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June 3, 2023

New Location: Percefull Fieldhouse
(HSSE Commons Area)
NWOSU-Alva Campus!
709 Oklahoma Blvd., Alva, OK​

Questions: April Ridgway,
(580) 917-0101 or

Early Registration Fee Deadline


Setup of table display must be completed by 8:45 a.m. Judging will begin at 9 a.m.

Show open to public viewing at approximately 10:30 a.m.

Contest Divisions:

* Professional Sugar Show Artist (Refined Skills) *

* Aspiring Sugar Show Artist (Intermediate Skills) *

* Students *

Contest Categories

  • Decorated Cakes/Sugar Art

    • Professional (non-edible with "dummy" cakes)​

  • Decorated Cakes

    • Professional (edible)​

    • Aspiring Artist (edible)

    • Students (edible)

NOTE: Decorated cakes should have AT LEAST two tiers

  • Decorated Cookies (open to all ages, skill levels, divisions)

    • (should be presented as a dozen)​

  • Decorated Cupcakes (open to all ages, skill levels, divisions)

    • (should be presented as a dozen)​

  • Contestants may enter ONE item in each category (example: a dozen cookies equals one category item)

Entry fee is $25 for one category ($50 after May 12).
$15 each for a second and third category.

Professionals may enter a fourth category if decorating

a non-edible dummy layer cake AND an edible cake.

Aspiring Sugar Show Artists and Students will enter edible cakes.

All may enter decorated cookies and decorated cupcakes.
Student entries are free.

If you would like to publicize your entry, mail or email photos and descriptions
no later than May 12 to:
Nescatunga Arts Festival
PO Box 152 Alva, OK 73717

or email

Before the Show:

  • PRACTICE and prepare your display

  • Card with the name of the entry and a business card display

  • Plan for displaying your entry in the best possible light (i.e. cake stand, cupcake stand, cookie plate

Day of the Show - 8 to 10:30 a.m.

  • Be on time to set up. No one will be allowed to set up after 8:45 a.m.

  • During check-in, all competitors will receive a Sugar Show Pass which will grant them and their assistant access to the HSSE Building during the judging phase (8-10:30). Competitors will also receive a number to be used to identify their entry during the competition judging.

  • Plan to have someone stay with your entry after judging to answer questions from the public. This is a great opportunity for you to get the word out about your business.

  • Entries are required to include a contact card underneath the entry’s cake board or base. The contact card must include the competitor’s name, division, and entry category. Cards will be provided prior to event.

  • Space will be provided for you to display a business card if you choose.

Judging Information:

  • Rating scale = 5 - well above average/exemplary effort has been given down to 1 = well below expectations

  • Items will be judged according to six criteria:

    • Overall Appearance​

    • Number of Techniques Used

    • Precision

    • Originality of Design

    • For the edible categories -- Flavor use and taste

Post Judging: 

Following the conclusion of the judges’ evaluations of all entries, we will allow the public to enter and view your creations. Every contestant should be present or have an assistant present that can answer questions. If you are a professional baker, this is your opportunity to let everyone know about your business.

Awards -- approximately 11:30 - Noon

The awards ceremony will be open to the public, and all contestants should be present. Awards will be presented as follows:

1st – Professional Artist $50

1st – Professional Non-Edible Sugar Art $50
1st – Aspiring Artist $50

1st – Student $10

1st – Overall $50

1st – Student $10

1st – Overall $50

1st – Student $10

Additional Prizes – BancCentral’s Best in Show, Alva State Bank's People's Choice

At the conclusion of the awards ceremony, contestants are asked to pack up and clean up their area.


Stay tuned for more details as we are working on organizing workshops/demos for the day.


Your registration packet will include a feedback form. We hope you will fill it out to let us know your thoughts about the event as we plan for 2024.

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