Section L: Cookery Sponsor: Ware Communications
Entry: $1.50 (Members); $2.00 (non-Members); Children Free Prizes: 1st $5.00 + Certificate; 2nd $2.00 + Certificate
Most Successful Exhibitor in Section L (Classes 1-32): Sash & Trophy donated by Mrs Gwen Gray (1st 3pts, 2nd 2pts, equal 1st or 2nd full pts)
Most Successful Exhibitor in Classes 33-43; 44-50; 51-57 each awarded $10
Prize money kindly donated by baker Jill O’Halloran of Jillicous.
Chief Steward: Gwen Gray (57752 589) assisted by Val Kirley Judge: Geraldine Humphrey
All entries to be at the grounds by 11am Friday 17 November for Judging at 1pm. General conditions of entry for Cookery Classes Open and Junior—PLEASE READ to avoid having your exhibit disqualified:
1. VAS Ltd Senior Rich Fruit Cake Competition, see p17 show schedule.
2. VAS Ltd Carrot Cake Competition, see p18 show schedule.
3. Rich Fruit Cake—own recipe (round or square tin)
4. Christmas pudding, not more than 1kg in weight
5. Plain sponge in 2 tins. Both submitted with paper between. Must use 4 eggs. (uniced & unfilled)
6. Ginger Fluff Sponge in 2 tins. Both submitted with paper between. Must use 4 eggs.
7. Gluten free and wheat free cake of choice
8. Boiled Fruit Cake, round or square tin
9. 4 egg Pavlova, unfilled
10. Tea cake topped with cinnamon and sugar
11. Apple pie made in foil dish.
12. Chocolate cake, iced. Cake tin own choice.
13. Mud cake, top and sides iced. No larger than 21cm
14. Packet White Wings Mix Banana Bread include label
15. Novelty Decorated Cake (own choice). Gingerbread house, birthday cake, celebration cake etc.
SCONES, TARTS, CUPCAKES, COOKIES, SAUSAGE ROLLS
Exhibits to be displayed on a 15cm dia. white paper plate.
16. 4 plain scones (Group qualifier)
17. 4 Yo-Yos (weigh 15-gram balls before cooking)
18. 4 Anzac biscuits
19. 4 jam tarts
20. 4 gluten free brownies
21. 4 chocolate chip cookies
22. 4 cupcakes— iced
23. 4 sausage rolls (puff pastry homemade or store bought)
YEAST COOKING
24. Homemade bread—loaf tin
25. Homemade fancy bread, free form
26. 4 dinner size bread rolls
27. Machine made bread—any variety
MEN & BOYS (any age)
28. Chocolate Cake
29. Sponge or cake, own recipe
30. Any brand of Packet Cake Mix. Include label.
31. 4 fruit scones
32. 4 x Pikelets (own recipe)
JUNIOR COOKERY CLASSES
Girls/Boys aged under 18 on Show Day
33. VAS boiled fruit cake competition, see recipe p17 Show schedule
34. VAS carrot & date muffin competition, see recipe p18 Show schedule.
35. Pizza, toppings own choice—purchased base
36. Gingerbread person x1. Decorated, no larger than 15cm, see recipe p16 Show schedule.
37. Any brand Packet Mix Moist Chocolate Cake, include label.
38. 4 egg pavlova, unfilled
39. Decorated special occasion cake—single tier unfilled cake (candles may be used in presentation)
40. 4 iced cupcakes on white paper plate 15cm diameter
41. 4 truffles on white paper plate 15cm diameter
42. 4 scones on white paper plate 15cm diameter
43. 4 muffins, any variety on white paper plate 15cm dia.
Girls/Boys aged 14 and under on Show Day
44. Gingerbread person x 1. Decorated, no larger than 15cm, see recipe below
45. 4 truffles on white paper plate 15cm diameter
46. 4 plain scones on white paper plate 15cm diameter (Group Qualifier)
47. 3 decorated cupcakes on white paper plate 15cm diameter (Group Qualifier)
48. White Wings Triple Chocolate Muffins Mix. Include label.
49. 4 biscuits (own choice) on white paper plate 15cm dia.
50. 4 pieces hedgehog slice, no fruit or nuts. Cut to 5cm x 2.5cm per piece, placed on white paper plate 15cm dia.
Girls/Boys aged 10 Years and Under on Show Day
Get mum/dad/big sister or brother to help get your cooking in and out of the oven
51. Banana cake, see recipe below.
52. Gingerbread person x1. Decorated, no larger than 15cm, see recipe below.
53. Decorated teddy bear biscuit x1 on white paper plate 15cm diameter.
54. 4 chocolate crackles (not decorated) on white paper plate 15cm diameter.
55. 4 pieces hedgehog slice, no fruit or nuts. Cut to 5cm x 2.5cm per piece, placed on white paper plate 15cm dia.
56. 4 muffins, (Packet mix). Include packet label with exhibit, to be placed on white paper plate 15cm diameter.
57. Necklace of edible dried fruit.
Girls/Boys aged 5 years and Under on Show Day
58. 4 decorated Marie biscuits (confectionery allowed) placed on white paper plate 15cm diameter
Most Successful Exhibitor in Section L (Classes 1-32): Sash & Trophy donated by Mrs Gwen Gray (1st 3pts, 2nd 2pts, equal 1st or 2nd full pts)
Most Successful Exhibitor in Classes 33-43; 44-50; 51-57 each awarded $10
Prize money kindly donated by baker Jill O’Halloran of Jillicous.
Chief Steward: Gwen Gray (57752 589) assisted by Val Kirley Judge: Geraldine Humphrey
All entries to be at the grounds by 11am Friday 17 November for Judging at 1pm. General conditions of entry for Cookery Classes Open and Junior—PLEASE READ to avoid having your exhibit disqualified:
- All exhibits to be produced by the exhibitor.
- No packet mixes to be used (except where specified). If packet mix class, include packet label with exhibit.
- All exhibits must be home made.
- All exhibits to be presented on white paper plates—24cm across for cakes, slices, bread; 15cm across for biscuits and cupcakes.
- All exhibit tickets to be stapled or taped to entry.
- Juniors must include name, age and phone number on the back of their entry ticket.
- All cakes to be turned out onto a cloth, not a wire rack.
- Use specified sized cake tin to avoid disqualification.
- No ring tins to be used.
- Stewards are eligible to enter Cookery classes.
- All cakes to be un-iced and un-filled (unless specified).
- Where a recipe is stated/supplied, it must be followed.
- All cakes will be cut by the Judge/s.
- Winners of VAS Competitions qualify to enter the Group Competition, winners of Group Competition will go on to the Royal Melbourne Show.
- Group Qualifiers compete only at group level.
- Read this Schedule carefully, as Judges use the Schedule as their guide for judging “to the letter.”
- Cake tins should be greased and papered carefully with no creases, as this will lose points.
- Lightly tap cake on bench to remove air bubbles from mixture before baking.
- When cutting a slice to a specified size specified in this Schedule, use a ruler as a guide.
- Cakes should be a good, even shape.
- Place prepared cake tin/s in the fridge until ready to use.
- A well-kept competition secret—lay a tea towel over the cake rack before turning the cake out to prevent the imprint of the cake rack appearing on your competition cake.
1. VAS Ltd Senior Rich Fruit Cake Competition, see p17 show schedule.
2. VAS Ltd Carrot Cake Competition, see p18 show schedule.
3. Rich Fruit Cake—own recipe (round or square tin)
4. Christmas pudding, not more than 1kg in weight
5. Plain sponge in 2 tins. Both submitted with paper between. Must use 4 eggs. (uniced & unfilled)
6. Ginger Fluff Sponge in 2 tins. Both submitted with paper between. Must use 4 eggs.
7. Gluten free and wheat free cake of choice
8. Boiled Fruit Cake, round or square tin
9. 4 egg Pavlova, unfilled
10. Tea cake topped with cinnamon and sugar
11. Apple pie made in foil dish.
12. Chocolate cake, iced. Cake tin own choice.
13. Mud cake, top and sides iced. No larger than 21cm
14. Packet White Wings Mix Banana Bread include label
15. Novelty Decorated Cake (own choice). Gingerbread house, birthday cake, celebration cake etc.
SCONES, TARTS, CUPCAKES, COOKIES, SAUSAGE ROLLS
Exhibits to be displayed on a 15cm dia. white paper plate.
16. 4 plain scones (Group qualifier)
17. 4 Yo-Yos (weigh 15-gram balls before cooking)
18. 4 Anzac biscuits
19. 4 jam tarts
20. 4 gluten free brownies
21. 4 chocolate chip cookies
22. 4 cupcakes— iced
23. 4 sausage rolls (puff pastry homemade or store bought)
YEAST COOKING
24. Homemade bread—loaf tin
25. Homemade fancy bread, free form
26. 4 dinner size bread rolls
27. Machine made bread—any variety
MEN & BOYS (any age)
28. Chocolate Cake
29. Sponge or cake, own recipe
30. Any brand of Packet Cake Mix. Include label.
31. 4 fruit scones
32. 4 x Pikelets (own recipe)
JUNIOR COOKERY CLASSES
Girls/Boys aged under 18 on Show Day
33. VAS boiled fruit cake competition, see recipe p17 Show schedule
34. VAS carrot & date muffin competition, see recipe p18 Show schedule.
35. Pizza, toppings own choice—purchased base
36. Gingerbread person x1. Decorated, no larger than 15cm, see recipe p16 Show schedule.
37. Any brand Packet Mix Moist Chocolate Cake, include label.
38. 4 egg pavlova, unfilled
39. Decorated special occasion cake—single tier unfilled cake (candles may be used in presentation)
40. 4 iced cupcakes on white paper plate 15cm diameter
41. 4 truffles on white paper plate 15cm diameter
42. 4 scones on white paper plate 15cm diameter
43. 4 muffins, any variety on white paper plate 15cm dia.
Girls/Boys aged 14 and under on Show Day
44. Gingerbread person x 1. Decorated, no larger than 15cm, see recipe below
45. 4 truffles on white paper plate 15cm diameter
46. 4 plain scones on white paper plate 15cm diameter (Group Qualifier)
47. 3 decorated cupcakes on white paper plate 15cm diameter (Group Qualifier)
48. White Wings Triple Chocolate Muffins Mix. Include label.
49. 4 biscuits (own choice) on white paper plate 15cm dia.
50. 4 pieces hedgehog slice, no fruit or nuts. Cut to 5cm x 2.5cm per piece, placed on white paper plate 15cm dia.
Girls/Boys aged 10 Years and Under on Show Day
Get mum/dad/big sister or brother to help get your cooking in and out of the oven
51. Banana cake, see recipe below.
52. Gingerbread person x1. Decorated, no larger than 15cm, see recipe below.
53. Decorated teddy bear biscuit x1 on white paper plate 15cm diameter.
54. 4 chocolate crackles (not decorated) on white paper plate 15cm diameter.
55. 4 pieces hedgehog slice, no fruit or nuts. Cut to 5cm x 2.5cm per piece, placed on white paper plate 15cm dia.
56. 4 muffins, (Packet mix). Include packet label with exhibit, to be placed on white paper plate 15cm diameter.
57. Necklace of edible dried fruit.
Girls/Boys aged 5 years and Under on Show Day
58. 4 decorated Marie biscuits (confectionery allowed) placed on white paper plate 15cm diameter