Cake competition

Germany’s biggest cake competition at Messe Dortmund

JOIN NOW AND WIN GREAT PRIZES!

Take part in the biggest cake competition in Germany – on 28. & March 29, 2026 at Messe Dortmund.

The jury from Tortenkünstler Deutschland e.V. evaluates the showpieces

A high-caliber expert jury consisting of renowned cake artists, pastry chefs and creative minds judge the cakes with a trained eye, a great deal of experience and a large portion of passion for the sweet craft.

The showpieces are judged according to criteria such as creativity, technique, appearance and overall impression – and of course the individual style that makes the creation unique also counts.

For all content-related questions about the cake competition, please send an e-mail to: juryleitung@torten-kuenstler.de

Please state in the subject line: Cake & Bake Dortmund 2026.

Prices

Best of SHOW

Merchandise voucher worth € 500

Junior categories

Winners of a junior category receive €100

There are also various non-cash prizes from Saracino, Tasty Me and Sugar and Cakes, among others.

CATEGORICAL RULES
of Tortenkünstler Deutschland e.V.

Here is an overview of the categories for the 2026 cake competition at CAKE & BAKE. Each participant can register with 1 exhibit per category.

Registration deadline: March 13, 2026 (CET)

Please read the “Competition regulations” and the “Category regulations” carefully. Please always bear in mind the time required and the instructions for deregistration.

The Executive Board and the entire jury team wish everyone a successful participation in the competition and a great weekend at Cake & Bake 2026 in Dortmund.

Download rules and dates

Show us your dream wedding dress with this wedding cake. The wedding dress stands for elegance and beauty and should emphasize the uniqueness of the bride. Enchant us with different cuts and styles. Think of different fabrics, patterns and elements. Each tier can represent a different part of the dress – from the corsage to the waist to the sweeping skirt. Be inspired by the different styles of dress: from the romantic princess dress with a wide tulle skirt to the elegant A-line and the modern fit-and-flare silhouette.

At least three tiers are required. The individual tiers must be visibly stacked and covered with an edible material. The tiers must be classically round, square or rectangular. Internal supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens, cones/spheres and florist ribbon are permitted.

Base area: max. 60 x 60 cm. Dummies allowed.

Beginners include participants with less than two years’ experience in the art of cake and sugar art who have never taken part in a competition – either online or in person. Please note that there will be subsequent disqualification and future exclusion from further competitions should it subsequently transpire that these points have not been complied with.

The start of school, a day full of anticipation, excitement and expectations for the children and of course for the parents, because a new phase of life begins. Hooray I’m a schoolchild – with a satchel and a colorful goody bag. Think of all the things that make up the start of school. A new dress, new shoes or new trousers and sweater, plus all the new things like crayons, rulers, pens, books, exercise books with ABC and 123, blackboards, gym bags, pencil cases, but also balloons, presents and drinking coffee together with all the family and friends. A day to remember forever – and that’s exactly how the cake should be. Make children’s eyes (and ours) light up.

The requirement is a one-tier motif cake. Inner supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted.

Base area: max. 30 x 30 cm. Dummy allowed.

A picnic means a good mood, sun, fun and games and time together – whether in the park, by the lake, in the garden or on a meadow. Pure joy and enjoyment for family, friends or just the two of you. Blankets, baskets and light, portable snacks such as sandwiches, fruit, salads, cakes or finger food are a classic part of this. Often complemented by drinks such as lemonade, iced tea or wine, a relaxed atmosphere is created.

The motif cake must be covered with edible material. The tier must be classically round, square or rectangular. Inner supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted.

Base area: max. 30 x 30 cm. Dummy allowed.

Café Paris is a symbol of pleasure, style and the special flair of the French capital. Think of a cozy place where you can enjoy an aromatic coffee or a glass of wine while watching the hustle and bustle of the city. Don’t forget the beautiful terraces with artistic decorations and the French way of life as well as the culinary delights such as croissants, tarte tatin or macarons.

At least two tiers are required, which must be visibly stacked and covered with an edible material. The tiers must be classically round, square or rectangular. Internal supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted.

Base area: max. 40 x 40 cm. Dummies allowed.

Surprise us with a work of art with a modern design, unusual shapes and colors, innovative decorations and abstract or minimalist patterns. Our two jurors Sophia Fox will be happy to let our two jurors Sophia Fox will be happy to let our two jurors Sophia Fox https://www.instagram.com/fox_sophia?igsh=b3JqbWdoMjhlenl and Oxana Wagner https://www.instagram.com/tort.couture?igsh=M2UxNG9jOGV6MmU2 for inspiration.

At least two tiers are required, which must be visibly stacked and covered with an edible material. The dummies may be carved in this category. Internal supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted.

Base area: max. 40 x 40 cm. Dummies allowed.

Make a figure, sculpture, building or object from edible materials (modeling paste, modeling chocolate, Isomalt, royal icing, wafer paper, ArtGel, etc.).

Internal supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/balls and the florist’s ribbon are permitted. Please note that everything visible must be edible.

Base area: max. 25 x 25 cm. Height: max. 25 cm. Dummies allowed.

Create a miniature cake with at least three tiers.

All tiers must be visibly stacked and covered with an edible material. Internal supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted.

Base area: max. 12 x 12 cm. Height: max. 15 cm. Dummies allowed.

Imagine that the big city is a huge, living jungle in which the buildings tower into the sky like ancient trees. The streets are narrow paths that wind their way through the green canopy of neon lights and colorful signs. Everywhere there is humming and buzzing, like the rustling of leaves in the wind, only louder and full of energy. People scurry from branch to branch like nimble monkeys, each in search of their next adventure.

Hidden among the skyscrapers are small oases – cafés, markets and hidden squares where you can take a breather. The urban jungle is wild, colorful and full of surprises. Take us with you on your journey through this urban jungle to discover a world full of life, diversity and endless possibilities.

Create your urban jungle with buildings, objects, figures and plants, whether with Isomalt, modeling paste, modeling chocolate, royal icing, wafer paper, etc. Internal supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted. Please note that everything visible must be edible.

Base area: max. 50 x 50 cm. Height: at least 50 cm. Dummies allowed.

Home means a sense of security, connection and remembrance. It is the region, the country or the city in which they grew up. But home is not just the past. It evolves with you. New people, experiences and places can also become part of your home over time. Especially in a globalized world, where many people move or experience several cultures, home can have several meanings. Home therefore does not mean stagnation, but a place that you can take with you wherever you go, as long as you feel accepted and a piece of your own history resonates. Take us on a journey to your homeland, show us typical traditions, the culture, special places or even the way of life.

The cake must have at least two visibly stacked tiers. Any edible medium can be used. Your chosen motif must be painted by hand or airbrushed directly onto the cake. Alternatively, you can paint on a fondant topper, which is attached to the cake. However, be aware that painting directly on the cake is of a higher quality. The use of stencils is generally permitted, but the stencil design must not dominate your hand-painted main design. No photo prints may be used. All exterior decorations must be completely edible and may not contain any interior supports. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/balls and florist’s ribbon are permitted.

Base area: max. 40 x 40 cm. Dummies allowed.

The relief/2D image can be produced on a board (cakeboard, KAPA board, pastillage, wooden board), which must be covered with fondant. The relief/ 2D image does not have to have a frame, but must be covered on the side edge with an edible material. Make sure that the back is clean. A variety of techniques can be used and combined, e.g. bas relief, quilling, mosaic, painting on fondant, royal icing, 2D modeling, etc.). The 2D structure including the base plate must not exceed a depth of 5 cm (total height). Internal supports and wires are permitted, the use of molds is not permitted. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted. You can present your exhibit lying down, on an easel or similar.

Base area: max. 40 x 40 cm. Dummies are not permitted.

A baby shower party is a special time to give love, support and good wishes to the parents-to-be. It is a great opportunity to share joy together and increase the anticipation of the baby.

3 cookies, 3 cake pops and 3 cupcakes are required to express the theme. These do not have to (but may) be identical. Any utensils used to present the sweet table do not have to be edible. However, be aware that edible decorations are of higher value. Please note that the overall impression of the presentation of your exhibit will be included in the evaluation. Internal supports and the use of molds are not permitted.

Base area: max. 30 x 30 cm.

At least five open blossoms of flowers and plants of your choice as well as corresponding buds with matching leaves and fillings must be presented. All flower pastes as well as bean, rice or tapioca paste and flexible pastes permitted in Germany/Europe are permitted! Paper-covered floral wire, artificial stamens and cones/spheres as well as florist ribbon and natural fibers such as coconut or hemp fibers are permitted. All flowers and plants on display must be labeled with their botanical name on the description card next to the showpiece. Any container made of non-edible material is permitted for presentation, whereby the cuttings must not be visible. Please note that the overall impression of the presentation of your exhibit will be included in the evaluation.

Base area: Maximum 40 x 40 cm.

Wafer paper is a versatile medium that sets no limits to the imagination. Whether filigree flowers, impressive figures or detailed decorations – wafer paper can be used to create unique works of art. Whether delicate flowers with a realistic structure, fluttering butterflies or imaginative sculptures. Wafer Paper opens up limitless possibilities for creative minds. There are no limits to your imagination – whatever inspires, touches and inspires is allowed!

A one-tier cake is required. At least 70% of the edible mass used must be wafer paper. Inner supports are permitted for your decorations. For wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and the florist’s ribbon are allowed. The dummies may be carved in this category.

Base area: max. 40 x 40 cm. Dummies allowed.

Have you had a cake project in mind for a long time but haven’t been able to realize it yet?

Then this category is just right for you. Here you have the opportunity to let your creativity run free. Show us something that is not possible or permitted in any of the other categories. All edible masses from the field of cake decoration are permitted. Dummies, props (of all kinds), wires, lights, battery-powered decorations, etc. You can combine several techniques and styles that are otherwise not possible. Surprise us with your innovative ideas.

Base area: max. 60 x 60 cm. Height: max. 60 cm.

Let the adventure begin: whether lovingly modeled animals, detailed farm scenes or imaginative tractors, there are no limits to your creativity! Cows, pigs, chickens or sheep, agricultural machinery, vegetable patches, fruit trees, fields, stables or even everyday scenes with farmers or children. Take us on a trip to your farm and show us what there is to discover.

The requirement is a one-tier motif cake covered with edible material. Inner supports are permitted for your decorations. For sugar floristry and wafer paper flowers, paper-covered floral wire, artificial stamens and cones/spheres and florist’s ribbon are permitted.

Base area: max. 40 x 40 cm. Dummy allowed.

If you are a fan of manga/anime, then enchant us with your own creation.

Take us into the Japanese world of comics. Whether action, fantasy, romance, adventure or horror, show us your imaginative world and let us get to know new characters and cultures.

Please note: Copyright-protected content must be taken into account when designing the cake. Direct replicas of well-known logos or figures may not be modeled and displayed.

Base area: max. 40 x 40 cm. Dummy allowed.

This is our jury for the 2026 cake competition

OXANA WAGNER

Chief juror

Oxana Wagner comes from Bonn. As a small business owner, she has been working with sweet works of art for almost seven years. She loves working with fondant and is always trying out new and different techniques. Her strengths are modern multi-tiered cakes. She has taken part in several Cake International competitions and joint projects between Cake International and Cake Artist World and has received several awards for her work. She is also a judge and lecturer in the categories of wedding cakes and sugar floristry and is the official representative of Cake Artist World in Germany.

MARINA DEWALD

Competition coordinator

Marina Dewald comes from Ingolstadt. She baked her first themed cake for her son’s birthday in 2007. Since then, she has continuously developed her skills and abilities and successfully took part in her first competition in 2015. In the years that followed, she went on to participate successfully in German and international competitions. In 2015, she successfully passed her exams in the confectionery trade and is the owner of the bakery “Design Torten Dewald”. She has also been giving courses on various cake decorating techniques since 2014. She is the founder and first chairwoman of TKD e.

TANJA URBACH

Tanja Urbach is a passionate cake artist from Kempten in the Allgäu region of Germany. Around ten years ago, she discovered her love for cake design and has since been creating imaginative and artistic themed cakes with meticulous attention to detail. She uses modern techniques and innovative designs to create unique cake masterpieces. Since 2018, she has regularly and very successfully participated in national and international cake competitions. In 2020, she began sharing her knowledge and experience in themed cake design courses. Since then, she has participated in numerous international collaborations.

JANE FEHLAU

Deputy chief juror

Jane Fehlau is a hobby baker and sugar artist from near Würzburg. She loves making all kinds of things out of sugar and one of her passions is drawing with edible colors. She started working regularly with fondant in 2015 and has since taken part in several competitions in Germany, Austria and the UK, where she has won several awards.

EUGENIE SKALOSUB

Eugenie Skalosub comes from Leipzig. Her interest in sugar flowers started in 2009 and became her main profession in 2012. She has participated in exhibitions such as Cake International in Birmingham, Turkey and in joint projects of Cake International and Cake Artist World. She has been giving courses for many years and has held them in Australia, the Netherlands, Italy, Israel, Germany, Russia, Uruguay, Hong Kong, Slovakia, Estonia, Latvia, Denmark, America and Turkey.

DIANA ADLER

Diana Adler comes from the beautiful Odenwald. She took part in her first cake competition in 2015. Since then, she has always successfully taken part in competitions. What she likes most about this hobby is that you can tell stories and touch people with these “cakes”. Her specialty is painting on fondant. She also takes part in national and international collaborations.

INGRID SEKLJIC

Ingrid-Maria Sekljic lives in Kapfenberg in Austria. She made her first flower – a snow rose – in 2015. She was so fascinated by taking part in an Alan Dunn workshop that she attended further courses. Making sugar flowers fascinates her every time, and her awards at competitions have always motivated her.

LUDMILLA KELLER

Ludmilla Keller was born in Russia and has lived in Germany since 2011. During her parental leave, she was looking for something to do and found decorating gingerbread and cookies very interesting, creative and exciting. Today it is part of her hobby and part-time job. For her further development in this field, she has attended courses and participated in several projects organized by Cake Artist World. These include the “Cawkids 2023” project and “Life on Planet Pandora”.

CARLA RODRIGUES

She is a Portuguese cake designer and chocolatier, internationally recognized and awarded at national and international competitions. She is passionate about sculptures, modeling, airbrushing and chocolate. She especially loves making busts with modeling chocolate – whether realistic or cartoon style. She teaches all kinds of cake design techniques and chocolate sweets in Portugal and abroad. She is also the organizer of Steam Cakes – Steampunk Collaboration, with the support of her husband João Pimentel.

CLAUDIA KASPERS

Claudia Kapers comes from Zelhem in the Netherlands and works under the name Capri Cakes. Her passion for designing and making cakes and sculptures began in 2013. Over time, she became self-employed in the world of sugar and acquired the necessary knowledge. She has been an official SARACINO ambassador for the Netherlands since 2019. As an ambassador for Saracino, she offers various services, including demonstrations at national and international trade fairs. She also creates tutorials for various international magazines.

KAMILA ADAMASCHEK

Kamila Adamaschek lives in Germany and her story with artistic sugar craft began seven years ago. Painting became her passion from the very first moment and she tries to apply this technique to her cakes and projects. She enjoys showing her emotions and feelings through her work.

ADELINA BAICU

Adelina Baicu, born in Romania, discovered her passion for cake art in Italy. Since 2015, she has been working as a cake decorator with a focus on modeling and sculpture. In 2022, she won the prestigious “Modeling Excellence Award” from Cake Masters Magazine. As a representative of Cake International Romania
, she is committed to promoting Romanian cake artists and gives courses throughout Europe.

SILVIYA JANKOWSKI

Silviya Jankowski is an award-winning cookie artist known for her unique and hand-painted cookie designs. Her creative approach has earned her international recognition in the world of edible art.
As an international judge for cake decorating competitions, she brings her expertise and eye for detail to the table. She also inspires budding artists to break new ground in decorating and to express their creativity freely.

SOPHIA FOX

Sophia Fox, is an award-winning cake artist from Seixal, Portugal. In 2019, she won the Cake Masters Award in the “Painted Cakes” category at Cake International in Birmingham. Her Sophia Fox Cake Art Studio, founded in 2014, is considered an innovative center for training in artistic cake decoration. There she teaches modern techniques from the basics to complex, architecture-inspired designs in courses and workshops.
2024 was awarded Best Author and Best Innovative Artist at the DMAS Awards in Leeds. Sofia stands for creative excellence and strives to develop cake design as a true art form.

JOANE CHOPARD

Joane, a mother of two and former psychiatric nurse, discovered her passion for cake design through her children – today it is her profession.
As a self-taught designer, she was inspired by the greats in the industry and developed her own style: detailed, expressive figures with a retro-fantastic flair.
For eight years, she has dedicated herself entirely to cake design and offers face-to-face and online courses in modeling, cupcakes & more.
She has won several awards (including Best in Show at Expogato 2016, medals at Cake International) and has been a judge at several competitions.

PETYA SHMAROVA

Petya Shmarova has been active in the world of edible art for over 15 years. Known for her realistic wafer paper flowers, she also works with royal icing, sugar paste and other materials.
In 2016, she published one of the first books on wafer paper flowers and has been teaching worldwide ever since – online and on location. She developed the SiccaBlooms and PlicaBlooms techniques, which she uses to perfect floral designs.
She has been a judge at Cake International since 2019 and is passionate about sharing her knowledge to pass on craftsmanship and creativity.

CINDY SAUVAGE

Cindy Sauvage, founder of MADL-Créations, has been passionate about cake design for over 11 years. What once began in her garage is now a professional studio in Harchies (Belgium) with an attached MADL Academy, where she develops new creations, perfects techniques and offers private courses.
After winning several awards at the prestigious Cake International in Birmingham, Cindy became a judge herself and passes on her expertise in masterclasses and workshops worldwide. To meet the high demand, she now also offers her training courses online – with the same level of detail, available anytime and anywhere.

NADJA FLECHA GUAZO

Nadia is the self-taught artist behind Chokolate Designs and is internationally renowned for her innovative edible works of art. Since 2012, she has been inspiring with delicate chocolate figures and her unique technique of modeling wafer paper. Her wire-free flower designs, lifelike animals and dolls have gained worldwide recognition.
She has received numerous awards for her work, including gold medals and the Modeling Excellence Award (Cake Masters, 2014). As a sought-after international lecturer, she teaches at trade fairs, schools and online to students worldwide.

JASMIN HUBERT

Trainee Junge

Jasmin Hubert is a trained pastry chef with deep roots in traditional confectionery. She is currently completing her advanced training to become a master pastry chef. During her apprenticeship, she also discovered modern sugar art and has won several silver and gold medals at cake competitions, including two “Best in Class” awards. Her signature style is painting on fondant.

Register now for the cake competition!

The award ceremony will take place on Sunday (March 29) at 4 p.m. on the CAKE & BAKE Stage.

TO REGISTRATION

Cake competition

Germany’s biggest cake competition at Messe Dortmund

JOIN NOW AND WIN GREAT PRIZES!

The jury from Tortenkünstler Deutschland e.V. evaluates the showpieces

Prices

Best of SHOW

Categories

Junior categories

CATEGORICAL RULESof Tortenkünstler Deutschland e.V.

This is our jury for the 2026 cake competition

OXANA WAGNER

MARINA DEWALD

TANJA URBACH

JANE FEHLAU

EUGENIE SKALOSUB

DIANA ADLER

INGRID SEKLJIC

LUDMILLA KELLER

CARLA RODRIGUES

CLAUDIA KASPERS

KAMILA ADAMASCHEK

ADELINA BAICU

SILVIYA JANKOWSKI

SOPHIA FOX

JOANE CHOPARD

PETYA SHMAROVA

CINDY SAUVAGE

NADJA FLECHA GUAZO

JASMIN HUBERT

Register now for the cake competition!

CATEGORICAL RULES
of Tortenkünstler Deutschland e.V.