DEPARTMENT O - CULINARY
SECTION 102 - CAKES - AMATEUR
JUDGING CRITERIA GOOD QUALITIES: 1. Appearance: pleasing appearance, slightly rounded top, unfrosted: smooth, uniform, light brown, frosted: frosting free from crystals or crustiness 2. Texture: fine even grain, thin cell walls, feathery light, crumbly when cut 3. Crumb: smooth and velvety, slightly moist, light and tender, pleasing color 4. Flavor: delicate, well-blended flavor, sweet flavor, free from strong flavor, tastes good POOR QUALITIES: 1. Appearance: not pleasing in appearance, peaked or sunken top, cracked, sugary or coarse crust, too sticky, too dry or too coarse frosting, pale or too brown crust stickiness 2. Texture: thick cell walls, coarse or uneven grain, tunnels or large holes, heavy 3. Crumb: soggy or sad, harsh or dry, tough, off color 4. Flavor: bitter, flat, strong flavor of egg, flavoring or other ingredients, unpleasant flavor CAKE DEFINITIONS Plain Pound Cake - Any variation of ingredients - butter, sugar, flour, eggs, vanilla flavoring, etc. Devil’s Food Cake - Made with buttermilk and soda Chocolate Cake - Made with sweet milk and baking powder Angel Food Cake - White in color - use egg white only - no leavening The Fair reserves the right to disqualify any cake that does not appear to be of good quality. DISPLAYING THE CAKE Cakes must be on cardboard in the shape of a half circle(see example) and covered with foil (NO LARGER THAN 1” MORE THAN CAKE). The entry tag must be TAPED to bottom front right hand corner of cardboard. Place unwrapped entry in a large clear plastic bag, WITH TAG EXTENDING OUTSIDE THE BAG. Plastic wrap is not acceptable.
EXAMPLE:
Tape Entry Tag String to bottom
235
Made with FlippingBook Digital Proposal Creator