Residency
All Harrisburg Cupcake Cup contestants must be residents of (or work for a baking business located in) Adams, Berks, Columbia, Cumberland, Dauphin, Franklin, Lancaster, Juniata, Lebanon, Mifflin, Montour, Northumberland, Perry, Schuylkill, Snyder, Union or York counties in Pennsylvania.
Entry Categories
Contestants must enter in one of two divisions. A contestant’s entry category is subject to consideration and alteration by the Harrisburg Cupcake Cup organizer.
- Classic Division – You are the average person who bakes occasionally, most likely for your family and friends. You have never taken orders to make baked goods for anyone, nor have you ever accepted money/compensation for any sort of baked good. You have never had any professional baking/pastry training. Your talents could be considered anything from beginner to intermediate. If you were a past winner in this division, you will then progress to the Master Division in subsequent years.
- Master Division – You bake either as a side job or as a profession. You have at some point taken orders to make baked goods for others and/or you have accepted money/compensation to make baked goods. You may have had some professional baking/pastry training. Your talents could be considered anything from intermediate to advanced.
Age
All ages may compete in the Harrisburg Cupcake Cup. However, anyone under 18 needs to have parental consent at the time of registration. Contestants must bake their cupcakes entirely on their own, without the help of parents or anyone else. Alternately, you can enter as a team of two or more, registering in the division that applies to the most advanced member of the team.
Cupcake Requirements
Cupcakes must be made entirely in advance and be ready for judging upon your arrival. They must also be made by the person entering them in the Harrisburg Cupcake Cup. One entry per person. Failure to abide by these rules will result in immediate disqualification.
- Size: All cupcakes must be equal to those made in a standard muffin pan with standard-size cupcake papers (if papers are being used). That means the cupcakes will be approximately 2 1/2″ in top diameter, and the height of the bottom will be about 1 1/2″. This provides a level playing field for all contestants.
- Quantity: Contestants must bring 12 identical cupcakes in order to enter the Harrisburg Cupcake Cup. Each judge gets one cupcake, another gets set aside for photography and the remainder go to the cupcake sampling table for general event attendees.
- Baking Process: Cupcakes must be made completely from scratch and all elements of the cupcakes must be edible.
- No mixes, pre-made shortcuts or canned frosting allowed.
- Fondant, gum paste and marzipan may be used to create decorative items, but those items must be handmade by the contestant. Store-bought marzipan fruit or pre-made fondant flowers are NOT permitted.
- Small candy items that cannot be made from scratch, such as M&Ms and Reese’s peanut butter cups, are permitted.
- Cupcakes with savory elements will be accepted as long as no more than 25% of the cupcake is savory. (For example, a maple cupcake with maple frosting and bacon pieces is acceptable.)
Suggested Donation
Since this event is a fundraiser for the Central Pennsylvania Food Bank, there is a suggested donation of $25 per contestant.
Repeat Contestants
If you were ever a Winner or Runner Up in the Harrisburg Cupcake Cup, you may not re-enter the flavor that earned you those awards.
