Section M: Domestic

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STEWARDS: Mrs M Babb, Miss D Babb    9752 3847

Prize Money: First $10; Second $5 Entry Fee: $1

HELPFUL HINTS:

  • PLEASE READ SCHEDULE CAREFULLY and comply as specified.
  • Transparent covers to be used. (Clear oven bags, cellophane). NO GLADWRAP.  Not to be sealed please.
  • Exhibit tickets to be attached to plate or exhibit.
  • Cakes to be un-iced unless specified.
  • Scone bases to be free of flour.
  • Cake rack marks not to be evident.
  • The Emery Pavilion will be cleared of all persons, with the exception of Stewards, at 4pm on Saturday November 5th ,and reopened for the removal of exhibits between 4:30pm and 5pm.  Re-entry will be by Receipt of Entry only.

SPECIAL AWARDS

  • A trophy has been donated by Christian and Co and will be awarded to the exhibitor gaining the highest aggregate number of points in Sections M, N, O, P, S, T and U.
  • A trophy has been donated by Christian & Co for best exhibit in this section.

Bread

SPECIAL AWARD:

  • A voucher has been donated by Brew n Bottle for best exhibit in classes 1 & 2.
  • Please display on paper or plastic plates.  Bread to be made the day before.
Class
  • 1. Handmade bread or damper.
  • 2. Loaf machine made bread, any type.

Scones, Muffins, Pikelets

SPECIAL AWARD:

  • A voucher has been donated by Coles Supermarkets Australia for best exhibit in classes 3 to 7.

Please display on paper or plastic plates.

Class
  • 3. Plain Scones, 4 only.
  • 4. Pumpkin Scones, 4 only.
  • 5. Date Scones, 4 only.
  • 6. Muffins, savoury, 4 only.
  • 7. Muffins, sweet, 4 only.

Biscuits

Please display on paper or plastic plates.

Class
  • 8. Choc Chip biscuits, 6 only.
  • 9. Anzacs, 6 only.
  • 10. Shortbread biscuits, 6 only.
  • 11. Savoury Biscuits -  any variety, 6 only.

Cakes

SPECIAL AWARDS:

  • A voucher has been donated by Coles Supermarkets Australia for Best Exhibit in classes 12 to 23.

Please display on paper or plastic plate.  Fruit cakes may be placed on firmer plates or board.

All cakes to be no larger than 25cm.

Class
  • 12. Sponge Cake, not split or iced.
  • 13. Chocolate cake, top iced.
  • 14. Passionfruit & Lemon Slice Please use following recipe

120g butter softened

60g icing sugar

185g plain flour

1 tsp lemon zest
Oven temperature 180°. Line 18 x 27cm baking tray, leaving paper hanging over side.

Cream butter and sugar until thick and pale, fold in flour and lemon zest.

Press into tin and bake 15-20 minutes.

Topping

90g plain flour                                                  ½ tsp baking powder

65g dessicated coconut                                 3 eggs

230g caster sugar                                           170g passionfruit pulp

1 tsp lemon zest                                               2 tbs lemon juice

Sift baking powder and flour, add coconut.

Beat eggs and sugar in separate bowl, add the passionfruit, lemon juice and zest.

Add the dry ingredients and mix until combined.

Pour over base and bake for 20 minutes. Cool in tin.

Cut into 18 even pieces, dust with icing sugar.

  • 15. Carrot Cake, top iced
  • 16. Banana Cake, uniced
  • 17. Sultana Cake
  • 18. Gluten Free Cake, recipe included
  • 19. Boiled Fruit Cake
  • 20. Pumpkin Fruit Cake
  • 21. Christmas Cake
  • 22. Decorated cake, Halloween Theme, using any icings and decorations.
  • 23. Gingerbread House, presented on board no larger than 30cm z 30cm.

PRIZE MONEY CAN BE COLLECTED SATURDAY AFTER 9 AM

Download Nomination Form

NOTE: 

  • a)  NOMINATION OF ENTRY forms will be received until noon Wednesday November 2nd. NO LATE ENTRIES WILL BE ACCEPTED.
  • b)   EXHIBITS to be staged as early as possible on Friday November 4th but no later than 9.45am ready for judging on that day.  (Hall is open from 8:00am Friday for exhibits).
  • c)  ALL EXHIBITS MUST BE COLLECTED