Section “K” – Cookery
Section “K” – Cookery
Stewards: Margaret Johnson, Jenny Malone & Frances Webb
Entry Fees: $1.00 per entry max $10.00 any entries over 10 are free.
Prizes: First prize will be awarded at the judge’s discretion. Standard and guidelines must be met. All eligible first place entries will receive $10 unless the class is included in a special award class. No second prizes will be awarded.
Special Prizes:
Whisk and Dish- major sponsor including, best decorated cake ($50) and best decorated children’s birthday cake ($50).
Club Tumut – champion sponge prize.
Inside Out – apple pie prize.
Pie In The Sky- rich fruit cake, carrot cake, banana cake, best collection of slices, best collection of biscuits. (5x $25 voucher)
Harvey Norman- most successful exhibitor prize.
Lorna Webb Memorial Point Score Trophy for most successful exhibitor. (2 points for each first prize).
Margaret Mitchell Memorial Prize- for Plum Pudding.
Coles Tumut - Children’s cooking prizes.
Additional Conditions:
⦁ No ring cakes are allowed.
⦁ All butter cakes should be approximately 2 1/2” or 6cm in height.
⦁ No cornflour should be used in sponge recipes unless otherwise stated.
⦁ Oven bags or zip-lock bags are required for the display of cakes.
⦁ Packet cakes are not allowed unless otherwise stated.
⦁ Visit https://www.tumutshowsociety.com/section-k-cookery for more information, recipes, hints and tips.
1.Best decorated cake- Whisk and Dish $50
2.Best decorated children’s birthday cake. Whisk and Dish $50
3. Plum Pudding- Margaret Mitchell Award.
4. Rich Fruit Cake - $25 Show Society and $25 Pie In The Sky Voucher. (recipe MUST be followed – visit website)
5. Sultana Cake.
6. Boiled fruit cake
7. Plain sponge, uniced, jam filled.
8. Cornflour sponge.
9. Plain cake uniced.
10. Orange Cake, loaf tin, iced on top only
11. Chocolate butter cake, uniced
12. Marble cake, iced on top only
13. Banana cake, loaf tin, iced on top only. $25 Pie in The Skye voucher.
14. Carrot Cake, loaf tin, iced on top only. $25 Pie In The Sky Voucher.
15. Mud cake, any flavour.
16. Date and Nut loaf.
17. Tea cake.
18. Best packet cake, no icing.
19. Any other cake not mentioned.
20. Gluten free cake.
21. Cake made by exhibitor over 80 years. My Favourite cake.
22 Cake any variety made by a man.
23 Four iced cupcakes/patty cakes.
24 Cake made in an air fryer.
25. Three muffins , any variety, no packet mix.
26. Best collection of slices. 3 different varieties, 3 pieces of each. $25 Pie In The Sky Voucher.
27. Best collection of biscuits. 3 distinct varieties.3 of each. $25 Pie In The Sky Voucher.
28. Apple pie. Pastry top and bottom, baked in a pie dish, uniced. InsideOut Prize
29. Four plain scones.
30. Four scones any other variety.
31. Homemade bread- machine made
32. Homemade bread- hand formed.
Children’s Cookery
13 -16 years
33. Plain butter cake, iced only on top
34. Four pieces of slice one variety
35. Four Anzac biscuits
36. Four muffins any variety, no packet mix,
37.Best decorated birthday cake. $20 Coles voucher
38. Four scones any variety.
9 to 12 years
39. Packet cake, iced on top only
40. Four decorated cup cakes
41. Best decorated birthday cake. $20 Coles voucher
6 – 8 years
42. Packet cake no icing.
43. Four decorated milk arrowroot biscuits.
44. Four decorated cupcakes. $20 Coles voucher.
45. Four pikelets not buttered.
5 years and under.
46. Four decorated milk arrowroot biscuits.
47. Edible necklace. Made from any edible material, eg lollies, fruit vegetable. May be single or multiply string of cotton or fishing line. $20 Coles voucher
THE AGRICULTURAL SOCIETIES COUNCIL OF NSW
RICH FRUIT CAKE COMPETITION
The following recipe is compulsory for all entrants
Ingredients
⦁ 250g (8 oz) Sultanas.
⦁ 250g (8 oz) chopped raisins.
⦁ 250g (8 oz) currents.
⦁ 125g (4 oz) chopped mixed peel
⦁ 90g (3 oz) chopped red glac cherries
⦁ 90g (3 oz) chopped blanched almonds
⦁ 250g (8 oz) plain flour
⦁ 60g (2 oz) self raising flour
⦁ 1/4 teaspoon of grated nutmeg
⦁ 1/2 teaspoon of ground ginger
⦁ 1/2 teaspoon of ground cloves
⦁ 250g (8 oz) butter
⦁ 250g (8oz) soft brown sugar
⦁ 1/2 teaspoon lemon essence OR finely grated lemon rind.
⦁ 1/2 teaspoon almond essence
⦁ 1/2 teaspoon vanilla essence
⦁ 4 large eggs
⦁ 1/3 cup of Sherry or Brandy
Steps
⦁ Mix together all the fruits and nuts and sprinkle with Sherry or Brandy. Cover and leave for at least 1 hour, but preferably overnight.
⦁ Sift together the flour and spices: cream together the butter, sugar, Sherry or Brandy, and 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 tin no larger than 20cm (8”) and bake in a slow oven for approximately 3 ½ to 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.
Hints For Cooking
Fruit Cakes:
⦁ Points looked for in judging Fruit cakes: Smooth, even top; well risen and slightly rounded towards the centre; smooth sides with no white patches or blotches on the surface; evenly browned on sides, top, and bottom; fine and even texture with no holes or tunnels; moist but not heavy or doughy; evenly distributed fruit; and a good balance of fruit and mixture.
Sultana Cake:
⦁ Points looked for in judging a Sultana Cake: Evenly cooked on sides, top, and bottom; light in colour; fine and even texture with no holes or tunnels; moist but not heavy or doughy; evenly distributed sultanas; and a good balance of fruit and mixture. Sultanas must not be cut.
Corn Flour Sponge:
⦁ Points to look for in judging Corn Flour sponge: Layers should be evenly risen, identical in thickness and baking; tops should be smooth without sugar spots; texture should be fine, creamy, delicate, and spongy when lightly pressed with fingertips; and all cakes should have no cooler rack marks.
Biscuits:
⦁ Biscuits must all be evenly baked on the top and bottom and be of a uniform small size.
Scones:
⦁ Scones should be evenly coloured, cooked without touching each other (gives straighter sides), have no floury bottoms, and be approximately 5cm across.
Special Note:
⦁ Take special note of the instructions in the schedule regarding the number of small cakes, biscuits, slices, and scones required.
Icing Cakes:
⦁ Use pure icing sugar on iced cakes; the icing will set better.
Cake tips:
⦁ Fruit cakes must be square 20 x 20 cm and not exceed 5.7 cm high.
⦁ Cakes are to be placed on a covered board
⦁ Oven bags are to be used to cover the exhibit
⦁ Use aboard of appropriate size to suit the size of the cake.
⦁ No cake rack marks to be on the bottom of the exhibit
⦁ Do not turn the cake upside down
⦁ Do not cut the entry before judging.
⦁ Do not decorate or ice cake
⦁ Fruit in fruit cake must be even in size
⦁ The cake is cooked evenly, centre is cooked not dry, and no burning or cracking on top.
Winners at country shows will each receive a cash prize of $25 and will be required to bake a second “Rich Fruit Cake” in order to compete in a Group Final to be conducted by each of the fourteen Groups of the Agricultural Societies Council of NSW.
The fourteen winners at Group level will each receive a cash prize of $30 and are required to bake a third “Rich Fruit Cake” for the Final judging at the Royal Easter Show where the winner will receive a cash prize of $100.00.