BAKED GOODS plus CONFECTIONS & DECORATED ITEMS

Adult Department

B A K E D G O O D S

plus CONFECTIONS & DECORATED ITEMS

Coordinator: Kathie Woolard, Greenbrae

Judges: Baked Goods:

Randall Hicks, Pastry Chef and Culinary Consultant and Educator with

Cooking with Rosetta (.com), Castro Valley

Lawrence Lavagetto, Assistant, Ramekins Cooking School, Sonoma

Lisa Lavagetto, Chef & Instructor, Ramekins Cooking School, Sonoma

Julie Steinfeld, Pastry Chef, Ramekins Cooking School, Sonoma

Confections: Kathy Collins, Owner, Cake Art Supplies, San Rafael

Timeline & Rules

Eligibility Open to all California Residents

Entry Forms Due On or before Thursday, May 10, 5 pm, Fair Office

Note: You may enter online at marinfair.org through Thursday, June 21

Entry Limit One Entry Per Class, Unless Otherwise Indicated.

Entry Fee $2.50 Per Entry - Fee must accompany Entry Form.

Exhibits Received Thursday, June 28, 8 am to 11 am, Exhibit Hall

Exhibits Released Thursday, July 5, 12 Noon to 7 pm, Exhibit Hall

Be sure to check out Special Culinary Contests held during the fair – watch your delicious entries judged live on stage! See Table of Contents for details.

Rules --

1. Local and State Rules govern this competition.

2. Exhibitors must follow timelines. Entries not delivered at times

designated above will not be judged.

3. All entries must be home-prepared by the exhibitor.

4. All baked foods must be properly labeled, i.e., name and

phone number. Label should be placed on the bottom of container.

5. All baked foods not picked up as indicated will be discarded.

Score Card for Judging Butter Cakes & Fat Free Cakes

Appearance ------------------------------------------------------------------------------ 30% Surface – Crust or Frosting Crust - color, texture and depth Frosting - glossy, not granular, soft, not sticky, suitable flavor Filling - (if appropriate) minimum ¼ inch, fluffy, good flavor, blend with cake Texture ------------------------------------------------------------------------------------ 35% Butter Cakes - tender, fine even grain, moist but elastic Fruit Cakes - not sticky or gummy, dry or crumbly Flavor (Delicate and pleasing, natural flavor of ingredients) ------------------ 35% Total Score ------------- 100%

Score Card for Judging Breads

General Appearance (Shape - Proper “Dome”, Smoothness, Crust Color) ----------------------------------------------------------------------- 10% Lightness ----------------------------------------------------------------------------- 10% Crust (Thickness, Quality, Crispness, & Tenderness) ---------------------- 10% Crumb (Color and Texture) -------------------------------------------------------- 15% Texture (No Streaks or Close Grain, Size & Uniformity of Cell Walls, Elasticity) ----------------------------------------------------------------- 25% Flavor (Taste and Odor - Sweet, Nutty Blended) ---------------------------- 30% Total Score ------------- 100%

Score Card for Judging Rolled & Dropped Cookies

Appearance -------------------------------------------------------------------------- 30% (Outside - uniform, not too thick; Size - not over 3 inches - except for divisions where different guidelines may apply. Surface - color & texture) Texture (Characteristic of type) -------------------------------------------------- 35% Flavor (Natural flavor of ingredients - no off flavor) ------------------------- 35% Total Score --------------- 100%

Score Card for Judging Pastry

Appearance (20%) 1 Crust 2 Crust Color -------------------------------------------------------------- 10% 10% Shape ------------------------------------------------------------- 10% 10% Crust (40%) Texture - Flaky, Tender ---------------------------------------- 25% 25% Flavor - Agreeable, No Pronounced Taste of Fat or Salt -- 15% 15% Filling (40%) Consistency - Fruit Moist but Not Syrupy, Well Cooked, Filling Should Hold Shape, yet Be Smooth and Soft 15% 20% Flavor - Natural or Well Blended ---------------------------- 15% 20% Meringue - Light, Tender, Evenly Browned, No Shrinking From Sides, No Weeping, At Least ½ Inch ---------------- 10% Total Score ------100% 100%

Score Card for Judging Confections

Appearance Color, Size and Shape of Pieces ------------------------------ 15% Texture Crystalline - Velvety, Creamy Non-Crystalline - Smooth --------------------------------------- 30% Consistency Crystalline - Firm, Not Hard or Soft Non-Crystalline - Should Hold Shape, No Crystal ------- 25% Flavor Blended, High Quality, Pleasing ------------------------------- 30% Total Score ---------- 100%

Division 100 Yeast Breads Entry Fee – $2.50 per entry

Quantities: Bread – 1 Loaf Bagels, Crumpets, Rolls, Doughnuts – 4

Class

1 Bagels, any recipe 2 Bread, Beer 3 Bread, Cheese 4 Bread, Cinnamon Raisin 5 Bread, Ciabatta 6 Bread, French 7 Bread, Gluten Free 8 Bread, Herb 9 Bread, Potato

10 Bread, Raisin 11 Bread, Rye 12 Bread, Seed (use one or more

types of seeds in recipe)

13 Bread, Soda 14 Bread, Wheat 15 Bread, Machine Baked 16 Bread, Multi-Grained 17 Bread Sticks/Grissini, (6) 18 Crumpets 19 Doughnuts, Raised 20 Focaccia 21 Pretzels, Soft 22 Rolls, White 23 Rolls, any other 24 Any other Yeast Bread not listed,

please specify on entry form.

American System of Judging – Awards Offered per Class

Placing: 1st – $7 2nd – $5 3rd – $3 4th & 5th – Ribbons

Best of Show – $15 & Rosette Ribbon

Special Prize for Yeast Breads Awarded at the Discretion of the Judges Courtesy of ~

Mulberry Street Pizzeria & Restaurant, San Rafael

$50 Gift Certificate

Division 101 Baking Powder or Quick Breads

Entry Fee – $2.50 per entry

Quantities: Quick Breads – 1/2 Loaf Biscuits, Scones – 4

Class

1 Biscuits, plain 2 Biscuits, Buttermilk 3 Biscuits, any other 4 Bread, Apple 5 Bread, Banana Nut 6 Bread, Cheese 7 Bread, Corn 8 Bread, Fruit, any other (date, etc.) 9 Bread, Nut, no fruit

10 Bread, Potato 11 Bread, Pumpkin 12 Bread, Savory

13 Bread, Zucchini 14 Bread, any other Vegetable (carrot, etc.) 15 Gingerbread 16 Scones, Plain 17 Scones, Cream 18 Scones, Fruit based 19 Scones, Savory 20 Scones, any other 21 Any other Baking Powder or

Quick Bread not listed, please specify on entry form



Best of Show Baking Powder or Quick Breads &

Best of Show Scones – $15 Each & Rosette Ribbon

Division 102 Marvelous Muffins Championship


Quantities: Muffins – 4

Class Muffins may or may not include nuts and/or seeds & may include

toppings.

1 Muffins, Apple 2 Muffins, Applesauce 3 Muffins, Banana 4 Muffins, Blueberry 5 Muffins, Bran 6 Muffins, Carrot 7 Muffins, Cherry 8 Muffins, Chocolate 9 Muffins, Cinnamon

10 Muffins, Corn 11 Muffins, Cranberry 12 Muffins, Date 13 Muffins, Fruit &/or Berry, any

other

14 Muffins, Lemon 15 Muffins, Low Fat 16 Muffins, Mixed Fruit 17 Muffins, Oatmeal 18 Muffins, Orange 19 Muffins, Poppy Seed 20 Muffins, Pumpkin 21 Muffins, Savory 22 Muffins, Spice 23 Muffins, Vegetable, any other 24 Muffins, Zucchini 25 Muffins, any other, please

specify type on entry form.



Best of Show Muffins – $50 & Rosette Ribbon

Reserve Best of Show Muffins – $25 & Rosette Ribbon

Marvelous Muffins Sweepstakes – $75 & Rosette Ribbon

Sweepstakes Point System Note: You must enter at least four types to qualify.

1st Place – 5 Points 2nd Place – 4 Points 3rd Place – 3 Points 4th Place – 2 Points 5th Place – 1 Point Best of Show – 5 Additional Points Reserve Best of Show – 3 Additional Points

Division 103 Marvelous Muffin Assortment


Quantity: 12 Muffins – at least 4 varieties presented in a basket or tray.

May include same type of muffins you entered in previous division. Muffins may or may not include nuts and/or seeds and may include toppings.

Class

1 Muffin Assortment


Placing: 1st – $25 2nd – $15 3rd – $10 4th & 5th – $5 & Ribbons

Best of Show (1st Place) Muffin Collection – Rosette Ribbon

Division 104 Specialty Breads Entry Fee – $2.50 per entry

Quantities: Bread – 1/2 Loaf Rolls – 4

Coffee Cake – 1/2 Cake Tea Ring or Braid – Bring Whole

Class

1 Braids 2 Brioche 3 Cinnamon Rolls 4 Coffee Cake, Baking Powder 5 Coffee Cake, Yeast 6 Ethnic Breads or Rolls

(International)

7 Monkey Bread 8 Sweet Bread, Portuguese or

Hawaiian Style 9 Tea Rings

10 Any other Specialty Bread not listed, please specify on entry form




Division 105 Cakes Rolls Tortes etc.


Quantities: 1/2 Cake, Plus One Slice Cobbler 8” x 8” Pan, or similar

Note – All returnable plates & tins must be labeled with name & phone number on bottom of container.

Class

1 Cake, Angel Food 2 Cake, Apple 3 Cake, Applesauce 4 Cake, Bundt style 5 Cake, Carrot 6 Cake, Chocolate 7 Cake, Chiffon 8 Cake, Lemon 9 Cake, Fruit

10 Cake, Pineapple Upside Down (Bring whole cake.)

11 Cake, Potato 12 Cake, Pound 13 Cake, Soda Pop, any recipe

using 7-Up, Coke, etc.

14 Cake, Spice 15 Cake, White 16 Cake, Wine 17 Cake, Yellow 18 Cake, any Low Fat Recipe 19 Cake, any other (Cupcakes – See Division

106) 20 Doughnuts, Cake 21 Petits Fours (6) 22 Rolled and Filled, Jellyroll,

Chocolate Roll, etc. 23 Torte, any kind



Special Prize for Best of Show Cake & Reserve Best of Show Cake Awarded at the Discretion of the Judges Courtesy of ~

Margie Goodman, Novato, in memory of her sister Judie Berke

$50 Each & Rosette Ribbon

Best of Show – Petit Fours Rolls or Tortes

$15 & Rosette Ribbon

Division 106 Cupcakes Entry Fee – $2.50 per entry Rules --

1. Frosting may be any type that compliments cupcake flavor.

2. All additional decorations must be edible.

3. Cupcake liners (baking cups) may be used.

4. Note: You may use any combination of ingredients in each class

category. (Examples: You may use cheese in the corn cupcake class, chocolate in the peanut butter class, nuts in any class, etc.)

5. You may include recipe for cupcake & frosting with entry.

Quantities: Six frosted cupcakes on a paper plate.

Class

1 Cupcakes, Berry (Strawberry, Blueberry, Blackberry, etc.) 2 Cupcakes, Chiffon (any flavor) 3 Cupcakes, Chocolate (any type of Chocolate) 4 Cupcakes, Citrus (Lemon, Orange, etc.) 5 Cupcakes, Coconut 6 Cupcakes, Coffee or Tea (use Coffee or Tea in recipe) 7 Cupcakes, Filled (any flavor cupcake with filling and frosting) 8 Cupcakes, Fruit (Applesauce, Banana, Cherry, etc.) 9 Cupcakes, Gluten Free

10 Cupcakes, Low Calorie (any flavor) 11 Cupcakes, Nut (use Walnuts, Almonds, Hazelnuts, etc. in any recipe) 12 Cupcakes, Peanut Butter 13 Cupcakes, Pumpkin or Sweet Potato 14 Cupcakes, Red Velvet 15 Cupcakes, Savory, Cheese (use one or more cheeses) 16 Cupcakes, Savory, Corn 17 Cupcakes, Savory, using Onion, Garlic, or Scallions, etc. 18 Cupcakes, Savory, Meat or Fish (use Bacon, Chicken, Salmon, etc.) 19 Cupcakes, Sugar Free 20 Cupcakes, Vanilla 21 Cupcakes, Vegetable – Carrot 22 Cupcakes, Vegetable – any other (Zucchini, Tomato, etc.) 23 Cupcakes, White 24 Cupcakes, Yellow 25 Cupcakes, Use Wine, Beer, or any Liqueur in recipe 26 Cupcakes, any other not listed, please specify on entry form.



Best of Show Sweet Cupcakes – $15 & Rosette Ribbon

Best of Show Savory Cupcakes – $15 & Rosette Ribbon

Most Original Cupcakes – $15 & Rosette Ribbon

Division 107 Confections Entry Fee – $2.50 per entry

Quantities: Six pieces on paper plate covered in plastic.

Class

1 Brittle, Peanut 2 Brittle, any other (Cashew, Pecan, Mixed Nut, etc.) 3 Caramels 4 Chocolates, Dipped 5 Chocolates, Molded 6 Divinity 7 Fruit Candies 8 Fudge, Chocolate 9 Fudge, Peanut Butter

10 Fudge, any other 11 Mints 12 Nuts, Chocolate Covered 13 Nuts, any other (Sugared, etc.) 14 Peanut Butter 15 Popcorn Balls (3) 16 Popcorn, Candied (Caramel, etc.) 17 Pralines 18 Rocky Road 19 Rolls, Nut (Almond, Cashew, Pecan, Walnut, etc.), sliced 20 Suckers, Lollipops 21 Sugar Free Confections 22 Toffee 23 Turtles 24 Truffles 25 Any other Confection not listed, please specify on entry form.




Division 108 Candy Assortment Entry Fee – $2.50 per entry

Class

26 Candy Assortment – 5 Kinds of Candies (six of each variety), in a Decorative Clear Jar or Open Box or Basket. Bring one sample of each in plastic bag for judging. Same varieties of candies may also be entered in previous division.

Judged on Candies – 85% and Decorations – 15%.

American System of Judging – Awards Offered


Best of Show (1st Place) – Rosette Ribbon

Division 109 Cookies Entry Fee – $2.50 per entry

Quantities: Six cookies, not over 3 1/2” in diameter or length.

Note: Place cookies on a small paper plate, in a resealable bag.

Class

1 Bar Cookies, Brownies, cake style 2 Bar Cookies, Brownies, fudge style 3 Bar Cookies, Lemon 4 Bar Cookies, Nut 5 Bar Cookies, any other 6 Biscotti, Plain 7 Biscotti, Flavored 8 Biscotti, Dipped 9 Butter Cookies

10 Carrot Cookies 11 Cereal Cookies 12 Coconut Cookies 13 Drop Cookies, Chocolate Chip 14 Drop Cookies, Chocolate Chip with

Nuts 15 Drop Cookies, Oatmeal, without

Raisins and Nuts 16 Drop Cookies, Oatmeal, with

Raisins and/or Nuts 17 Drop Cookies, any other

18 Foreign/Ethnic Cookies 19 Ginger Cookies 20 Gluten-Free Cookies 21 Holiday Cookies 22 Ladyfingers 23 Low-Fat Cookies 24 Macaroons 25 Meringues 26 Molasses Cookies 27 Peanut Butter Cookies 28 Peppermint Cookies 29 Pumpkin Cookies 30 Refrigerator Cookies, rolled or

dropped 31 Shaped & Pressed Cookies 32 Shortbread Cookies 33 Snickerdoodles 34 Sugar Cookies 35 Any other Cookie not listed,

please specify on entry form.




Reserve Best of Show – $10 & Rosette Ribbon

Cookie Sweepstakes – $50 & Rosette Ribbon

Sweepstakes Point System Note: You must enter at least four types to qualify.

1st Place – 5 Points 2nd Place – 4 Points 3rd Place – 3 Points 4th Place – 2 Points 5th Place – 1 Point Best of Show – 5 Additional Points Reserve Best of Show – 3 Additional Points

Division 110 Cookie Assortment


Class

36 Cookie Assortment – 5 Kinds of Cookies (six of each variety), in a Decorative Clear Jar or Open Box or Basket. Bring one sample of each in plastic bag for judging. Same varieties of cookies may also be entered in previous division.

Judged on Cookies – 85% and Decorations – 15%.




Division 111 Pies Pastries etc.


Quantities: One 8” or 9” Pie or Quiche 1 Large Tart or 4 Small Tarts

4 Turnovers 4 Cream Puffs or Éclairs Note: All returnable plates must be labeled with name on bottom of container.

Class

1 Cream Puffs 2 Cream Puffs, Mini (6) 3 Éclairs 4 Phyllo Pastry 5 Pie, One Crumb Crust (please specify type on entry form) 6 Pie, One Crust - Dough (please specify type on entry form) 7 Pie, Two Crust - Dough (please specify type on entry form) 8 Pie Crust, Unfilled Pastry Crust 9 Pie Crust, Unfilled Crumb Crust

10 Cobbler, any kind (please specify type on entry form) 11 Crisp, any kind (please specify type on entry form) 12 Quiche, any kind 13 Tarts, any kind - fruit, meat, etc. (please specify type on entry form) 14 Turnovers, any kind - fruit, meat, etc. (please specify type on entry form)

15 Any other Pastry not listed (please specify type on entry form) 16 Any other Pie not listed (please specify type on entry form)



Best of Show Awards –

Best Pie Best Cobbler or Crisp

Best Pastry Best Quiche, Tart, or Turnover

$15 each & Rosette Ribbons

Division 112 Baking with Honey


Quantities: Please refer to previous divisions.

Each recipe must include honey.

Class 1 Breads, Quick, any recipe using honey 2 Breads, Yeast, any recipe using honey

3 Cakes, any recipe using honey 4 Cookies, any recipe using honey 5 Muffins, any recipe using honey 6 Any other baked recipe using honey




Division 113 Blueberry Bliss Entry Fee – $2.50 per entry

Any baked item made with blueberries may be entered. (Examples: Blueberry Muffins, Bread, Cake, Pie, Tart, Cobbler, etc.)

Please submit recipe with entry. Refer to previous divisions for quantities.

Class 1 Blueberry Bliss, any baked item




Division 114 King Arthur Flour Quick Bread


Any quick bread made using any type of King Arthur Flour. Please submit recipe with entry. The UPC Label from the King Arthur Flour Bag must be submitted with entry. Bring one whole quick bread or coffee cake.

Class 1 Quick Bread, any baked item using King

Arthur Flour




King Arthur Flour 1st, 2nd, and 3rd Place Winners will also receive Specialty Ribbons and the following Additional Prizes

Courtesy of ~

King Arthur Flour

1st Place: $75 gift certificate to the

Baker’s Catalogue / kingarthurflour.com

2nd Place: $50 gift certificate to the

Baker’s Catalogue / kingarthurflour.com

3rd Place: King Arthur Flour Companion Cookbook

Division 115 Almond Delight Entry Fee – $2.50 per entry

Any recipe including California almonds may be used. Please submit recipe with entry. Quantities: Bread - ½ loaf Cake - ½ cake, plus one slice

Cookies - ½ dozen Cupcakes - 4 Pie - 8 or 9 inch Pastries - 4

Class 1 Almond Delight, any baked item using California Almonds

2 Almond Delight, any low fat baked item using California almonds



Best of Show – Rosette Ribbon

Adult Department

D E C O R A T E D F O O D S

Coordinator: Kathie Woolard, Greenbrae

Judges: Jodi Lau, Owner, Nancy’s Fancy’s, Santa Rosa

Timeline & Rules

Eligibility Open to all California Residents.

Entry Forms Due On or before Thursday, May 10, 5 pm, Fair Office

Note: You may enter online at marinfair.org through Thursday, June 21

Entry Limit One Entry per Exhibitor per Class

Entry Fee $2.50 per entry - Fee must accompany Entry Form.

Exhibits Received Thursday, June 28, 8 am to 11 am, Exhibit Hall

Exhibits Released Thursday, July 5, 12 Noon to 7 pm, Exhibit Hall

Score Card for Judging Decorated Cakes

Overal l Appearance --------------------------------------------------------------- 45% Balance ------------------------------------------------------------------- 15% Color Harmony --------------------------------------------------------- 15% Consistency of Pattern ----------------------------------------------- 15%

Neatness ------------------------------------------------------------------------------------ 25%

Texture of Icing --------------------------------------------------------- 10% Uniformity of Repeat Pattern ---------------------------------------- 15%

Artist ic Qual i ty ----------------------------------------------------------------------- 30%

Overall Eye Appeal ---------------------------------------------------- 15% Originality ----------------------------------------------------------------- 15%

Total Score --------------------------------- 100%

Special Prizes Awarded at the Discretion of the Judges Courtesy of ~

Cake Art Supplies, San Rafael ------------------ $75 Gift Certificate

Spun Sugar, Berkeley ------------------------------- $100 Gift Certificate

Division 116 Decorated Cakes Entry Fee – $2.50 per entry

Note: A mix of styrofoam or cardboard may be used, providing the shape is one which could reasonably be achieved through baking.

Beginner Decorators (Open to exhibitors who have less than 24 hours of class

instruction, or are self-taught and have been decorating for less than one year.)

Class

1 Cake, Birthday 4 Cake, Wedding, tiered 2 Cake, Holiday 5 Cake, Fair Theme, All for One & Fun for All! 3 Cake, Novelty 6 Cake, any other decorated cake, please specify on entry form

Intermediate Decorators (Open to exhibitors who have 24 to 48 hours of

class instruction, or are self-taught and have been decorating for less than two years.)

Class


Advanced Decorators (Open to exhibitors who have 48 or more hours of class

instruction, or are self-taught and have been decorating for two or more years.)

Class





Division 117 Decorated Unicorn Cookies

sponsored by Cake Art Supplies, San Rafael Entry Fee – $2.50 per entry

Rules - 1. Entry to consist of three decorated unicorn-shaped cookies, decorated the

same or differently.

2. Unicorn-shaped Cookie Cutters will be available at the Fair Office beginning May 1.

Limited number available. One cookie cutter per family. You may also use your own unicorn-shaped cookie cutter or create an original design.

3. May be presented on any type of plate or tray, or in a basket or other container. Container

may be decorated with doilies, ribbon, etc. Judged on decoration only. Cookies will not be tasted.

Class

1 Decorated Cookies, using all edible decorations. 2 Decorated Cookies, using any combination of edible & non-edible decorations.


Placing: 1st – $20 2nd – $15 3rd – $10 4th & 5th – Ribbons 1100


Best Fair Theme – $15 & Rosette Ribbon

Division 118 Other Decorated Items Entry Fee – $2.50 per entry

Rules - 1. Each item must be on a board no larger than 18” x 24”.

2. In building all other houses, artworks, scenes, etc., a mix of styrofoam, cardboard or other materials may be used to make the shapes. All surfaces must be covered with natural and/or edible materials such as corn meal, crackers, candy, coffee grounds, dried or fresh fruits, rice, dried beans, vegetables, etc. Use your imagination!

3. Each entry will be judged on originality and workmanship.

4. Accessories (figurines, etc.) are acceptable, as long as they are made out of natural products.

Class

1 Decorated Cupcakes, six cupcakes, all decorated the same, or differently. 2 Decorated Gingerbread House, original or kit, all edible or natural materials, any theme. 3 Decorated Gingerbread People, one to three people, each decorated differently. 4 Decorated Edible House, any theme, original or kit. Your choice of all edible materials. 5 Decorated Sugar Mold, any theme. 6 Decorated other items using the All for One & Fun for All! theme. 7 Any other Decorated Item(s), please specify on entry form.




BAKED GOODS plus CONFECTIONS & DECORATED ITEMS

Documents

Transcript of BAKED GOODS plus CONFECTIONS & DECORATED ITEMS