DOWLOAD COOKING SECTION HERE

STEWARDS: Mrs M Babb, Miss D Babb 9752 3847

Prize Money: First $10; Second $5

Entry Fee: $1

Nominations:

Please make sure nominations forms are received at the show office, Churchill Park, by 12 noon Wednesday 31st October.

Delivering Exhibits:

Exhibits must be staged by 9.45am on Friday 2ndNovember. Sorry, no late nominations can be accepted.

Collection:

Please collect exhibitions Saturday 3rd November between 4.15 & 5pm. Exhibits can only be collected by showing ‘Receipt of Entry’

HELPFUL HINTS:

• PLEASE READ SCHEDULE CAREFULLY and comply as specified.

• Transparent covers to be used. (Clear oven bags, cellophane). NO GLADWRAP. Not to be sealed please.

• Exhibit tickets to be attached to plate or exhibit.

• Scone bases to be free of flour.

• Cake rack marks not to be evident.

• ‘YOUTH CLASSES’ open to exhibitors under 18 years of age.

SPECIAL AWARD:

A trophy has been donated by Manns Newsagency for best exhibit across the ‘YOUTH’ classes.

BREAD

Please display on paper or plastic plates. Bread to be made the day before.

SPECIAL AWARD: A voucher has been donated by Brew n Bottle for best exhibit in classes 1 - 3.

 CLASS

1 Handmade sweet bread.                                     

2 Loaf machine made bread, any type.

3 YOUTH handmade bread, any type.

SCONES, MUFFINS & SMALL CAKES

Please display on paper or plastic plates.

SPECIAL AWARD: A trophy has been donated by Christian & Co for best exhibit in classes 4 to13.

4 Plain Scones, 4 only

5 Pumpkin Scones, 4 only ;

6 Date Scones, 4 only.

7 YOUTH scones, any type, 4 only.

8 Muffins, any type, 4 only.

9 YOUTH Muffins, any type, 4 only.

10  Iced & Decorated Vanilla Buttercream Cupcakes – please use the following recipe, 4 only. Judged on decoration as well as quality of the cake

Ing Cupcakes: 150g butter, softened 1½ cups caster sugar 2 eggs 2 tsp vanilla essence 2½ cups self-raising flour 1¼ cups milk

Buttercream Icing: 100g butter, softened 1½ cups icing sugar 1-2 Tbsp milk

Method Cupcakes: Preheat oven to 190°C conventional or 170°C fan-forced. Beat butter with an electric mixer until smooth, add Caster Sugar and beat until light and fluffy. Add eggs and mix well. Add the sifted flour, milk and vanilla, beat until smooth. Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don’t overfill or they will form peaks). This recipe makes 24 cupcakes so you might need to do this in two batches. Bake for 20 minutes until golden or until they spring back when lightly pressed. Turn out onto a wire rack to cool while your prepare the icing. Buttercream Icing: Beat the butter until it is pale and fluffy. Sift in the Icing Sugar and mix, adding milk until you have a light, fluffy mixture. Add extra milk if you need a softer consistency. Spread or pipe icing over cupcakes and top with decorations as desired.

BISCUITS & SLICES

Please display on paper or plastic plates. Biscuits should be no larger than 7cm & slice no more than 5 x 5cm.

11 Choc Chip biscuits, 6 only

12  YOUTH Choc Chip biscuits, 6 only.

13 Anzac biscuits, 6 only.

14 Butter Shortbread biscuits, any type, 6 only.

15 Savoury biscuits, 6 only.

16 Selection of Slices, 3 varieties, 2 pieces of each, 1 must be baked.

17 YOUTH slice, any variety, 6 pieces.

CAKES

SPECIAL AWARDS: A trophy has been donated by Dymocks Busselton for Best Exhibit in classes 22 to 31.

Please display on paper or plastic plate.

Fruit cakes may be placed on firmer plates or board.

All cakes to be no larger than 25cm.

 18 Sponge Cake, not split or iced.

19 Chocolate Cake, uniced.

20 YOUTH Chocolate cake, uniced.

21 Carrot Cake, uniced.

22 YOUTH Carrot Cake, uniced.

23 Banana Cake, uniced.

24 YOUTH Banana Cake, uniced.

25 Traditional Fruit Cake, any variety.

26 Any cake made with a vegetable, to be labelled with the name of cake.

DECORATED CAKES

SPECIAL AWARDS: A trophy has been donated by Christian & Co for best exhibit in classes 32 to 35.

All cakes to be displayed on plates or boards no larger than 30 x 30cm.

27 YOUTH Farm scene, using any icings and decorations.

28 ‘Spring Garden’, using any icings with handmade decorations.

29 ‘Welcome to the Show’, using any icings & decorations.

30 ‘Cake Topper’, a decorative element that is used to decorate the top of a cake. Must be made of edible ingredients and no more than 15cm ion diameter.

31 YOUTH ‘Cake Topper’, a decorative element that is used to decorate the top of a cake. Must be made of edible ingredients and no more than 15cm ion diameter.

Children’s Cooking in Section W

PRIZE MONEY CAN BE COLLECTED SATURDAY AFTER 9 AM