Stewards: Rhonda Bailey, Jennifer Miller, Madelene McCarthy, Kristy Whitton and Gayle Bothwell
Entry forms to Show Office Monday of the Show week 5pm.
Exhibits to Pavilion Wednesday of the Show week 3-7pm or Thursday of the Show week 8-9am.
Please advise the Stewards if you are collecting your exhibit on Saturday evening, Sunday morning or not collecting.
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.
$50 Sponsored by ORIGINAL BERRY BAKERY, $50, Sponsored by C.W.A. BERRY, $50, Sponsored by KARREN BLADES and MILKWOOD BAKERY BERRY
1st $10, 2nd $5