14-15 MARCH 2025

Cooking

 

Stewards Vicki McIvor 0427 772 950 Bronwyn Koebel,
Kerry Dickson, Lyn Burnell, Marlene Cotton, Tracey Crisp, Samantha Lockyer,
Carol Marchant,
Anthea Macpherson

Read schedule carefully, changes have been made. Only cook what is specified

Entries must be at the pavilion by 10.30am Thursday 13th 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.

• 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, let cool slightly then turn out onto covered rack.

* 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 46

$1 per entry for non members

PRIZE MONEY

1 – 5 $5 First, $2 Second

6 – 46 $2 First, $2 second

OPEN SECTION
     Champion Exhibit      Champion Card and Ribbon
     Most Successful Exhibitor - $40 grocery           voucher donated by Kim McKinnon
OPEN - Feature cake
1
Lady Goldenglow cake
(Please use this specified recipe)


Ingredients

250g margarine

1 cup castor sugar

grated rind of 1 orange

2 eggs – separated

2 cups plain flour

¼ teaspoon salt

2 teaspoons baking powder

1 cup milk

3 teaspoons cocoa


Method

Preheat oven to 180℃. Grease and line a 20cm tin. For cake, cream margarine and sugar, add grated rind and well beaten egg yolks. Add sifted flour, salt and baking powder alternately with the milk. Fold in stiffly beaten egg whites. Divide mixture into two equal parts, add cocoa to one half with a little extra milk, and pour in layers into prepared tin. Bake for 40 minutes, or until cooked.


Icing

1 tablespoon margarine
2 tablespoons cocoa
1½ cup icing sugar-sifted
3 tablespoons hot milk

Cream the icing ingredients and ice the cake, on top only.

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
Rich Fruit cake
6
Passionfruit cake - passionfruit glacé icing
7
Carrot cake - Loaf tin - white glacé icing
8
Coffee Caramel cake - coffee glacé icing
9
Sultana cake - no icing
10
Chocolate cake - chocolate glacé icing
11
Marble cake - pale pink glacé icing
12
Sponge roll - raspberry jam filled, rolled, not folded, ends uncut
13
Orange cake - Loaf tin - orange glacé icing
14
Butter cake - white glacé icing
15
Sponge sandwich - raspberry jam filled, thinly spread, no icing or icing sugar on top
16
Banana cake - Loaf tin - lemon glacé icing
17
Peach Blossom cake - Loaf tin, pale pink glacé icing
18
Sweet muffins, 3 only
19
Savoury muffins, 3 only
20
Patty cakes, white glacé icing, no patty papers to be used, No decorations, 3 only
Biscuits - must be crisp - 3 only
21
Ginger biscuits
22
Anzac biscuits
23
Cornflake biscuits
24
Chocolate chip and walnut biscuits
25
Jam drops
26
Shortbread biscuits
Slices - cut 4cm x 4cm. From 27 to 34 - 3 pieces only
27
Mixed fruit slice
28
Raspberry slice, jam & coconut topping
29
Chocolate Caramel slice
30
Apricot & Date slice (Recipe available)
31
Scones plain - not to be joined
32
Sweet scones, fruit- not to be joined
33
Pumpkin scones- not to be joined
34
Pikelets, morning tea size
OVER 70's SECTION
Champion Exhibit
Champion card and ribbon
35
Banana cake
36
Biscuit - own choice - 3 only,
37
Slice - own choice - 3 pieces only
MEN’S SECTION
Champion Exhibit
Champion card and ribbon
MEN'S - Feature cake
38
Chocolate Beetroot cake
(Please use this specified recipe

Ingredients

1 cup vegetable oil

1 ½ cups castor sugar

1 teaspoon vanilla

1 cup cooked and pureed beetroot

3 eggs, beaten

1 ½ cups self-raising flour

½ cup cocoa


Method

Preheat oven to 150℃ for fan forced oven or 170℃ for conventional oven. Grease a 20cm cake tin.

Mix together oil, sugar, vanilla and beetroot. Gradually add eggs, and then stir in sifted flour and cocoa. Pour into tin and bake in oven for 70 minutes or until cooked.

39
Fruit slice
40
Jam drops – 3 only
41
Scones – plain – 3 only
42
Pikelets (approx. 5-6 cm)
HAND-MADE BREAD SECTION
43
Loaf of Grain
44
Loaf of white
45
Loaf of Wholemeal
46
Loaf of Sourdough
JUNIOR SECTION
Champion Exhibit Champion Card and Ribbon
Encouragement Award donated by Vicki McIvor
HIGH SCHOOL STUDENTS

Year 7 to Year 12

For Walcha District only - Entry is free

High School - Feature cake
1
Butter Cake
(Please use this specified recipe)


Ingredients - at room temperature

125g butter, softened

165g castor sugar

1 teaspoon vanilla

2 eggs

450 g self-raising flour - sifted

Pinch of salt

125mls milk


Method

Preheat oven to moderate temperature -180℃. Grease and line a 20cm round tin

Cream butter and sugar until pale and creamy, then add eggs one at a time, beat well after each addition. Fold in sifted flour alternately with the milk. Pour batter into prepared greased tin and bake for 50-60 minutes or until cooked. Turn out onto a covered wire rack to cool.


Icing

125g sifted icing sugar

1 teaspoon butter, softened

2-4 teaspoons hot water

Mix until smooth and spread on top of cake only. (If icing is too runny add a little more icing sugar)

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 when being cooked

7 Biscuits own choice, 3 only

PRIMARY SCHOOL STUDENTS Year 1 to Year 6
1st and 2nd place cards, and Highly Commended cards
8
FEATURE CAKE
'Favourite Hero'
Judged only on decoration
No larger than a 9 inch board
9
Chocolate cake, chocolate glacé icing on top of cake only, no decoration
10
Plain butter cake, white glacé icing on top only, plainly decorated
11
Patty cakes, do not use patty papers, glace icing on top and plainly decorated - 3 only
12
Slice, own choice 4cm x 4cm - 3 pieces only
13
Scones, plain, 3 only, must not be joined when being cooked
14
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 14/15 March 2025 ( program generated : 22/01/2025 09:21:20 )

Cooking

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