The Cake Competition is a highlight of the REVOLUTION Awards, honoring the most innovative event concepts, exquisite table decor, and the most visually stunning cakes.
Cakes will be displayed at the “Pacai” Hotel and judged by a panel of experts on May 24th at 12 o’clock.
The prestigious award ceremony will be held at Vilnius Town Hall on May 24th at 6 p.m.

SPECIAL BADGE

Winners of the REVOLUTION Awards will be presented with a special badge to enhance their communications.

MEDIA COVERAGE

You’ll be joining the REVOLUTION festival, appealing to all seeking innovation, ideas, and trends. We guarantee extensive coverage across social networks, our website, and the media, including press releases featuring participants and winners.

AUDIENCE

In the inaugural year of the REVOLUTION festival, 2,000 participants attended the events. This year, we anticipate an even larger audience.

Cake Tournament

Applications are accepted until May 17.
Please send your applications via email to agne@wearerevolution.lt by May 17.
A panel of expert judges will evaluate the contestants at the Pacai Hotel on May 24th.
The winner will be announced during the prestigious awards ceremony at Vilnius Town Hall.

JURY

PASTRY CHEF, BAKING AND DESSERTS INSTRUCTOR

Jekaterina Zvonkuvienė

A pioneer in modern confectionery in Lithuania, she’s also a lecturer and teacher, sharing her insights in the world of sweet creations.

KITCHEN CHEF AND PASTRY COOKER

Evaldas Juška

Lecturer in the Culinary Arts Program at St. Ignatius Loyola College, also serving as lead confectioner and production manager at Arrivee Restaurant and Sweet Moon Dessert Parlor. A prize winner and laureate in international competitions.

KITCHEN CHEF AND PASTRY COOKER

Evaldas Juška

Lecturer in the Culinary Arts Program at St. Ignatius Loyola College, also serving as lead confectioner and production manager at Arrivee Restaurant and Sweet Moon Dessert Parlor. A prize winner and laureate in international competitions.

FOOD TECHNOLOGIST, DESSERT INSTRUCTOR

Dovilė Valentienė

Pastry chef, food technologist, lecturer, and chocolatier. Winner of gold medals at prestigious international gastronomy competitions, including the Culinary World Cup 2022 for the individual event “Pastry Artistic-Chocolate Showpiece” and the IKA Culinary Olympics 2020 for the individual event “Pastry Art.”

WEDDING PLANNER

Laura Vagonė

Wedding planner, founder of “Lapės vetuvės”.

WEDDING PLANNER

Laura Vagonė

Wedding planner, founder of “Lapės vetuvės”.

TV SHOW HOST AND BOOK AUTHOR

Beata Nicholson

Lithuanian TV presenter, journalist and cookbook author and entrepreneur.

USEFUL INFORMATION

Important dates
  • April 2 – May 17, 2024: Application period (application fee: EUR 300 + VAT)
  • May 24, 2024: Cakes will be exhibited at the “Pacai” hotel. Submissions for evaluation by the commission must be completed by 12:00.
  • May 24, 2024: Awards ceremony at 6 p.m. in Vilnius Town Hall.
Tournament concept

During the REVOLUTION festival of ideas and trends, we invite you to showcase that a cake is not merely a delicious dessert but also a true masterpiece of confectionery art. You’ll have the opportunity to astonish not only event industry representatives and the general public but also renowned Lithuanian chefs and pastry chefs with your original designs and unforgettable flavor palettes. The most impressive cake of the festival will be honored alongside the best and most innovative event concepts and table decorations.

  • The cakes will be exhibited at Hotel Pacai and judged by the commission on May 24th at 12 o’clock.
  • The prestigious award ceremony will take place on May 24th at 6 p.m. at Vilnius Town Hall.
Provision of works
  • The participant will have the opportunity to complete the competitive work 2 hours before the start.
  • The participant submits and serves the competitive work for evaluation by the judges to plates yourself.
  • Participants submit products simultaneously.
  • The organizers will provide plates and tools.
  • The participant must orally present the idea of the competitive work and submit a short description (by May 15).
Requirements

THEME: Wedding in Pacai

  • The applicant must incorporate at least one of the provided flavor and textural elements: honey, ginger, cloves, cinnamon, rose water, and/or puff pastry. It is compulsory to use at least four different ones in the cake assembly.
  • Approximate cake height: at least 40 centimeters.
  • The cake decoration must be edible.

THEME: The most original cake

  • The competition entry must be a confectionery masterpiece of impressive taste and spectacle, created based on a free theme.
Realization

Covered and decorated mulch is available for the lower part of the cake (non-edible element utilization).

If sugar flowers are used, they can be attached with wires.

Evaluation

The members of the commission will rate each criterion from 1 to 10. There will be cakes that are evaluated according to the following criteria:

  • Theme matching
  • Compatibility of flavors and textures
  • The visual aspect, including the decor, the idea, and its presentation
  • The complexity of the chosen techniques and their implementation
  • Color thematic compatibility and customization