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.