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Home > 2021 The Virtual Fair > Open Class Entries > Baking (S)

Baking (S)

Baking Department Entry Rules:

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Co-Superintendents:

Kristine Brown: fhbrownka@gmail.com
Kelley Unger: kjb.unger@gmail.com

FOR THIS YEAR: There are two judged contests: Virtual and Virtual & In-Person Tasted. An online slide show will be created with the virtual entries by “fair opening” on August 18th. Recipes will be compiled into an E-book for downloading and e-mailed to all entrants.


IN-PERSON TASTED CONTEST:
August 7th, from 11am to 6pm at the Fairgrounds. In-Person Entry: For those not comfortable with virtual entries, we will do your entry in person as in years past. We will take pictures of your items and enter them into the database. Use this Sign-up Genius Form where you will need to pick a time to bring your entry following the rules listed below.

AWARDS:
Virtual entries will be considered for white, red and blue ribbons.

Tasted entries will be eligible for Best of Lot (cookies), Best of Class, Best of Show and Special Merit, including "Best Chocolate Chip Cookie," "Best of Theme".

Special trophy for “Best Apple Pie” with Keeper plaque donated by Printonyx, Inc.

RULES:

  1. All exhibits must be homemade from scratch. No packaged mixes will be accepted. Even decorated cakes may be judged on their recipe/taste, if it comes to a tie.
  2. Exhibitors are limited to 8 entries in this department.
  3. Cream filled pies and pastry which normally require refrigeration will be eligible in the VIRTUAL CONTEST ONLY. This includes cream cheese frostings.
  4. Submission of recipe used is optional, but is REQUIRED to be considered for a Blue, Best of Class, Best of Show or Special Merit Ribbon.
  5. Youth entries by persons under 16 years and under will be judged separately in every category.
  6. Virtual entries must be submitted online July 1- July 31.
  7. Samples for Tasted entries should be delivered to the judging area between 11:00am and 6:00 pm on August 7th. Appointments required to drop-off entry; boo through the Sign-up Genius Form

VIRTUAL & IN-PERSON TASTED ITEMS WILL BE JUDGED BASED ON THE FOLLOWING CRITERIA:

  • Overall Appearance
  • Consistency (size and shape)
  • Aroma (not for virtual entry only)
  • Flavor (not for virtual entry only)
  • Moistness, crispness and/or crumb texture
  • Creativity (appearance, ingredients, etc.)

Judging will be based on merit; therefore multiple blue, red and white ribbons may be awarded. Only Cookies will be judged by Lots (if sufficient entries are submitted).


Baking Department Classes & Lots

CLASS I: COOKIES
Lot 1: Drop cookies (with fruit, nuts, candy or chocolate)
Lot 2: Brownies and bar cookies
Lot 3: Rolled cookies (cut out) & refrigerator cookies (sliced)

Photo #1: Entrant with whole sheet/pan of cookies

Photo #2: Close-up of four cookies laying side by side, flat, one cut in half with center displayed.

CLASS II: CAKES, CUPCAKES & TORTES

This class includes: iced or plain, white, yellow, chocolate, Bundkuchen, Kugelhoff, chiffon or angel food, upside down, fruit or vegetable, tortes, and undecorated cupcakes.

Photo #1: Entrant with whole cake/torte or tray of cupcakes

Photo #2: Close-up of upright piece of cake/torte or four cupcakes (one cut in half with center displayed).

CLASS III: DECORATED CAKES, CUPCAKES & COOKIES

Photo #1: Entrant with whole cake/torte or tray of cupcakes/cookies

Photo #2: Close-up of upright piece of cake/torte or three cupcakes/cookies plus one cut in half with center displayed.

CLASS IV: YEAST BREADS

This class includes: white, wheat, rye, sourdough, french, braided bread, specialty rolls, sweet rolls, fancy or braided rolls, pretzels, and bread sticks.

Photo #1: Entrant with whole loaf or tray of rolls, pretzels or breadsticks.

Photo #2: Close-up of upright 3” slice of bread or three rolls, pretzels or breadsticks plus one cut in half with center displayed.

CLASS V: QUICKBREADS

Photo #1: Entrant with whole loaf.

Photo #2: Close-up of upright 3” slice of bread from center of loaf/ring.

This class includes: banana, apple sauce, fresh or dried fruit, nut, spiced, zucchini, carrot, tea ring, and coffee cake.

CLASS VI: BREAKFAST BREADS

This class includes: biscuits, scones, muffins, and croissants.

Photo #1: Entrant with tray breakfast breads.

Photo #2: Close-up of three biscuits, scones, muffins or croissants, plus one cut in half with center displayed.

CLASS VII: PIES & TARTS

This class includes: apple, berry, beach or nectarine, cherry, rhubarb, nut, cobbler and other fruit/crust combinations. CREAM, CUSTARD, OR WHIPPED CREAM BASED PIES ACCEPTED ONLY IN VIRTUAL CONTEST.

Photo #1: Entrant with whole pie/tart.

Photo #2: Close-up of cut piece of pie/tart (taken when cooled)

CLASS VIII: CANDY

This class includes: divinity, fudge, taffy, peanut brittle, caramel, and other candy (cooked only).

Photo #1: Entrant with tray of candies or whole pan of candy before cutting.

Photo #2: seven pieces of candy plus one cut in half and displayed

CLASS IX: Healthful Baked Goods

This class includes whole grain cereal, as well as any items that are vegan, gluten free, dairy free or egg free OR is low in sugar, fat, salt and additives. Submit entry using requirements from closest baked good Classes I-VIII (above). If granola or other cereal, submit image of 1-2 cups in a glass jar held by entrant for photo #1 and spread out a cup on a plate for photo #2 close-up. RECIPE required so that "healthful" aspects can be determined.

CLASS X: HERITAGE RECIPES

These should be old family favorites and may be any category of baked goods Classes I-VIII. Submit entry using requirements from closest baked good Classes I-VII (above). Entry will be judged against other Heritage Recipes only (unless considered for best of show). Presentation is important and the recipe with a history of your family’s use of this recipe is required. Family pictures may be part of the recipe and history document.

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