A model cake will be made covered with sugar paste in any shape and theme. Products such as styrofoam, internal support, wire, rod can be used provided that it is not visible from the outside. Everything in sight must be edible. Isomalt, edible paper, edible lace and royal icing can be used as auxiliary materials in decoration. It is preferred that originality and hand workmanship be at the forefront in the work, and the use of molds should be minimal. The maximum display area is 75 cm x 75 cm 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.)

Cost : 60 €
Age : 24 – 100

12 cup cakes decorated with sugar paste and edible materials will be presented. It will be exhibited in 3 different flavors, 3 different designs and 4 from each model, supporting the selected theme. For the jury evaluation, an extra 1 piece of each model will be prepared for tasting by paying attention to the presentation and both taste and decoration will be evaluated. Stand-like presentation platforms can be used. Display area is maximum 40 cm x 40 cm.
(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.)

Cost : 60 €
Age : 24 – 100

A- CAKE
2 of 1 model will be prepared. It is for 6 or 10 people and the cake of the product must be handmade. The product will be evaluated negatively when using instant cake mix powder and filling cream. For the jury, 1 of the cake will be presented in the tasting corner, the jury will cut it and taste it.
B- PIE
2 will be prepared from 1 sweet or salty model. It has the size of 6 or 10 people and the product’s pulp and filling must be completely handmade. Ready mix powder will be evaluated negatively. For the jury, 1 of the product will be presented in the tasting corner, the jury will cut it and taste it.
C- SINGLE DOUGH WORK PRODUCT
1 model will be prepared. The dough of the product or if it is to be put, the inner filling must be handmade. The use of ready-made filling products in the product will be evaluated negatively and a total of 4 must be submitted. One product should weigh between 75 g and 100 g. For the jury, 1 will be displayed in the tasting corner.

D- SINGLE MUFFINE CAKE
1 model will be prepared. The product must be handmade. The use of ready-made cake mix powder and ready-made filling creams will be evaluated negatively. A total of 4 must be submitted. For the jury, 1 will be displayed in the tasting corner.
E- SWEET COOKIE
2 different models will be prepared. There will be 10 handmade filled cookies and 10 unfilled cookies must be displayed. The use of ready-made filler will be evaluated negatively. For the jury from the extra, 3 biscuits from 2 models will be displayed in the tasting corner.
F- SALTED COOKIE
2 different models will be prepared. There will be 10 filled salty cookies, also 10 unfilled salty cookies should be displayed. For the jury from the extra, 3 salty biscuits from 2 models will be displayed in the tasting corner.
G- SALTED PACKAGE PRODUCT
1 model will be prepared. 3 pieces of the model must be kept and displayed in their own packaging. For the jury, 4 salted biscuits will be displayed in the tasting corner.
H- SWEET PACKAGE PRODUCT
1 model will be prepared. 3 pieces of the model must be kept and exhibited in their own packaging. For the jury, 4 biscuits will be displayed in the tasting corner.
I- PASTRY
1 model pastry will be prepared. The product can be displayed on a round or rectangular tray of 800 or the product can be displayed in its own small tray, or it can be made and displayed in 4 single burritos. The jury will take it from the tray for tasting.
J- DESSERT WITH SYRUP ON TRAY
1 model will be prepared. Any desserts with sorbet will be prepared. It will be displayed on an 800 tray or a round or rectangular tray in size. The jury will take it from the tray for tasting.
K- TURKİSH BAGEL or CROİSSANT
1 model will be prepared. The product is handmade and should not be made with additive mix powder. If the product is bagel, it must be displayed in total 2 pieces. If the product is croissant, 4 croissants must be displayed. For the jury, 1 of them will be displayed in the tasting corner.
PRESENTATION:
All products must be presented with the details of the product with a written prescription. On the second day of the competition, the buffet must be ready at 09:00 in the morning. A buffet will be gathered at 16:00 on the 3rd day of the competition. All products are brought ready to the competition area within the framework of the above-mentioned rules and the contestant will display their products on the table determined in the competition. Stand, cover, plate, tray, wood can be used in the presentation. In addition, 6 forks, 6 dessert spoons, napkins and 1 knife must be brought for cutting the products. During the evaluation of the products, the jury will look at the weight and number of the products. It will look at the tastes of all products in the tasting corner of the above-mentioned products in the corner of the main buffet and make the scoring general.

Cost : 60 €
Age : 24 – 100

A- PIE
1 model and 2 pies will be prepared. The cake, cream of the product, the sauce covering the cake and the chocolate decoration must be handmade. 1 of the pie will be put in the tasting corner.
B- ONE PERSON CAKE
1 model will be prepared. The product will be exhibited in total of 4 pieces, they must be in fixed weight and appearance. One product should weigh between 100 and 150 gr. 1 of the product will be put in the tasting corner.
C- PRODUCTS IN SINGLE GLASS BOWL OR CUPS
1 model will be prepared. The product will be exhibited in total of 4. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the product will be put in the tasting corner.
D- PETİT BEURRE
2 different models will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. In addition, each petibor should weigh a maximum of 15 grams. 2 models will be placed in the tasting corner.
E- SPECIAL HAND MADE CHOCOLATE
2 different models of handmade special chocolates will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The product should be made with couverture chocolates. Pancakes, dried fruits, dried fruits can be used. The use of ready-made filling creams will be evaluated negatively.
F- MACARON
2 different models will be prepared with their taste and appearance. There will be 10 of each model and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 of them will be placed in the tasting corner.
The biscuit and inner cream of the product must be handmade. The product made with ready mix powder and filling cream will be evaluated negatively.
-ABLE TO USE: All products can be used upon request.
Auxiliary Ingredients: fruit, nuts, crepe crackers, any biscuit, isomalt, chocolate, chocolate paste, very few products (to preserve the fruit when put for jelly processing or decoration) food coloring and food spray, toothpicks, edible flowers , for example; 1 syringe with artificial sauce for decoration.
– CANNOT BE USED:
Auxiliary materials. In all products, the use of ready-mix powder cakes, creams, biscuits, fillings, instant chocolate decorations, ready-made savoyer biscuits, excessive use of colored paint on the products, plastic decor, artificial flowers, objects on the product will be evaluated negatively.

Cost : 60 €
Age : 24 – 100