General Rules Decorated Baked Goods Category By entering this category, the Exhibitor gives permission for the Williamson County Youth Fair to publish their recipe(s) in a Williamson County Youth Fair Cookbook. Recipe(s) MUST BE typed in the correct format found on page 25. No photo copies of recipes will be accepted; exhibit will be DISQUALIFIED. Each exhibitor is required to turn in TWO (2) copies of the exhibit recipe: from DOC, DOCX, or PDF on 8 ½ X 11 Plain White Computer Paper. One (1) of these copies must be submitted in a clear sheet protector and the other should be emailed to Janice Knue: j_knue@yahoo.com. Subject Line of Email should read as: Exhibitor Name & Name of Recipe & Division/Class Email Text should include: Exhibitor s Name, Exhibitor s Parent s Name, Exhibitor s Parent s Phone Number, Exhibitor s Parent s Email Address Submit Typed Recipe in: DOC, DOCX, or PDF. All Recipes MUST BE Pre-Approved in Order to Show. Recipe will be reviewed by the Recipe Review Committee. If the recipe does not meet requirements, the Exhibitor s Parents will be notified. The Exhibitor will have 5 Business Days to submit a replacement recipe for approval. Replacement Recipes will be accepted ONE TIME ONLY, if the new recipe does not meet requirements, the Exhibitor s Exhibit will be DISQUALIFIED. **Without Notification** Non-Edible Decorations: ARE ACCEPTABLE, FOR DECORATING ONLY. The Main Structure of the Exhibit MUST BE Edible. (Example: Gingerbread House has to be made from edible gingerbread and can be decorated with non-edible decorations such as fence, lights, etc.) Due to the limited amount of space: NO Display Boards. NO Glass Containers All Kits & All Box Mixes: (Kits can only be used by Pre-Junior Age Group.) (Mixes All Age Groups.) The use of Kits or Box Mixes MUST be indicated on the Recipe and the Entry Form. Recipe using a kit/mix MUST include the Ingredients and Directions for Preparation of the Kit or Box Mix. EARN EXTRA POINTS: Cake or Gingerbread made from SCRATCH!!! Bring an Iced Cupcake or Iced Square of Gingerbread. (Using Batter and Icing Used for the Exhibit) NOT CUT OUT OF DISPLAY
Prior to Judging: If a Baked Item Shows Obvious Signs of Spoilage: the Exhibit will be DISQUALIFIED. WARNING!! Due to the Danger of Food Poisoning!! The Following Items are NOT ACCEPTABLE UNLESS Fully Cooked into Recipe!! (Exception: NO ALCOHOL OF ANY KIND & NO FLOWER GARNISHES OF ANY KIND) Cream Cheese (Frosting or Filling) Sour Cream Cottage Cheese Whipped Cream, Cool Whip, or Meringue Raw Milk (USE: Pasteurized or Homogenized) Raw Eggs (USE: Pasteurized Eggs or Pasteurized Egg Products) Alcohol (Brandy, Rum, Wines, and Liqueurs) Crèmes or Custards Pumpkin & Lemon Fresh Fruit Flower Garnishes MUST be Displayed on One of the Following: Disposable Aluminum Pan with Clear Plastic Lid or Covered with Clear Plastic Wrap (Not Red, etc.) White Corrugated Cardboard Cake Board Covered with Clear Plastic Wrap (Not Red, etc.) For Transportation Purposes: You can use a bakery box or cardboard box of any kind. It will be removed by Superintendent, prior to judging. Judge s Criteria: will include, but is not limited to the following: Texture Appearance Decorating Technique(s) Quality Recipe Format Extra Points: For Using a Recipe from Scratch **NO ALCOHOL OF ANY KIND & NO FLOWER GARNISHES OF ANY KIND WILL BE ACCEPTED** **NO ENTRIES ALLOWED THAT REQUIRE REFRIGERATION** **IT IS AT THE JUDGE S DISCRETION TO TASTE AN EXHIBIT** **NO PART OF THE EXHIBIT CAN BE PREPARED BY A STORE**
Decorated Baked Goods Recipe Format: I. Does Your Recipe Have All of These Parts? Yes No Name of recipe. Complete list of ingredients (Size of cans, packages, etc. given). EX: 10 oz. box chopped frozen spinach NOT spinach, box of spinach or frozen spinach. Description for combining all ingredients. II. List of Ingredients: Ingredients are listed in order in which they are used. Ingredients listed as they are measured, i.e. the word describing is in the correct place. EX: ¼ cup chopped onion, not ¼ cup onion chopped. EX: 1 green pepper, chopped, not 1 chopped green pepper. Measurements given in common fractions (1/4 cup, 2 tablespoons, 1 teaspoon). All measurements are spelled out, not abbreviated (cup, teaspoon, tablespoon, size of can, etc.). EX: 4 ounce can Avoid brand names. Include complete description of ingredients. (low-fat, packed in syrup, reduced fat, etc.). III. Directions: I have: Used clear instructions, for every step of combining, cooking, & decorating ingredients. Used short, clear sentences. Used the correct word to describe combining, cooking, & decorating processes. Stated the size of pan. Given the temperature and cooking time. Included the number of servings or how much the recipe will make.
Example Recipe: Easy Rainbow Cupcakes Cupcake Ingredients: ½ cup shortening 1 ¾ cups sifted all-purpose flour 1 cup sugar 2 ½ teaspoons baking powder ½ teaspoon salt 1 pasteurized egg ¾ cup homogenized or pasteurized milk 1 teaspoon vanilla Baking Directions: Preheat oven 375 degrees. Place paper bake cups in muffin pan. In mixing bowl, place shortening. Sift in dry ingredients. Add egg and half the milk; mix till dry ingredients are moistened. Beat 2 minutes with electric mixer, on low speed. Add remaining milk and vanilla; beat 1 minute. Fill the paper bake cups, half full. Bake for 18 to 20 minutes or until done. Place cupcakes on a cooling rack. Let cool for approximately 1 hour. Frosting Ingredients: 2 unbeaten pasteurized egg whites 1 ½ cups granulated sugar 2 teaspoons light corn syrup 1/3 cup cold water Dash salt 1 teaspoon vanilla Frosting Preparation Directions: Using a double-boiler, prepare water in bottom pan over heat. Using the top pan of the double-boiler, not on heat or stove, place all ingredients except for the vanilla. With an electric mixer, beat ½ minute at low speed. Place top pan over the bottom pan on the stove. Top pan should not touch the water. Cook, beating constantly, till frosting forms stiff peaks (approximately 7 minutes; don t overcook). Remove from boiling water. Add vanilla; beat for about 2 minutes. Decorating Directions: Take a cupcake; upside down; dip into the frosting. Set the cupcake down. Sprinkle with desired colors of sparkling sanding sugar, to give a rainbow affect. Yields: 1 ½ dozen cupcakes.
Division F: Decorated Baked Goods: CLASS CLASS NAME: NO.: 1 Decorated Cakes 2 Decorated Cupcakes 3 Decorated Cake-Pops 4 Decorated Cake-Balls 5 Decorated individual Cookies 6 Decorated (one) Large Cookie 7 Gingerbread Creation 8 Other Decorated Baked Goods ADDITIONAL INFORMATION: MUST be Displayed on One of the Following: Disposable Aluminum Pan with Clear Plastic Lid or Covered with Clear Plastic Wrap (Not Red, etc.) White Corrugated Cardboard Cake Board Covered with Clear Plastic Wrap (Not Red, etc.) Don t Forget About Earning Extra Points!! By Making Your Recipe From Scratch!!