BOOK A STALL

SECTION JB - BAKING & DECORATING
Juniors

Class - 8 Years and Under

  • Milk arrowroot biscuits x 4, to be decorated on top only
  • Cup Cakes decorated x 4, packet mix (Patty cases allowed)
  • Gingerbread Person, 1 to be decorated, presentation only judged

Class - 9 to 13 Years

  • Decorated Cup Cakes x 4 (Patty cases allowed)
  • Plain Scones x 4
  • Pikelets x 4
  • Muffins x 4, any variety named
  • Choc Chip Biscuits x 4

Class - 14 to 18 Years

  • Decorated Cup Cakes x 4 (Patty cases allowed)
  • Plain Scones x 4
  • Chocolate cake
  • Muffins x 4, any variety named
  • Choc chip biscuits x4

Conditions

  • All exhibits to be covered with a clear plastic bag.
  • Cake rack marks MUST NOT be in evidence.
  • Use icing not mock cream
  • All entries to be on a white flat, firm base or plate (These can collect from Show office, when submitting entries)
  • Scones should be uniform in size, not exceeding 5-7cm in diameter, and have only a milk glaze
  • Clear bags available from office on submission of entries

Judging Criteria

  • Judges may consider the overall presentation of the baked goods, including neatness, creativity in decoration, and visual appeal.
  • The texture of the baked goods is crucial; they should be moist, tender, and have the right consistency for their type (e.g., fluffy for cakes, flaky for pastries).
  • The taste is perhaps the most critical aspect. Judges will assess the flavour profile, including sweetness, saltiness (if applicable), balance of Flavors, and overall palatability.
  • Quality of ingredients used can be a factor. Judges may look for the use of fresh, local, or specialty ingredients, as well as consideration for dietary restrictions or preferences (e.g., gluten-free options).
  • Judges might evaluate the baking techniques employed, such as proper mixing, baking, and finishing methods. This includes factors like even baking, appropriate rise (if applicable), and uniformity across batches (if multiple items are submitted).
  • Innovative or unique recipes, flavour combinations, or presentation styles can earn extra points. Judges may appreciate entries that demonstrate creativity while still honouring traditional baking principles.
  • If there’s a specific theme for the competition or a required recipe, adherence to these guidelines will be considered. For instance, if the theme is “farm-fresh baking,” judges might look for ingredients or designs that reflect this theme.
  • Judges will consider the overall impression of the entry, taking into account all the above criteria to determine how well-rounded and exceptional the baked goods are compared to other entries.
  • Consideration of the age of the competitors and their abilities will be taken into account .
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