Feel free to experiment with flavoured or fruit teas.
Display your recipe to help the judge identify flavours
Don’t use a bought tin liner; demonstrate your skills to the judge.
Remember that a tea loaf should be served sliced with butter so there is no need for decoration.
Class 702 – One Victoria Sandwich Cake
Read the instructions! Do not use icing sugar to dust the cake and only use a jam filling.
You may use shop bought jam.
You may use the “all-in” mix to achieve a lighter sponge.
Class 703 – One Decorated “Celebration” Cake
(max size 200mm overall)
Covering of the cake can be royal icing, sugar-paste or buttercream. A cake or a dummy is acceptable as the decoration only will be judged. The cake must be presented on a cake board. The theme for the occasion should be obvious. No artificial decorations should be used. Wires used in flower sprays are acceptable but should be taped.
Class 705 – Six Fruit Scones
Present six scones only, not seven or five.
Judges are looking for consistency in size, shape and colour.
Be careful not to burn the fruit on top of the scones.
Class 709 – Six Brown Rolls or Six White Rolls
Display your rolls in a bread basket.
You may do rolls of assorted shapes.
Class 713 – One Jar of any berry Fruit Jam
Ensure that no company trade-marks are visible on any jars.
Lids should be brand new, re-used lids may taint the product.
Fill jars so that as much air is displaced as possible. This helps to preserve the jam for longer.
Class 715 – One Jar of Fruit Jelly
A fruit jelly should be clear, containing no fruit solids.
Polish your jar to make it as bright as possible when staging.
A fruit jelly should wobble.
Class 716 – One Jar of Fruit Marmalade
Keep the shred size uniform.
Class 718 – A Jar of Chutney
Chutney should be well ‘cooked down’. A relish has ingredients that are only half cooked.
Please state if the chutney is ‘hot’ or contains a strong flavour.
If you are trying to achieve an unusual flavour then let the judge know by displaying the ingredient.