| Stewards
|
Vicki McIvor 6777 2950
Bronwyn Koebel, Kerry Dickson, Carol Marchant, Lyn Burnell, Tracy Crisp, Samantha Lockyer.
|
Entries must be at the pavilion by 10.30am Thursday 9th 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, 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 to judge cuts the cake.
Please, no packet mixes
Entry fee for Sections 1 to 51
$1 per entry for non members
PRIZE MONEY : Classes 1 - 5
FIRST $5, SECOND $2.50 All other classes - First $2, Second $1
OPEN SECTION
Champion Exhibit - Champion Card and Ribbon
Most Successful Exhibitor $30 grocery voucher donated by Kim McKinnon
1
Feature cake - Butter Cake Glacé Lemon icing on top only, no decoration
Please use this specified recipe
2 cups self raising flour
* Preheat oven 180oc/160oc fan forcedGrease an 8inch/20cm tin & line base.
* Cream butter and sugar in a bowl and beat with an electric mixer until smooth and well combined.
* Add eggs one at a time, beating well.
* Add sifted flour and baking powder then gradually add milk.
* Beat well until combined, add cornflour and mix together, beat for 5 minutes.
* Place mixture into cake tin and bake for approx. 45 minutes. Rest in the tin for 10 minutes, before turning out onto a covered rack for cooling.
Lemon Glacé Icing
2 cups (320g) sifted icing sugar,
2 tablespoons (20g) softened butter
2 teaspoons lemon juice
Place icing sugar in a bowl, stir in butter then add lemon juice, cream thoroughly until smooth. If icing is too runny, you may need to add extra icing sugar. Place a knife in warm water to help spread the icing.
2
Rich fruit cake - no cherries
3
Boiled fruit cake - any fruit
4
Health cake - savoury - Loaf tin.
(Please bring list of ingredients)
5
Date and walnut cake – Loaf tin
6
Ginger Jumble cake – no icing – loaf tin
7
Passionfruit cake, passionfruit glacé icing
8
Carrot cake - white icing - Loaf tin
9
Coffee Caramel cake, coffee glacé icing
10
Sultana cake, no icing
11
Chocolate cake, chocolate glacé icing on top only
12
Marble cake -pale pink glacé icing
13
Sponge roll, raspberry jam filled, rolled, not folded, ends uncut
15
Orange cake, orange glacé icing- Loaf tin
16
Lime & buttermilk cake, lime glacé icing
17
Sponge sandwich, raspberry jam filled,
thinly spread, no icing or icing sugar on top
18
Banana cake - lemon glacé icing - Loaf tin
19
Peach Blossom cake - pale pink glacé icing Loaf tin
21
Savoury muffins, 3 only
22
Patty cakes, white glacé icing, no patty papers to be used, No decorations, 3 only
Biscuits - must be crisp - 3 only
27
Chocolate chip and walnut biscuits
Slices - cut 4cm x 4cm. From 31 to 39 - 3 pieces only
32
Raspberry slice, jam & coconut topping
33
Chocolate Caramel slice
34
Marshmallow slice - weetbix base
2 distinct layers, pale pink marshmallow.
35
Meringues, uniform in size, dried out
36
Scones plain - not to be joined
37
Sweet scones, fruit- not to be joined
38
Pumpkin scones- not to be joined
39
Pikelets, morning tea size
OPEN 70's SECTION
Champion Exhibit
Champion card and ribbon
40
Banana Loaf - Lemon glacé icing on top only - no decoration
41
Biscuits - own choice - 3 only
42
Slice - own choice - 3 pieces only
MEN’S SECTION
Champion Exhibit
Champion card and ribbon
47
Feature - Monte Carlos biscuit
Please use this specified recipe
Ingredients
185g /6oz softened butter
½ cup brown sugar – firmly packed
1 teaspoon vanilla essence
1 ½ cups self raising flour
* Pre heat oven to moderate 180oc/160oc fan forced
* Lightly grease oven trays or use baking paper
* Cream butter and sugar until light and pale in colour, add egg and vanilla, beat well.
* Add sifted dry ingredients and coconut, mix well.
* Roll teaspoons of mixture into balls, then shape into ovals and place on trays, rough up surface with
* back of a fork. Bake for 10 to 15 minutes or until golden brown.
* Remove from oven, cool on a wire rack. When fully cooled place small teaspoon of jam on one side of a biscuit, and same amount of cream filling on the other then gently press together so the filling comes nearly out to the sides.
60g (2oz) softened butter
Cream butter and sifted icing sugar until light and fluffy, add vanilla, gradually add milk then beat well.
48
Date Slice, 4x4cm 3 pieces (recipe available)
50
Scones - plain, 3 only
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
3 x 90g Kit Kat Bars, crushed
* Combine crushed Kit Kat bars and melted butter.
* Press into the base of a greased and lined 18cm x 28cm (7 inch x 11 inch) Lamington tin.
* Chill in the refrigerator for 1 hour
Topping
375g (12ozs) cream cheese
300 mls (10ozs) sour milk
100g (3 ½ozs) chocolate melts
2 tablespoons of black coffee liquid
* Pre heat oven to 180 degrees C or 350 degrees F.
* Beat cream cheese and sugar together really well.
* Add eggs, one at a time and mix well.
* Fold in sour cream and vanilla. Pour over prepared base.
* Melt chocolate melts and coffee together mixing well, then drizzle over topping.
* Bake in oven for 35 to 40 minutes. When cooked, remove from oven and cool on a wire rack.
* Cut into squares measuring 4cm by 4cm.
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
8
Feature Cake - 'Dog Jumping'
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
must not be joined when being cooked
14
Plain biscuits own choice - 3 only
SIX TO EIGHT YEARS OF AGE
1st and 2nd place cards, and Highly commended cards
15
Sultana Scones, 3 only
16
Pikelets, same size, 3 only
FIVE YEARS AND UNDER
1st and 2nd place cards, and Highly commended cards
17
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 10/11 March 2023 (17/02/2023 16:21:52 )