Entry Fee: Free
Prize: 1st – $2.00 2nd – Card
- Entry form must be lodged with the Secretary, Show Office not later than Friday 4th October.
- Exhibits must be delivered to the Showground Pavilion between 7am – 9am Friday 11th October.
Judging will commence 10.00 am on Friday 11th 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.
SECTION 7A – OPEN
| Section | |
| 701 | Plain scones, 6 |
| 702 | Date scones, 6 |
| 703 | Pumpkin scones, 6 |
| 704 | Pikelets, 6 |
| 705 | Biscuits any type, 6 |
| 706 | Date, fruit or nut loaf |
| 707 | Sultana cake |
| 708 | Orange cake iced |
| 709 | Chocolate cake iced |
| 710 | Banana cake iced |
| 711 | Carrot cake |
| 712 | Chocolate sponge, mock cream filled, dusted with icing sugar |
| 713 | Plain sponge, 3 eggs, jam filled |
| 714 | Cake suitable for dessert e.g. Mud cake |
| 715 | Meringues, 6 |
| 716 | Slices, any type 6 (5cm x 5cm) |
| 717 | Health slice, 6 slices (5cm x 5cm) |
| 718 | Lamingtons, 6 (6cm x 6cm) |
| 719 | Monte Carlos, 6 |
| 720 | Jam drops , 6 |
| 721 | Anzac Biscuits, 6 |
| 722 | Fruit cake |
| 723 | Gluten Free cake |
| 724 | Gluten Free biscuits, 6 |
| 725 | Best novelty cake. |
| Prize 1st - $20.00 2nd - $10.00 | |
| 726 | Special occasion cake. |
| Prize 1st - $20.00 2nd - $10.00 | |
| 727 | Best decorated cake for novice exhibitors |
| 728 | Article made from Icing |
| 729 | Muffins 4, any variety |
| 730 | Plain damper |
| 731 | Loaf bread – white / wholemeal (handmade) |
| 732 | Loaf bread – white / wholemeal (machine made) |
| 733 | Any variety of cooking – not mentioned above |
NOVICE MENS SECTION
| Section | |
| 734 | Cake any variety |
| 735 | Biscuits, 6 any variety |
‘The Dot Robson Memorial’ Feature Competition
CHOCOLATE CAKE
Sponsored by Dr Aldo Castagna
| Section | |
| 736 | 16 years and under. |
| Prize 1st - $25.00 2nd - $15.00 3rd - $10.00 | |
| 737 | 16 years and over. |
| Prize 1st - $25.00 2nd - $15.00 3rd - $10.00 |
AUSTRALIAN AGRICULTURAL SOCIETIES COUNCIL RICH FRUIT CAKE COMPETITION
| Section | |
| 738 | ASC Rich Fruit Cake |
| Prize money $30.00 sponsored by ASC |
Group One Zone Final Prizemoney – $50.00 held in December 2019 sponsored by ASC
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.
| INGREDIENTS | METHOD |
| 250g (8oz) sultanas | 1. |
| 250g (8oz) chopped raisins | Mix together all fruits and nuts and sprinkle with sherry or brandy. Cover and leave at least 1 hour, but preferably overnight. |
| 250g (8oz) currants | 2. |
| 125g (4oz) chopped mixed peel | Sift together the flours and spices. Cream together the butter and sugar with the essences. |
| 90g (3oz) chopped red glace cherries | 3. |
| 90g (3oz) chopped blanched almonds | Add 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 brandy | 4. |
| 250g (8oz) plain Flour | Place 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 ginger | NOTE 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 | |
| 739 | Pickles any variety, 1 bottle |
| 740 | Lemon cheese, 1 bottle |
| 741 | Passionfruit butter, 1 bottle |
| 742 | Sauce any variety, 1 bottle |
| 743 | Chutney any variety, 1 bottle |
| 744 | Relish any variety, 1 bottle |
| 745 | Jam any variety, 1 bottle |
| 746 | Jelly any variety, 1 bottle |
| 747 | Marmalade any variety, 1 bottle |
| 748 | Preserves any other variety, 1 bottle |
Most Successful Exhibitor:
Trophy donated by Country Women’s Association of NSW – CASINO BRANCH
SECTION 7C – JUNIOR
CONDITIONS AS FOR OPEN
| Section | |
| 749 | Plain scones, 6 |
| 750 | Pikelets, 6 |
| 751 | Biscuits any variety, 6 |
| 752 | Slices any variety, 6 |
| 753 | Cake any variety |
| 754 | Patty cakes, 6 iced (cooked in patty tins) |
| 755 | Decorated biscuits - Arrowroot |
| 756 | Muffins any variety, 3 |
| 757 | Coconut ice (please state if boiled or copha) |
| 758 | Moulded / decorated chocolates, plate of 6 |
| 759 | Best decorated cake |
| 760 | Microwave / packet cake |
| 761 | Marshmallows |