|Class 701||A Tea Loaf, recipe to be displayed with loaf.|
|Class 702||One Victoria sandwich cake (raspberry jam filling, caster sugar dusting and using a sponge tin no larger than 200mm diameter). Recipe to be stated. (250mm max overall display size)|
|Class 703||One decorated ‘Celebration’ cake (max size 200mm diameter, 250mm max overall display size). Dummy cakes permitted.|
|Class 704||One cake suitable for a special diet (max size 200mm diameter, 250mm max overall display size). Special diet to be displayed and recipe stated.|
|Class 705||Six sweet scones (250mm max overall display size).|
|Class 706||Six savoury scones (250mm max overall display size).|
|Class 707||A box of sweet biscuits. Presented as a gift but able to be opened for judging, with two extra pieces for tasting.|
|Class 708||Six decorated cup cakes|
|Class 709||A batch of six brown rolls or six white rolls|
|Class 710||Fancy loaf, decorated or shaped|
|Class 711||A vegetarian pizza (300mm max overall display size).|
|Class 712||A vegetarian quiche (300mm max overall display size).|
|Class 713||One jar of any berry fruit jam (jars no smaller than 227g (8oz))|
|Class 714||One jar of any stone fruit jam (jars no smaller than 227g (8oz))|
|Class 715||One jar of fruit jelly (jars no smaller than 227grms (8ozs))|
|Class 716||One jar of fruit marmalade (jars no smaller than 227g (8oz))|
|Class 717||One jar of honey|
|Class 718||One jar of chutney, any kind (jars no smaller than 227g (8oz))|
|Class 719||One jar of pickled vegetables (vinegar preserve, not in mustard sauce), any kind (jars
no smaller than 227g (8oz))
|Class 720||A flavoured oil, infused for a minimum of three months before showing. Please state
the date when made on the label.
|Class 721||UNDER 18’s ONLY ‘My favourite bake’, anything from classes 701 to 712|
Please note, the Cakes & Preserves Section will be staged and judged on Saturday 12 August.
Please read section rules very carefully. Failure to comply may lead to disqualification.
- All exhibits must be made by the exhibitor including homemade pastries, breads, pizza bases etc.
- Exhibitors must provide own plate and cover for exhibit (excluding jars or bottles).
- The decorated cake will not be cut but judged on its decoration.
- Jars may be reused but jars and lids showing trade names are not acceptable.
- All preserves must have new twist top lids or a waxed disc and cellophane cover.
- Labels should be stuck to the jar and not loose tied.
- Full date of making is required on the label.
- No meat or fish to be used in any dish.
- In the interests of food safety, no fresh cream.
- Vinegar proof lids should be used for chutneys and pickles.
- An exhibitor may enter up to two distinct entries per class.
Hints and tips on exhibiting
Class 701 – A Tea Loaf
- 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.