HOME BAKING – OPEN
Judges: Mrs Janet Bell & Mrs Dorothy Proud
Maximum of 2 entries per person per class
Please collect these items by 4.30pm on Show Day Or, for hygiene reasons these will be disposed of.
The Molly Bainbridge Perpetual Memorial Cup
Will be awarded to the winner of Class 1 for the best Rich Fruit Cake
The Tom Hopper Perpetual Challenge Trophy
Will be awarded to the exhibitor gaining the most points in the Home Baking and Preserve Sections.
The Maxine Robinson Trophy
Will be awarded to the winner of class 8 for the best Victoria Sandwich cake
Class 1 Rich Fruit Cake – 8ins (20cms) square cake, no decoration
Class 2 Four Cheese Scones
Class 3 Savoury Flan
Class 4 Plated Corned Beef Pie
Class 5 Plate Apple Pie – short pastry – undecorated
Class 6 Four Fruit Scones
Class 7 Four Butterfly Cakes – butter icing filling, in paper cases
Class 8 Victoria Sandwich Cake – 7” cake tin, one cake, split and sandwiched together with jam, not dusted
Class 9 Four coconut tartlets (New 2023)
Class 10 Carrot Cake –in 454g loaf tin – iced
Class 11 Ginger Loaf – in 454g loaf tin
Class 12 Tea Loaf – in 454g loaf tin
Class 13 For members of both WIs – Recipe to be confirmed
Class 14 2lb Homemade Loaf of Bread, using a packet mix – packet to be displayed.
Class 15 Four Meringues with cream filling – 1 not filled
Class 16 Battenburg Cake
Class 17 Six Shortbread Fingers
Class 18 Four Pieces Plain Flapjack
Class 19 Four Pieces Millionaires Shortbread
Class 20 Cherry & Almond Loaf – Set Recipe
Ingredients – 112g butter, 112g caster sugar, 112g plain flour, 56g ground almonds, 56g cherries (halved),
2 large eggs, 1 tsp baking powder, pinch salt
Cream butter and sugar, add eggs, stir in flour, baking powder, salt and ground almonds, Stir in cherries.
Bake in 454g (1lb) loaf tin in oven Gas Mark 2/300F/150C
Class 21 Fatless sponge – 7” cake tin
Class 22 Lemon Drizzle cake – in 454g loaf tin
Class 23 Gluten Free cake-any flavour. Recipe to be attached