Dessert Category Guidelines

Eligible Dessert Entries

This is an open dessert category. Entries may include any dessert-style item, including but not limited to cakes, pies, cheesecakes, cupcakes, cookies, bars, brownies, cobblers, puddings, tarts, pastries, chilled desserts, or other sweet creations.

Contestants do NOT need to enter the BBQ meat contests to participate in this part of the event, it is open to all.

Contestants must register no later than the day before turn-ins. Registration is $50 per entry through 7/31/26. Registration is $75 per entry from 8/1/26 through 8/7/26.

All entry fees will go into the prize pool. The total prize pool will be based on the final number of paid entries. Prize payouts may be distributed after the event once all entry totals have been confirmed.

Awards will be given to the top three places.

Prize payouts will be calculated as follows:

• First Place: 40% of the prize pool, rounded down to the nearest $10 increment
• Second Place: 30% of the prize pool, rounded down to the nearest $10 increment
• Third Place: 20% of the prize pool, rounded down to the nearest $10 increment

Example:
If there are 10 early entries at $50 each and 5 late entries at $75 each:

• 10 early entries x $50 = $500
• 5 late entries x $75 = $375
• Total prize pool = $875

Payouts would be calculated as:

• First Place: 40% of $875 = $350, payout $350
• Second Place: 30% of $875 = $262.50, rounded down to $260
• Third Place: 20% of $875 = $175, rounded down to $170

Total prize payout = $780

Any remaining balance after prize payouts will be used to help cover costs associated with this category, including awards, supplies, administration, and other related event expenses.

Entries should be clearly dessert-focused and ready for judging at turn-in time.

Preparation Rules

• Dessert entries may be prepared off-site or on-site.
• Entries may not be purchased or commercially prepared as a finished dessert. (i.e you can purchase a can of whipped cream to apply to your dessert, but buying a ready made cheesecake (as your entry) on which to apply the whipped cream would not be allowed)
• Alternative heat sources and cooking devices are allowed. Anything goes!
• Garnish is open and optional.
• Each entry must be submitted with the contestant’s assigned number clearly attached.

Presentation and Turn-In

• Contestants must provide their own serving tray, platter, plate, or baking dish.
• The entry must be safely carried by one person.
• Each entry must include a minimum of six individual portions for judging.
• Entries should arrive ready to judge. The judging team will not slice, divide, or portion entries after turn-in.
• Late entries may not be accepted for official scoring.

Entry Description and Allergen Card

• A blank index card will be provided to the entrant before turn-in time.
• Contestants may use the card to write a brief description of the dessert and/or note any potential allergens.
• The table captain will read the card aloud to the judges before the entry is presented.
• The card may not include any identifying information, including team name, contestant name, logo, slogan, location, or any other mark that could identify the contestant or team.
• Entries with identifying information on the card will be disqualified.

Judging Criteria

The standard KCBS weighted scoring system will be used.

What Judges Will Consider

Appearance / Visual Appeal / Creativity / Level of Difficulty
Does the dessert look appealing and well-presented? Does it make judges want to taste it before they even smell or sample it? Does the entry show creativity, effort, and appropriate level of difficulty?

Taste / Flavor / Smell
Does the dessert taste great from the first bite to the last? Are the flavors balanced, enjoyable, and crowd-pleasing? Would judges want to eat this dessert again?

Texture / Tenderness / Quality
Does the dessert have the right texture and mouthfeel for the type of dessert submitted? Is it properly baked, set, chilled, crisp, creamy, tender, or otherwise finished as intended?