Baking

In Class by admin

Class 43: Baking

Committee: Elinor Fuller(519-855-6342),Dorothy Gillespie, Marilyn Leighton, Anne Barden, Beverly Smith, , Pam Quackenbush, Danielle Taylor, Jessica Barden, Brooke Switzer, Sarah Barden, Joanne Gregson

  1. All entries must be the work of the exhibitor.
  2. All entries must be in clear plastic zipper bags with tags attached.

All entries to be registered online through Assist Expo in advance: https://www.assistexpo.ca/erin-agricultural-society#

Prizes: 1st: $5, 2nd: $4, 3rd: $3

Bread & Rolls (Yeast):

Loaf pan should be 8" x 4" x 2 1/2" min, and 9" x 5" x 3" max. Bread machine only permitted in Class 3. A whole loaf should be presented for judging.

1.

One loaf white bread

2.

3 Sourdough buns

presented on a 6" plate

Quick Breads (No Yeast):

No mixes - 6" paper plates where required.

3.

Three savory tea biscuits

2 1/2" approximately in diameter

4.

Pumpkin Nut

half loaf (9" x 5" x 3" pan approximately)

Cookies and Squares:

To be exhibited on a 6" paper plate

5.

Three Chocolate Brownies

1 1/2" square approximately

6.

Three Peanut Butter Cookies

2 1/2" diameter max

Pastry, Pies and Tarts:

7.

Three Butter Tarts with fruit

8.

Spiced Apple Pie, 2 crust

9.

Brown Sugar Fudge

4 pieces x 2" square (approx) displayed on a 6" plate

Large Cakes:

10.

Slab white cake

Decorated with the theme "LOCKED DOWN IN ERIN" (9" x 12")