DEPARTMENT W - JUNIOR HOMEMAKING
BAKING AND COOKING Positively NO commercial mixes are to be used in the baking and cooking categories. NO bread machines. The Fair reserves the right to disqualify any item that does not appear to be of good qual- ity. Item will not be displayed. Due to quick spoilage, DO NOT use fresh pineapple, banana, or fresh coconut in cakes. Entries from the same families must be from different recipes. How should my entry be brought in? All baked goods must be placed on a piece of heavy com- mercial cardboard 6” x 6” which has been covered in foil. A hole MUST be punched in the cardboard and the entry tag tied through it. Place unwrapped entry in a large clear zip-lock bag, with entry tag extending outside the bag. PLASTIC WRAP IS NOT ACCEPTABLE How many of each item needs to be brought? The number of the item is listed on each Section. Example: (4) Biscuits (4) Cup-Cakes (6) Candy, etc. If you do not bring the correct amount your entry will be disqualified. Can someone else prepare my entry? No, your exhibits (cakes, breads, cookies, candy, etc) MUST be prepared by the exhibitor ONLY. Is there a size limit? Size limit for Creative Cake Decorating – MUST NOT EXCEED A 12” – MAXI- MUM 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. 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.
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