The Great Breamore Bake Off & Tea Party Application Pack

Transcription

1 The Great Breamore Bake Off & Tea Party Application Pack Please visit our web-site to download an application pack or pick one up from the school office. What s it all about? The Great Breamore Bake Off and Tea Party is a fundraising event with profits being split equally between the charities, Help for Heroes and Friends at Breamore Primary School. The event is being held on - Saturday 4 th July. 1.00pm 4pm Breamore Primary School, Salisbury Road, Breamore, Hants, SP6 2EF The Bake Off competition is open to all amateur bakers, with a variety of categories to be judged by our specially selected panel of judges. The entries in the competition will be sold as part of the vintage tea party after 1.30pm and entries for Best Celebration or Novelty Cake will be auctioned at 3pm with all monies going to the charity. The number of entries in each category is limited so make sure that you get your entry in before the closing date of 26 th June 2015 How to enter: 1. Choose which of the 8 categories to enter (entry fee is 2 for 1 category, 3 for 2 and then 1 for each additional bake. Entry for the children s classes will be free. 2. Enter online at or complete the application form in this pack and send it with your entry fee payable by cheque (posted), or cash to Breamore Primary School by 26 th June You can also pay via bank transfer (details of payments are on the entry form) If we do not receive payment by 26 th June, we reserve the right to cancel your application and offer the entry to another applicant. 3. Bake your entry (or entries!) making sure that you read and sign the Health and Safety declaration (please bring this signed declaration along with your entry on the day). On the day: Saturday 4 th July 1. Label the disposable plate underneath with your name. 2. Deliver your entry to Breamore Primary School between 9.30 and a.m. on Saturday 4 th July Check in your entry at the registration desk and ensure that you leave your Entry Information card (included in this pack) with each entry. 4. Hand in your signed Health and Safety Declaration 5. Come along after 1.00pm to find out how you have done and if you have won! 1

2 Please remember to: Read and sign the Health and Safety Declaration Label your entries (under the plate) and complete the Entry Information Card Not include fresh cream, (uncooked) eggs or nuts in your bakes because these will not be able to be kept refrigerated on the day and because of allergies. Cakes will be on display for a few hours so all bakes must be film wrapped as per the instructions on the terms and conditions. You must follow the exact instructions on the application form or you risk being disqualified. You will not win if you turn up with a 6ft cupcake, however beautifully it is decorated and wonderful it tastes! The Friends at Breamore School reserves the right to: Restrict the number of entries per applicant if needed. You will be notified if there are too many entries for any of the categories you have entered. Baking Competition judging Flavour/taste 50 points Appearance 20 points Innovation 10 points Texture 10 points Presentation (can include accessories) 10 points Baking Competition Rules 1. Entries must be competitor s own work 2. Applications close on 26 th June The judges decision is final! 4. All exhibits for both categories must be checked in between 9.30am and 10.30am on Saturday 4 th July Display of your entry must take place on Saturday 4 th July 2015 between the hours of 9.30am and 10.30am and a small display preparation area will be provided. 6. Marks will be given for presentation of entries and this may include small accessories 7. Total space of each entry (per category) must not exceed 30cm x 30cm (12 x 12 inches) 8. All cakes will be donated as part of the tea-party. 9. Cake stands, bases, plates will be available for collection after 4pm. 10. You must have paid the relevant entrance fee by 26 th June to enter the competition Any competition queries should jaynegodden@mac.com or contact Breamore Primary School Baking competition awards 2

3 There will be a prize for the top entry in each category, with certificates for entries placed 1 st, 2 nd and 3 rd in each category. An overall Star Baker will be awarded for most outstanding baker on the day! The Great Breamore Bake Off & Tea Party Baking Categories 2015 Open classes have no age restrictions and are open to all amateur bakers 1 A Large family Sponge Cakes Open A Celebration or Novelty Cake Open A Plate of 10 Cup Cakes Open A Plate of 6 Chocolate Brownies Open A Luscious Loaf of Bread Open A Plate of 6 Fruit Scones Open A Swiss Roll Open A French Apple Tart Official Recipe Open 2.00 Children s Classes (Age on 1st September 2014) 9A A Plate of 6 Fairy Cakes (Age 7 and FREE under 9B A Plate of 6 Fairy Cakes (Age 8-12) FREE 10A A Plate of Iced Biscuits (Age 7 and FREE under) 10B A Plate of Iced Biscuits (Age 8-12 FREE (Open Classes for any baker, young or old but you must be an Amateur* Cook) 1. A Large Family Sponge cake 3

4 Use your imagination, or a family favourite recipe, for a delicious tea time cake for family or friends. The cake can be iced and decorated and can be any flavour of your choice. (Not a celebration or novelty cake See Class 2) Entries to be displayed on a disposable plate or board and *film wrapped Single large cake (min diameter 18cm/7 max diameter 23cm/9 ) Any flavour and decoration, but any decorations must be edible. Description of cake included, visible to the judges (Sponge, Genoese, etc) 2. A Celebration or Novelty Cake Create a centrepiece cake for a celebration (birthday, anniversary etc.) which depicts the occasion, a theme or interest of the person for whom it is intended. A child s birthday, an exam success, new home or anniversary, vintage any celebration deserves a grand cake! It should be displayed on a board and be*film wrapped. A real stand out showstopper! Single large cake (min diameter 18cm/7 max diameter 23cm/9 ) Any flavour and decoration, but any decorations must be edible. Description of cake and celebration event to be included and visible to the judges.. 3. A Plate of 10 Cup Cakes The ever-popular Cup Cake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminium cup. Frosting and other cake decorations, such as sprinkles and chocolate are encouraged to tempt anyone! Entries to be displayed on a disposable plate or board not exceeding 35cm (14 ) and *film wrappe Any flavour, but all must be the same; Decoration can vary if preferred Description of cup cakes should be included and visible to the judges. eg. vanilla, coffee etc 4. A Plate of 6 Chocolate Brownies A perennial favourite for young and old this class is for chocoholics amongst you! They can include other flavours e.g. Orange which compliment chocolate and can be finished however you wish. Entries to be displayed on a disposable plate or board not exceeding 35cm (14 ) and *film wrapped Any flavour and decoration. The brownies should measure no more than 8cm/3 square each Description of brownies should be included and visible to the judges. e g. chocolate and orange. 4

5 5. A Luscious Loaf of Bread Home-made bread is absolutely delicious and just needs patience and a little love. Now is the time to get kneading use any leavening agent to create delicious bread and use your imagination to make a loaf of any shape. Entries to be displayed on a disposable plate or board and *film wrapped Any shape of loaf weighing minimum 1kg (2lb) White, brown and wholemeal flour can be used Seeds are allowed, but no other flavourings Must NOT be made in a bread maker Description of loaf to be included and visible to the judges (e.g. sourdough, soda bread, cottage loaf etc) 6. A Plate of 6 Individual Fruit Scones A delicious afternoon tea staple, but can be tricky to perfect. Heralding from the 16th Century the original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle then cut into triangular sections for serving. We are more looking for the modern version - individual round scones but will leave the choice of fruit addition to you. Entries to be displayed on a disposable plate and *film wrapped Should be an individual round scone, any size, but no larger than 8cm/3 in diameter each Any flavour of fruit allowed, but the plate of 6 scones must all be the same Description of scones to be included and visible to the judges 7. A Swiss Roll This is a great old-fashioned and traditional teatime cake. The trick is to roll them up without cracking! Use any flavour of jam or lemon curd as a filling no fresh cream please. Cake to be displayed on a disposable plate and *film wrapped Any filling, but no fresh cream Can be any flavour of sponge Description of Swiss roll flavour and filling to be included and visible to the judges. 8. Technical Challenge - French Apple Tart Crumbly sweet pastry, tangy filling and a beautifully finished apple slice top make this a perfect technical challenge, especially as apples are just in season. Perfect for afternoon tea or a delicious dessert anytime a French Apple Tart should be on everyone s repertoire! 5

6 The recipe supplied below must be followed Entries to be displayed on a disposable plate and *film wrapped Official Recipe French Apple Tart Ingredients Pastry 250g plain flour 100g butter, cubed and slightly softened 100g icing sugar, sifted pinch of salt 2 eggs, at room temperature Filling 8 medium-sized crisp eating apples juice of 1 lemon 2 tablespoons water 50g caster sugar 15g butter 4 tablespoons apricot jam Makes: 1 (25cm) French apple tart to serve 6 8 people; Prep: 45min; Cook: 30min; Extra time: 30min chilling; Ready in: 1hr45min How to make the pastry: 1. Put the flour in a mound on a work surface (ideally marble) and make a well. Put in the butter, icing sugar and salt, and mix these ingredients together with your fingertips. 2. Gradually draw the flour into the centre and mix with your fingertips until the mixture becomes slightly grainy and ingredients are rubbed in. 3. Again, make a well and add the eggs. Work them into the flour mixture, using your fingertips, until the dough begins to hold together. 4. Place in fridge and chill for 30 minutes. 5. Roll out pastry, and use it to line a 25cm (91/2 in) loose bottomed flan tin. Prick the pastry and top with a sheet of baking parchment fill with a couple of handfuls of baking beans or dry rice and bake blind in the preheated oven for 10 minutes. 6. Remove rice and parchment, and return to oven for another 5 minutes. Take pastry case out of oven and reduce oven temperature to 180 C / Gas 4. Meanwhile, for the tart filling: (This can be done whilst the pastry is chilling.) 1. Peel, core and chop 6 apples into small pieces about 2cm cubes. Place in a pan, add 1/2 of the lemon juice and 2 tablespoons water, cover and cook for 15 to 20 minutes, stirring occasionally until tender. Add 1/2 of the sugar and all of the butter and stir into a pulp. 2. Peel, core and thinly slice 2 apples, toss in remaining lemon juice and sugar. 3. When the oven temperature has reduced to 180C/Gas Mark 4, spread apple puree over the cooked pastry case, place slices of apple on top in an attractive pattern. 4. Bake for 30 minutes. 6

7 5. Heat the jam and sieve to remove fruit pieces. 6. Leave tart to cool a little and brush top with the sieved jam to finish. Children s Class Schedule There are two age ranges for our children s classes: Younger entrants can be up to 7 years on 1st September 2014 Older entrants can be up to 12 years old on 1st September a. A Plate of 6 Fairy Cakes (7 years and under) 9b. A Plate of 6 Fairy Cakes (8-12 years) An all-time family favourite and a great first cake for our young bakers. Bake 6 fairy cakes of any flavour and decoration you like, but they should all look the same. Entries to be displayed on a disposable plate and *film wrapped Any flavour and decoration allowed Description of fairy cake flavours to be included visible to the judges Entrants name and contact number and age on underside of plate 10a. A Plate of Iced Biscuits (7 years and under) 10b. A Plate of Iced Biscuits (8-12 years) Get out those cutters and icing bags, make biscuit or cookie dough of your favourite flavour and bring us your best selection of biscuits and or cookies, decorated however you like. Entries to be displayed on a disposable plate and *film wrapped A minimum of 6 biscuits, maximum of 12 biscuits Any flavour and shape of biscuits Any decoration, but everything must be edible Entrants name and contact number and age on underside of plate 7

8 The Great Breamore Bake Off and Tea Party Health and Safety Information and Declaration Bring this form signed on 4 th July 2015 It is important to take as many precautions as possible to prevent food poisoning; an illness caused by eating contaminated food. In most cases bacteria, such as salmonella, or a virus, such as the norovirus, have contaminated the food that causes the illness. The symptoms of food poisoning usually begin one to three days after eating contaminated food. They can include; nausea (feeling sick); vomiting; diarrhoea or stomach cramps. Foods that are particularly vulnerable to contamination if they are not handled, stored or cooked properly include: Dairy products, such as eggs and milk Meat Ready to eat food, such as pre-packed sandwiches Personal Hygiene Wash hands thoroughly before handling food and always after using the toilet Always wash hands between handling different foods Cover cuts, burns or abrasions with a waterproof dressing (brightly coloured if possible) Do not spit, smoke, eat or chew gum when handling food Do not cough or sneeze over food Keep fingernails short and clean, do not wear nail varnish and avoid wearing jewellery Do not lick fingers when handling food or wrapping ingredients Ensure long hair is tied back Wear a clean apron or similar covering Do not prepare or handle food if you have/recently had sickness or diarrhoea or infected cuts and sores Food handling Ensure work surfaces and utensils are clean and that they are thoroughly cleaned (it s advisable to use a proprietary disinfectant) between uses Prepare raw and ready to eat foods in separate areas Ensure food is cooled as quickly as possible and that it is away from raw food and other sources of contamination Ensure ready to eat fruit/salad/vegetables are trimmed and washed thoroughly Ensure frozen foods are defrosted safely and then stored correctly until needed 8

9 Food Storage Do not include fresh cream, uncooked eggs or nuts in your bakes or decorations because there will not be facilities to keep these refrigerated through the day. No nuts due to allergies. Ensure ready to eat food is stored above or separate from raw food in fridges/freezers Ensure food is stored in appropriate covered containers. Please cover your cakes in film-wrap as they will be outside for a number of hours. *The Judges will not penalise any damage caused by the wrap and is a necessary requirement for the purposes of Health and Safety. I confirm by signing below that I have adhered to health and hygiene best practices as described on these pages. Signed: Print name: Date: Parent/Guardian signature (if under16): 9

10 The Great Breamore Bake Off - Entry Card (Complete this for each entry and make sure it is with your entry) Category entered Please circle A 9B 10A 10B If applicable please complete the following: Office use only Contestant Number Title Description E.g. Birthday Bonanza Cake Flavours and ingredients. Tick if under 16 Age Name Contact phone number The Great Breamore Bake Off - Entry Card (Complete this for each entry and make sure it is with your entry) Category entered Please circle A 9B 10A 10B If applicable please complete the following: Office use only Contestant Number Title Description E.g. Birthday Bonanza Cake Flavours and ingredients. Tick if under 16 Age Name Contact phone number 10

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