COOKING /CAKE DECORATING (Hall)
Proudly Sponsored by:
Tarago accounting Business Services
Entry Fee: $1.00
Prize Money: 1st $5.00, 2nd $1.00, 3rd Card
Chief Steward: Violet Bright
Entries Close: Thursday 26th January 2017
G02 Sausage Rolls
G06 Anzac Biscuits plate of 3
G07 Honey Joys
G08 Decorated Teddy bear biscuits
Junior (Under 16 Years Old)
Q03 Anzac Biscuits – plate of 4
Q04 Cakes made from packet mix
VAS Rich Fruit cake
Prize Money: 1st $10.00, 2nd $5.00
Open to fruit cake enthusiasts everywhere
K01 VAS Rich Fruit Cake
VAS Boiled Fruit cake
Prize Money: 1st $10.00, 2nd $5.00
A competition for junior cake bakers under 18 on the day of their local show/field day
K02 VAS Boiled Fruit Cake
If you mention country shows to anyone all over Australia the conversation will inevitably turn to fruit cakes, who has the best recipe, how big the cake should be, how long to soak the fruit, whether to use sherry or brandy, (or better, both) and which tin to use, how much shrinkage is allowable in the cooked cake, the list goes on.
In fact baking fruit cakes is more than a time honoured tradi-tion; fruit cake is the number one VAS competition as far as sheer numbers of exhibits go.
That’s a whole lot of cake.
1. The Fruit Cake competitions follows the show-group-state level of competition.
2. An exhibitor having won at a show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the state final.
3. Exhibitors are to follow the receipt and specifications.
4. An exhibitor having won at show/field day level is not eligible to enter any other show/field day until after Group judging, when, if not the winning entry, can compete further.
5. An exhibitor is only eligible to represent one Group in the State Final.
6. Each cake entered must be the bona-fide work of the exhibitor.
7. If for any reason a winner is unable to complete at Group or State Final level then the second place-getter is eligible to compete.
State Final Prizes
First – $200 plus Trophy
Second – $100
Third – $50
Hot Tips for exhibitors
A well-kept competition cake making secret; lay a tea towel over the cake rack before turning the cake out to prevent the imprint of the cake rack appearing on your competition cake.
VAS Rich Fruit Cake
250g chopped raisins
125g chopped mixed peel
90g chopped red glace cherries
90g chopped blanched almonds
1/3 cup sherry or brandy
250g plain flour
¼ teaspoon grated nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
250g soft brown sugar
½ teaspoon lemon essence of finely grated lemon rind
½ teaspoon almond essence
½ teaspoon vanilla essence
4 large eggs
Mix together all fruits and nuts and sprinkle with the
sherry or brandy. Cover and leave for at least 1 hour, but
Sift together the flours and apices. Cream together the
butter and sugar with essences. Add the eggs one at a
time, beating well after each addition, and then alternately
add the fruit and flour mixes. Mix thoroughly. The
mixture should be stiff enough to support a wooden
Place the mixture into a prepared tin 20cm square,
straight sided, squared cornered tin and bake in a slow
oven for approximately 3 ½ -4 hours. Allow the cake to
cool in the tin.
To ensure uniformity and depending on size, it is suggested
the raisins be snipped into 2 or 3 pieces, cherries into 4
or 6 pieces and almonds crosswise into 3 or 4 pieces.
VAS Boiled Fruit Cake
365g Mixed Fruit
¾ cup brown sugar
1 teaspoon mixed spice
½ cup water
½ teaspoon bicarbonate soda
½ cup sherry
2 eggs, lightly beaten
2 tablespoons marmalade
1 cup self-raising-flour
1 cup plain flour
¼ teaspoon salt
Place the mixed fruit, sugar, spice, water and butter in a
large saucepan and bring to the boil.
Simmer gently for 3 minutes, then remove from stove,
add bicarbonate soda and allow to cool.
Add the sherry, eggs and marmalade, mixing well.
Fold in the sifted dry ingredients then place in a greased
and lined 20cm round cake tin.
Bake in a moderately slow oven for 1.5 hours or until
cooked when tested.