Department W - Section 105 - Baking and Cooking POSITIVELY NO COMMERCIAL MIXES ARE TO BE USED IN BAKING AND COOKING CATEGORIES. NO BREAD MACHINES. THE FAIR RESERVES THE RIGHT TO DIS - QUALIFY ANY ITEM THAT DOES NOT APPEAR TO BE OF GOOD QUALITY. ITEM WILL NOT BE DISPLAYED. DUE TO QUICK SPOILAGE, DO NOT USE FRESH PINEAPPLE, BANANA, OR FRESH COCONUT IN CAKES.
RULES, REGULATIONS AND INFORMATION
1. All baked goods must be placed on a piece of heavy cardboard 6" x 6" which has been covered with foil. A hole must be punched in the cardboard and the entry tag tied through it. Place unwrapped entry in a large clear plastic bag, with entry tag extending outside the bag. PLASTIC WRAP IS NOT ACCEPTABLE. 2. Must bring required number of items or entry will be disqualified, i.e. (4) Biscuits, (4) Cup - cakes, (6) Candy, etc. 3. Exhibits (cakes, breads, cookies, candy, etc.) must be prepared by Exhibitor ONLY. 4. Entries from same families, must be from different recipes. 5. Size limit for Creative Cake Decorating - MUST NOT EXCEED A 12" - MAXIMUM HEIGHT 12" - MAXIMUM LENGTH 12". Cakes will be judged on appearance only. Cakes can be shown on an object - foam rubber dummy, styrofoam cake, etc. If cake is used, judges will not cut. Wilton Enterprises will provide awards for 1st place winner. Edible decorations only, not necessarily handmade. STANDARDS FOR CAKES, COOKIES, CANDY & BREADS APPEARANCE - Pleasing, cakes and breads slightly rounded top; Un-iced - smooth, uniform, light brown; Iced - icing free of stickiness, crystals or crustiness. Candy & cookies - appropriate for type. SHAPE - Level or very slightly rounded and uniform in thickness. Appropriate for type. CRUST - Cakes & breads made with fat; tender, smooth, thick, golden brown and uniform in color. CRUST - Cakes made without fat; rough, slightly sugary, light brown and uniform in color. FLAVOR - No decided taste of shortening, eggs or flavoring. TEXTURE - Cakes made with fat; light, tender, and easily broken, fine and uniform grain. Cookies & candy appropriate for type TEXTURE - Cakes made without fat; tender and velvety, no sign of doughiness, fine grained. MOISTURE - Slightly moist, elastic when pressed. (Cakes & Bread) ICING - Appropriate for type of cake, pleasing in appearance Department W - Section 105 - Baking and Cooking Grades - Kindergarten - 2nd Premiums: 1st: $9 2nd: $8 3rd: $7 4th: Ribbon 0170 Cake, Chocolate Pound - Uni-ced (1/4 cake) 0171 Cake, Plain Pound - Un-iced (1/4 cake) 0172 Cake, Sheet - Iced (1/4 cake) Premiums: 1st: $7 2nd: $6 3rd: $5 4th: Ribbon 0173 Candy, Any Kind (6 pieces) 0174 Cookies, Bar (4) 0175 Cookies, Dropped (4) 0176 Cookies, Peanut (4) 0177 Cookies, Ginger (4) 0178 Cookies, Chocolate Chip (4) 0179 Cookies, Miscellaneous (not listed above) (4) 0180 Brownies (4) 0181 Cupcakes - Un-iced (4) 0182 Biscuits (4) 0183 Corn Muffins (4) 0184 Muffins, Other (4) 0185 Gingerbread, Un-iced 9” Pan (1/4 cake) 0186 Quickbreads, Vegetable (1/4 loaf) 0187 Quickbreads, Fruit (1/4 loaf) 0188 Egg Free, Dairy Free or Gluten Free (4) 0189 Cupcakes - iced (6) Judge’s Choice - Jr. Homemaking -$10 & Rosette Will be selected from 1st place winners of above categories.
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