The full schedule for Section 23, as printed in the 2027 program. For how to enter and closing dates, see How to enter.
STEWARDS: Rhonda Bailey, Kristy Whitton, Gayle Bothwell, Chris Bramley and Jessica O’Connell
Entry forms to Show Office by 5pm Monday of the Show week.
Exhibits to be at Pavilion 5-7pm Wednesday of the Show week or 8-9.30am Thursday of the Show week.
Prizes 1st $10, 2nd $5 (unless otherwise stated).
Collect your exhibit 9-10.30am on Sunday morning unless arranged with the Stewards.
Hints on Exhibition Cooking & Icing
All exhibits must be the work of the entrant.
Classes 2301,2302, 2308, 2309 & 2310 Cake Boards allowed max 30cm x 30cm.
Never turn your cake onto cake cooler. The marks are regarded as a decoration. Place on board covered with tea towels
Do not use packet cake – unless stated Use castor sugar for better results
Most important to use fresh ingredients, especially shortening
Do not use cornflour in sponge, unless it is in the schedule Do not use ring, bunt or dough tins unless stated Do not put cakes in plastic containers or bags before judging as this can draw moisture – use cellophane for best results
Biscuits and slices should be dainty and the same shape and size
Ice cake on top only unless otherwise stated Frosting allowed only on cup cakes
Weigh sponge mixture for even heights
Do not trim a cake
You have taken care with your cake, so take care with your presentation
Recommended Recipe for Cake Icing
1 1/2 cups Icing Sugar, 1 teaspoon melted butter – Flavouring (Lemon Juice for Lemon Icing, Cocoa for Chocolate or Pink Colouring) Combine the above with approximately 1 tablespoon of boiling water until it reaches a smooth consistency.
All exhibits to be exhibited on a plate provided by the Pavilion Stewards.
CLASS 2305 SPONSORED BY CWA BERRY
CLASSES 2303 & 2339 SPONSORED BY THE VASSALLOKNAPP FAMILY CLASS 2333 SPONSORED BY THE O’CONNELL FAMILY CLASSES 2304 SPONSORED WITH GIFT PACK BY WINN THE RUTLEDGE BAR AND EATS, BERRY ORIGINAL BAKERY, KARREN BLADES AND MILKWOOD BAKERY BERRY
Open Classes
- Class 2301 Cake decoration with fondant icing, maximum W30cm x D30cm x H55cm decorations only to be judged, ie polystyrene or wood
- Class 2302 Decoration novelty cake with fondant icing, maximum W30cm x D30cm x H20cm decorations only to be judged
- Class 2303 Plain sponge sandwich, jam filled, (not iced, round tin) LORNA KNAPP MEMORIAL, 1st $30, 2nd $20
- Class 2304 Boiled Fruit cake, not iced, square or round tin
- Class 2305 Sultana cake, not iced, 1st $20, 2nd $10
- Class 2306 Date Loaf, not iced
- Class 2307 Neapolitan butter cake, iced top & sides (delicate colours. Top; pink, middle; vanilla, bottom; chocolate)
- Class 2308 Rainbow layer butter party cake, (at least six vibrant colours) iced top and sides
- Class 2309 Marble butter cake, (Delicate colours; Pink, Vanilla, Chocolate) iced top only
- Class 2310 Banana butter cake, iced top only
- Class 2311 Chocolate mud or butter cake, iced top only
- Class 2312 Butter tea cake, not iced
- Class 2313 Orange butter cake, iced top only
- Class 2314 Coconut butter cake, iced top only
- Class 2315 Carrot butter cake, iced top only
- Class 2316 Six small gluten free cakes (such as friands)
- Class 2317 Six rock cakes
- Class 2318 Six cupcakes, frosting only
- Class 2319 Six pieces of cooked slice, (same variety 4cm square)
- Class 2320 Collection of six biscuits, (two varieties)
- Class 2321 Six ANZAC biscuits
- Class 2322 Six pieces of confectionary (two varieties)
- Class 2323 Six pieces of shortbread
- Class 2324 Six sweet muffins
- Class 2325 Six savoury muffins
- Class 2326 Apple pie, short pastry, presented in a pie dish max 25cm diameter, no foil dish
- Class 2327 Six plain scones
- Class 2328 Six fruit scones
- Class 2329 Bread – yeast free
- Class 2330 Bread – handmade plain white
- Class 2331 Bread – handmade plain wholemeal
- Class 2332 Bread – fancy
- Class 2333 My favourite cake made by a gentleman – 1st $50, 2nd $20
Jeanette Galbraith Memorial Most Successful
EXHIBITOR – $25 + ribbon, sponsored by THE GALBRAITH FAMILY – Cooking Classes 2301 – 2333
MOST OUTSTANDING EXHIBIT – Cooking classes 2301 2333 – $25 + ribbon
Classes for High School Students
- Class 2335 Six muffins in paper cases
- Class 2336 Six homemade biscuits, same variety
- Class 2337 Six homemade pieces cooked slice, same variety
- Class 2338 Six pieces of Rocky Road
- Class 2339 My favourite cake, iced on top only, LORNA KNAPP MEMORIAL, 1st $30, 2nd $20
MOST SUCCESFUL EXHIBIT COOKING FOR HIGH SCHOOL
STUDENT + ribbon & card
- Class 2340 Six pieces of Coconut Ice
- Class 2341 Four scones
- Class 2342 Six pikelets
- Class 2343 Confectionary
MOST OUTSTANDING EXHIBIT – Cooking classes 2334 2342 – $25 + ribbon, sponsored by THE O’CONNELL FAMILY
- Class 2344 AGSHOWS NSW RICH FRUIT CAKE NSW COMPETITION compulsory recipe
Sponsored by AGSHOWS NSW, ANDREW HORNE, BERRY SHOW SOCIETY INC AND GIFT PACK BY WINN.
Prize 1st $25
The local winner must bake a second Rich Fruit Cake in order to compete in a semi-final to be conducted by each of the fourteen groups of the AgShows NSW, Group level prize 1st $70, 2nd $50, 3rd $30. The Group winner is to bake another
Rich Fruit Cake for the final judging at the Sydney Royal Easter Show, state winner prize of $100.
The following recipe is compulsory for all entrants.
Rich Fruit Cake
Ingredients
250g sultanas
Method
Mix together all the fruits and nuts and sprinkle with the sherry or brandy.
250g chopped raisins
Cover and leave for at least one (1) hour, but preferably overnight.
250g currants
125g chopped mixed peel
Sift together the flours and spices.
90g chopped red glace cherries
Cream together the butter and sugar with the essences.
90g chopped blanched almonds
Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures.
⅓ cup sherry or brandy
250g plain flour
Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
60g self raising flour ¼ teaspoon grated nutmeg
Place the mixture into a prepared SQUARE 20cm X 20cm (8” X 8”) TIN and bake in a slow oven for approximately 3.5-4 hours. Allow the cake to cool in the tin.
½ teaspoon ground ginger
½ teaspoon ground cloves
250g butter
250g soft brown sugar
½ teaspoon lemon essence OR finely grated lemon rind ½ teaspoon almond essence
Winner progresses to the Group 5 Final judging, Saturday 6th November, 2027 at Robertson
AgShows NSW Rich Fruit Cake Handbook –
½ teaspoon vanilla essence
4 large eggs
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.
agshowsnsw.org.au