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In-person events › Holiday Baking Championship
3-Layer Sponge Cakes with a Variety of Festive Delicious Toppings
From $150 per person, and it falls as the group grows.
Get ready to whisk up holiday magic in our Baking Championship! Teams will decorate festive 3-layer cakes, bonding through creativity, laughter, and friendly competition. Prizes will be awarded for the most creative, best-tasting, and festive desserts, making this an unforgettable holiday experience. Aprons on—let’s bake your team to the top!
Snacks and non-alcoholic refreshments
Quiches and Side Salad, Wine and Prosecco
Add customized aprons with your guests' names or your company's logo to add a special touch and attention to detail. (+$40/pp)
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
1 week before
Tell us the final numbers and where we are setting up. Your planner checks the room, the power and the tables with you so nothing is a surprise on the day.
On the day
They bring the ingredients, the equipment and everything else, run the event, and leave the space exactly as they found it.
A breakdown of how the 120 min runs.
0:00 – 0:10
Your chef sets up while the team arrives — drinks and something to nibble.
0:10 – 0:24
Meet your chef, hear the menu and split into stations.
0:24 – 1:12
Each station takes a part of the menu, with the chef moving between them.
1:12 – 1:30
A short competition or tasting challenge between stations.
1:30 – 1:48
Everything comes together and the team eats what it made.
1:48 – 2:00
Your chef clears everything away. You do not.
Everything else arrives with your chef.
Nothing to ship
Plans move. Every window below is counted back from your event date, and applies to in-person events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $500, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $1,000, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The competition is what makes this land. Decorating a three-layer cake is beyond most of us, so everyone is equally out of their depth, and the prizes for most creative and best-tasting mean two different tables can win. Ours went for scale over taste and were rightly beaten by a much smaller, much better cake.
Cole
Better than the usual December call by a distance. There's real time pressure once the judging is announced, and watching colleagues panic-pipe buttercream is worth the booking on its own. The cakes were genuinely edible afterwards, which I hadn't assumed.
Mei
I bake a bit and still picked up things — mainly about crumb-coating a layer cake first so the final coat goes on clean. That single tip has improved every cake I've made since. The rest is happy chaos, which is the point.
Naomi
Chef Emily judged it with a completely straight face while our cake collapsed sideways, which I respected. She kept eight teams moving at the same pace and was generous with the ones who'd clearly never held a piping bag before. Ours came third out of four and we're still arguing about it.
Avery
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
Your request is in — our team will be in touch shortly. If it's urgent, call (617) 939-9732.
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