2025 Maine Cake Decorating Championship Registration Open April 1

SAVE THE DATE - The 2025 Maine Cake Decorating Championship registration will open April 1:

Click here to register

Register Opens April 1

The Maine State Cake Decorating Championship is an annual event held in Paris, Maine, celebrating the art and skill of cake decoration. Established in 2021 as part of the festivities honoring Hannibal Hamlin's birthday, the championship has become a highlight for both participants and spectators.

The competition features three divisions: Professional, Amateur, and Junior, allowing decorators of varying experience levels to showcase their talents. Participants present their creations in Cummings Hall of the First Baptist Church, where attendees can admire the intricate designs.

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The 2025 championship is scheduled for Saturday, August 23, at 500 Paris Hill Road in Paris, Maine. The event will run from 12:30 PM to 3:00 PM EDT. Beyond the competition, the day includes games, entertainment, and opportunities for the public to view and taste the spectacular cakes, all in celebration of Hannibal Hamlin's birthday.

Judging the competition are esteemed culinary professionals, including chef and restaurateur David Turin and chef Will Beriau, who bring their expertise to evaluate the entries

The Maine State Cake Decorating Championship is a highlight of the annual Hannibal Hamlin Birthday Celebration in Paris, Maine. This year it will be all cash prizes:

Professional-1st Place $2,000, 2nd Place $1,000,  3rd Place $500 

Amateur -1st Place $1,000, 2nd Place $500,  3rd Place $ 250 

Junior- 1st Place $500,  2nd Place $250,  3rd Place $ 125

Click here to register: https://parishillmusicfestival.ticketspice.com/maine-state-cake-decorating-championship

This event showcases the talents of bakers across three categories: professional, amateur, and junior. Cakes are judged in the morning, displayed for public viewing at 12:30 PM, and sampled after the awards ceremony at 2 PM. The celebration also features live music, games, and historical tours, creating a festive atmosphere for all ages!

With a birthday cake theme, these are the judging criteria for each class:

All cakes must arrive intact

Level 1 – Ages 15 and Under – JUNIOR Amateur Bakers

1. All participants must create a one tier, birthday themed cake to feed 6-10 people. The height of the entire cake not to exceed 10 inches tall.

2. All decorations and details must be edible (only exception is floral wiring.) Please no hard candies.

3. Uniformity and proportion are important as well as a smooth, clean frosting which is free from cake crumbs and cracks.

Level 2 – Ages 16 and Up –Amateur Bakers

1. Participants in this category may not be affiliated with a bakery or in the business of selling baked goods.

2. All participants must create a one tier, birthday themed cake not to exceed 10 inches tall.

3. Cake must include at least two layers inside which is filled appropriately/proportional with either frosting or a filling without bulging or leaking through the outer frosting finish.

4. All decorations and details must be edible (only exception is floral wiring.) Please no hard candies.

5. Uniformity and proportion are important as well as a smooth, clean frosting which is free from cake crumbs and cracks.

6. Cakes will be judged not only on flavor but level of creativity, difficulty in design and presentation.

Level 3 –Professional Bakers

1. Please include your bakery’s name on the registration form.

2. All participants must create a two tier, birthday themed cake. Height of entire cake not to exceed 15 inches tall.

3. Shape of cake is up to the baker. (Round, Square, Sculpted, etc. )

4. Bottom Tier Cake Flavor must be different than Top Tier Cake Flavor.

5. Both tiers must include at least 2 layers with a filling. Fillings must not bulge or leak through the outer finish frosting.

6. Frosting/Buttercream must be made from scratch, smooth and not broken.

7. All cake decorations, adornments and details must be edible (only exception is floral wiring.). Please no hard candies.

8. Each tier must be structurally sound. Structural elements used to hold your cake up do not have to be edible. Dowels, cake boards, etc are acceptable but should not be visible.

9. Level 3 professionals must include a design technique or element such as painting, air brushing, handmade flowers or adornments, flawless piping / filigree or another exciting feature that showcases a level of difficulty beyond basic cake decorating.

10. We encourage the bakers in this category to think outside the box and push the envelope when it comes to creating a delicious and beautiful cake.

Click here to register: https://parishillmusicfestival.ticketspice.com/maine-state-cake-decorating-championship

Facebook Event Page: https://www.facebook.com/events/1082544806615478