Division K: Baked Goods

Fair Registration Baked Goods

Groups 100, 200, 300, 400, 500, 600, 700 & 800 may enter this division

Superintendents: Ann Pierce, Deb Nisbit, Helen Pierce and Liz Wirt

 

All exhibits must be on a 7″ paper plate and covered with a fitted
Ziploc bag, or the entry will not be accepted!

General Scorecard for Baked Goods

Appearance

25 
Size, shape 

5 
Lightness 

5 
Tenderness 

 10 
Color 

   5 
Moisture Content 

   5 
Texture 

  10 
Flavor and smell

35

TOTAL POINTS

100 

 A Champion Achievement Award Set of Baking Tools
will be given in Division K: Baked Goods
for a youth exhibitior from Classes 100 and 200 by the Alton Block Family in memory of Marilyn Block.

A Champion Achievement Award Set of Baking Tools
will be given in Division K: Baked Goods
to the top adult exhibitor from Classes 300 and 400 by the Alton Block Family in memory of Marilyn Block.

Class 1: Bread and Rolls: Present bread exhibits as half-loaf of bread

Lot:
1.   Bread, Graham
2. Bread, Oatmeal
3. Bread, Raisin
4. Bread, Rye 
5. Bread, White 
6. Bread, Whole wheat 
7.  Cinnamon 
8.  Dinner Rolls, present 3 
9.  Hamburger buns, present 3 
10.  Sourdough 
11.  Special: cheese, onion, etc. 
12.  Fruit addition 
13.  Vegetable 
14.  Herb 
15.  French 
16.  Croissants
17.  Scones 
18. Any other not listed, labeled 

Class 2: Sweet Yeast Breads

 Lot:  
19.  Caramel rolls, 2 
20.  Cinnamon rolls, 2 
21.  Coffee cake, 4″ sqare 
22.  Sweet rolls, 2 
23.  Tea ring, 1/4 
24.  Cinnamon swirl bread 
25.  Bundt type coffee cake 
26.  Fruit or nut addition 
27.  Dougnuts, plain 
28.  Doughnuts, raised 
29.  Any other not listed, labeled 

Class 3: Quick Bread: Present a small loaf or half of a large loaf

Lot:  
30.  Baking powder biscuits, 2 
31.  Bread, Banana 
32.  Bread, Corn 
33.  Bread, Date 
34.  Muffins, cereal, 3 
35.  Muffins, plain, 3 
36.  Bread, nut 
37.  Bread, Zucchini 
38.  Bread, Apple 
39.  Bread, Lemon Poppy Seed 
40.   Bread, Pumpkin
41.  Gingerbread, 4″ square 
42.  Bread, fruit or nut 
43..  Plain batter coffeecake, 4″ square 
44.  Plain batter coffee cake with fruit or nut addition, 4″ square 
45.  Muffins, Bran 3 
46.  Muffins, Blueberry, 3
47.  Muffins, Cornbread, 3 
48.  Muffins, Poppyseed, 3 
49.  Muffins, other, not specified, 3 
50.  Any other not listed, labeled, 3 

Class 4: Cakes, unfrosted. Present a 4″ square of cake

 Lot:  
51. Angel Food 
52.  Apple 
53.  Bundt 
54.  Chiffon 
55.  Milk Chocolate 
56.  Chocolate 
57.  Cupcakes, chocolate, 4 
58.  Cupcakes, other, 4 
59.  Devil’s Food 
60.  Ginger 
61.  Gingerbread 
62.  Jelly roll 
63.  Marble 
64.  Spice 
65.  Sponge 
66.  White 
67.  White with fruit or nut addition 
68.  Yellow 
69.  Bundt, white 
70.  Bundt, dark 
71.  Vegetable, such as carrot, etc. 
72.  Any other not listed, labeled 

Class 5: Cookie: Present three (3) of each item

Lot:  
73. Cereal (ex. cornflakes) 
74.  Chocolate Chip
75.  Chocolate Rerigerator 
76.  Drop, no bake
77.  Fruit or Nut Drop 
78.  Fruit or Nut Refrigerator 
79.  Ginger 
80.  Ginger Drop 
81.  Oatmeal Drop 
82.  Peanut Butter 
83.  Rolled, dark 
84.  Rolled, fruit 
85.  Rolled, white 
86.  Spritz 
87.  Sugar 
88.  White Drop 
89.  White Refrigerator 
90.  Chocolate Drop 
91.  Whole Grain 
92.  Filled cookie 
93.  Macaroon 
94.  Molasses 
95.  Snickerdoodle 
96.  Any other, not listed, labeled 

 Class 6: FARM BUREAU SWEEPSTAKES

  •   Entry must consist of 4 different kinds of Cakes and an entry of Honey Apple Cake for a total of 5 entries. Please use any cake from Class 4.
  •  You must follow the recipe below to submit for this entry.
  •  Please exhibit a 4″ square of each entry.
  •  Open to everyone (all age groups).
  •  Prizes are: 1st –   $25.00
                        2nd – $15.00 
                       3rd –   $5.00 
  • Prizes will be awarded with other open class premium checks.
  • The winner will be the person with the highest ribbon points. 

HONEY APPLE CAKE

2 ¼ cup flour, divided
1 tsp. baking soda
½ cup chopped walnuts
1 tsp. cinnamon
½ tsp. salt
¼ tsp. cloves
1 cup seedless raisins
½ cup butter
1 cup honey
1 egg
1 cup applesauce

Sift 2 cup flour with soda, salt and spices. Mix remaining flour with nuts and raisins. Cream butter and honey then beat in egg. Add the sifted flour mixture and applesauce alternately ending with applesauce. Fold in raisin/nut mixture. Spread in a greased 9X13 pan. Bake at 350 degrees for 35 minutes.

Class 7: Cookie Jar Special

  • Exhibit in a container decorated by the exhibitor
  • Decoration should be related to the type of cookies displayed/exhibited.
  • Jar and cookies will be considered in judging.
    Lot:
    97. One dozen (12) homemade cookies in a container decorated by the exhibitor

    Class 8: Bars, unfrosted

    Lot:  
    98. Blonde Brownies 
    99.  Brownies
    100.  Date 
    101.  Layered 
    102.  Lemon 
    103.  Toffee 
    104.  Unbaked
    105.  Any other not listed, labeled 

    Class 9: Pies: Exhibit any size. One piece will be cut out and the rest of the pie may be taken home. No commercially canned filling.

    Lot:
    106. Apple 
    107.   Blueberry
    108.  Cherry 
    109.  Peach 
    110.  Pecan 
    111.  Rhubarb 
    112.  Other (no cream pies) 
    113.  Mixed fruit 

    Class 10: Pie Shell

    Lot:
    114. Pie Shell – any size

    Class 11: Cream Puffs

    Lot:
    115. Cream puffs, 2

    Class 12: Candy – Present three (3) pieces for each exhibit.

    Lot:
    116.  Almond bark 
    117.  Caramel 
    118.  Divinity 
    119.  Fondant
    120..  Fudge, white
    121.  Fudge, chocolate 
    122. Fudge, other 
    123.  Mints 
    124.   Penuche
    125.  Nut Goodies 
    126.  Taffy 
    127.  Toffee 
    128.  Peanut Brittle 

    Class 13: Whole Grain – Present the exhibit with the recipe printed on a card. The nutritional value will be considered.

    Lot: 
    129. Bread 
    130.   Quick Bread
    131.  Cake 
    132.  Granola 
    133.  Muffins 
    134.  Three rolls 
    135.  Snacks: crackers, nuts or cereal mix 

    Class 14: Mix-In-A-Jar

     Lot:
    136. Muffins 
    137.  Cookies
    138.  Bars 
     139. Cake 
    140.  Soup 
    141.  Any other not listed, labeled 

    Class 15: Cakes, decorated

    Lot:
    142. Anniversary 
    143. Birthday 
    144.   Non-cake edible
    145.  Special occasion 
    146.  Wedding 

    Class 16: Foreign Delicacies – Present the exhibit with the recipe on a card.

    Lot: 
    147.  Cookies, 3 
    148.  Danish pastry, half of a loaf 
    149.  Fattigman, 3 
    150.  German Springerle 
    151.  Julekage 
    152.  Kolache 
    153.  Hungarian Coffee Cake 
    154.  Krunkake, 3 
    155.  Lefse 
    156.  Other varieties of bread 
    157.  Rosettes, 3 
    158.  Sandbakkels, 3 
    159.  Stollen, 4″ piece 
    160.  Strudel 
    161.  Laotian traditional 
    162.  Hispanic traditional 
    163.  Any other not listed, labeled 

    Class 17: Prepared Mixes – Here is an opportunity for everyone to enter, the choice is yours!
    Begin with any packaged mix but “doctor” it up to your choosing to fit into one of the following lots.
    The finished product should include the directions for preparing the package mix as directed on the package plus the directions for the “doctored up” version.

     Lot:
     164.   Frozen bread, bread 
     165.   Frozen bread, caramel rolls 
     166.  Frozen bread, cinnamon rolls 
     167.   Frozen bread, tea ring 
     168.   Frozen bread, not specified 
     169.   Bars 
     170.   Bundt Cake 
     171.   Cake 
     172.   Coffee cake 
     173.   Cookies
     174.   Hot roll mix 
     175.   Muffin mix 
     176.   Quick bread mix 
     177.   Streusel mix 
     178.   Sweet roll mix 

    Class 18: Bread Machine – present 1/2 loaf

    Lot:
    179.  White 
    180.  Wheat 
    181.  Fruit 
    182.  Rye
    183.  Raisin 
    184. Graham 
    185.  Oatmeal 
    186.  Sourdough 
    187.  Fruit or vegetable 
    188.  Herb 
    189.  Any other not listed, labeled 

    Class 19: Honey Baking

    Lot: 
    190.  Bars, 3 
    191.  Cake 4″ square 
    192.  Candy, 5 pieces 
    193.  Cookies, 3 
    194.  Quick Bread, small loaf or 1/2 loaf 
    195.  Yeast Bread, small loaf or 1/2 loaf 
    196.  Sweet rolls, 3 
    197.  Any other not listed, labeled 

    Class 20: Diabetic Baking

    Lot: 
    198.  Bars, 3 
    199.  Cake, 4″ square 
    200.  Candy, 5 pieces 
    201.  Cookies, 3  
    202.  Quick Bread, small loaf or 1/2 loaf 
    203.  Yeast Bread, small loaf or 1/2 loaf 
    204.  Sweet rolls, 3 
    205.  Any other not listed, labeled 

    Class 21: Gluten Free Baking

    Lot:   
    206.  Bars, 3 
    207.  Cake, 4″ square 
    208.  Candy, 5 pieces 
    209.  Cookies, 3 
    210.  Quick Bread, small loaf or 1/2 loaf 
    211.  Yeast Bread, small loaf or 1/2 loaf 
    212.  Sweet rolls, 3 
    213.  Any other not listed, labeled

    PREMIUMS

     1st: 2nd: 3rd::
     $2.500 $2.25 $2.00

     Class 22: KING ARTHUR CONTESTS

       

  • Lot 214a:      Adult (19 and older)
    Lot 214b:      Youth (18 and under)Prizes: Adult and Youth

    1st: Ribbon and $30.00 gift certificate to Baker’s Catalogue/kingarthurflour.com 
    2nd: Ribbon and King Arthur Flour Baker’s Companion Cookbook 
    3rd:  Ribbon and King Arthur Flour Standard Bread Loaf Pan

    Entry Requirements:
    1.  Bake your exhibit using King Arthur Flour
    2.  Limit one entry per person.
    3.  Present a sample of your exhibit on a 6″ plate.
    4.  Use no mixes for the batters.
    5.  This competition is for home bakers. 
    6. With your pre-baked entry, provide the typed recipe with specific ingredients
         and amounts followed by clear directions of your entry
    7. Submit King Arthur package, product label, UPC code or receipt of purchase.
    8.  All recipes entered become the property of King Arthur Flour Co. (King Arthur)
    9.  By participating, contestants agree that King Arthur may edit, adapt, copyright, publish
         and use any or all of the recipes entered.  They may also use contestant names
         and photos for publicity, promotion, or advertising without compensation.                                              10.  Failure to follow the rules may result in disqualification.
    11.  Judging Criteria: 

    Taste 50 points 
    Overall appearance 25 points 
    Texture  25 points 
    TOTAL  100 points