FRUIT CAKES & PLUM PUDDINGS

Transcription

1 STEWARDS: STEWARD JUNIOR SECTION: ENTRIES FORMS & FEES DUE: DELIVER EXHIBITS: JUDGING STARTS: ENTRY FEES: PRIZES: CONDITIONS OF ENTRY: Helen Rockley, Hazel Christensen, Loy Strang, Dorothy Bew, Tracey Poggioli Gail Weare Tuesday 3rd July To Merriland Hall Sunday 8th July. (Seniors - by 10am; Juniors - by 11am) Seniors - 11am; Juniors - 12 Noon Sunday 8th July. $1.00 unless otherwise stated 1st: $10.00, Certificate; 2nd: $5.00, Certificate Refer to General Conditions of Entry & Show Rules. The Stewards will not accept entries. One entry per mixture allowed. Commercial preparations or packet mixes not accepted. Exhibits to be the work of the Exhibitor. Exhibits should be displayed on a plain white plastic plate or tray, the same shape as the exhibit, and of just sufficient size to hold the entry, with exhibitor s name to be placed on the underside. Exhibits to be covered with transparent plastic bag. Bags (if required) will be provided by the Society. All Fruit Cakes are to be displayed on cake boards. Bar Cakes may be presented on sturdy foil covered cardboard. Exhibitors please advise the Show Office or the Stewards of any entries entered but not delivered for judging. Class Cards to be clearly visible and taped securely to the container. (Not stapled). Cakes to be un-iced and without filling unless otherwise specified. Scones and pikelets are not to be buttered. Fruit Cakes are to be cooked in 19 cm square tins, unless otherwise stated. Maximum size for Decorated Cakes is 40cm x 40cm. Cakes to be cut by the judges; not exhibitors All exhibits to be collected by 4pm Wednesday or become the property of the ATAS. (Excluding Decorated Cakes) FRUIT CAKES & PLUM PUDDINGS 1. Fruit Cake Mrs A Esbensen Memorial 2. Apricot Nectar Fruit Cake. Use recipe provided. Kath Norbury Memorial 3. Light Fruit Cake. Light in colour when cut Ellen G Lane Memorial 4. Boiled Fruit Cake. 5. Pumpkin Fruitcake. Sponsor: Love-Lee Cooking Prize 1st: + Coffee&Cake Voucher 6. Plum Pudding Boiled Boiled in cloth 7. Plum Pudding - Steamed Steamed in basin. Best Fruit Cake or Plum Pudding Prizes: Rosette, Certificate Class 2: Apricot Nectar Fruit Cake Ingredients: 1 kg Mixed Fruit 1 tin Apricot Nectar (approx 400mls) ¼ cup Brandy 2 cups SR Flour 1 teaspoon Cinnamon Pour juice and brandy over mixed fruit and leave overnight. Next day preheat oven to 130C and line an 8 (20cm) square tin. Fold sifted flour and cinnamon into fruit mixture. Mix well. Place mixture into a square tin and bake for approx. 2 hours or until a skewer comes out clean. Cool in tin. *Please note that there is no butter, sugar or eggs in the recipe. PAGE 35

2 CAKES Sponsor: Giddy s Place 8. Sponge Sandwich. 4 eggs, made with cornflour, jam filling. 9. Chocolate Bar Cake. Approx 21 x 13cm 10. Orange Bar Cake. Approx 21 x 13cm 11. Madeira Cake. Approx 21 x 13cm 12. Avocado and Walnut Cake Use recipe provided. 13. Ginger Bread. 19cm square tin 14. Date Loaf. 15. Marble Cake. Round tin 16. Sultana Cake. Round tin 17. Tea Cake. No apple 18. Cake - Any Other Variety Best Cake Prizes: $10.00, Rosette, Certificate MISCELLANEOUS BAKING Class 12: Avocado and Walnut Cake Recipe Ingredients: 1 cup caster sugar 4 eggs 250g ripe avocado 1 tablespoon lemon juice ¼ cup chopped walnuts 2 level cups Plain flour 1 ½ teaspoons baking powder Grease and line bottom of a large loaf tin Preheat oven to 170C Beat eggs and sugar together until light and fluffy Mash avocado and lemon juice together until nice and smooth Add mashed avocado and sifted flour and baking powder alternately into the sugar and egg mixture then gently fold in chopped walnuts. Place mixture into loaf tin and bake 65minutes or until mixture is cooked. Allow to cool in tin 19. Scones - plain, sweet or savory. Cutter 5cm round. Uniform in size & colour - plate of Scones - pumpkin. Cutter 5cm round. Uniform in size & colour - plate of Damper 22. Muffins - sweet, home-made. Uniform in size - plate of Muffins - savory, home-made. Uniform in size - plate of 6. CONFECTIONERY 31. Chocolate Fudge. Plate of Caramel Fudge. Plate of Vanilla Fudge. Plate of Coconut Ice. Plate of Marshmallow. Plate of Most Creative Homemade Chocolates. Any variety 37. Any other confectionery not specified. Note: Must be labelled. Mixture not to have been used in any 38. Collection of home-made sweets. Note: Minimum 5 varieties, minimum three of each. No 24. Pikelets. Uniform in size and colour - plate of Shortbread. Cook in round plate, mark in sections. 26. Patty Cakes. Small, not iced. Remove paper. Uniform in size - plate of Gluten Free Slice any variety. Plate of 6 maximum limit. Presentation will be taken into account. Prizes: 1st: $6.00, Certificate; 2nd: $4.00, Certificate. Best Confectionery Sponsor: Bud N Bloom Prizes: $20.00 Gift Voucher, Rosette, Certificate 28. Biscuit Slices any variety. Plate of Any Other Miscellaneous Baking 30. Best Morning Tea Tray - collection Prizes: Alan Rockley Memorial Perpetual Trophy, Keeper, Rosette, Certificate. To include 5 varieties of cakes or slices suitable for Morning Tea. Stewards in this section are not permitted to enter. PAGE 36

3 DECORATIVE CAKES ENTRY FEE: $2.00 PRIZES: as below Novice = less than 3 years experience Intermediate = amateur less than 8 years, but over 3 years experience. Open = Professional more than 8 years experience. To avoid damage, covers would be appreciated on all decorated cakes. Maximum size of Decorative Cakes is 40cm x 40cm. Dummy may be used. Cleats MUST be adhered underneath boards to enable ease of handling by stewards. Presentation: Size of the Board: The purpose of the board is to protect the decorated cake. It becomes part of the overall exhibit and its presentation. Sufficient room should be allowed for the cake plus the covering icing and base border to be picked up without breaking any work. The board should be well proportioned in relation to the cake. If more than one cake, the boards should be well balanced in relation to each cake and the overall effect. Board Covering: Thought should be given to the effect on the overall design when selecting a board and the type of covering to be used eg, icing, paper, edible material, or fabric. Paper and fabric covering must be securely attached and finished neatly on the surface, corners, edges, and beneath the board. Edges of glass, perspes and uncovered boards must be well finished. Cleats: Cleats may be runners, an underboard, or substitute material, and are used to raise the base board of presentation board for ease of handling. Cleats may be painted or covered with matching paper or material to give a neat appearance. They must not be obvious. 39. Special Occasion Cake Novice One or more cakes. Competitors choice to incorporate any celebration. Prizes: 1st: $25.00, Certificate; 2nd: $15.00, Certificate; 3rd: Certificate. 40. Novelty Cake Novice Prizes: 1st: $25.00, Certificate; 2nd: $15.00, Certificate; 3rd: Certificate. 41. Special Occasion Cake Intermediate One or more cakes. Competitors choice to incorporate any celebration. Prizes: 1st: $50.00, Certificate; 2nd: $30.00, Certificate; 3rd: Certificate 42. Novelty Cake - Intermediate Prizes: 1st: $30.00, Certificate; 2nd: $20.00, Certificate; 3rd: Certificate 43. Special Occasion Cake Open One or more cakes. Competitors choice to incorporate any celebration. Prizes: 1st: $50.00, Certificate; 2nd: $30.00, Certificate; 3rd: Certificate. 44. Decorated Wedding Cake Open Two or more cakes to be tiered or otherwise presented on a common base board. Prizes: 1st: $50.00, Certificate; 2nd: $30.00, Certificate; 3rd: Certificate. 45. Novelty Cake Open Prizes: 1st: $30.00, Certificate; 2nd: $20.00, Certificate; 3rd: Certificate. 46. Buttercream Cake *NEW CLASS* - one or two tier Prizes: 1st: $30.00, Certificate; 2nd: $20.00, Certificate; 3rd: Certificate Best Decorated Cake Prizes: Rosette, Certificate JAMS AND PRESERVES CONDITIONS OF ENTRY: All jars are to be labelled. Bottles are to be clean, old labels to be removed and tops to be clean, with no advertising, not covered with cloth. 47. Jam, Cumquat 48. Jam, Rosella 49. Jam, Strawberry 50. Jam any other variety 51. Marmalade any variety 52. Fruit Butter any variety *must be refrigerated and delivered cold. ATAS will keep cold until judging begins. 53. Jelly - any variety 54. Pickles any variety Bottles to contain a minimum of 250g and be screw top jars. Mixture must be used in one class only. Exhibitors name to be placed on bottom of jar Please check jars for mould before delivering entry. 55. Chutney or Relish - any variety 56. Sauces - any variety. Jar or Bottle Best Jam or Preserve Prizes: Rosette, Certificate PAGE 37

4 FERMENTS SPONSOR: Love Lee Cooking PRIZES: 1st: $10, Coffee&Cake Voucher, Certificate 2nd: $5, Coffee&Cake Voucher, Certificate CONDITIONS OF ENTRY: All jars are to be labelled. Bottles are to be clean, old labels to be removed and tops to be clean, with no advertising, not covered with cloth. Bottles to contain a minimum of 250g and be screw top jars. Mixture must be used in one class only. Exhibitors name to be placed on bottom of jar Ferments must be wild (no cultures) No Ferments requiring refrigeration to be entered 57. Sauerkraut 58. Kimchi 59. Mixed Vegetable 60. Any Other OVERALL PRIZES Best Culinary Art Exhibit Sponsor: Bud n Bloom Prizes: JF & LA Wiemers Perpetual Shield, Keeper, $20 Gift Voucher, Rosette, Certificate. For all classes except Best Morning Tea Tray class, Decorative Cake classes & Ferments classes. PAGE 38

5 PRIMARY SCHOOL NOTE: Exhibits should be displayed on a plain white plastic plate or tray, the same shape as the exhibit, and of just sufficient size to hold the entry, with exhibitor s name to be placed on the underside. Cakes to be un-iced and without filling unless otherwise specified. 61. Scones - plain, sweet or savory. Cutter 5cm round. Uniform in size & colour - plate of Patty Cakes. Not iced. Uniform in size, remove container - plate of Chocolate Slice. Recipe from Day to Day Cookery Book - plate of 6. Iced with coconut sprinkles. 64. Jam Drops. Uniform in size & colour - plate of Pikelets. Uniform in size & colour - plate of Teacake - plain. 20cm Round tin. 67. Chocolate Bar Cake. Not iced. Tin approx 21cm x 13cm. 68. Rich Fruit Cake. 20cm square tin Sponsor: Helen Rockley 69. Novelty Cake. Any foundation. Judged for icing & effect. 70. Any Other Cake Variety - not specified Must be labelled. Mixture not to have been used in any 71. Peanut Toffee. Plate of French Jellies. Plate of Marshmallow. Plate of Coconut Ice. Plate of Any Other Confectionery - not specified. Must be labelled. Mixture not to have been used in any 76. Strawberry Jam. *Refer to James & Preserves for conditions of entry 77. Jam - any other variety. Must be labelled. 78. Decorative Eggs - Kindergarten & Prep. 1 decorated egg 79. Decorative Eggs - Primary School. 3 decorated eggs Notes: Decorated Eggs will be judged on originality and effort, and can be bought eggs. Eggs may be painted, dyed or presented as a figure, eg. animal, person or fairytale character. Best Primary School Culinary Art Sponsor: Rosa Lee Long Prizes: $10.00, Rosette, Certificate PAGE 39

6 SECONDARY SCHOOL NOTE: Exhibits should be displayed on a plain white plate or tray, the same shape as the exhibit, and of just sufficient size to hold the entry, with exhibitor s name to be placed on the underside. Cakes to be un-iced and without filling unless otherwise specified. 80. Scones - plain, sweet or savory. Cutter 5cm round, uniform in size & colour - plate of Patty Cakes. Small, not iced. Uniform in size, remove container - plate of Shortbread. Cook in round plate, mark in sections. 83. Orange Bar Cake. Approx 21 x 13cm 84. Chocolate Slice. Plate of 6. Recipe from Day to Day Cookery Book. Iced with coconut sprinkles. 85. Lamingtons. Approx 5cm square. Uniform in size - plate of Jam Drops. Uniform in size & colour - plate of Pikelets. Uniform in size & colour - plate of Sponge Sandwich. Not iced, jam filled. 89. Teacake. Plain. 20cm Round tin. 90. Sultana Cake. Plain. 20cm Round tin. 91. Marble Cake. Approx 21 x 13cm 92. Muffins. Sweet or savory. Uniform in size - plate of Chocolate Bar Cake. Not iced. Tin approx 21 x 13cm. 94. Rich Fruit Cake. 20cm square tin. Sponsor: Helen Rockley 95. Novelty Cake. Any foundation. Judged for icing & effect. 96. Any Other Cake Variety - not specified Must be labelled. Mixture not to have been used in any 97. Coconut Ice. Plate of Marshmallow. Plate of Strawberry Jam. *Refer to James & Preserves for conditions of entry 100. Jam - any other variety. Must be labelled Fudge, any other variety Best Secondary School Culinary Art Sponsor: Rosa Lee Long Prizes: $10.00, Rosette, Certificate Greatest Number of Entries in Junior Culinary Art Sponsor: QCWA Atherton Branch Prizes: QCWA Cookery Book, Certificate Best Jam in Junior Section Ellen Lane Trophy Sponsor: Verlie Rockley Prizes: Perpetual Trophy, Glass Keeper, Certificate PAGE 40