Chief Steward: Megan Peffer
Assistant Steward: Cathy Stokes
Exhibits are to be in the pavilion by 8pm Friday 6th September 2024.
RIBBONS: Champion Exhibit and Most Successful Exhibitor.
CARDS: First, Second Third, Champion and Most Successful Exhibitor.
Entry Fee: $0.50 per exhibit
Prize Money: $1.50 First, $1.00 Second (no second, unless 3 or more in Class)
How to enter
Method 1: Complete an entry form, make payment by Direct Deposit and send the entry form and proof of payment to [email protected] INCLUDING the Section Name. The closing date for this method is Monday 2nd September 2024.
Method 2: Complete the entry form and make payment to the Showground Office by 8pm, Friday 6th September 2024.
Note: Under no circumstances are exhibits to be removed from the pavilion before 6.30pm Saturday 7th September 2024. Uncollected will be disposed of the following day's clean-up.
Hints for cooking Section
- Read your recipe, it could mean the difference between success and failure.
- All cakes to be cooked in a 20cm round or 20cm square tin, unless otherwise specified. Cakes are not to be cooked in ring tins.
- When cooling, place your cake on a tea towel, on a wire rack – this will help not make marks on the bottom of the cake.
- Ice top of cake only.
- Biscuits, scones, lamingtons, slices are to be of uniformed size.
- Place cakes on to strong paper plates or pre-purchased cake boards, place name on underside of plate and use an oven bag to cover it. Attach your entry ticket to the outside of the oven bag.
- Most of all enjoy cooking and be delighted in what you have created.
Open
Junior Section (Prize for people’s choice)
5 Years and under (not attend school)
22. Four (4) decorated arrowroot biscuits
23. Four (4) chocolate crackles
6 years and 7 years of age
24. Four (4) Cupcakes decorated – Theme – ‘Celebration’.
25. Four (4) Chocolate Crackles
26. Four (4) Plain Scones
8 years – 12 years of age
27. Four (4) Cupcakes decorated – Theme – ‘Celebration’.
28. Four (4) Chocolate Chip Biscuits
29. Four (4) Plain Scones
30. Chocolate Butter Cake
13 years – 17 years of age
31. Four (4) Decorated Butter Biscuits – Theme – ‘Celebration.’
32. Cinnamon Tea Cake
33. Four (4) Lamingtons
34. Four (4) Jam Drops
35. Damper
Open Section 8. - Ag Show NSW Rich Fruit Cake
The following recipe is compulsory for all entrants and must be printed in all schedules.
Ingredients
250g sultanas
250 g chopped raisins.
250 g currants
125 g chopped mixed peel.
90 g chopped red glace cherries.
90 g chopped blanched almonds.
1/3 cup sherry or brandy
250 g plain flour
60 g self-raising flour
1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
250g butter
250g soft brown sugar
½ teaspoon lemon essence OR finely grated lemon rind
½ teaspoon almond essence
½ teaspoon vanilla essence
4 large eggs.
RECOMMENDED METHOD:
Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight. Sift together the flour and spices Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after, each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. Place the mixture into a prepared square 20cm x 20cm (8” x 8”) tin and bake in a slow oven for approximately 3 ½ - 4 hours. Allow the cake to cool in the tin. Note: To ensure uniformity and depending upon the size it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.
Judge Note – The height of the cake should not exceed 5.7cm (57mm)
Assistant Steward: Cathy Stokes
Exhibits are to be in the pavilion by 8pm Friday 6th September 2024.
RIBBONS: Champion Exhibit and Most Successful Exhibitor.
CARDS: First, Second Third, Champion and Most Successful Exhibitor.
Entry Fee: $0.50 per exhibit
Prize Money: $1.50 First, $1.00 Second (no second, unless 3 or more in Class)
How to enter
Method 1: Complete an entry form, make payment by Direct Deposit and send the entry form and proof of payment to [email protected] INCLUDING the Section Name. The closing date for this method is Monday 2nd September 2024.
Method 2: Complete the entry form and make payment to the Showground Office by 8pm, Friday 6th September 2024.
Note: Under no circumstances are exhibits to be removed from the pavilion before 6.30pm Saturday 7th September 2024. Uncollected will be disposed of the following day's clean-up.
Hints for cooking Section
- Read your recipe, it could mean the difference between success and failure.
- All cakes to be cooked in a 20cm round or 20cm square tin, unless otherwise specified. Cakes are not to be cooked in ring tins.
- When cooling, place your cake on a tea towel, on a wire rack – this will help not make marks on the bottom of the cake.
- Ice top of cake only.
- Biscuits, scones, lamingtons, slices are to be of uniformed size.
- Place cakes on to strong paper plates or pre-purchased cake boards, place name on underside of plate and use an oven bag to cover it. Attach your entry ticket to the outside of the oven bag.
- Most of all enjoy cooking and be delighted in what you have created.
Open
- Butter Cake, iced.
- Chocolate Butter Cake, iced.
- Sponge Cake
- Gluten-Free Orange Cake
- Gluten-Free Chocolate Cake
- Sultana Cake
- Boiled Fruit Cake
- Ag Show Rich Fruit Cake (Please use recipe supplied)
- Six (6) Lamingtons
- Six (6) Plain Scones
- Six (6) Date Scones
- Six (6) Pumpkin Scones
- Six (6) Monte Carlo biscuits
- Six (6) Short Bread Biscuits
- Six (6) ANZAC Biscuits
- Six (6) Peanut Butter Biscuits
- Six (6) Pieces of Chocolate Slice
- Six (6) Pieces of Lemon Slice
- Six (6) Pieces of Gluten Free Coconut Slice
- Bread – Sour Dough Loaf
- Damper
Junior Section (Prize for people’s choice)
5 Years and under (not attend school)
22. Four (4) decorated arrowroot biscuits
23. Four (4) chocolate crackles
6 years and 7 years of age
24. Four (4) Cupcakes decorated – Theme – ‘Celebration’.
25. Four (4) Chocolate Crackles
26. Four (4) Plain Scones
8 years – 12 years of age
27. Four (4) Cupcakes decorated – Theme – ‘Celebration’.
28. Four (4) Chocolate Chip Biscuits
29. Four (4) Plain Scones
30. Chocolate Butter Cake
13 years – 17 years of age
31. Four (4) Decorated Butter Biscuits – Theme – ‘Celebration.’
32. Cinnamon Tea Cake
33. Four (4) Lamingtons
34. Four (4) Jam Drops
35. Damper
Open Section 8. - Ag Show NSW Rich Fruit Cake
The following recipe is compulsory for all entrants and must be printed in all schedules.
Ingredients
250g sultanas
250 g chopped raisins.
250 g currants
125 g chopped mixed peel.
90 g chopped red glace cherries.
90 g chopped blanched almonds.
1/3 cup sherry or brandy
250 g plain flour
60 g self-raising flour
1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
250g butter
250g soft brown sugar
½ teaspoon lemon essence OR finely grated lemon rind
½ teaspoon almond essence
½ teaspoon vanilla essence
4 large eggs.
RECOMMENDED METHOD:
Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight. Sift together the flour and spices Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after, each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. Place the mixture into a prepared square 20cm x 20cm (8” x 8”) tin and bake in a slow oven for approximately 3 ½ - 4 hours. Allow the cake to cool in the tin. Note: To ensure uniformity and depending upon the size it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.
Judge Note – The height of the cake should not exceed 5.7cm (57mm)
