COOKERY

CONDITIONS:

  • Entries WILL NOT be accepted without competition entry form and fees.
  • A separate form is required for each sub section ie Adult Cookery, Preserves, Junior cookery
  • Exhibits must be presented on a firm white disposal tray or plate
  • You may enter a MAXIMUM of two (2) exhibits per class if you wish but NOTE they must be of separate mixes.
  • Unless specified packet mixes are NOT permitted,

ADULT COOKERY

  1. Iced and decorated special occasion cake, 20cm square or round.

Own choice of cake and icing

All decorations must be edible

To be presented on a suitable base no larger than 30cm square or round.

  1. Rich Dark Fruit Cake – 250gm mix, 20cm sq

See notes regarding recipe and conditions

  1. Boiled Fruit Cake 500gm fruit. 20cm round tin
  2. Plum Pudding – steamed in a bowl
  3. Marble Cake, 20cm Square tin
  4. Carrot Cake – 20cm round tin,Lemon icing on top
  5. Gluten Free Cake – 20cm tin
  6. Pumpkin and Walnut loaf
  7. Banana Bar Cake, Lemon icing TOP only
  8. Orange Bar cake – iced on TOP only
  9. Chocolate cake – 20cm tin, chocolate icing TOP only
  10. Date Roll -Roll tin
  11. Sponge Sandwich – 20cm tins joined with jam
  12. Any other cake variety not already mentioned.
  13. 6 Patty Cakes -Tins/No Papers, iced on top
  14. 6 Plain Scones - 5cm in diameter
  15. 6 Plain Scones – Competitors 65 Yrs and over – 5cm in diameter
  16. 6 Pumpkins Scones - 5cm diameter
  17. 6 Pikelets
  18. 6 Ginger Nut Biscuits
  19. 6 Melting Moments
  20. 6 pieces Raspberry Coconut Slice – 5cm Square
  21. Clever packet cake mix use

6 pieces Baked Slice 5cm square, basic dry component of packet cake to be used +

your choice of other ingredients. Slice to be named. Cake mix packet to be submitted.

  1. READY FOR A CHALLENGE.

6 Monte Carlo Biscuits to be as AUTHENTIC as possible

  1. Handmade Bread
  2. Machine made Bread

PRESERVES

CONDITIONS:

  • All to be presented in glass jars (375 – 500 gm) with screw or twist tops. NO CLOTH tops
  • No wax
  • Jars to be filled to within the jar neck, level with the top of the external ridge at

just under the screw/twist facility (will be approximately 1.5cm from top)

  • No rusty lids
  • Label with preserve name only to appear on lid as well as jar.
  • Only one (1) entry per batch per class. MAXIMUM of two entries per class.
  1. Jar Marmalade – one fruit
  2. Jar Marmalade – 3 fruits
  3. Jar Dark fruit jam – any variety
  4. Jar Light fruit jam – any variety
  5. Jar Tomato Jam – any variety
  6. Jar Rosella Jam
  7. Jar Lemon Butter – 250 – 300Gms
  8. Jar Tomato Chutney
  9. Jar Fruit Chutney
  10. Jar Relish
  11. Jar Mustard Pickles
  12. Jar Sauce any variety

JUNIOR COOKERY

11yrs and Under

  1. Novelty Iced Cake (any medium base – no more than 27CM
  2. Chocolate cake – 20cm ring tin (see recipe)
  3. 6 Patty Cakes – baked in paper, iced on top.
  4. 6 Anzac Biscuits
  5. 6 Jam Drops
  6. 6 Pikelets
  7. 6 sweet muffins (Baked in muffin papers)
  8. 6 Marsh mallows – rolled in coconut - 3cm sq.
  9. 6 Decorated Plain Biscuits eg Arrowroot, morning coffee

12 to 18 Yrs

  1. Iced Novelty Cake – any medium, base no more than 27cm
  2. Chocolate cake – 20cm ring tin (see recipe)
  3. 6 Patty Cakes – baked in paper, iced on tom
  4. 6 Anzac Biscuits
  5. 6 Jam Drops
  6. 6 Biscuits (any variety NOT mentioned)
  7. 6 pieces APRICOT COCONUT Slice 5cm sq.
  8. 6 pieces White Christmas Slice 5cm sq.
  9. 6 Plain Scones 5cm diameter
  10. 6 Pikelets
  11. 6 Sweet Muffins (any Variety baked in muffin papers)
  12. Jar Lemon Butter (250-300gn)