Any cake formulation types or textures can be used, like genoise, sponge cake, dobos, seven layer, two-tone, chocolate, etc.

In order to judge and evaluate the texture, composition of the filling, workmanship and portion size, remove one serving and place on a plate in front of your decorated cake. The cake can be decorated and iced using icings, butter cremes, chocolate, fondant, marzipan, fruits, etc.

As for combinations of the above, look for attractive and new combinations which are timely and up to date in taste and decor. Evaluate for yourself the mouth feel by eating a piece of cake. For example, corn bread and whipped cream do not dissolve together in the mouth. In other words, cake and filling should complement each other, and you should be able to swallow it together, with a desire for more.

Be careful using colors. Keep them to a minimum, focusing on pastels. Make your decorations special and unique. And if you feel you want to explain something special or different to the guest, place signage next to the piece so as to eliminate any confusion.