COVID-19 STATEMENT

The Committee of the Walcha Show Society advise all participants that the 2022 Show is being conducted under COVID-19 restrictions for the protection of all involved. Anyone entering any Show event and onto any part of the show ground during the conducting of the Show agrees that they are to comply with all requests from any member of the committee, and/or their representatives, consistent with the COVID-19 restrictions so imposed.

The Committee shall use their best endeavours to conduct the Show but in the event that because of COVID-19 the Show is cancelled at any time then all participants agree that on such cancellation they shall have no claim against the committee for any alleged loss of any kind whatsoever arising to them and caused by such cancellation.


Walcha Show Banner
cooking
The Walcha Show will be a COVID safe event.
We encourage physical distancing, hand and personal hygiene.

Please do not attend the Showground if you are unwell.

17. Cooking

Stewards Vicki McIvor 6777 2950 Bronwyn Koebel, Kerry Dickson, Carnie Kermode, Lyn Burnell, Marlene Cotton, Samantha Lockyer.
Read schedule carefully, changes have been made. Only cook what is specified

Entries must be at the pavilion by 10.30am Thursday 10th 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. 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 or Plates will be provided for cooking then placed in plastic bags after judging.

Only ice top of cake, if stated


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 is where to judge cuts the cake.

Please, no packet mixes


Entry fee for Sections 1 to 51
50c 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
Please use this specified recipe
1
Feature cake - Red Velvet Cake
Chocolate Glacé icing on top only, no decoration
"," Ingredients 2 2/3 cups (400g) Plain flour 2 tablespoons (10g) cocoa powder 1 teaspoon (10g) bi-carb soda Pinch of salt ½ cup (115g) unsalted softened butter 1 ½ cups (330g) caster sugar 2 eggs ½ cup vegetable oil 1 teaspoon white vinegar 2 teaspoons vanilla 2 ½ tablespoons red liquid food colouring. 1 cup (250ml) buttermilk (buttermilk substitute is 1 cup milk, 2 table spoons fresh lemon juice, stir & let sit for 30 minutes at room temperature) Method Preheat oven 180c/350F. Grease an 8inch/20cm round tin & line base, then dust inside with cocoa powder. Sift dry ingredients into a bowl and whisk to combine. Place butter & sugar in a bowl and beat with an electric mixer until smooth and well combined. Add eggs one at a time, beating well. At first it may look curdled – keep beating until its smooth. Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat well until combined and smooth. Slowly add dry ingredients and beat until just combined. Place mixture into cake pan and bake for approx. 1hr. Rest in the tin for 10 minutes, before turning out onto a covered rack for cooling. Chocolate Glace' Icing 2 cups (320g) sifted icing sugar, 2 tablespoons (20g) softened butter Mix 2 level tablespoons Cocoa powder to small amount to hot water to blend. Place icing sugar in a bowl, stir in butter then add cocoa, 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
14
Butter cake, plain, no icing
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
20
Sweet muffins, 3 only
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
23
Monte Carlo biscuit
24
Ginger biscuits
25
Anzac biscuits
26
Cornflake biscuits
27
Chocolate chip and walnut biscuits
28
Jam drops
29
Shortbread biscuits
30
Peanut biscuit
Slices - cut 4cm x 4cm. From 31 to 39 - 3 pieces only
31
Mixed fruit slice
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
Butter cake - white glacé icing on top only - no decoration
41
Biscuits - own choice - 3 only
42
Slice - own choice - 3 pieces only
HAND- MADE BREAD SECTION
43
Loaf of Grain
44
Loaf of white
45
Loaf of Wholemeal
46
Loaf of Sourdough
MEN’S SECTION
Champion Exhibit
Champion card and ribbon
Please use this specified recipe
47
Feature Cake - Coffee Caramel Cake Coffee Glacé icing on top only


Ingredients
125g /4oz softened butter

¾ cup brown sugar – firmly packed

1 cup S R Flour

3 teaspoons instant coffee powder

2 teaspoons vanilla essence

2 eggs

¼ cup custard powder

½ cup milk


Method

* Pre heat oven to moderate 1800C. (or 350oF)

* Grease and flour a round 8” or 20cm tin

* Combine all ingredients in the bowl of an electric mixer, beat on a low speed until combined.

* Then beat on medium speed until the mixture is smooth and changes in colour.

* Pour mixture into prepared tin, cook in oven for approx. 40 minutes or until it springs back when touched.

* Cool in tin for 10 minutes then turn out on a cloth covered rack to completely cool.


Coffee Glace' Icing
2 cups (320g) sifted icing sugar,
2 tablespoons (20g) softened butter
Mix 2 teaspoons instant coffee powder to 1 teaspoon hot water to blend,
Place icing sugar in a bowl, stir in butter then add coffee, 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 icing

48
Date Slice, 4x4cm 3 pieces (recipe available)
49
Jam drops - 3 only
50
Scones - plain, 3 only
51
Pikelets - 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

1
Feature Cake - Carrot Cake – Loaf tin White Glacé icing on top only, no decoration

Ingredients
3 eggs
1 cup (220g) white sugar
3/4 cup (185ml) Vegetable oil (such as sunflower or safflower)
11/2 cups (225g) Plain flour
2 level teaspoons ground cinnamon
11/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 cups (310g) firmly packed grated carrot
11/2 teaspoons vanilla essence

Method
* Preheat oven to 1500C.
* Grease a 13 x 23 cm approx. (5 x 9 inch) loaf tin and neatly line the base with baking paper.
* Beat eggs and sugar well.
* Slowly add the oil. Sift together the flour, cinnamon, baking powder and bicarbonate of soda then gradually add to the mixture. Beat well, add the carrot and vanilla and combine well.
* Place mixture into the prepared loaf tin and bake for approx. 1 hour or until cooked. Cool, turn out onto a cloth covered wire rack to cool completely.

Glacé Icing
2 cups (320g) sifted icing sugar
2 tablespoons (20g) softened butter
2 tablespoons hot water.
Place icing sugar in a bowl, stir in butter and enough hot water to make a spreadable paste.
If icing is too runny, you may need to add extra icing sugar. Place a knife in warm water to help spread icing.

2
Sultana cake, no icing
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 - 'Frozen' 1 or 2 Movie theme - 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, must not be joined - 3 only
14
Plain biscuits own choice - 3 only
SIX TO EIGHT YEARS OF AGE
1st and 2nd place cards, and Highly commended cards
15
Chocolate Scones 3 only (Using cocoa not choc chips) Recipe available
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 11/12 March 2022 (10/02/2022 20:45:37 )

HORSESSHEEPPOULTRYGUESSINGLIVEWEIGHTLIVELAMBCOMPETITIONCATTLEWOOLPRODUCEHORTICULTUREPRESERVESCOOKINGNEEDLEWORKKNITTINGCROCHETHANDICRAFTARTPHOTOGRAPHYWOODWORKWOODCHOPDEMOLITIONDERBYDOGSPETSAGBIKECOMPETITION
The National Recovery and Resilience Agency are proud to sponsor the 2022 Walcha Show. As well as supporting all disaster and drought affected communities around Australia recovering from hardship, the Agency combines expertise in natural disaster response, recovery and resilience to support impacted communities, with a strong on-the-ground presence and a guiding principle of locally-led recovery. They also deliver initiatives to reduce risk and lessen the impacts of future shocks.