Confectionery category

Bakeries and confectioneries will show their best in making the best cake which will hold the Cake of the Year title in 2020.

C1 Category: Cake (Cake of the Year - GastroPan 2020)

12 March 2020
panificatie

Theme: CAKE MADE OF INDIGENOUS FRUITS

For the chance to win the 2020 Cake of the Year award, competitors will present an innovative, original fruit cake. The main judging criteria will be taste, originality and following the theme.

After checking all the criteria (decoration, theme, chromatic harmony, inspiration in the choice of the name, etc.), the jury will proceed to the cutting of the cake and tasting.

Judging criteria: taste and combination, harmony, taste compatibility, visual appearance, creativity/ innovation, culinary ingredients used according to the theme, authenticity/originality.

C2A Category: Sugar Paste Artistic Piece

12 March 2020
panificatie

Theme: WONDERS OF THE WORLD

In this category competitors will present an artistic piece composed of structural and decorative elements obtained exclusively from sugar paste, mounted on an artificial model (polystyrene). The shapes, decorations and colours used must be obtained from sugar paste, respecting the required theme.

Judging criteria: originality, theme compatibility in the style of colours, manufacturing, proportionality, attention to details, creativity (artistic side).

C2B Category: Chocolate Artistic Piece

12 March 2020
panificatie

Theme: WONDERS OF THE WORLD

In this category competitors will present an artistic piece composed of structural and decorative elements obtained exclusively from chocolate, mounted on an artificial model (polystyrene).

The shapes, decorations and colours used must be made of chocolate.

Judging Criteria: originality, manufacturing, proportionality, attention to details, creativity (artistic side).