BAKEWARS

Rules & Guidelines

The following Rules & Guidelines apply to all categories of the Bake Wars competition unless specified otherwise.

GENERAL

This is a live baking competition. All products must be prepared on-site during the competition period.

Competitors must follow all rules and guidelines stated herein. Failure to comply may result in point  deductions or disqualification, depending on severity.

Judges’ decisions are final and non-appealable.

TEAM COMPOSITION

Each team shall consist of two (2) members only.

Both team members must be present at the workstation at all times during the competition unless otherwise instructed by the organizers.

Team members may divide tasks freely; however, all work must be completed within the allotted time.

Only the registered team members are allowed to work at the assigned workstation.

Any form of assistance from non-team members—including coaching, physical help, or intervention—is strictly prohibited.

Violation of team composition rules may result in point deductions or disqualification, at the discretion of the organizers and judges.

INGREDIENTS, EQUIPMENT & WORKSTATION

The organizing committee will provide the following equipment for each kitchen:

- One (1) Induction cooker

- Undercounter Chiller

- Table top Electrical Socket (max 20amps)

- Sink with running water (Sharing)

- 2 Door Freezer (Sharing)

-Electric oven(Sharing)

All other ingredients, tools, utensils, molds, small equipment, and specialty items must be brought by the competitors.

The use of pre-made, pre-baked, or partially prepared components is strictly prohibited unless otherwise stated by the organizers.

Any prohibited tools or ingredients, if applicable, will be announced prior to the competition.

If sponsored ingredients or products are provided, they must be incorporated into the final entry. This requirement will be communicated to competitors in advance.

 

JUDGING CRITERIA

TASTE & FLAVOR.......................... 0 – 35 points

Overall taste quality, balance, and palatability of the product. Judges will assess clarity and harmony of flavors, appropriate sweetness or richness for sweet categories, and

clean, pleasant aftertaste. For categories with a savory requirement, proper savory flavor profile, balance, and seasoning (not bland or overly salty) will be evaluated, with flavors clearly aligned to a savory outcome.

 

TEXTURE & DONENESS.............................. 0 – 20 points

Correct baking and doneness appropriate to the product. Evaluation includes crumb or

internal structure, moisture level, tenderness, and consistency. Product should be evenly baked, stable, and pleasant to eat—neither underbaked nor overbaked.

 

TECHNICAL SKILL............................. 0 – 20 points

Demonstration of correct baking techniques and sound understanding of processes. Judges will consider accuracy of methods, difficulty level relative to the time limit, control of baking stages, and overall execution under live competition conditions.

PRESENTATION......................................... 0 – 10 points

Overall visual appeal of the finished product, appropriate to a baking competition where taste is the primary focus. Judges will assess neatness, cleanliness, proportion, and a

presentable finish. Decoration should enhance the product without overshadowing flavor or technical quality. Simple, clean, and well-executed presentation is preferred over

excessive decoration.

CREATIVITY & ORIGINALITY........................... 0 – 10 points

Originality of concept, flavor combinations, and interpretation of the challenge. Judges will assess how creativity adds value to the product through thoughtful use of ingredients or techniques, while remaining practical, cohesive, and well-executed without

compromising flavor, texture, or overall quality.

MISE EN PLACE & HYGIENE.................................... 0 – 5 points

Planned and organized arrangement of materials for efficient, trouble-free working. Proper use of time to ensure punctual completion. Clean, safe, and orderly working methods during the competition, as well as workstation condition after completion, will be assessed.

Please review the document of Food Hygiene and Food Waste - https://wacs.egnyte.com/dl/WFZim6m8ql

Total Possible Points.......................... 100 points

(no half points will be given)

 

ROLLED SPONGE CAKE

Team Live Category - Each team must consist of two (2) members

Registration Fee: Php1,800.00

Rules & Guidelines

• One (1) rolled sponge cake must be produced per team within the 60-minute competition time.
• Teams may enter the competition arena 30 minutes before the official start time to prepare their workstation, measure ingredients, and organize tools. No mixing, baking, cooking, or processing is allowed during this preparation period.
• The sponge cake must be baked, filled, rolled, decorated, and finished on-site during the competition.
• Flavor may be sweet or savory, unless otherwise specified by the organizers. Product may be served hot, cold, at the team’s discretion.
• Filling and/or ingredients must incorporate the SPONSORED product(s), if applicable. (Sponsored product list and usage requirements will be communicated to competitors in advance. Sponsored products must be clearly and meaningfully incorporated.)
• All components must be prepared entirely from scratch during the competition.
• No pre-baked, pre-rolled, pre-prepared components or any brand of pre-mixes are allowed.
• Pre-measured ingredients are allowed during the preparation period; however, no pre-mixing, pre-whipping, pre-blending, or pre-processing is permitted.
• The finished rolled sponge cake must measure a maximum of 8 inches in length and 5 inches in diameter.
• All decorating elements must be fully edible and executed live during the competition.
•   Minimal non-edible structural supports, if required, must not be visible or form part of the decoration.
• Each team must supply three (3) printed copies of their recipe for the judges.
• The final product must be presentable and suitable for tasting, with sufficient portions/slices for all judges.
• Judges may request a clean slice to assess sponge structure, filling distribution, and overall execution.
• Decoration should be clean, simple, and appropriate to a baking competition where taste is the primary focus. Excessive decoration that compromises flavor, texture, or structure is discouraged.
• Work may begin only at the official start signal and must stop immediately at the final time call.
• Entries will be judged based on the official judging criteria announced for the competition. Judges’ decisions are final.

 

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CUPCAKE & MUFFINS 

Team Live Category - Each team must consist of two (2) members

Registration Fee: Php 1,800

Rules & Guidelines

• Each team must produce the following within the allotted 60-minute competition time:

- Four (4) pcs Sweet Cupcakes

- Four (4) pcs Savory Muffins

• Muffins and cupcakes must be baked and finished on-site during the competition.
• Products may be served hot, cold, or a combination of both, at the team’s discretion. Flavor profiles must be clearly defined:

- Savory entries must reflect a proper savory flavor profile.

- Sweet entries must reflect appropriate sweetness and balance.

• Cupcakes must be baked using standard 3-oz cupcake liners (approx. 2 inches / 5 cm base diameter; typical batter capacity ~85 g).
• Muffins must be baked using standard Tulip muffin liners suitable for a regular muffin pan (approx. 2–2.5 inches / 5–6.5 cm base diameter; taller fluted sides).
• Sauces and decorative elements are optional and may be used at the competitor’s discretion. These are considered supporting elements only and not main components of the product.
• If sponsored ingredients or products are provided, they must be incorporated into the final entries, if applicable.
• (Sponsored product list and usage requirements will be communicated to competitors in advance. Sponsored products must be clearly and meaningfully incorporated.)
• All components must be prepared entirely from scratch during the competition.
• No pre-baked items, pre-prepared components, or any brand of pre-mixes are allowed.
• Teams may enter the competition arena 30 minutes before the official start time to prepare their workstation, measure ingredients, and organize tools.
• No mixing, baking, cooking, or processing is allowed during this preparation period.
• Pre-measured ingredients are allowed during the preparation period; however, no pre- mixing, pre-whipping, pre-blending, or pre-processing is permitted.
• All decorating elements must be fully edible and executed live during the competition.
• Each team must supply three (3) printed copies of their recipe for the judges, covering both savory and sweet entries.
• The final products must be presentable and suitable for tasting, with sufficient portions for all judges.
• Decoration should be clean, simple, and appropriate to a baking competition where taste is the primary focus. Excessive decoration that compromises flavor or texture is discouraged.
• Work may begin only at the official start signal and must stop immediately at the final time call.
• Entries will be judged based on the official judging criteria announced for the competition. Judges’ decisions are final.

QUESTION and ANSWER SESSION

Competitors are given an opportunity to seek judges’ comments on their standard of entry at the competition area after each run of competition. However, the judges’ decisions are final and competitors’ appeal will not be entertained.