Cooking

Stewardesses: Jeanice Coulthart, Val Henry, Jennifer Gray, Helen Henry, Genevieve Coulthart

Entry:

Entry Forms to be in by no later than 6 pm, Wednesday 10th February 2010

Exhibits to be in by no later than 9.30 am Thursday 5th February

Conditions:

  • White Cardboard Plates to be used.
  • Tarts may be shown in Tart Plates or Alfoil Plates.
  • Patty Cakes not to be cooked in paper cases.
  • No Packet Cakes
  • No Ring Cakes

Prizemoney:

First $5.00, Second $2.00 - Unless otherwise specified
Supported by: Dr & Mrs M Jones

Hints of Exhibition Cooking

  • It is important you read the Schedule carefully. Check closing time for entries
  • Read your recipe - it could mean a difference between success and failure
  • Always weigh your ingredients
  • Never turn your cake onto cake cooler. The marks are regarded as a decoration. Place on board covered with tea towels
  • Do not use package cake - unless stated
  • Use castor sugar for finer cakes
  • Most important to use fresh ingredients, especially shortening
  • Do not use cornflour in sponge unless on schedule
  • Do not use ring tin unless stated
  • Do not put your cakes in plastic containers or bags before judging as this can draw moisture - use cellophane for best results
  • Biscuits and pikelets should be dainty
  • Lamingtons should be butter mixture. Approximately 4cm.
  • Ice cake on top only unless otherwise stated
  • Weight sponge mixture for even heights
  • Do not over flavour especially soda
  • Do not trim cake
  • You have taken care with your cake, so take care with your presentation
  • Thick cardboard covered with foil is good to display your cakes on.
  • Take pride in your exhibit. The Judge can tell when care is taken.

Class

BUTTER CAKES (uniced)

  1. Christmas Pudding (boiled in cloth)
    Prizes donated by Meroogal
  2. Boiled Fruit Cake
    Additional $5.00 1st Prize - donated by Mrs Lynette Anderson
  3. Fruit Cake (8oz. mixture)
    (In Memory of Ella Crawford)
  4. Rich Fruit Cake - NSW Competition
    (Compulsory Recipe and competition details must be obtained below or from the Secretary)
    Sponsored by ASC of NSW
  5. Sultana Cake
    Additional $5.00 1st Prize - donated by Mrs Lynette Anderson

    BUTTER CAKES (iced)

  6. Banana Cake
  7. Butter Cake - Plain
  8. Carrot Cake - lemon icing
  9. Chocolate Cake
  10. Coconut Cake
  11. Marble Cake
  12. Orange Cake
  13. Peach Blossom Cake
  14. Butter Cake not previously mentioned
  15. Lamingtons - six
  16. Patty Cakes - six

    SPONGES

  17. Sponge Sandwich - plain, jam filled (uniced)
    (In memory of Ella Crawford)
  18. Sponge Sandwich, corn flour, any filling (uniced)
  19. Sponge Roll

    MISCELLANEOUS

  20. Novelty Cake - soft icing Suitable for child’s party
  21. Biscuits - three distinct varieties
  22. Date Loaf
  23. Loaf, any other variety (not yeast)
  24. Muffins, sweet - six
  25. Pikelets - eight
  26. Shortbread (whole)
  27. Slice, any variety six pieces
  28. Apple Pie

    EXHIBITOR 80 YEARS

  29. My Favourite Cake

    NOVICE SECTION
    Exhibitor who has never won 1st Prize in the specified class.

  30. Chocolate Cake - iced
  31. Patty Cakes, iced - six
  32. Sponge Sandwich - plain, jam filled, uniced

    MOST OUTSTANDING EXHIBIT CLASSES 1-29 - Ribbon

    MOST OUTSTANDING EXHIBIT CLASSES 30-32 - Ribbon and Trophy donated by Mrs. A. Muller

    MOST SUCCESSFUL EXHIBITOR SECTION     33 - Ribbon

DETAILS RICH FRUIT CAKE COMPETITION

  • Zone Final will be held at Berry on 9th March, 2009.  
  • Winner from Zone Judging will compete at Sydney Royal Easter Show.
  • Cakes from previous judging, cut in half, will be accepted at Zone Judging.

Recipe:

  • 250g (8oz) Sultanas,
  • 205g (8oz) chopped raisins,
  • 250g (8oz) currants
  • 125g (4oz) chopped mixed peel,
  • 90g (3oz) chopped red glace cherries
  • 90g (3oz) chopped blanched almonds,
  • 1/3 cup sherry or brandy,
  • 250g (8oz) plain flour,
  • 60g (2oz) self raising flour,
  • 1/4 teaspoon grated nutmeg,
  • 1/2 teaspoon ground ginger,
  • 1/2 teaspoon ground cloves,
  • 250g (8oz) butter,
  • 250g (8oz) soft brown sugar,
  • 1/2 teaspoon lemon essence or finely grated lemon rind
  • 1/2 teaspoon almond essence,
  • 1/2 teaspoon vanilla essence,
  • 4 large eggs

  1. Mix together the fruits and nuts and sprinkle with sherry or brandy. Cover and leave for at least one hour, but preferably overnight.
  2. Sift the flours and spices, cream butter and sugar with the essences.
  3. Add eggs one at a time, beating well after each addition, then alternatively add fruit and flour mixes.
  4. Mix thoroughly. The mixture should be still enough to support a wooden spoon.
  5. Place the mixture into a prepared tin no larger than 20cm (8 inches) and bake in a slow oven for approx 3-4 hours.
  6. Allow the cake to cool in the tin.

Note:

To ensure uniformity and depending on the size it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4 to 6 pieces and almonds crosswise into 3 to 4 pieces.

Junior Cooking

EXHIBITORS 18 YEARS OR UNDER

Stewardesses: Kaye Kennedy, Judith Cord, Catherin McMillan, Leigh Coulthart

Entry:

Entry forms to be in by no later than 6 pm, Wednesday 10th February 2010

Exhibits to be in by no later than 10 am, Thursday 11th February 2010

CONDITIONS:

  • Packet Cakes to be used only where stipulated.
  • Patty Cakes not to be cooked in paper cases. No ring tins to be used.
  • Iced Cakes - only top of cake to be iced (excluding Class 12)
  • All Exhibits to be on white paper plates. Age to be stated on Entry Form.

Prizemoney:

First $5.00, Second $2.00 - Unless otherwise specified
Supported by: Nowra Branch CWA, Tait Miller McIntyre

Class

OPEN SECTION - Cakes

  1. Banana Cake - iced
  2. Carrot Cake - iced
  3. Sponge Sandwich - iced - jam filling
  4. Sultana Cake

    Sweets

  5. Coconut Ice - six pieces
  6. Chocolate Balls
  7. Toffee or Peanut Brittle - jar

    Miscellaneous

  8. Biscuits, collection, 3 distinct varieties
  9. Anzac Biscuits - six (6) pieces - Prize donated by Meroogal
  10. Birthday Cake - Soft Icing - No candles
  11. Pikelets - six
  12. Scones, Date - six
  13. Scones, Pumpkin - six
  14. Slice, cooked - any variety, six pieces
  15. Shortbread - whole - Prize donated by Meroogal
  16. Decorated Patty Cakes
    1st Prize $10 and Cook Book donated by Nowra C.W.A. Branch

    15 YEARS AND UNDER

  17. Chocolate Cake - iced
  18. Vanilla - Packet Cake - iced
  19. Sponge Sandwich - iced - jam filling
  20. Muffins plain - choc chip - four
  21. Tartlets, Jam, short crust, six
  22. Gingerbread People - decorated, two
  23. Scones - plain, six

    12 YEARS AND UNDER

  24. Plain Butter Cake - iced
  25. Vanilla - Packet Cake - iced
  26. Patty Cakes - iced, six
  27. Slice - uncooked, any variety, six pieces

    8 YEARS AND UNDER

  28. Milk arrowroot biscuits - commercial - decorated (6)
  29. Chocolate Packet cake - iced
  30. Slice - uncooked - 4 pieces
  31. Muffins - plain packet cooked in tin - un-iced

    MOST OUTSTANDING EXHIBIT - Ribbon

    EXHIBITOR WITH HIGHEST NUMBER OF ENTRIES
    Trophy donated by Bernice Morgan

 
  Site maintenance by Vicki Brighton, Photos courtesy of the South Coast Register