BAKED GOODS plus CONFECTIONS & DECORATED ITEMS

Adult Department BAKED GOODS plus CONFECTIONS & DECORATED ITEMS Coordinator: Kathie Woolard, Greenbrae Judges: Baked Goods: Mary Garrison, Napa Lawrence Lavagetto, Ramekins Cooking School, Sonoma Lisa Lavagetto, Ramekins Cooking School, Sonoma Bette Mae Rossi, Santa Rosa Confections: Dave Gambill, Owner, Sonoma Chocolatiers, Sebastopol Decorated Items: Carol Aregger, Novato Linda Moreno, Owner, Spun Sugar, Berkeley Timeline & Rules Eligibility Open to all California Residents Entry Forms Due On or before Thursday, May 12, 5 pm, Fair Office Entry Limit One Entry Per, Unless Otherwise Indicated. Entry Fee $2 Per Entry - Fee must accompany Entry Form. Exhibits Received Tuesday, June 28, 8 am to 11 am, Exhibit Hall Exceptions Special Contests judged during the Fair -- Refer to specific division for rules including delivery date, time and location. Exhibits Released Tuesday, July 5, 12 Noon to 7 pm, Exhibit Hall Rules -- 1. Local and State Rules govern this competition. 2. Exhibitors must follow timelines. Entries not delivered at times designated above will not be judged. 3. All entries must be home-prepared by the exhibitor. 4. All baked foods must be properly labeled, i.e., name and phone number. Label should be placed on the bottom of container. 5. All baked foods not picked up as indicated will be discarded. Score Card for Judging Butter Cakes & Fat Free Cakes Appearance ------------------------------------------------------------------------------ 30% Surface Crust or Frosting Crust - color, texture and depth Frosting - glossy, not granular, soft, not sticky, suitable flavor Filling - (if appropriate) minimum ¼ inch, fluffy, good flavor, blend with cake Texture ------------------------------------------------------------------------------------ 35% Butter Cakes - tender, fine even grain, moist but elastic Fruit Cakes - not sticky or gummy, dry or crumbly Flavor (Delicate and pleasing, natural flavor of ingredients) ----------------- 35% Total Score -------------- 100%

Score Card for Judging Breads General Appearance (Shape - Proper Dome, Smoothness, Crust Color) ----------------------------------------------------------------------- 10% Lightness ----------------------------------------------------------------------------- 10% Crust (Thickness, Quality, Crispness, & Tenderness) --------------------- 10% Crumb (Color and Texture) ------------------------------------------------------- 15% Texture (No Streaks or Close Grain, Size & Uniformity of Cell Walls, Elasticity) ----------------------------------------------------------------- 25% Flavor (Taste and Odor - Sweet, Nutty Blended) ---------------------------- 30% Total Score ------------- 100% Score Card for Judging Rolled & Dropped Cookies Appearance -------------------------------------------------------------------------- 30% (Outside - uniform, not too thick; Size - not over 3 inches - except for divisions where different guidelines may apply. Surface - color & texture) Texture (Characteristic of type) -------------------------------------------------- 35% Flavor (Natural flavor of ingredients - no off flavor) ------------------------- 35% Total Score --------------- 100% Score Card for Judging Pastry Appearance (20%) 1 Crust 2 Crust Color -------------------------------------------------------------- 10% 10% Shape ------------------------------------------------------------- 10% 10% Crust (40%) Texture - Flaky, Tender ---------------------------------------- 25% 25% Flavor - Agreeable, No Pronounced Taste of Fat or Salt -- 15% 15% Filling (40%) Consistency - Fruit Moist but Not Syrupy, Well Cooked, Filling Should Hold Shape, yet Be Smooth and Soft 15% 20% Flavor - Natural or Well Blended ---------------------------- 15% 20% Meringue - Light, Tender, Evenly Browned, No Shrinking From Sides, No Weeping, At Least ½ Inch ---------------- 10% Total Score ------100% 100% Score Card for Judging Confections Appearance Color, Size and Shape of Pieces ----------------------------- 15% Texture Crystalline - Velvety, Creamy Non-Crystalline - Smooth --------------------------------------- 30% Consistency Crystalline - Firm, Not Hard or Soft Non-Crystalline - Should Hold Shape, No Crystal ------- 25% Flavor Blended, High Quality, Pleasing ------------------------------ 30% Total Score ----------- 100%

Division 100 Yeast Breads Entry Fee $2 per entry Quantities: Bread - 1/2 Loaf Bagels, Crumpets, Rolls, Doughnuts - 4 1 Bagels, any recipe 2 Bread, Cheese 3 Bread, French 4 Bread, Herb 5 Bread, Raisin 6 Bread, Rye 7 Bread, Wheat 8 Bread, Machine Baked 9 Bread, Multi-Grained 10 Bread Sticks, (6) 11 Crumpets 12 Doughnuts, Raised 13 Focaccia 14 Rolls, White 15 Rolls, any other 16 Any other Yeast Bread not listed, please specify on entry form. American System of Judging Awards Offered per 1st Place - $7 & Ribbon 2nd Place - $5 & Ribbon 3rd Place through 5th Place - Ribbons Best of Show $10 & Rosette Ribbon Special Prize for Yeast Breads Awarded at the Discretion of the Judges Courtesy of ~ Mulberry Street Pizzeria & Restaurant, San Rafael $50 Gift Certificate Division 101 Baking Powder or Quick Breads Entry Fee $2 per entry Quantities: Bread 1/2 Loaf Coffee Cake 1/2 Cake Bagels, Biscuits, Muffins, Scones 4 1 Biscuits, plain 2 Biscuits, any other 3 Bread, Apple 4 Bread, Banana Nut 5 Bread, Cheese 6 Bread, Corn 7 Bread, Pumpkin 8 Bread, Fruit, any other (Date, etc.) 9 Bread, Nut, no fruit 10 Bread, Zucchini 11 Bread, any other Vegetable (Carrot, etc.) 12 Gingerbread 13 Muffins, Bran 14 Muffins, Corn 15 Muffins, Fruit 16 Muffins, Poppy Seed 17 Muffins, any other 18 Scones, plain 19 Scones, any other 20 Any other Baking Powder or Quick Bread not listed, please specify on entry form. American System of Judging Awards Offered per 1st Place - $7 & Ribbon 2nd Place - $5 & Ribbon 3rd Place through 5th Place - Ribbons Best of Show Baking Powder or Quick Breads $10 & Rosette Ribbon Best of Show Muffins or Scones $10 & Rosette Ribbon

Division 102 Specialty Breads Entry Fee $2 per entry Quantities: Bread 1/2 Loaf Rolls 4 Coffee Cake 1/2 Cake Tea Ring or Braid (Bring Whole) 1 Braids 2 Cinnamon Rolls 3 Coffee Cake, Baking Powder 4 Coffee Cake, Yeast 5 Ethnic Breads or Rolls (International) 6 Sweet Bread, Portuguese or Hawaiian Style 7 Tea Rings 8 Any other Specialty Bread not listed, please specify on entry form American System of Judging Awards Offered per 1st Place - $7 & Ribbon 2nd Place - $5 & Ribbon 3rd Place through 5th Place - Ribbons Best of Show $10 & Rosette Ribbon Division 103 Cakes Rolls Tortes etc. Entry Fee $2 per entry Quantities: 1/2 Cake, Plus One Slice Cobbler 8 x 8 Pan, or similar Note All returnable plates & tins must be labeled with name & phone number on bottom of container. 1 Cake, Angel Food 2 Cake, Apple 13 Cake, Soda Pop, any recipe using 7-Up, Coke, etc. 3 Cake, Applesauce 14 Cake, Spice 4 Cake, Bundt style 15 Cake, White 5 Cake, Carrot 16 Cake, Wine 6 Cake, Chocolate 17 Cake, Yellow 7 Cake, Chiffon 18 Cake, any Low Fat Recipe 8 Cake, Lemon 9 Cake, Fruit 19 Cake, any other (Cupcakes See Division 104) 10 Cake, Pineapple Upside Down 20 Doughnuts, Cake (Bring whole cake.) 21 Petits Fours (6) 11 Cake, Potato 12 Cake, Pound 22 Rolled and Filled, Jellyroll, Chocolate Roll, etc. 23 Torte, any kind American System of Judging Awards Offered per 1st Place - $10 & Ribbon 2nd Place - $8 & Ribbon 3rd Place through 5th Place - Ribbons Special Prize for Best of Show Cake & Reserve Best of Show Cake Awarded at the Discretion of the Judges Courtesy of ~ Margie Goodman, Novato in memory of her sister Judie Berke $50 Each & Rosette Ribbon Best of Show Petit Fours Rolls or Tortes $10 & Rosette Ribbon

Division 104 Cupcakes Entry Fee $2 per entry Rules -- 1. Frosting may be any type that compliments cupcake flavor. 2. All additional decorations must be edible. 3. Cupcake liners (baking cups) may be used. 4. Note: You may use any combination of ingredients in each class category. (Examples: You may use cheese in the corn cupcake category, chocolate in the peanut butter category, or nuts in any class.) 5. You may include recipe for cupcake & frosting with entry. Quantities: Six frosted cupcakes on a paper plate. 1 Cupcakes, Berry (Strawberry, Blueberry, Blackberry, etc.) 2 Cupcakes, Chiffon (Any Flavor) 3 Cupcakes, Chocolate (Any type of Chocolate) 4 Cupcakes, Citrus (Lemon, Orange, etc.) 5 Cupcakes, Coconut 6 Cupcakes, (Use Coffee or Tea in recipe) 7 Cupcakes, Filled (Any flavor cupcake with filling and frosting) 8 Cupcakes, Fruit (Applesauce, Banana, Cherry, etc.) 9 Cupcakes, Gluten Free 10 Cupcakes, Low Calorie (Any Flavor) 11 Cupcakes, Nut (Use Walnuts, Almonds, Hazelnuts, etc. in any recipe) 12 Cupcakes, Peanut Butter 13 Cupcakes, Pumpkin or Sweet Potato 14 Cupcakes, Red Velvet 15 Cupcakes, Savory, Cheese (Use one or more cheeses) 16 Cupcakes, Savory, Corn 17 Cupcakes, Savory, using Onion, Garlic, or Scallions, etc. 18 Cupcakes, Savory, Meat or Fish (use Bacon, Chicken, Salmon, etc.) 19 Cupcakes, Sugar Free 20 Cupcakes, Vanilla 21 Cupcakes, Vegetable - Carrot 22 Cupcakes, Vegetable - Any other (Zucchini, Tomato, etc.) 23 Cupcakes, White 24 Cupcakes, Yellow 25 Cupcakes, Use Wine, Beer, or any Liqueur in recipe 26 Cupcakes, Any other not listed, please specify on entry form. American System of Judging Awards Offered per 1st Place - $10 & Ribbon 2nd Place - $8 & Ribbon 3rd Place - $5 & Ribbon 4th Place & 5th Place - Ribbons Best of Show Sweet Cupcakes $20 & Rosette Ribbon Best of Show Savory Cupcakes $20 & Rosette Ribbon Most Original Cupcakes $20 & Rosette Ribbon

Division 105 Confections Entry Fee $2 per entry Quantities: Six pieces on paper plate covered in plastic. 1 Brittle, Peanut 2 Brittle, any other (Cashew, Pecan, Mixed Nut, etc.) 3 Caramels 4 Chocolates, Dipped 5 Chocolates, Molded 6 Divinity 7 Fruit Candies 8 Fudge, Chocolate 9 Fudge, Peanut Butter 10 Fudge, any other 11 Mints 12 Nuts, Chocolate Covered 13 Nuts, any other (Sugared, etc.) 14 Peanut Butter 15 Popcorn Balls (3) 16 Popcorn, Candied (Caramel, etc.) 17 Pralines 18 Rocky Road 19 Rolls, Nut (Almond, Cashew, Pecan, Walnut, etc.), sliced 20 Suckers, Lollipops 21 Sugar Free Confections 22 Toffee 23 Turtles 24 Truffles 25 Any other Confection not listed, please specify on entry form. American System of Judging Awards Offered per 1st Place - $7 & Ribbon 2nd Place - $5 & Ribbon 3rd Place through 5th Place - Ribbons Best of Show $10 & Rosette Ribbon Division 106 Candy Assortment Entry Fee $2 per entry 26 Candy Assortment 5 Kinds of Candies (six of each variety), in a Decorative Clear Jar or Open Box or Basket. Bring one sample of each in plastic bag for judging. Judged on Candies 85% and Decorations 15%. American System of Judging Awards Offered 1st Place - $25 & Ribbon 2nd Place - $20 & Ribbon 3rd Place - $15 & Ribbon 4th Place - $10 & Ribbon 5th Place - $5 & Ribbon Best of Show (1st Place) Rosette Ribbon

Division 107 Cookies Entry Fee $2 per entry Quantities: Six cookies, not over 3 1/2 in diameter or length. Note: Place cookies on a small paper plate, in a resealable bag. 1 Bar Cookies, Brownies, cake style 2 Bar Cookies, Brownies, fudge style 3 Bar Cookies, Lemon 4 Bar Cookies, Nut 5 Bar Cookies, any other 6 Biscotti, Plain 7 Biscotti, Flavored 8 Biscotti, Dipped 9 Butter Cookies 10 Carrot Cookies 11 Cereal Cookies 12 Coconut Cookies 13 Drop Cookies, Chocolate Chip 14 Drop Cookies, Chocolate Chip with Nuts 15 Drop Cookies, Oatmeal, without Raisins and Nuts 16 Drop Cookies, Oatmeal, with Raisins and/or Nuts 17 Drop Cookies, any other 18 Foreign/Ethnic Cookies 19 Ginger Cookies 20 Gluten-Free Cookies 21 Holiday Cookies 22 Ladyfingers 23 Low-Fat Cookies 24 Macaroons 25 Meringues 26 Molasses Cookies 27 Peanut Butter Cookies 28 Peppermint Cookies 29 Pumpkin Cookies 30 Refrigerator Cookies, rolled or dropped 31 Shaped & Pressed Cookies 32 Shortbread Cookies 33 Snickerdoodles 34 Sugar Cookies 35 Any other Cookie not listed, please specify on entry form. American System of Judging Awards Offered per 1st Place - $7 & Ribbon 2nd Place - $5 & Ribbon 3rd Place through 5th Place - Ribbons Best of Show $10 & Rosette Ribbon Division 108 Cookie Assortment Entry Fee $2 per entry 36 Cookie Assortment 5 Kinds of Cookies (six of each variety), in a Decorative Clear Jar or Open Box or Basket. Bring one sample of each in plastic bag for judging. Judged on Cookies 85% and Decorations 15%. American System of Judging Awards Offered 1st Place - $25 & Ribbon 2nd Place - $20 & Ribbon 3rd Place - $15 & Ribbon 4th Place - $10 & Ribbon 5th Place - $5 & Ribbon Best of Show (1st Place) Rosette Ribbon

Division 109 Pies Pastries etc. Entry Fee $2 per entry Quantities: One 8 or 9 Pie or Quiche 1 Large Tart or 4 Small Tarts 4 Turnovers 4 Cream Puffs or Éclairs All returnable plates must be labeled with name on bottom of container. 1 Cream Puffs 2 Cream Puffs, Mini (6) 3 Éclairs 4 Phyllo Pastry 5 Pie, One Crumb Crust (please specify type on entry form) 6 Pie, One Crust - Dough (please specify type on entry form) 7 Pie, Two Crust - Dough (please specify type on entry form) 8 Pie Crust, Unfilled Pastry Crust 9 Pie Crust, Unfilled Crumb Crust 10 Cobbler, any kind (please specify type on entry form) 11 Crisp, any kind (please specify type on entry form) 12 Quiche, any kind 13 Tarts, any kind - fruit, meat, etc. (please specify type on entry form) 14 Turnovers, any kind - fruit, meat, etc. (please specify type on entry form) 15 Any Other Pastry not listed (please specify type on entry form) 16 Any Other Pie not listed (please specify type on entry form) American System of Judging Awards Offered per 1st Place - $10 & Ribbon 2nd Place - $8 & Ribbon 3rd Place through 5th Place Ribbons Best of Show Awards Best Pie Best Cobbler or Crisp Best Pastry Best Quiche, Tart, or Turnover $10 each & Rosette Ribbons Division 110 Baking with Honey Entry Fee $2 per entry Quantities: Please refer to previous divisions. Each recipe must include honey. 1 Breads, Quick, any recipe using honey 2 Breads, Yeast, any recipe using honey 3 Cakes, any recipe using honey 4 Cookies, any recipe using honey 5 Muffins, any recipe using honey 6 Any other baked recipe using honey American System of Judging Awards Offered 1st Place - $20 & Ribbon 2nd Place - $15 & Ribbon 3rd Place - $10 & Ribbon 4th Place - $8 & Ribbon 5th Place - $5 & Ribbon Best of Show $10 & Rosette Ribbon

Division 111 Blueberry Bliss Entry Fee $2 per entry Any baked item made with blueberries may be entered. Examples: Blueberry Muffins, Bread, Cake, Pie, Tart, Cobbler, etc. Please submit recipe with entry. Refer to previous divisions for quantities. 1 Blueberry Bliss, any baked item American System of Judging Awards Offered 1st Place - $20 & Ribbon 2nd Place - $15 & Ribbon 3rd Place - $10 & Ribbon 4th Place - $8 & Ribbon 5th Place - $5 & Ribbon Best of Show (1st Place) $10 & Rosette Ribbon Division 112 King Arthur Flour Quick Bread Entry Fee $2 per entry Any quick bread made using any type of King Arthur Flour. Please submit recipe with entry. The UPC Label from the King Arthur Flour Bag must also be submitted with entry. Bring one whole quick bread or coffee cake. 1 Quick Bread, any baked item using King Arthur Flour American System of Judging Awards Offered 1st Place - $25 & Ribbon 2nd Place - $20 & Ribbon 3rd Place - $15 & Ribbon 4th Place - $10 & Ribbon 5th Place - $5 & Ribbon Best of Show (1st Place) $10 & Rosette Ribbon Additional Prizes for King Arthur Flour Quick Bread Special Contest Awarded at the Discretion of the Judges Courtesy of ~ King Arthur Flour 1st Place: $75 gift certificate to the Baker s Catalogue/kingarthurflour.com 2nd Place: $50 gift certificate to the Baker s Catalogue/kingarthurflour.com 3rd Place: 9 x 13 Cake and Brownie Pan Division 113 Almond Delight Entry Fee $2 per entry Any recipe including California almonds may be used. Please submit recipe with entry. Quantities: Bread - ½ loaf Cake - ½ cake, plus one slice Cookies - ½ dozen Cupcakes - 4 Pie - 8 or 9 inch Pastries - 4 each 1 Almond Delight, any baked item using California Almonds 2 Almond Delight, any low fat baked item using California almonds American System of Judging Awards Offered 1st Place - $25 & Ribbon 2nd Place - $20 & Ribbon 3rd Place - $15 & Ribbon 4th Place - $10 & Ribbon 5th Place - $5 & Ribbon Best of Show $10 & Rosette Ribbon

Adult Department DECORATED FOODS Coordinator: Kathie Woolard, Greenbrae Judges: Carol Aregger, Novato Linda Moreno, Owner, Spun Sugar, Berkeley Timeline & Rules Eligibility Open to all California Residents. Entry Forms Due On or before Thursday, May 12, 5 pm, Fair Office Entry Limit One Entry per Exhibitor per Entry Fee $2 per Entry - Fee must accompany Entry Form. Exhibits Received Tuesday, June 28, 8 am to 11 am, Exhibit Hall Exhibits Released Tuesday, July 5, 12 Noon to 7 pm, Exhibit Hall Score Card for Judging Decorated Cakes Overall Appearance ----------------------------------------------------------------- 45% Balance -------------------------------------------------------------------15% Color Harmony ---------------------------------------------------------15% Consistency of Pattern -----------------------------------------------15% Neatness -------------------------------------------------------------------------------------- 25% Texture of Icing ----------------------------------------------------------10% Uniformity of Repeat Pattern ----------------------------------------15% Artistic Quality ------------------------------------------------------------------------- 30% Overall Eye Appeal ----------------------------------------------------15% Originality ----------------------------------------------------------------- 15% Total Score ------------------------------------ 100% Division 114 Decorated Cakes Entry Fee $2 per entry Note: A mix of styrofoam or cardboard may be used, providing the shape is one which could reasonably be achieved through baking. Beginner Decorators (Open to exhibitors who have less than 24 hours of class instruction, or are self-taught and have been decorating for less than one year.) 1 Cake, Birthday 4 Cake, Wedding, tiered 2 Cake, Holiday 5 Cake, Fair Theme, 75 Years What a Ride! 3 Cake, Novelty 6 Cake, any other decorated cake, please specify on entry form Intermediate Decorators (Open to exhibitors who have 24 to 48 hours of class instruction, or are self-taught and have been decorating for less than two years.) 7 Cake, Birthday 10 Cake, Wedding, tiered 8 Cake, Holiday 11 Cake, Fair Theme, 75 Years What a Ride! 9 Cake, Novelty 12 Cake, any other decorated cake, please specify on entry form Advanced Decorators (Open to exhibitors who have 48 or more hours of class instruction, or are self-taught and have been decorating for two or more years.)

13 Cake, Birthday 16 Cake, Wedding, tiered 14 Cake, Holiday 17 Cake, Fair Theme, 75 Years What a Ride! 15 Cake, Novelty 18 Cake, any other decorated cake, please specify on entry form American System of Judging Awards Offered per Placing: 1st $20 2nd $15 3rd $10 4th & 5th Ribbons Best of Show $20 & Rosette Ribbon Special Prizes Awarded at the Discretion of the Judges Courtesy of ~ Cake Art Supplies, San Rafael ------------------ $75 Gift Certificate Spun Sugar, Berkeley ------------------------------- $100 Gift Certificate Division 115 Decorated Cookies sponsored by Cake Art Supplies, San Rafael Entry Fee $2 per entry Rules - 1. Entry to consist of three decorated cookies, decorated all the same, or differently. Be creative. 2. Cookie Cutters in various shapes will be available at the Fair Office beginning May 2. Limited number available. One cookie cutter per family. You may also use your own cookie cutter or create an original design. 3. May be presented on any type of plate or tray, or in a basket or other container. Container may be decorated with doilies, ribbon, etc. Judged on decoration only. Cookies will not be tasted. 1 Decorated Cookies, using all edible decorations. 2 Decorated Cookies, using any combination of edible & non-edible decorations. American System of Judging Awards Offered per Placing: 1st $20 2nd $15 3rd $10 4th & 5th Ribbons 1100 Best of Show $20 & Rosette Ribbon Best Fair Theme $15 & Rosette Ribbon Division 116 Other Decorated Items Entry Fee $2 per entry Rules 1. Each item must be on a board no larger than 18 x 24. 2. In building all other houses, artworks, scenes, etc., a mix of styrofoam, cardboard or other materials may be used to make the shapes. All surfaces must be covered with natural and/or edible materials such as corn meal, crackers, candy, coffee grounds, dried or fresh fruits, rice, dried beans, vegetables, etc. Use your imagination! 3. Each entry will be judged on originality and workmanship. 4. Accessories (figurines, etc.) are acceptable, as long as they are made out of natural products. 1 Decorated Cupcakes, six cupcakes, all decorated the same, or differently. 2 Decorated Gingerbread House, original or kit, all edible or natural materials, any theme. 3 Decorated Gingerbread People, one to three gingerbread people, each decorated differently. 4 Decorated Edible House, any theme, original or kit. Your choice of all edible materials. 5 Decorated Sugar Mold, any theme. 6 Decorated other items using the 75 Years What a Ride! theme. 7 Any other Decorated Item(s), please specify on entry form. American System of Judging Awards Offered per Placing: 1st $20 2nd $15 3rd $10 4th & 5th Ribbons Best of Show $20 & Rosette Ribbon

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