Cooking

Entry Fee: Free
Prize: 1st – $2.00 2nd – Card

  • Entry form must be lodged with the Secretary, Show Office not later than Friday 6th October.
  • Exhibits must be delivered to the Showground Pavilion between 7am – 9am Friday 13th October.
  • Judging will commence 10.00 am on Friday 13th October.

Decorated & novelty cakes need not necessarily be decorated on actual cakes; tins, blocks or similar material permitted.

To expedite receiving of entries, exhibitors are asked to obtain entry forms to be completed & exhibit tickets collected from the Show Office before Show day if possible. Entry form available using the Download button.

Conventional or Microwave ovens may be used. It is suggested exhibitors use rectangular shaped foam trays for displaying exhibits to facilitate judging and viewing. Please use plastic bags to cover exhibits instead of gladwrap. Cakes to be un-iced unless specified on schedule. If schedule states iced cakes, please ice top of cake only.

Cooking Entry Form
SECTION 7A – OPEN
Section
701Plain scones, 6
702Date scones, 6
703Pumpkin scones, 6
704Pikelets, 6
705Biscuits any type, 6
706Date, fruit or nut loaf
707Sultana cake
708Orange cake iced
709Chocolate cake iced
710Banana cake iced
711Carrot cake
712Chocolate sponge, mock cream filled, dusted with icing sugar
713Plain sponge, 3 eggs, jam filled
714Cake suitable for dessert e.g. Mud cake
715Meringues, 6
716Slices, any type 6 (5cm x 5cm)
717Health slice, 6 slices (5cm x 5cm)
718Lamingtons, 6 (6cm x 6cm)
719Monte Carlos, 6
720Jam drops , 6
721Anzac Biscuits, 6
722Fruit cake
723Gluten Free cake
724Gluten Free biscuits, 6
725Best novelty cake.
Prize 1st - $20.00 2nd - $10.00
726Special occasion cake.
Prize 1st - $20.00 2nd - $10.00
727Best decorated cake for novice exhibitors
728Article made from Icing
729Muffins 4, any variety
730Plain damper
731Loaf bread – white / wholemeal (handmade)
732Loaf bread – white / wholemeal (machine made)
733Any variety of cooking – not mentioned above
NOVICE MENS SECTION
Section
734Cake any variety
735Biscuits, 6 any variety
‘The Dot Robson Memorial’ Feature Competition
Best Decorated Birthday Cake
Sponsored by Dr Aldo Castagna
Section
73616 years and under.
Prize 1st - $25.00 2nd - $15.00 3rd - $10.00
73716 years and over.
Prize 1st - $25.00 2nd - $15.00 3rd - $10.00
AUSTRALIAN AGRICULTURAL SOCIETIES COUNCIL RICH FRUIT CAKE COMPETITION
Section
738ASC Rich Fruit Cake

The following recipe is compulsory for all entrants

Winner must be prepared to bake second Rich Fruit Cake for the regional final prior to the end of the

year and that the regional winner must bake a third Rich Fruit Cake to forward to Sydney Royal.

INGREDIENTSMETHOD
250g (8oz) sultanas1.
250g (8oz) chopped raisinsMix together all fruits and nuts and sprinkle with sherry or brandy. Cover and leave at least 1 hour, but preferably overnight.
250g (8oz) currants2.
125g (4oz) chopped mixed peelSift together the flours and spices. Cream together the butter and sugar with the essences.
90g (3oz) chopped red glace cherries3.
90g (3oz) chopped blanched almondsAdd the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures, mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
1/3 cup sherry or brandy4.
250g (8oz) plain FlourPlace the mixture into a prepared tin, no larger than 20cm (8") and bake in a slow oven for approximately 3 1/2 to 4 hours. Allow the cake to cool in the tin.
60g (2oz) Self Raising Flour
½ teaspoon ground gingerNOTE To ensure uniformity and depending upon 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 or 4 pieces.
1/2 teaspoon ground cloves
250 g (8oz) butter
250 g (8 oz) soft brown sugar
½ teaspoon lemon essence or finely grated
lemon rind
½ teaspoon almond essence
½ teaspoon vanilla essence
¼ teaspoon grated nutmeg
4 large eggs
SECTION 7B – PRESERVES
Section
739Pickles any variety, 1 bottle
740Lemon cheese, 1 bottle
741Passionfruit butter, 1 bottle
742Sauce any variety, 1 bottle
743Chutney any variety, 1 bottle
744Relish any variety, 1 bottle
745Jam any variety, 1 bottle
746Jelly any variety, 1 bottle
747Marmalade any variety, 1 bottle
748Preserves any other variety, 1 bottle
SECTION 7C – JUNIOR

CONDITIONS AS FOR OPEN

Section
749Plain scones, 6
750Pikelets, 6
751Biscuits any variety, 6
752Slices any variety, 6
753Cake any variety
754Patty cakes, 6 iced (cooked in patty tins)
755Decorated biscuits - Arrowroot
756Muffins any variety, 3
757Coconut ice (please state if boiled or copha)
758Moulded / decorated chocolates, plate of 6
759Best decorated cake
760Microwave / packet cake
761Marshmallows