty dough, wheat, lentils, bulgur wheat, by using products such as tan or table piece decor show will be held. 60 cm x 60 cm the maximum display area and there are not a height limit.