Section: Y ENTRY FEES: Members 50, Non-Members $1.00 per entry. All entries in Junior Section FREE REGISTER BY: Friday 1 th October DELIVERY: All registered exhibits to be staged by 9.0am Thursday 19th October. This rule will be strictly adhered to. Un-registered exhibits will NOT be accepted on Judging day. EXHIBIT COLLECTION: 5.00-5.0pm on Saturday. Entry confirmation print out required. PRIZE MONEY: First: $.00, 2nd: $1.50. (unless orwise noted) ; Junior Certificate & Ribbon to Third Place. money paid at fice after 5.00pm Saturday. STEWARDS: H. (Chief Steward), F. Donnelly, H. Bromley, M. Waters, J. May, M. Hanlon, J. Gourley, T. Dalton, M. Spinks, T. Walker, P. Mitchell CHAMPION CAKE OF THE SHOW (excluding decorated cakes) Taken from Open Classes. Harrison Creative Sash & $50 JUNIOR CHAMPION CAKE OF THE SHOW (excluding decorated cakes) Taken from Junior Classes Arcade Hair Design sash & $20 MOST SUCCESSFUL EXHIBITOR - Miss Cook Perpetual Trophy has been donated for most successful exhibitor in Open Section (Classes 1-1). Points to be allotted as follows: 1st - 2 points, 2nd - 1 point. MOST SUCCESSFUL JUNIOR EXHIBITOR sash SPONSORS: Harrison Creative Decorators Association Victoria Benalla Mirfak Pty Ltd Hides Bakery Robinson s Security Benalla Travel Bouwmeesters Bakery Mrs H. Mrs F. Norman Arcade Hair Design General Conditions Entry for Cookery Classes: (PLEASE READ to avoid having your exhibit disqualified. Decorating rules on pg.) All exhibits to be produce Exhibitor. All exhibits must be home-made. All exhibits, except Decorated Section exhibits & Preserves, to be presented on appropriate-sized disposable s with exhibit tickets stapled on. All cakes to be turned out on to a cloth, not a wire rack. All paper must be removed from cakes before exhibiting. No ring tins to be used. All cakes to be un-iced & unfilled unless specified Preferably, no cakes larger than 20cm (8 ) No packet mixes in Open Classes, except class Y78 Packet mixes in Junior classes Y98, Y101 & Y11. Stewards are eligible to enter this section. Where a recipe is stated it must be followed. Where a recipe is requested please write exhibit number on recipe. Hints for Show Cookery Read your schedule carefully, as judges use this as ir guide for judging. tins should be greased and papered carefully with no creases as this will lose points from judge. mixtures should be evenly distributed in tin. Lightly tap cake tin on table or bench to remove air bubbles from mixture. When cutting slice to a specified size (as per schedule) use a ruler as a guide. s should be cooked evenly all over top, bottom and sides should be even colour. should be a good even shape. All cakes will be cut by judge. harrisoncreative.com.au graphic design & print management 041 190 1 Page 29
Sponsored Sponsored by by Mrs Mrs H. H. Recipe Recipe used used must must be be provided provided First First $20. $20. Second Second $10 $10 Class Class Y1. Feature Pavlova, unfilled/undecorated Y2 Sponsored Banana by, Mrs H. in a loaf tin Y Recipe Rich used Fruit must be provided Y4 Boiled Fruit First $20. Second $10 Y5 VAS Rich Fruit, as per supplied recipe Y6 Sultana Y7a Chocolate, iced Y7b Marble cake Y8 Class Plum Pudding, baked in tin Y9 Y2 Orange Banana cake,, un-iced in a loaf tin Y10 Y VAS Rich Carrot Fruit, (Details page 1), check regulations Y11 Y4 Plain Boiled Sponge Fruit Sandwich Y12 Y5 Ginger VAS Rich Fluff Fruit Sponge,, un-iced as per supplied and unfilled recipe Y1 Y6 Lamingtons, Sultana 40mm cubes Y14 Y7a Unbaked Chocolate Slice,, 2 iced varieties, 2 each, size Y15 Y7b Baked Marble Slice, cake 2 varieties, 2 each Y16 Y8 Yo-Yos, Plum Pudding, baked in tin Y17 Y9 Anzac Orange Biscuits, cake, un-iced Y18 Y10 Macarons, VAS Carrot, (Details one variety page 1), check regulations Y19 Y11 Chocolate Plain Sponge Macadamia SandwichBiscuits, Y20a Y12 Plain Ginger Scones, Fluff Sponge, un-iced and plain unfilled Y20b Y1 Fruit Lamingtons, Scones, 40mm plain cubes Y21 Y14 Savoury Unbaked Muffins, Slice, 2 varieties, 2 each, size Y22 Y15 Date Baked & Slice, Nut Loaf, 2 varieties, in round 2 loaf each tin Y2 Y16 Supper Yo-Yos, Tray for 1 Y24 Y17 Healthy Anzac Biscuits, Lunch Box Y25 Y18 Macarons, s for a Party, one Plate variety Y19. Chocolate Macadamia Biscuits, Y26 Y20a Healthy Plain Scones, Lifestyle, please plain state variety Y27 Y20b Gluten-free Fruit Scones, Shortbread, plain Y28 Y21 Gluten-free Savoury Muffins,, please state variety Y29 Y22 Confectionery Date & Nut Loaf, in a in presentation round loaf tinbox, each 2 Y2 varieties Supper Tray for 1 Y24 Most Healthy Successful Lunch BoxExhibitor - Open, Miss Cook Y25 Perpetual s Trophy for a Party, Plate Y0 Men. Only! Choice, no packet mixes Y1 Y26 Men's Healthy Great Lifestyle Biscuit, Challenge, please state variety 1 variety, no Y27 packet Gluten-free mixes Shortbread, Y28 Gluten-free, please state variety Y29 Confectionery in a presentation box, each 2 varieties PRESERVES Please Most refer to Successful conditions Exhibitor entry - Open, Miss Cook ** No lids. Perpetual Preserves Trophy to have cellophane covers. ** Y0 Jars to Men be Only! filled to top. Choice, no packet mixes ** Y1 Make Men's sure jars Great are Biscuit clean. Challenge, 1 variety, no ** Maximum packet mixes entries per class per exhibitor Class Y2 Marmalade, Orange Y Marmalade, Asian PRESERVES Style Y4 Please Marmalade, refer to conditions any or entry variety Y5 ** No lids. Lemon Preserves Butter to have cellophane covers. Y6 ** Jars to Fruit be Butter, filled to any or top. variety Y7 ** Make Berry sure jars Jam are clean. Y8 ** Maximum Jam, any entries or variety per class per exhibitor Y9 Class Jelly, any variety Y40 Y2 Fruit Marmalade, Paste, any Orange variety Y41 Y Tomato Marmalade, Sauce Asian Style Y42 Y4 Plum Marmalade, any or variety Y4 Y5 Sauce, Lemon Butter any or variety Y6 Fruit Butter, any or variety Y7 Berry Jam Y8 Jam, any or variety Y9 Jelly, any variety Y40 Fruit Paste, any variety Y41 Tomato Sauce Y42 Plum Y4 Sauce, any or variety Y44 Tomato Relish Page 0 Y45 Relish, any or variety Y46 Chutney, Asian Style Y47 Chutney, any variety Y48 Pickles, any variety Y49 Cordial, non-alchoholic Y50 Savoury Condiments - Work One Exhibitor, One Page 0 each - Relish, Sauce, Pickle & Chutney Y51 Sweet Spreads - Work One Exhibitor, Group 4 Page 0 PEN & NOVICE OPEN & NOVICE Y45 Relish, any or variety Y46 Chutney, Asian Style Y47 Chutney, any variety Y48 Pickles, any variety Y49 Cordial, non-alchoholic Y50 Savoury Condiments - Work One Exhibitor, One Y50 each Savoury - Relish, Condiments Sauce, -Pickle Work & Chutney One Exhibitor, One Y51 Y44 Sweet Tomato each - Spreads Relish, Sauce, - Work Pickle One & Exhibitor, Chutney Group 4 Y51 Y45 (max Relish, Sweet Spreads any 1 per or type) - Work variety - Fruit One Butter, Exhibitor, Paste, Jelly, Group Jam 4and Y46 Marmalade Chutney, (max 1 Asian per type) Style - Fruit Butter, Paste, Jelly, Jam and Y52 Y47 Group Chutney, Marmalade any jams variety distinct variety, eg. stone fruit, berry, Y52 Y48 and Pickles, Group fig any jams variety distinct variety, eg. stone fruit, berry, Y5 Y49 Jar Cordial, and figpreserves, non-alchoholic fruit Y5 Y54 Y50 Jar Savoury Preserves, Condiments vegetables fruit - Work One Exhibitor, One Y54 Best each Jar in -Preserves, Relish, Sauce, vegetables Pickle & Chutney Y51 Most Sweet Best in Successful Spreads Preserves - Work Exhibitor One - Preserves Exhibitor, Group 4 (max Most Successful 1 per type) Exhibitor - Fruit Butter, - Preserves Paste, Jelly, Jam and Marmalade HOMEMADE BREAD No Y52commercial Group pre-mixes jams HOMEMADE permitted. distinct variety, BREAD eg. stone fruit, berry, No Handmade commercial is figmade pre-mixes by hand permitted. and cooked in an oven. Handmade Machine Y5 Jar made is Preserves, made is using by hand a fruit bread and maker cooked machine an oven. or Thermomix. Machine Y54 Jar made Preserves, is using Sponsored vegetables bread by Mirfak maker Pty machine Ltd or Thermomix. Y55 Loaf Best in Handmade Preserves Sponsored White by Mirfak Pty Ltd Y55 Y56 Loaf Most Successful Machine Handmade Made Exhibitor White White - Preserves Y56 Y57 Loaf Handmade Machine Made Wholemeal White Y57 Y58 Loaf Machine Handmade HOMEMADE Made Wholemeal Wholemeal BREAD Y59 No Y58 commercial Loaf Homemade Machine pre-mixes Made permitted. Gluten-Free Wholemeal Y60 Handmade Y59 Loaf is made Machine Homemade by hand Made Gluten-Free and Gluten-Free cooked in an oven. Y61 Machine Y60 Loaf made Handmade Machine is using a Made bread Sourdough Gluten-Free maker machine or Thermomix. Y62 Y61 Loaf Machine Handmade Sponsored Made bysourdough Mirfak Pty Ltd Y55 Y62 Best Loaf in Handmade Machine Homemade Made White Sourdough Y56 Loaf Best in Machine Homemade Made White Y57 Loaf Handmade NOVICE NOVICE Wholemeal Y58 Open Open Loaf to to exhibitors exhibitors Machine who who Made have have Wholemeal not not won won a first first prize prize at at Y59 Loaf Homemade Benalla Benalla Show Show Gluten-Free in in following following classes. classes. Y60 Rich Loaf Rich Fruit Machine Fruit Made Gluten-Free Y64 Y61 Y64 Savoury Loaf Handmade Savoury Muffins, Muffins, Sourdough Y65 Y62 Y65 Anzac Loaf Anzac Biscuits, Machine Biscuits, Made Sourdough Unbaked Best in Homemade Unbaked Slice, Slice, 2 varieties, varieties, 2 each each x 2. 2. Y67 Y67 Plain Plain Scones, Scones, plain plain Y68 Y68 s s for NOVICE for a Party, Party, Open to exhibitors who have not won a first prize at Benalla Show in following classes. Rich Fruit RESTRICTED Y64 Open Savoury to exhibitors Muffins, nursing homes, assisted living, day- Y65 Anzac activity Biscuits, programs. (Eg. Cooinda, Estia, Yooralla etc) Unbaked Sponsored Slice, 2 by varieties, Bouwmeesters 2 each Bakery Y67 Y69 Plain Fruit Scones, plain Y68 Y70 Savoury s Muffins, for a Party, Y71 Anzac Biscuits, Y72 Unbaked slice, 2 varieties, 2 each, Y7 Baked slice, RESTRICTED 2 varieties, 2 each, Y74 Open Plain to exhibitors Scones, in nursing homes, plain assisted living, dayactivity Scones, programs. (Eg. Cooinda, plain Estia, Yooralla etc) Y75 Savoury Y76 Pikelets, Sponsored by Bouwmeesters Bakery Y69 Y77 Fruit Chocolate Y70 Y78 Savoury Men Only Muffins, - choice, Packet cake permitted, Y71 must Anzac have Biscuits, end packet with exhibit Y79 Y72 Men Unbaked Only slice, - Anzac 2 varieties, biscuits, 2 each, Y7 Men Baked Men Only slice, Only - Healthy 2 varieties, Healthy Lifestyle 2 each, Lifestyle Y74 Plain s Scones, s for for a Party, Party, plain Y75 Savoury Scones, plain Y76 Pikelets, Y77 Chocolate Y78 Men Only - choice, Packet cake permitted, must have end packet with exhibit Y79 Men Only - Anzac biscuits, Men Only - Healthy Lifestyle s for a Party,
VAS Ltd 2017 Competitions (Open & Junior) VAS Ltd 2017 Competitions (Open Junior) REGULATIONS: REGULATIONS: 1. An exhibitor, having won at a show, will bake anor cake for entry in Group Final; winner will n be required to bake a furr cake 1. for An State exhibitor, Final having at won next at Royal a show, Melbourne will bake Show. anor cake for entry in Group Final; winner will n be required to bake a furr cake for 2. An State exhibitor, Final having at won next at Royal Show Melbourne Level, is not Show. eligible to enter any or Show until after Group judging, when, if not winning entry, can 2. compete An exhibitor, furr. having won at Show Level, is not eligible to enter any or Show until after Group judging, when, if not winning entry, can compete. A competitor furr. is eligible to represent one Group in State Final.. 4. A An competitor exhibitor having is won eligible at Group to represent Level cannot one Group compete in furr State Final. until after Royal Melbourne Show. 4. 5. An Each exhibitor cake must having be won bona at Group fide work Level cannot exhibitor. compete furr until after Royal Melbourne Show. 5. 6. Each If for any cake reason must be a winner bona is unable fide work to compete exhibitor. at Group or State Final level n second placegetter is eligible to compete. 6. If for any reason a winner is unable to competee at Group or State Final level n second placegetter is eligible to compete. Class Y5 McKenzies Rich Fruit First $15. at Group Level $25. State Level: 1st $200, 2nd $100, rd $50. Recipe: 250g Sultanas 250g Chopped ped Raisins; 250g Currants 125g Chopped ped Mixed Peel; 90g Chopped Red Glace Cherries 1/ cup Sherry or Brandy 90g Chopped Blanched Almonds 250g St Brown Sugar 60g Self Raising Flour 250g Plain Flour 250g Butter 4 Large Eggsgs 1/4 tsp Grated Nutmeg 1/2 tsp Ground Ginger; 1/2 tsp Ground Cloves 1/2 tsp Lemon Essence or Finely Grated Lemon Rind 1/2 tsp Almond Essence 1/2 tsp Vanilla Essence; 1. Mix toger all fruits and nuts, and sprinkle with sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight. 2. Sift toger flours and spices.. Cream toger butter and sugar with essences. sences. 4. Add eggs, one at a time, beating well after each addition, n alternately add fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. 5. Place mixture into a prepared 20cm square, straight-sided, square-cornered tin and bake in a slow oven for approximately 1/2 to 4 hours. Allow cake to cool in tin. NOTE: To ensure uniformity, and depending on size, it is suggested that raisins be snipped into 2 or pieces, cherries into 4 to 6 pieces and almonds crosswise into or 4 pieces. Class Y10 Carrot Sponsored by Rocky Lamattina & Sons First $15. at Group Level $25. State Level: 1st $200, 2nd $100, rd $50. There is no set recipe for 2017 Exhibitors must provide recipe used Recipe MUST contain no less than 50g carrots to be baked in 20cm round tim to be uniced Mckenzies LOGO Class Y82 McKenzies Junior Boiled Fruit Competition (Up to 18 years age at time Benalla Show) First Local $5. at Group Level $15. State Level: 1st $150, 2nd $70, rd $0.00. Recipe: 75g Mixed Fruit 2 Eggs (lightly beaten) 1 cup Self Raising Flour 1 cup Plain Flour 125g Butter 1/4 cup Brown Sugar 1/2 cup Water 2 tbls Marmalade, 1/4 tsp Salt 1/2 cup Sherry, 1 tsp Mixed Spice 1/2 tsp Bicarbonate Soda 1. Place Mixed Fruit, sugar, spice, water and butter in a large saucepan and bring to boil. 2. Simmer gently for minutes, n remove from stove, add bicarb soda and allow to cool.. Add sherry, eggs and marmalade, mixing well. 4. Fold in sifted ingredients n place in a greased and lined 20cm round cake tin. 5. Bake in a moderately slow oven for 1 1/2 hours, or until cooked when tested. Class Y8 Junior Carrot and Date Muffins, 4 Sponsored by Rocky Lamattina & Sons (Up to 18 years age at time Benalla Show) First $5. at Group Level $15. State Level: 1st $200, 2nd $100, rd $50. Ingredients: 2 ½ cups Self-Raising Flour 1 tsp ground Cinnamon 1 cup Brown Sugar (firmly packed) ¼ tsp ground Nutmeg 1/ cup pitted dates, chopped 2 Eggs, lightly beaten 1 cup coarsely grated carrot ¾ cup orange juice 1 tbls orange marmalade 1 cup reduced-fat milk 1 cup Canola oil 1. Heat oven to 190C (moderately hot). 2. Line a 12-hole muffin tin with round paper muffin cases. (Classic White Muffin Cases: 5mm height x 90mm wide x 50mm base [Multix brand]). Sift dry ingredients into a large bowl; stir in dates and carrots. Then add combined marmalade, oil, eggs, juice and milk. Mix until just combined. 4. Spoon mixture evenly into prepared paper cases. 5. Cook for 20 minutes (to test muffins are cooked, insert cake skewer. If it comes out clean n muffins are ready.) 6. Stand muffins in tin for 5 minutes n turn out onto a tea-towel covered wire rack to cool. Page 1 Page 1
- JUNIOR NEW Working Toger at School or Home These classes are designed to cater for families and schools where 2-4 Juniors may be working toger.(normal show classes are for individual). Y82 Y8 18 YEARS AND UNDER VAS Junior Boiled Fruit - recipe supplied VAS Carrot & Date Muffins - recipe supplied 16 YEARS AND UNDER Sponsored by Benalla Travel Y84 Chocolate, un-iced Y85 Banana, recipe supplied Y86 Rich Fruit Y87 Plain Scones, plain Y88 Savoury Scones, plain Y89 Biscuits, 1 variety Y90 cakes, un-iced Y91 cakes for a party,. Y92 Hedgehog Slice, pieces Y9 Lamingtons, approx. 4cm cube Y94 Decorated Gingerbread Person, 1, no larger than Y95 Working Toger at School or Home, Cooked or Uncooked Slice, - pieces 1 YEARS AND UNDER Y96 Chocolate, un-iced Y97 Banana, recipe supplied Y98 Packet cakes, own choice, un-iced, end packet with exhibit Y99 Plain Scones, plain Y100 Savoury Scones, plain Y101 Packet Muffins, end packet with exhibit Y102 Biscuits, 1 variety Y10 Chocolate Macadamia Biscuits, Y104 Pikelets, Y105 Uncooked Slice, pieces Y106 Lamingtons, packet mix,. Approx 4cm cube. Y107 Decorated Gingerbread Person, 1, no larger than Y108 Healthy Lunch Box Y109 cakes for a party,. Y110 Mixed for a tea party. Minimum varieties on an 8"/20cm Y111 Working Toger at School or Home, Cooked or Uncooked Slice, - pieces 10 YEARS AND UNDER Y112 Banana, recipe supplied Y11 Packet cakes, un-iced, end packet with exhibit Y114 cakes for a party,. Y115 Chocolate cake, un-iced Y116 Biscuits, 1 variety Y117 Chocolate Macadamia Biscuits, Y118 Pikelets, Y119 Decorated Gingerbread Person, 1, no larger than Y120 Honey Joys, Y121 Decorated Marie biscuits, Decorations must be Y122 Working Toger at School or Home, Cooked or Uncooked Slice, - pieces 6 YEARS AND UNDER Y12 Biscuits, 1 variety Y124 Decorated Gingerbread Person, 1, no larger than Y125 Edible Necklace Y126 Decorated Marie biscuits, Decorations must be Y127 cakes for a party,. Y128 Working Toger at School or Home, Decorated Teddy Bear biscuits, Banana recipe (must be used for classes Y85, Y97,Y112) Ingredients: ripe bananas, 2 beaten eggs, 1 cup self raising flour, /4 cup caster sugar, 1/2 cup sultanas. Method: Grease and flour loaf tin. Mash bananas, add eggs and stir. Add flour, sugar and sultanas. Mix well. Pour into loaf tin and bake in a moderate oven (180 c) for 50 minutes or until cooked.. First : $10 voucher from Jeanie s Decorating Y145 Sugarcraft: Flowers or Plaque Y146 Decorated cakes,, 18 yrs & under. Y147 Decorated cakes,, 1 yrs & under. Decorators Association Victoria Benalla Branch Decorators Association Victoria Benalla Branch Workshops & Demonstrations throughout year Workshops Contact: Judy & Cuddon Demonstrations 0427 682 409 throughout cdavbenalla@gmail.com year Contact: Secretary, Wendy Beer 0401815050 cdavbenalla@gmail.com ~ It s good to compare, but better to share ~ ~ It s good to compare, but better to share ~ Page 2
CAKE DECORATING ENTRY FEES: Members 50, Non-Members $1.00 per entry. All entries in Junior Section FREE REGISTER BY: Friday 1 th October DELIVERY: All registered exhibits to be staged by 9.0am Thursday 19th October. This rule will be strictly adhered to. Un-registered exhibits will NOT be accepted on Judging day. EXHIBIT COLLECTION: 5.00-5.0pm on Saturday. Entry Confirmation print out required. CHAMPION CAKE DECORATING EXHIBIT. CDAV Benalla Branch Sash & $50 RESERVE CHAMPION CAKE DECORATING EXHIBIT. Hides Bakery Sash & $20 Sponsored by: Decorators Association Victoria Benalla Branch Hides Bakery Mrs F. Norman PRIZE MONEY: First $5.00, Second $.00 (Open Novice, unless orwise noted); Junior: Certificate & ribbon Sponsored by CDAV Benalla Branch (1 year Junior membership Decorator s Association Victoria. (Value: $5) ) Encouragement Awards: Intermediate, Novice & Junior Sponsored by CDAV - Benalla Branch BEST JUNIOR CAKE DECORATING EXHIBIT. Special Regulations for all Decorated Sections: IMPORTANT: Exhibits must be presented on cake boards with cleats (exceptions being classes Y146-Y147) (Cleats raise board by a few centimetres to assist safe handling exhibit.. NO disposable s.( classes Y146-Y147 excepted) Each exhibitor is allowed TWO exhibits per class Height limit is 0cm (incl. cleats & ) Ribbon, tulle, wire, non-syntic stamen, colouring, Decorated means all cake to be covered by icing. piping gel, coconut, posy picks & manufactured pillars may (cakes no visible cake, paper cases permitted) be used. Braid, raffia, cord are permitted in presentation. Novelty cake means that cake is carved or sculpted to No manufactured ornaments, dry gyp, lace or in suit me. Artificial supports may be used in presentation glitter allowed unless orwise stated. provided y are concealed. Blocks, tins or or materials ARE permitted in place No wires may penetrate icing or cake cakes. Boards to be covered with foil, icing, etc. Presentation taken into consideration. Juniors are welcome to enter non-junior classes. Board to be at least 2cm wider than cake. Maximum board size is 0cm (12 ) square. OPEN Y129 Y10 Y11 Y12 Y1 Y14 Feature Class: Benalla on Show, regulations as per schedule Sponsored by CDAV- Benalla Branch Open - Decorated First : prize from CDAV- Benalla Branch Open - Novelty Open - Arrangement Sugar Flowers - To be presented on a sugar base, not necessarily a plaque. Fabric permitted in presentation. Wire, tulle, and nonsyntic stamens permitted. Leaves and buds optional. Open - Piece Sugarcraft - Painted, flooded, sculptured, moulded. May incl. moulded or piped flowers, presented on a sugar base. Open - Decorated s, INTERMEDIATE Open to exhibitors who have not won a first prize at Benalla Show in following classes (excl. Beginners). Amateurs. Y15 Intermediate - Decorated First : prize from CDAV- Benalla Branch Y16 Intermediate - Novelty Y17 Intermediate - Arrangement Sugar Flowers, as per regulations for Open class Y18 Y19 Intermediate - Sugarcraft, as per regulations for Open Intermediate - Decorated s, Novice Open to exhibitors who have not won a first prize at Benalla Show in following classes. Amateurs. PRIZEMONEY: First $10, Second $ Sponsored by Mrs F. Norman Y140 Novice - Decorated, regulations as per Open Sponsored by CDAV- Benalla Branch& Faye Norman Y141 Novice - Piece Sugarcraft or Sugar Flowers, regulations as per Open Y142 Novice - Decorated s, JUNIOR Y14 Junior - Decorated, regulations as per Open Sponsored by CDAV- Benalla Branch Y144 Junior - Novelty. Y145 Sugarcraft: Flowers or Plaque Y146 Decorated cakes,, 18 yrs & under. Y147 Decorated cakes,, 1 yrs & under. Page