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Event Type : AG Shows

Fraser Coast Ag Show - Cookery

Maryborough Showgrounds & Equestrian Park

23/05/2019
24/05/2019
01/12/2018
18/04/2019 4 PM

SECTION 26: COOKERY

Thursday & Friday, 23 & 24 May 2019

 

THANKS TO OUR SPONSORS:

Bakers Delight Maryborough,           Robert & Judith Ullmann,

Bakers Delight Hervey Bay ,               Althea Brooks,

Subway Maryborough,                       Ann Bowden,

Big W,                                                  

Dominos

 

 

Chief Steward:  Robert Ullmann  4121 2052

 

Stewards:  

Ann Bowden     4123 1614         Michael Mooney     

Althea Brooks   4128 0423         Colleen Mooney

Judith Ullmann 4121 2052

Julie Arthur

 

Preferred oblong foam trays are available for 10c at the show office, 84 Gympie Road, Tinana.

These are correct size and ideal for slices, biscuits, cupcakes etc.

 

Section Conditions:

  1. Entry must be paid for at time of lodgement. Secure payment is available. An email confirmation will be sent on completion. Prepaid online entry forms must be printed out together with entry items be delivered as per schedule.  Entries close 3.30pm Thursday 18 April 2019
  2. Alternately, Entry Forms provided to be completed and sent, along with payment, by 3.30pm Thursday 18th April 2019, to Fraser Coast Agriculture Show Society Inc., PO Box 232, Maryborough, Qld 4650 or deliver to Show Office, 84 Gympie Rd, Tinana, Qld, between 9.30am and 3.30pm Mon to Thurs. No refunds allowed.
  3. Exhibit entry tags will be delivered or posted to exhibitors. For any entries after closing time please contact the Chief Steward as late entries may be accepted up until 8.00am Wednesday 22 May 2019.
  4. Exhibits will be accepted at the Cookery Pavilion between 3.30pm to 8pm Tuesday 21 May 2019 and 7am to 8am Wednesday 22 May 2018. Limit of two entries per class per exhibitor.
  5. Smaller paper plates or oblong foam trays preferred. Exhibits to be covered. Preferred oblong foam trays are available for 10c at the show office, 84 Gympie Road, Tinana. These are ideal and correct size for slices, biscuits, cupcakes etc.
  6. Judging commences 9am Wednesday 22 May 2019.  Judges decision is final.
  7. Exhibits made with commercial cake mixes will be disqualified except where stated.
  8. Prizes, in the form of cash, trophies or vouchers, can be collected at the Cookery Pavilion between 3pm and 6pm Thursday 23 May 2019 and between 4.30pm and 7.00pm Friday 24 May 2019 or by prior arrangement with Chief Steward.
  9. Unclaimed prizes and cards must be collected from the Fraser Coast Agriculture Show Office from Tuesday 28 May 2019 (please phone 4123 5311 before collecting prizes etc).
  10. Please endorse your entry 'KEEP’ if you are wishing to collect item. These entries must be collected on FRIDAY, 24 May 2019 between 5pm & 6pm. If entry is not collected it will be sold or disposed of unless previous arrangements have been agreed upon with the Chief Steward. Donated items will be sold on Friday, 24 May 2019 at 6.00pm.
  11. Indicate -  Collecting    YES   or   NO   on Entry Form

 

Entry Fees: (per each entry and incls GST))

$2.00 State Fruit Cake Competition       

$1.50 Fruit Cake (classes 26002-26007)

$1.00 Classes 26008 – 26050               

$0.50¢ Junior Sections (classes 26051 – 26075)

 

 

 

 

 

 

 

 

STATE COMPETITION

Class 26001  RICH DARK FRUIT CAKE

Entry Fee:              $2.00 per entry

Prizes:                    1st $50 +card,  2nd $30 + card,  3rd $20 + card.

Card for Highly Commended and Encouragement

 

The first place winning entry at the Fraser Coast Agriculture Show must cook a larger cake to suit 25cm square tin to be judged at Sub-Chamber level at the Woodford Show. The Sub-Chamber first place winning exhibitor goes on to the Brisbane Exhibition to enter the state award and cook cake again as above.

Conditions of local entry:

1. Only one (1) entry per exhibitor.

2. Use any recipe, 250gm mixture with approximately 1.12kg of fruit to be used including currants (whole), sultanas and raisins (cut), mixed peel. Cherries and nuts optional.

3. To be baked in a 20cm square tin.

 

 

FRUIT CAKE

Classes                 26002 to 26007

Entry Fee              $1.50 per entry

Prizes – Gift/Vouchers/Cash + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement

 

Class 26002  RICH FRUIT CAKE-approx 20cm square tin-250gm mixture (cut the raisins only)

Prizes - 1st $25 + card      2nd $15 + card     3rd $10 + card.

Class 26003  LIGHT FRUIT CAKE-approx 20cm square tin

Prizes - 1st $20 + card      2nd $10 + card     3rd $5 + card

Class 26004  SULTANA CAKE-approx 20cm round tin-no more than 360gms sultanas

Prizes - 1st $20 + card      2nd $10 + card     3rd $5 + card

Class 26005  PUMPKIN FRUIT CAKE-approx 20cm round tin-cherries optional

Prizes - 1st $20 + card      2nd $10 + card     3rd $5 + card

Class 26006  BOILED FRUIT CAKE-approx 20cm round tin-containing no more than 375gr fruit

Prizes - 1st $20 + card      2nd $10 + card     3rd $5 + card

Class 26007  PLUM PUDDING - steamed in basin

Prizes - 1st $20 + card      2nd $10 + card     3rd $5 + card

Class 26007A  DATE PUDDING – Steamed in basin

Prizes     1st $15 + card, 2nd $10 + card, 3rd $5 + card

CHAMPION – COOKERY - FRUIT CAKE

(classes 26002 to 26007A)    -    Prize /  Voucher, +Sash, +Card

RESERVE CHAMPION – COOKERY -  FRUIT CAKE

(classes 26002 to 26007A)    Prize /  Voucher, +Sash, +Card

 

 

BAKING

Classes                 26008  to 26030

Entry Fee:            $1.00 per entry

Prizes – Gift/Vouchers/Cash ($9,$6,$3) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement

 

Class 26008  GLUTEN FREE CAKE OWN CHOICE

Bar/Loaf tin

Class 26009  CINNAMON TEA CAKE - Approx 20cm round tin

Class 26010  BANANA CAKE - Bar/loaf tin, lemon icing on top

Class 26011  PEACH BLOSSOM CAKE – bar / loaf, iced on top

Class 26012  ORANGE CAKE - Ring tin, iced on top

Class 26013  CARROT CAKE - 20cm Round tin. Lemon icing on top only.

Class 26014  KENTISH CAKE - Bar/loaf tin, chocolate icing on top, sprinkle with coconut

Class 26015  DATE LOAF - Bar/loaf tin

Class 26016  PACKET CAKE -  Iced on top. Please include packet top with exhibit

Class 26017  WOMEN ONLY

Baking own choice (Any cake not included in the Schedule - Not Packet)

Class 26018  NOVELTY CAKE

Prize  1st $20, 2nd $10, 3rd $5 – Sash – Cookery – Adult - Theme – “Cane and Cattle"

Depicting show  theme, “Cane and Cattle" .  Butter icing, judged on icing and presentation, NOT CUT, all decorations must be edible

Class 26019  SMALL CAKES - Plate of six, not in papers, iced

Class 26020  SHORTBREAD - Plate of six.

Class 26021  ANZAC BISCUITS - Plate of six

Class 26022  JAM DROPS - Plate of six, red jam

Class 26023  SAVOURY BISCUITS - Plate of six

Class 26024  SLICE OF OWN CHOICE - Plate of six, cut into 5cm squares approximately

Class 26025  PIKELETS - Plate of six

Class 26026  SWEET MUFFINS - Plate of six

Class 26027  DATE SCONES - Plate of six, not joined

Class 26028  PUMPKIN SCONES - Plate of six, not joined

Class 26029  DAMPER - Round, any variety, named

Class 26030  BREAD - Loaf of bread made with a bread maker, any variety

Exhibits preferred on smaller foam trays available from Show Office

 

 

MEN’S COOKING DIVISION:

Exhibits preferred on smaller foam trays available from Show Office

Classes                 26031 to 26032

Entry Fee:            $1.00 per entry

Prizes – Gift/Vouchers/Cash ($9, $6, $3) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement.

 

Class 26031  BISCUITS - Plate of six, any variety

Class 26032  CAKE, OWN CHOICE - Any variety, not packet

 

 

SPECIAL NEEDS COOKING DIVISION:

Exhibits preferred on smaller foam trays available from Show Office

Classes                26033 to 26036

Entry Fee:            $1.00 per entry

Prizes – Gift/Vouchers/Cash ($9, $6,$3) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement

 

Class 26033  DECORATED BOUGHT ARROWROOT BISCUITS - Plate of Six - theme “Cane and Cattle".

Class 26034  PIKELETS - Plate of six

Class 26035  JAM DROPS - Plate of six, Red Jam

Class 26036  PACKET CAKE - Iced on top only, include packet top with exhibit

CHAMPION BAKING EXHIBIT

(Classes 26008 to 26036) Prize /  Voucher, +Sash, +Card

RESERVE CHAMPION BAKING EXHIBIT

(Classes 26008 to 26036) Prize /  Voucher, +Sash, +Card

 

 

 

SWEETS

Exhibits preferred on smaller foam trays available from Show Office

SWEETS:              Approximately 3cm SQUARE.  Open to all Exhibitors

Classes:               26037  to  26042:

Entry Fee:            $1.00 per entry    

Prizes – Gift/Vouchers/Cash ($6, $4,$2) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement.

 

Class 26037  MARSHMALLOWS - Plate of six

Class 26038  COCONUT ICE - Plate of six, pink on white

Class 26039  CHOCOLATE FUDGE - Plate of six

Class 26040  RUSSIAN CARAMEL - Plate of six

Class 26041  FRENCH JELLIES - Plate of six, dusted with castor sugar

Class 26042  ROCKY ROAD - Approx 10cm square.

COOKERY - MOST POINTS – SWEETS

Prize / Voucher + Sash.  Points awarded as follows:  1st - 3,  2nd - 2,  3rd – 1.

 

 

PRESERVES

Jars and contents to approx 500gr.  Labels no larger than 5cm x 2cm.

Jars to be straight sided and filled.  No cloth covers.

Classes:               26043  to  26050:

Entry Fee:            $1.00 per entry

Prizes – Gift/Vouchers/Cash ($6, $4,$2) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement.

 

Class 26043  ROSELLA JAM

Class 26044  JAM - Any other variety, not marmalade. Must be named

Class 26045  JELLY - Any variety

Class 26046  MARMALADE - Any variety

Class 26047  LEMON BUTTER

Class 26048  PICKLES

Class 26049  CHUTNEY - Any variety

Class 26050  RELISH - Any variety

COOKERY - MOST POINTS – PRESERVES    

Prize / Voucher + Sash.  Points awarded as follows:  1st - 3,  2nd - 2,  3rd – 1.

COOKERY – MOST  ENTRIES

(classes 26001 to 26050)   Prize / Voucher, +Sash, +Card

 

JUNIOR COOKERY:

BOYS & GIRLS 13 to 17 YEARS OF AGE

Exhibits preferred on smaller foam trays available from Show Office

Classes                 26051 to 26061

Entry Fee:            $0.50¢ per entry

Prizes – Gift/Vouchers/Cash ($6, $4,$2) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement.

 

Class 26051  NOVELTY CAKE

Prize 1st $10, 2nd $6, 3rd $4 – Sash – Cookery – 13 to 17yrs Theme – “Cane and Cattle”

Depicting show theme "Cane and Cattle"

Judged on icing and presentation. NOT CUT.

All decorations must be edible.

Maximum size of board: 30cm x 30cm

 

Class 26052  CHOCOLATE CAKE - Iced on top, not packet

Class 26053  ORANGE CAKE - Bar Tin. Orange icing on top. Recipe included in Schedule

Class 26054  BUTTERFLY CAKES - Plate of six, iced and decorated all the same. In papers

Class 26055  PIKELETS - Plate of six

Class 26056  FRUIT MUFFINS - Plate of six, not in papers, no icing.

Class 26057  CHOCOLATE CHIP COOKIES - Plate of six

Class 26058  JAM DROPS - Plate of six, red jam

Class 26059  CHOCOLATE SLICE - Plate of six

Class 26060  CHOCOLATE FUDGE - Plate of six, approx. 3cm square

Class 26061  MARSHMALLOWS - Plate of six, 3cm square

CHAMPION COOKERY 13 to 17 yrs

(excludes Class 26051)   -          Trophy +Sash, +Card

RESERVE CHAMPION COOKERY - 13 to 17 yrs

(excludes Class 26051)   -   Prize /  Voucher, +Sash, +Card

COOKERY - MOST ENTRIES - 13 to 17 yrs

Prize /  Voucher, +Sash, +Card

 

 

BOYS & GIRLS 8 to 12 YEARS OF AGE

Exhibits preferred on smaller foam trays available from Show Office

Classes            26062 to 26070

Entry Fee:        $0.50¢ per entry

Prizes – Gift/Vouchers/Cash ($6, $4,$2) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement.

 

Class 26062  NOVELTY CAKE

Prize 1st $10, 2nd $6, 3rd $4 – Sash – Cookery – 8 to 12yrs Theme – “Cane and Cattle”

Depicting show theme “Cane and Cattle.”

Judged on icing and presentation. NOT CUT.

All decorations must be edible.

Maximum size of board: 30cm x 30cm

 

Class 26063  PACKET CAKE - Iced on Top Only, Include packet top with exhibit

Class 26064  CHOCOLATE CAKE - Iced on Top Only. Not packet.

Class 26065  SMALL CAKES - Plate of four, not in papers. Iced and decorated

Class 26066  PIKELETS - Plate of four

Class 26067  FRUIT & OAT SLICE - Plate of six. Recipe included in Schedule

Class 26068  DECORATED BOUGHT BISCUITS - Plate of six, depicting theme “Animals”.

Class 26069  GINGER BREAD PEOPLE - Plate of three, baked and decorated

Class 26070  MARSHMALLOWS - Plate of six, 3cm square

CHAMPION COOKERY - 8 to 12 yrs.

(excludes Class 26062)   -                Trophy & Sash & card

RESERVE CHAMPION COOKERY - 8 to 12 yrs.

(excludes Class 26062)   -   Prize /  Voucher, +Sash, +Card

COOKERY - MOST ENTRIES - 8 to 12 yrs.

Prize /  Voucher, +Sash, +Card

 

 

 

 

BOYS & GIRLS 7 YEARS OF AGE & UNDER

Exhibits preferred on smaller foam trays available from Show Office

Classes            26071 to 26075

Entry Fee:        $0.50¢ per entry

Prizes – Gift/Vouchers/Cash ($3, $2, $1) + Card for 1st, 2nd, 3rd

Card for Highly Commended and Encouragement

 

Class 26071  SMALL CAKES - NOVELTY

Plate of four, bake in papers, iced and decorated, NOT CUT

Class 26072  PACKET CAKE - Iced on top, include packet top with exhibit

Class 26073  DECORATED BOUGHT BISCUITS - Plate of four, depicting theme "At the Beach"

Class 26074  GINGER BREAD PEOPLE - Plate of three, baked and decorated

Class 26075  PLAIN BISCUITS - Plate of four. Recipe included in Schedule

COOKERY - MOST POINTS - 7 yrs. & under

Prize / Voucher & Sash Points awarded as follows:   1st - 3,  2nd -  2,  3rd -  1.

PRESIDENT’S ENCOURAGEMENT AWARD

Chosen from all Classes by the Fraser Coast Agriculture Show President or nominated representative.

 

 

 

 

R E C I P E S

 

Orange Bar Cake

Ingredients:      120gm butter, 210gm castor sugar, 2 x 60gm eggs, 210gm s/r flour (no need to sift), ¼ cup orange juice (strained), fine grated rind of ½ an orange, ¼ cup milk.

 

Preheat oven to 170 C. 

 

Add all ingredients to mixing bowl, add orange peel & juice last. Beat to combine with mixer, then beat for 3 mins.

Pour mixture into a greased and papered Bar Tin, approx. 22cm x 11cm. Leave paper about 1cm higher on sides to lift cake out.

Cook for approx. 1hr. Let cake cool. Lift out of tin to cool completely.

Ice on top only with orange icing.

 

Fruit & Oat Slice (recipe by Althea Brooks)

Ingredients: 1 cup s/r flour, 1 cup sugar, 1 cup rolled oats, 1 cup desiccated coconut, ½ cup mixed fruit, pinch of salt, 125gm melted butter, 1 x 60gm egg, 1 tblsp honey, ½ cup chopped walnuts

 

Step 1:  Preheat oven to 150°C.  Use lamington tray (approx. 28cm x 18cm). Grease and line tray - leave the two opposite sides about 3cm above the top of tray as this is used to lift the slice out of the tray for cutting up. Slice can be cut up in the tray if preferred.

 

Step 2:  Mix together in a large bowl dry ingredients (except walnuts). Mix together in a bowl - butter, egg & honey.  Add to dry ingredients and mix with a wooden spoon to combine.  Spoon the mixture evenly into the papered tray, sprinkle chopped walnuts over mixture and use the back of the large spoon to flatten and smooth the mixture.

 

Step 3:  Bake for approx 1hr. 

 

Step 4:  Remove slice from oven, allow to cool, lift out of tray and cut slice into fingers approx 7cm x 3.5cm.

 

Recipe for Basic Biscuit

Ingredients:     125gm butter, softened                                     1/2 cup castor sugar

                        1/2 teaspoon vanilla extract                                1 egg, at room temperature

                        150gm (1 cup) plain flour                                   150gm (1cup) s/r flour

                        1 tablespoon milk          

 

Step 1:  Preheat oven to 180°C. Line 2 baking trays with baking paper. 

 

Step 2:  Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy.  Add egg and mix until well combined. Sift flour over butter mixture. Add milk and stir until just combined.

 

Step 3:  Using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays lined with baking paper. Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading).

 

Step 4:  Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden.  Allow to cool on trays for 5 minutes. Transfer to wire racks to cool completely.

 

 

POINTERS FOR SHOW COOKING

  • Always read Schedule carefully.
  • Show cooking is a lot of fun - if you win a prize, it's a bonus. If you don't win a prize, study the winning entries to see where you went wrong, and also talk to the Chief Steward. Good Luck!

 

Chocolate Fudge -       Do not overheat as it grains too much and loses its bright colour.

 

Coconut Ice -               Another sweet you must not overcook as it becomes hard to cut. Most schedules say boiled, not made on copha. Don't colour the pink too brightly.

 

French Jellies -            Firm and good colour. Try to put two colours together as this much more appealing.

 

Marshmallows  -           Should break when twisted twice and be firm to the touch.

 

Sweets -                       Make sweets a uniform size. In a collection always name all varieties. Make sweets approximately three to four centimetres in size.

 

Chutney -                     Good colour, fruity flavour, mellow taste.

 

Jams -                          Good colour and flavour, thick enough that when dropped from spoon will stay "dropped". Should have a nice pearly shine. Cook jam slowly before adding sugar, and boil briskly after sugar has been added. Add lemon juice at start of cooking jam as it brings out the pectin in fruit.

 

Jellies -                        Good colour when held up to light, free of any clouding. Best way to prevent this to hang bag of fruit overnight, do not squeeze bag. Make sure the bottle is full enough as when lid is placed on bottle there is no gap between jelly and lid. Also, only stir jelly until sugar dissolves.

 

Marmalade -                 Always cut skins finely (without fruit), don't put through a blender. Some recipes give this method, but still not accepted for show work as it gives the jam a cloudy look. If jam is too hot when bottled, fruit will rise from the bottom losing points. When putting a collection of jams in show, unless schedule states "Jam and Marmalades", never use a citrus fruit as they are classed as marmalade. Cook rind till tender before adding sugar. Jams lose colour with age. Bottling jams - same as for jellies.

 

Relish -                        Should be boiled to thicken, corn flour or plain flour should not be required. Good colour. Bottles should be uniform size, approx. 500gm.  Use bottles with straight sides, neatly labelled and polished free of drips and finger marks. Always pack bottles of jelly, or other bottle work so as not to lean sideways during transport. Always line insides of lids with white cardboard or heavy paper. Most judges prefer no hats.

 

Biscuits -                     Bake in a low-sided tray. High-sided trays block out heat causing the bottom of the biscuits to brown before the top. If the mixture is too soft, refridgerate rather than adding flour, which can spoil the texture. When schedule states "plate biscuits", they should be rolled or put through a pusher. Biscuits dropped and pressed with a form are classed as cookies.  Texture of biscuits should be fine and crisp. Flavour plays a big part in judging. The flavour should denote what type of biscuit it is. In a collection, name each variety and ensure uniformity.

 

Boiled Fruit Cake -       As this is called a "poor man's cake", it should have only 375gm packet of mixed fruit and No Nuts nice glossy top.  A lot of competitors lose points for cleaning out the bowl too much. This part of the mixture has less fruit and this will show, spoiling the appearance of the cake.

 

 

Fruit Cake -                  Flavour should be very pleasing, with fruit distributed evenly. When cut, fruit should have a glossy look. If overcooked, fruit will start to burst. The top should be nice and smooth. This can be achieved by, wetting your hand and patting the top of the cake before cooking.

 

Scones -                      Light and fine in texture. This comes about by kneading well. Size should be about five centimetres. For show work, scones should never touch whilst cooking. For pumpkin scones, always strain the pumpkin so that no pieces of pumpkin show in scones when opened. Before bringing scones to a show, rub off any visible flour with a soft cloth. Scones should be evenly cooked and nicely browned top and bottom. Scones should be broken in half, not cut. Texture – scones should flake when thumb is rolled across lightly.

 

Slice -                          Should be cut into 5cm squares. Six pieces to a tray unless otherwise stated. Base firm cooked according to recipe, nice even colour. Firm icing, not  too wet, no drips over edges.  For show work, trim edges to get a nice straight edge before cutting into 5cm squares.

 

Sultana Cake -             Beat well to avoid sugar spots, but don't over beat. For show work, only use 360gm sultanas to a 250gm mixture (check schedule). The cake should be light brown when taken out of the oven.

 

General                        When cooking for shows, forget you own a cake cooler. Turn out on a tea towel, turning often as cooler marks lose points. Always use good quality ingredients at room temperature. One tablespoon of hot water while creaming butter and sugar helps remove sugar spots. Use Fielders corn flour for cakes, and White Wings for thickening. When adding flour, don't add it all at once as some flour is drier and you may not need it all. Only add until a good consistency is achieved. A good size for Pikelets is one tablespoon. Always pour your mixture from the point of the spoon to get a good shape.  Don't put dates or prunes in rich fruitcake for show work. When icing cakes or patty cakes use few decorations, and keep away from where the judge cuts through the centre of the cake. All entries are cut in half for judging and tasting unless other specified.

 

#
Class
Status
Notes
Test
Fee

STATE COMPETITION - RICH DARK FRUIT CAKE ONLY

26001
Rich Dark Fruit Cake
Open
$2.00

FRUIT CAKE

26002
Rich Fruit Cake
Open
$1.50
26003
Light Fruit Cake
Open
$1.50
26004
Sultana Cake
Open
$1.50
26005
Pumpkin Fruit Cake
Open
$1.50
26006
Boiled Fruit Cake
Open
$1.50
26007
Plum Pudding
Open
$1.50
26007A
Date Pudding - Steamed
Open
$1.50

Champion Cookery - Fruit Cake

Reserve Champion Cookery - Fruit Cake

BAKING

26008
Gluten Free - Own Choice
Open
$1.00
26009
Cinnamon Tea Cake
Open
$1.00
26010
Banana Cake
Open
$1.00
26011
Peach Blossom Cake
Open
$1.00
26012
Orange Cake
Open
$1.00
26013
Carrot Cake
Open
$1.00
26014
Kentish Cake
Open
$1.00
26015
Date Loaf
Open
$1.00
26016
Packet Cake
Open
$1.00
26017
Women Only - not packet, any cake not in schedule
Open
$1.00
26018
Novelty Cake - Show Theme Cane and Cattle
Open
$1.00
26019
Small Cakes
Open
$1.00
26020
Shortbread
Open
$1.00
26021
Anzac Biscuits
Open
$1.00
26022
Jam Drops
Open
$1.00
26023
Savoury Biscuits
Open
$1.00
26024
Slice of Own Choice
Open
$1.00
26025
Pikelets
Open
$1.00
26026
Sweet Muffins
Open
$1.00
26027
Date Scones
Open
$1.00
26028
Pumpkin Scones
Open
$1.00
26029
Damper
Open
$1.00
26030
Bread
Open
$1.00

MENS COOKING DIVISION

26031
Biscuits - any variety
Open
$1.00
26032
Cake, Own Choice - not packet
Open
$1.00

SPECIAL NEEDS COOKING DIVISION

26033
Decorated Bought Arrowroot Biscuits
Open
$1.00
26034
Pikelets
Open
$1.00
26035
Jam Drops
Open
$1.00
26036
Packet Cake
Open
$1.00

Champion Baking Exhibit

Reserve Champion Baking Exhibit

SWEETS

26037
Marshmallows
Open
$1.00
26038
Coconut Ice
Open
$1.00
26039
Chocolate Fudge
Open
$1.00
26040
Russian Caramel
Open
$1.00
26041
French Jellies
Open
$1.00
26042
Rocky Road
Open
$1.00

Cookery Most Points - Sweets

PRESERVES

26043
Rosella Jam
Open
$1.00
26044
Jam
Open
$1.00
26045
Jelly
Open
$1.00
26046
Marmalade
Open
$1.00
26047
Lemon Butter
Open
$1.00
26048
Pickles
Open
$1.00
26049
Chutney
Open
$1.00
26050
Relish
Open
$1.00

Cookery - Most Points - Preserves

Cookery Most Entries classes 26001 - 26050

JUNIOR COOKERY

BOYS & GIRLS 13 TO 17 YEARS OF AGE

26051
Novelty Cake - Theme - Cane & Cattle
Open
$0.50
26052
Chocolate Cake
Open
$0.50
26053
Orange Cake
Open
$0.50
26054
Butterfly Cake in papers
Open
$0.50
26055
Pikelets
Open
$0.50
26056
Fruit Muffins
Open
$0.50
26057
Chocolate Chip Cookies
Open
$0.50
26058
Jam Drops
Open
$0.50
26059
Chocolate Slice
Open
$0.50
26060
Chocolate Fudge
Open
$0.50
26061
Marshmallows
Open
$0.50

Champion Cookery 13 to 17 years

Reserve Champion Cookery 13 to 17 Years

Cookery - Most Entries 13 to 17 Years

BOYS & GIRLS 8 TO 12 YEARS OF AGE

26062
Novelty Cake - Show Theme Cane and Cattle
Open
$0.50
26063
Packet Cake
Open
$0.50
26064
Chocolate Cake
Open
$0.50
26065
Small Cakes
Open
$0.50
26066
Pikelets
Open
$0.50
26067
Fruit & Oat Slice
Open
$0.50
26068
Decorated Bought Biscuits - Theme - Animals
Open
$0.50
26069
Ginger Bread People
Open
$0.50
26070
Marshmallows
Open
$0.50

Champion Cookery 8 to 12 years

Reserve Champion Cookery - 8 to 12 Years

Cookery - Most Entries 8 to 12 Years

BOYS & GIRLS 7 YEARS OF AGE & UNDER

26071
Small Cakes - Novelty
Open
$0.50
26072
Packet Cake
Open
$0.50
26073
Decorated Bought Biscuits - Theme -At The Beach
Open
$0.50
26074
Ginger Bread People
Open
$0.50
26075
Plain Biscuits
Open
$0.50

Cookery - Most Points 7 yrs & Under

Presidents Encouragement Award

Event Notes

N/A

Contact Details

0417343493
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