LOCATION
4207 Walnut Street, Philadelphia, PA, US
Walnut Hill College
19104
CONTACT INFORMATION
Jessica Dougherty Senior High School Coordinator
Admissions
267-295-2384jdougherty@walnuthillcollege.edu2025 High School Pastry Competition
Description
Every spring, Walnut Hill College holds its very own in-person Pastry Competition to discover and recognize rising talent among high school students. Each competition is open to high school seniors who have been admitted to Walnut Hill College (There is still time to apply now!)
The details of this competition are as follows:
- A chocolate cake recipe will be provided to all competitors ahead of the competition day
- All competitors must bake their chocolate cake at home in advance of the competition (using the provided recipe)
- On the day of the competition, the students will have two-hours to:
- Make their frosting and any filling they may or may not want to include (filling is optional)
- Assemble and decorate their cakes.
- Please note: the icing, filling or any decorative element may not be made prior to the competition time
The Competition Has Two Divisions
Competitors are split into two divisions based on their high school program. The two divisions are vocational-technical school and non-vocational-technical high school students. Each division will have a first place, second place and third place award.
Scholarships for Competitors
All competitors will receive a scholarship to Walnut Hill College. These are awarded as follows:
- First Place: $5,000
- Second Place: $2,500
- Third Place: $1,500
Because we believe that putting yourself out there and taking a risk should be celebrated, we also offer all participants in the competitions $1,000 scholarship if they do not place in the top three.
As a bonus for your high school, the first-place winner earns their school a $500 award for its Family and Consumer Science Department or Culinary/Pastry Arts Program.
Please note: All scholarships awarded to competitors are only redeemable at Walnut Hill College as payment towards tuition. Also students are only allowed to sign up for either the Culinary or Pastry Competition.
Questions & Answers
Registration will open at 8am with the competition beginning promptly at 9am.
The full run down of the agenda of the event is:
8am-8:30am Arrival Time (students can bring their supplies and equipment up to their assigned workspace)
8:30am-8:45am Continental Breakfast for students and guests. Welcome address and introduction to staff and judges.
9am-11am Competition- competitors in the kitchen
11am-11:30am Clean up (student may not leave kitchen until approved by staff member)
12-12:30pm Hor D'oeuvres. Guests will have an opportunity to see all cakes as they will be on display.
12:30pm Award Ceremony
We have a free parking lot for competitors and guests directly next to the main building (Allison Mansion) on campus.
Your chocolate cake (of course)!
You also need to bring all of your ingredients for your filling and frosting.
Walnut Hill College will only be providing spices, sugar, salt, oil, heavy cream and butter.
Also do not forget your tools and equipment. Walnut Hill College will provide access to pots, pans, baking sheets, cutting boards, stand mixer and several sizes of bowls. Any further specialized equipment you would like to bring is your choice. Electrical outlets for any equipment brought along will also be available.
We ask that if you have a chef uniform please wear it. Make sure it is clean and pressed. If you do not have one then we recommend a pair of long black pants and white shirt. No slip shoes that cover the whole foot and please make sure your hair is neatly tucked up and in a plain hat and/or hair net.
Yes of course! You are allowed one person to help you bring up your equipment and ingredients. However they must leave as soon as they place the equipment/ingredients on your assigned station.
All competitors in the pastry competition should bake their chocolate cake prior to the competition day. The cake must be made according to the competition's recipe. Frosting, filling or any decor may not be made in advance, and must be completed during the allotted competition time on the day of the event.
