RICH FRUIT CAKE & GENOA CAKE CHAMPIONSHIP

Transcription

1 AGRICULTURAL SOCIETIES COUNCIL OF SA RICH FRUIT CAKE & GENOA CAKE CHAMPIONSHIP SOUTHERN COUNTRY SHOWS ASSOC. SEMI-FINALS To be held at the Murray Bridge Show on Saturday, 22 nd September 2018 COOKERY STEWARD : Tamara Attrill, Phone FREE ENTRY: 1 ENTRY PER EXHIBITOR per Championship Entries Close 5.00pm Wednesday, 19 th September 2018 Entries to Assistant Secretary Megan Morse, PO Box 315, Murray Bridge SA 5253 Ph : assistantsecretary@murraybridgeshow.com.au Entry Forms available in the Murray Bridge Showbook OR website: murraybridgeshow.com.au Rich Fruit Cake and Genoa Cake exhibits will be accepted on Saturday up to 9AM for Judging and are not to be removed until 4.00PM on Sunday OPEN JUDGING TO BE HELD ON SATURDAYAT 11:00AM SUNBEAM PRODUCTS TO BE USED WHERE POSSIBLE RICH FRUIT CAKE CHAMPIONSHIP Cake not to be iced. For Rich Fruit Cake Recipe and Hints go to Prize Money: First-$60, Second-$25, Third-$10 Winner eligible to compete in the State Final to be held at the 2019 ROYAL ADELAIDE SHOW Prizes: First-$250, Second-$100, Third- $50 GENOA CAKE COMPETITION Exhibitors own recipe to be used. It should contain sultanas, currants, cherries and almonds. There is to be no restriction on the ingredients used. Cake not to be iced. Size and shape optional. No recipe need accompany exhibit Prize Money: First-$50, Second-$20, Third-$10 Winner eligible to compete in the State Final to be held at the 2019 ROYAL ADELAIDE SHOW Prizes: First-$200, Second-$75, Third- $40 Sponsored by Sunbeam

2 SECTION O COOKERY & PRESERVES Convenor Vaughan Wilson, E:vaughanwilson@hotmail.com Stewards Angela Thorley, Callie Wilson, Keegan Wilson and Kathleen Bentley ENTRY FORMS MUST BE RECEIVED BY THE SECRETARY P.O. Box 713, Strathalbyn 5255 by 4pm on Thursday 27 th September 2018 NO LATE ENTRIES WILL BE ACCEPTED No Entry Fee Prize Money for Juniors only All Exhibits must be staged by 8.00 am on Show Day; Judging starts 8:30am. Exhibitors please note: NO VEHICLE ACCESS to showgrounds on showday, please park on Coronation Road to unload. Exhibits can be delivered to the Cookery Section in the Show Hall on Sunday 30 th September between 1pm & 3pm No exhibit to be removed before 4.30 p.m. Showday Any exhibits remaining at 6pm will be disposed of by the Convenor unless other arrangements have been made. All Exhibits to be the work of the exhibitor. This Section is for non-professional exhibitors. The above conditions will be strictly enforced. S.C.S.A. Trophies: A Trophy will be awarded to the exhibitor who exhibits in two affiliated Shows and who gains the highest aggregate number of points. Points allotted: First 5, Second 3. Strathalbyn Show Aggregate Trophy Points allotted First 2, Second - 1. Prizes & exhibits to be collected from 4:30pm to 6:00pm from the Convenor or Stewards at the Cookery and Preserves Section in the Hall. Prizes: 1 st Card, 2 nd Card note No prize money paid unless otherwise stated. 2:00pm COOKERY & PRESERVES AUDITORIUM PROGRAM Open Judging One Kitchen s Produce Open Judging Bleasdale Cake featuring Wine Competition. Open Judging Laucke Scone Mix Competition Program subject to change Final program available on show day No. of exhibits Prizes which may be awarded in this section Up to 5 entries 1 st, 2 nd. 6 to 9 entries 1 st, 2 nd, 3 rd. 10 to 15 entries 1 st, 2 nd, 3 rd, 4 th. 16 to 20 entries 1 st, 2 nd, 3 rd, 4 th, 5 th.

3 The Society thanks the following businesses and individuals for their 2017 & 2018 donations towards prize money and prizes to the Cookery Section Gold Café Ruffino Bleasdale Sponsors AP Consulting Maidments Meats Finniss CWA Breakaway Security ZoosSA Anne Miller Glenbarr Bowman Bateman Foundation Silver Commercial Hotel Laucke Flour Milling Sponsors Strathalbyn Newsagency Marlene Megaw Gardner Family I.G.A. Strathalbyn Amcal Pharmacies Strath Bodysense by Shaz Jeff s Books Strath Corner Bakery Pestka s Bakery Town & Country Menswear Cake Decorators Assoc. of SA Vaughan Wilson Rex Liebelt

4 SECTION O-P Preserves Preserves must be of last season s harvest. Label to show name of product (& date made) only. All jars and bottles to be clear glass. Jars must not exceed 17cm and must have clear seals except classes 1, 2, 3 & 6. Bottles must have easily removable lids of any type. A.O.V. means Any Other Variety See also Class 84. One Kitchen s Produce Major Prize (over $100 value) sponsored by AP Consulting DIVISION 1 PRESERVED PRODUCE Jar Preserved Fruit Jar Preserved Vegetable/s (not tomatoes) Jar Pickled Onions 4. - Fruit Paste, any variety, not less than 200gms, on paper plate 5. - Dried Fruit, any variety, approx. 200gms, on paper plate 6. - Any other Preserved Produce Prize for Champion Preserved Produce donated by Strathalbyn Newsagency DIVISION 2 SPICED PRESERVES Jar Pickled Zucchini or Squash Jar Fruit Chutney Jar Tomato Relish Jar Mustard Pickles Jar Spiced Preserve containing beetroot Jar Pickles, Chutney, Relish or Spiced Jelly A.O.V. Prize for Champion Spiced Preserves donated by Bodysense by Shaz

5 DIVISION 3 SAUCES Bottle Tomato Sauce using EZI Sauce Bottle Tomato Sauce Bottle Plum Sauce Bottle Sauce A.O.V Bottle Sauce or Syrup suitable for Ice Cream Bottle Lemon Cordial Prize for Champion Sauce donated by Town & Country Menswear DIVISION 4 JAMS, MARMALADES & SPREADS Jar Fig Jam Jar Apricot Jam Jar Plum Jam Jar Strawberry Jam Jar Berry Jam A.O.V Jar Jam A.O.V Jar Orange Marmalade Jar Marmalade A.O.V. containing citrus only Jar Marmalade A.O.V. containing citrus & other fruits Jar Fruit Jelly Jar Fruit Butter Prize for Champion Jam/Marmalade donated by Café Ruffino DIVISION 5 COLLECTIONS Jars must be uniform All collections must have three distinct (i.e. different) varieties Jars Jam Jars Marmalade Jars Spiced Preserves

6 DIVISION 6 NOVICE For exhibitors who have never won a first prize in the equivalent class at any Strathalbyn Show Jar Jam, Marmalade or Spread Jar Spiced Preserve Bottle Sauce Prize for Novice Encouragement Award donated by IGA Strathalbyn Prize for Grand Champion in Section O-P Preserves donated by Jeff s Books Prize for Aggregate Champion Section O-P Preserves donated by Strath Corner Bakery No. of exhibits Prizes which may be awarded in this section Up to 5 entries 1 st, 2 nd. 6 to 9 entries 1 st, 2 nd, 3 rd. 10 to 15 entries 1 st, 2 nd, 3 rd, 4 th. 16 to 20 entries 1 st, 2 nd, 3 rd, 4 th, 5 th.

7 SECTION O-O Open Cookery No cooking to be done on day of Judging. No packet cake mixes. All exhibits must be placed on small plates or a covered board with clear cellophane bag or oven bag to cover. A.O.V. means Any Other Variety See also Class 84. One Kitchen s Produce Major Prize (over $100 value) donated by AP Consulting DIVISION 1 BREADS & PASTRIES Loaf Bread, handmade, White Loaf Bread, handmade, A.O.V Loaf Bread, using bread making machine, White Loaf Bread, using bread making machine, A.O.V Loaf Sourdough bread, hand made Dinner Rolls, any one variety Sweet Yeast Buns, any one variety Sausage Rolls items Pastry, 1 variety. A.O.V. E.g. Fruit mince pies, pasties, pies Choux Pastries 1 variety, unfilled Apple Pie, 2 layers of pastry, removed from pie plate Prize for Champion Bread or Pastry and Prize for Aggregate Champion Breads & Pastries donated by Laucke DIVISION 2 FRUIT CAKES Cakes to be iced only where specified Jubilee Cake, log or loaf, iced (no cherries) Boiled Fruit Cake Currant Cake, log or loaf Fruit and Nut Roll Sultana Cake, 20cm square or round Pumpkin & Sultana cake Dolly Varden Cake, Traditional, 2 or 3 layer, 1 with fruit, peel & spice Panforte, 200gm minimum Prize for Champion Fruit Cake donated by Café Ruffino Prize for Aggregate Champion Fruit Cakes donated by Pestkas Bakery

8 DIVISION 3 LARGE CAKES Cakes to be iced on top only and only where specified Orange Cake, log or loaf, iced Banana Cake, log or loaf, iced Chocolate Cake, log or loaf, iced Carrot Cake, log or loaf, un-iced Rich Chocolate Cake (set recipe) 20cm round single cake, un-iced Peach Blossom Cake, bar or log, iced Blow-away Sandwich Sponge, joined with jam Sponge A.O.V. (e.g. Ginger Fluff, Jam Roll) Gluten Free Cake, can be iced Cake featuring a vegetable A.O.V. can be iced (state vegetable) Cake featuring a fruit A.O.V. can be iced (state fruit) 66. Cake baked in an unusual shape tin or mold, un-iced, (can be presented upside down) Prize for Champion Large Cake donated by Commercial Hotel Prize for Aggregate Champion Large Cakes donated by Marlene Megaw Rich Chocolate Cake Ingredients: ½ cup cocoa, ½ cup boiling water, 185g butter, 1 ½ cups castor sugar, ¼ tsp carb. soda (level), 1 tblsp vanilla, 3 eggs, 2 cups SR flour, ¾ cup milk, Pinch salt Method: Blend cocoa in boiling water, allow to cool. Grease two 20cm sandwich tins. Cream the butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Beat in cooled cocoa mixture. Sift flour, salt and carb soda together and fold into creamed mixture alternately with milk. Bake in moderate oven 35 minutes. One single cake to be exhibited

9 DIVISION 4 SMALL CAKES & BISCUITS Rock Buns Plain Scones Fruit Scones Pumpkin Scones Scones A.O.V Lamington Cakes or 5 Jelly Cakes Small Cakes iced and decorated Muffins 1 variety, not in paper cases Anzac Biscuits (Crisp) Oatmeal Cookies (Chewy) distinct varieties of biscuits, 5 of each Pieces Slice 1 variety, cooked Pieces Slice 1 variety, uncooked Friands 1 variety Gingerbread exhibitors choice of shape and decoration Prize for Champion Small Cakes or Biscuits donated by ZoosSA Prize for Aggregate Champion Small Cakes & Biscuits donated by Prize for Grand Champion in Section O-O Open Cookery Div 1-4 donated by Amcal Pharmacies Strathalbyn No. of exhibits Prizes which may be awarded in this section Up to 5 entries 1 st, 2 nd. 6 to 9 entries 1 st, 2 nd, 3 rd. 10 to 15 entries 1 st, 2 nd, 3 rd, 4 th. 16 to 20 entries 1 st, 2 nd, 3 rd, 4 th, 5 th.

10 DIVISION 5 SPONSORED OPEN COOKERY SCOTTISH SHORTBREAD COMPETITION Shortbread, traditional, whole, round Trophy sponsored by Glenbarr, Bowman & Bateman Foundation

11 DIVISION 5 SPONSORED OPEN COOKERY 2018 LAUCKE SCONE MIX COMPETITION Scones using Laucke Country Women s Scone Mix Savoury Prizes sponsored by Laucke Flour Mills 1st Prize winner eligible to compete in Southern Country Shows Association final. Best SAVOURY SCONES, e.g. any variation of your scone recipe which must use the Laucke Country Women s Scone Mix as the base. Only one entry per person Entrants are only eligible to win one local final Winners from each Local Country Show to be eligible to enter and be judged at the appropriate Association Show. The 10 Association winners will then compete in a State Final as part of the 2019 Royal Adelaide Show. No entry fee Entrants please note that you DO NOT have to follow the recipe on the back of the box. You use the mix as a base only. Revenue to the CWA from sales of the scone mix is used to assist drought affected families in South Australia and Interstate. Judging Guidelines 1. 5 scones presented for Judging. 2. Scones should be approximately 5cms in diameter. 3. Well risen, straight sides, thin golden crust top and bottom, no flour base. 4. Fine, moist texture, good crumb, good flavour and according to type. Prize Allocations LOCAL 1st Laucke Goods Hamper (value approx $17) 2nd Laucke Country Women s Scone Mix (1 x 1.2kg, value approx $5.50) 3rd Laucke Country Women s Scone Mix (1 x 1.2kg, value approx $5.50) ASSOCIATION FINALS - TO BE HELD AT SCSA ANNUAL DINNER, Sat 27th April st $40.00 STATE 1st $ nd $ nd $ rd $ rd $40.00

12 DIVISION 5 SPONSORED OPEN COOKERY ONE KITCHEN S PRODUCE COMPETITION items made up of: 1 Jar Spiced Preserves, 1 Jar Jam or Marmalade, 1 Fruit Cake, (see Fruit Cake Section) 1 Large Cake, (see Large Cake Section) 1 other item exhibitor s choice. Major Prize (over $100 value) donated by AP Consulting Open Judging based on points

13 DIVISION 5 SPONSORED OPEN COOKERY CAKE FEATURING WINE COMPETITION 85. Cake featuring the use of Wine, exhibitors choice (Please provide recipe) 1 st prize Bleasdale wines 2 nd prize Bleasdale wines Sponsored by Cake featuring wine competition last year s winning recipe Pink Champagne Cake Ingredients: 3 cups flour, 1 tbsp baking powder, ½ tsp salt, 6 egg whites, 1 cup pink champagne, 2 tsp vanilla, 2 tbsp vegetable oil, 2 cups sugar and a few drops pink food colouring. Method: Preheat oven to 180 c. Grease and flour 2 x 8inch sandwich tins In a medium bowl, sift together flour, baking powder and salt In another bowl, whisk together egg whites, champagne, vanilla & oil In a third bowl, cream butter and sugar. Fold in flour mixture alternatively with the wet mixture and food colouring Pour into prepared tins and bake 25 to 30 minutes When cooled, fill and ice with pink champagne butter cream Butter Cream beat together 1 cup butter, 5 cups icing sugar, 2 tsp vanilla, pinch salt, and 60mls pink champagne. Colour with pink food colouring. No. of exhibits Prizes which may be awarded in this section Up to 5 entries 1 st, 2 nd. 6 to 9 entries 1 st, 2 nd, 3 rd. 10 to 15 entries 1 st, 2 nd, 3 rd, 4 th. 16 to 20 entries 1 st, 2 nd, 3 rd, 4 th, 5 th.

14 SECTION O-J Junior Cookery Separate entry form for Classes No Entry Fee Please write age of exhibitor on entry form. No cooking to be done on day of Judging. No packet cake mixes except where stated. All exhibits must be placed on small paper plates or a covered board, with clear cellophane bag or oven bag to cover. All decorations must be edible. With the exception of the use of sharp implements and the use of heating appliances, all work in this section must be completed by the Junior Exhibitor, including icing where appropriate, with only verbal assistance given, if required. No parent or guardian is to assist other than as outlined above. Strathalbyn Show Aggregate Trophy Points allotted First 2, Second - 1. Prize Money, Prizes and exhibits to be collected from 4:30 p.m. to 6:00pm from the Convenor or Stewards at the Cookery Section in the Show Hall. Prize money: 1 st $2.00 & card, 2 nd $1.00 & card. See also Classes 117 &118 Cake Decorating No. of exhibits Prizes which may be awarded in this section Up to 5 entries 1 st, 2 nd. 6 to 9 entries 1 st, 2 nd, 3 rd. 10 to 15 entries 1 st, 2 nd, 3 rd, 4 th. 16 to 20 entries 1 st, 2 nd, 3 rd, 4 th, 5 th. Prizes and Prize Money for this Section donated by Finniss CWA, Breakaway Security, Maidment s Meats, Anne Miller & the Gardner Family DIVISION 1 8 years and under Chocolate Crackles Honey Crackles Milk Arrowroot biscuits - iced and decorated Pieces Hedgehog Pieces Coconut Ice Prize for Champion 8 years and under donated by Finniss CWA

15 DIVISION 2 12 years and under Chocolate Crackles Plain Scones Small Cakes, iced and decorated packet mix may be used, all decorations to be edible Pikelets Pieces Slice 1 variety Muffins 1 variety Gingerbread People, decorated Rock Buns Giant Cookie, maximum 30cm Chocolate Cake, log or loaf, iced Prize for Champion 12 years and under donated by Breakaway Security Prize for Aggregate Champion 12 years and under donated by Maidment s Meats DIVISION 3 16 years and under Plain Scones Small Cakes iced and decorated packet mix may be used, all decorations to be edible pieces Pastry, 1 variety Muffins 1 variety, not in paper cases pieces Slice 1 variety Shortbread Fingers Giant Cookie, maximum 30cm Chocolate Cake, log or loaf, iced Banana Cake, round, iced Decorated Packet Cake, iced, all decorations to be edible Prize for Champion Shortbread Fingers donated by Glenbarr Bowman & Bateman Foundation Prize for Champion 16 years and under donated by Anne Miller Prize for Aggregate Champion 16 years and under donated by Rex Liebelt

16 SECTION O-D Cake Decorating ENTRY FORMS MUST BE RECEIVED BY THE SECRETARY, P.O. Box 713, Strathalbyn 5255 by 4pm on Thursday 27 th September 2018 NO LATE ENTRIES ACCEPTED Separate entry form for Classes No Entry Fee All Exhibits must be staged by 8.00 am on Show Day; Judging starts 8:30am. Exhibitors please note: NO VEHICLE ACCESS to showgrounds on showday, please park on Coronation Road to unload. Exhibits can be delivered to the Cookery Section in the Show Hall on Sunday 30 th September between 1pm & 3pm Trophies and exhibits to be collected from 4:30 p.m. to 6:00pm from the Convenor or Stewards at the Cookery Section in the Show Hall. No exhibit to be removed before 4.30 p.m. Showday. Any exhibits remaining at 6pm will be disposed of by the Convenor unless other arrangements have been made. Prizes: 1 st Card, 2 nd Card unless otherwise stated. Cake Decorating trophies & ribbons sponsored by Cake Decorators Association of South Australia All Exhibits to be the work of the exhibitor. Single tiered cake to be displayed. Boards must be raised on cleats for ease of handling and must fit within 45cm square. Commercial decorations not allowed unless specified, all icing and decorations must be edible. Wire in flower sprays is permitted, but must not penetrate the covering of the cake. Ribbon, tulle and stamens are permitted. The use of foam/dummy cakes is allowed. No. of exhibits Prizes which may be awarded in this section Up to 5 entries 1 st, 2 nd. 6 to 9 entries 1 st, 2 nd, 3 rd. 10 to 15 entries 1 st, 2 nd, 3 rd, 4 th. 16 to 20 entries 1 st, 2 nd, 3 rd, 4 th, 5 th.

17 DIVISION 1 Open Cake Decorating Novelty Cake. Dragons - some pipework must be included Miniature Wedding Cake Gingerbread House Exhibit to be edible. Commercial sweets allowed. House to be assembled with royal icing. A sample piece of gingerbread for tasting must accompany entry. Trophy for Champion Open Cake Decorating donated by Cake Decorators Association of South Australian DIVISION 2 Novice Cake Decorating For exhibitors who have not won two first prizes in Cake Decorating Christmas Cake Novelty Cake Wizards and witches cupcakes any type of cake to be used. Trophy for Champion Novice Cake Decorating donated by Cake Decorators Association of SA Central Branch DIVISION 3 Junior Cake Decorating 16 years and under cupcake - iced using Royal Icing Dragons bought biscuits - iced using Royal Icing Wizards and witches ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~