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Stewards
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Vicki McIvor 0427 772 950
Bronwyn Koebel, Kerry Dickson, Lyn Burnell, Marlene Cotton, Tracey Crisp, Samantha Lockyer, Carol Marchant
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Read schedule carefully, changes have been made. Only cook what is specified
Entries must be at the pavilion by 10.30am Thursday 7th March. Judging at 11am
Pavilion closes 5pm Saturday for unpacking displays.
* * Collection time - 5.30 to 6 pm **
Stewards will sign out cooking when collected.
Please advise Steward if you do not want your cooking. If cooking is not picked up by 6pm, it will be disposed of elsewhere
• All cakes to be cooked in 8 inch/20cm round or square tins unless specified.
• Boards will be provided for cooking then placed in plastic bags after judging.
Only ice top of cake.
Tips for Success
* Cakes not to show cake rack marks,
i.e.: can cool in tin.
* Use tried and true recipes unless specified.
* Keep biscuits fresh in airtight container.
* Dried fruit - chop evenly i.e.: raisins into 2-3 pieces, cherries into 4-6, almonds 3-4 pieces.
* Have ingredients at room temperature
* To test cake is cooked - insert a thin toothpick into cake (off centre) to see if it comes out clean. Not the centre, that’s where the judge cuts the cake.
* Please, no packet mixes
Entry fee for Sections 1 to 50
$1 per entry for non members
PRIZE MONEY
Feature Cake $25 All other classes - First $2, Second $1
OPEN SECTION
Champion Exhibit - Champion Card and Ribbon
Most Successful Exhibitor $40 grocery voucher donated by Kim McKinnon
Please use this specified recipe
1
Feature cake - Rich Fruit Cake
(this recipe must be used)
Recipe from the Agricultural Society Council
Winners Prize - $25. Winner is eligible to enter the Central Northern Group of Show Societies final of the second stage of the Rich Fruit Cake Competition.
250g (8oz) chopped raisins
125g (4oz) chopped mixed peel
90g (3oz) chopped red glace cherries
90g (3oz) chopped blanched almonds
60g (2oz) self-raising flour
250g (8oz) soft brown sugar
½ teaspoon lemon or finely grated lemon rind
½ teaspoon almond essence
½ teaspoon vanilla essence
Mix together all the fruit and nuts and sprinkle with sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight. Sift together the flours and spices. Cream together the butter, sugar and essences. Add eggs one at a time, beating well after each addition, and then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. Place the mixture into a prepared square 20cm x 20cm (8”x8”) tin, and bake in a slow oven for approximately 3½ - 4 hours. Allow the cake to cool in the tin. (Cut raisins into 2 or 3 pieces, cherries into 4-6 pieces, almonds crosswise into 3-4 pieces) The cake height should not exceed 5.7cm
2
Boiled fruit cake - any fruit
3
Health cake - savoury - Loaf tin. (Please bring list of ingredients)
4
Date and walnut cake - Loaf tin
5
Ginger Jumble cake - no icing - loaf tin
6
Passionfruit cake, passionfruit glacé icing
7
Carrot cake - white icing - Loaf tin
8
Coffee Caramel cake, coffee glacé icing
10
Chocolate cake, chocolate glacé icing on top only
11
Marble cake - pale pink glacé icing
12
Sponge roll, raspberry jam filled, rolled, not folded, ends uncut
14
Orange cake, orange glacé icing - Loaf tin
15
Butter cake, white glacé icing
16
Sponge sandwich, raspberry jam filled, thinly spread, no icing or icing sugar on top
17
Banana cake - lemon glacé icing - Loaf tin
18
Peach Blossom cake - pale pink glacé icing. Loaf tin
20
Savoury muffins, 3 only
21
Patty cakes, white glacé icing, no patty papers to be used, No decorations, 3 only
Biscuits - must be crisp - 3 only
26
Chocolate chip and walnut biscuits
Slices - cut 4cm x 4cm. From 31 to 39 - 3 pieces only
31
Raspberry slice, jam & coconut topping
32
Chocolate Caramel slice
33
Marshmallow slice - weetbix base 2 distinct layers, pale pink marshmallow.
34
Meringues, uniform in size, dried out
35
Scones plain - not to be joined
36
Sweet scones, fruit - not to be joined
37
Pumpkin scones- not to be joined
38
Pikelets, morning tea size
OVER 70's SECTION
Champion Exhibit
Champion card and ribbon
41
Slice - own choice - 3 pieces only
HANDMADE BREAD SECTION
MEN’S SECTION
Champion Exhibit
Champion card and ribbon
Please Use This Specified Recipe
Ingredients
1 cup sultanas
1/2 cup sherry with water added to make 1 cup. (Boil slowly together until all liquid disappears, let get cold, and then spread out to dry overnight on a clean tea towel if possible.
1 good rounded tablespoon baking powder
* Beat butter and sugar until light and fluffy
* Sift flour, baking powder and salt together then add alternately with the milk
* Then toss the cold sultanas in 2 teaspoons of cornflour and add to the mixture.
* Place in glad bake lined 20cm (8”) tin with high sides, place on newspaper covered oven slide with newspaper around the sides.
* Bake at 150 - 160 degrees for 2 hours
47
Date Slice, 4x4cm 3 pieces
JUNIOR SECTION
Champion Exhibit
Champion Card and Ribbon.
Encouragement Award donated by Vicki McIvor
HIGH SCHOOL STUDENTS
For Walcha District only - Entry is free
Please Use This Specified Recipe
Ingredients
1 ½ cups self-raising flour
½ teaspoon bicarbonate soda
½ teaspoon spice or nutmeg
* Preheat oven to 180 degrees C
* Grease and line a loaf tin
* Sift into a bowl the self-raising flour, sugar, bicarbonate soda, spice or nutmeg and salt.
* Using a saucepan, place in butter, water, dates and walnuts and bring to the boil and allow too boil for 1 minute. Stand it aside to partly cool, then pour into dry ingredients and mix well.
* Lastly add the egg and mix in. Pour into the tin and bake for approximately 30 minutes.
* Cool in tin before turning out.
3
Plain butter cake, icing optional, on top only
4
Patty cakes, do not use patty papers iced and plainly decorated, 3 only
5
Slice, own choice, 4x4cm 3 pieces only
6
Scones, plain, 3 only must not be joined
7
Biscuits own choice, 3 only
PRIMARY SCHOOL STUDENTS SIX TO EIGHT YEARS OF AGE
1st and 2nd place cards, and Highly commended cards
Judged only on decoration
No larger than a 10 inch/25cm board
9
Chocolate cake, chocolate glacé on top only, no decoration
10
Plain butter cake, white glacé icing on top only, plainly decorated
11
Patty cakes, do not use patty papers, glacé icing and plainly decorated - 3 only
12
Slice, own choice - 4cm x 4cm 3 pieces
13
Scones, plain, 3 only must not be joined when being cooked
14
Plain biscuits own choice - 3 only
16
Pikelets, same size, 3 only
FIVE YEARS AND UNDER
1st and 2nd place cards, and Highly commended cards
Arrowroot biscuits, decorated, 3 only
Please write child's name/age on the white strip of a zippy bag, place biscuits into the bag on a small paper plate, with clear side up for viewing
Walcha Show 8/9 March 2024 (16/01/2024 16:46:13 )