I am very excited - I have just submitted my entry form for baking in the Royal Adelaide Show!!!
I have been being sent the entry information every year for about 5 years, since I went one year and saw the very poor showing of cakes there. They did not look good! I thought I can do better than that, so put my name down. But every year I've been too worried, or had too much on at the time to be organised to be in it. So, I have bitten the bullet this year and am going for it!
I'm entered in the sponge cake class and of course the cupcake class.
I'm thinking I will do black forest cupcakes, as I think they're the best I make - nice and moist and look good with the cherry, cream, chocolate on top.
Sponge, will just be a sponge - seem to be very strict rules so hopefully my favourite recipe will cover me there. Not as enthusiastic about the sponge entry as the cupcakes, LOL!
So, I will need to be ready for the morning of the second of September (lots of thinking time between then). I am thinking to be nice and fresh it would be best to do them that morning, but am then worried if something goes wrong I will have no time to fix up. Perhaps the night before might be best.
Anyone have any tips for entering cakes for judging?
Cupcakes, night before, ice/top that morning (early lol) sponge, that morning, but do a couple batches of each maybe?
Also, don't forget to take a full cake repair kit with you to the show - icing, garnishes, tools etc for fixing things after you arrive.
WTG Star, that is really cool!!! I haven't been to the RAS for a couple of years, but make sure you take photos would love to see your work and those cupcakes sound divine
I enter cooking in our local show. I was given a 'tip sheet' a few years ago when I first started entering.
The main judging points are overall appearance, the cut of the cake, the smell and the taste.
Read your schedule eg, may state loaf tin for certain cakes
There should be no wire rack marks on the bottom of the cake so cover with a couple of tea towels
Check to make sure your cake is cooked enough. If they are under cooked they are sticky on top. Don't use a skewer to test as this could cause the cake to sink.
If the schedule calls for the cake to be iced, then make it a neat, even thickness and not to run down the sides. Best colour icing is chocolate, vanilla, lemon, orange or pale pink. Avoid bright colours. Dip your knife in a cup of hot water to get a smoother finish.
Small cakes and biscuits should be dainty and not too big
Date loaf should be make in a loaf tin
Sponges in an 18cm round tin, sandwich with a thin layer of jam and do not use cream
scones should be cooked separately on trays never touching
if you have had your cakes in the freezer make sure you have them out at least 24 hours before time to thaw
use boards or foam meat trays covered in foil and use oven bags to cover, do not use sticky tape underneath as the judges need to open them
Obviously some of those things may not apply because each show will be different, but make sure that you carefully study the show schedule as for slices they require them to be cut to a certain size and they will measure to make sure that they are. Make sure that you use the right size of cupcake, otherwise they may consider it to be a muffin etc.
It really isn't a drama to enter - I do all my cooking the day before and take it in first thing on judging day. Most of all have fun - I have won several prizes for my cooking and it's always a buzz to see that you have won!
Astrid, you should definitely do it. They usually always have a kids section too and you should get DD1 involved. My girls have started as well and they really enjoy it. Not only that, in smaller areas the women who always bake for the show are getting older and there needs to be younger ones like us taking their place.
The day group is meant to be the cranky one, the evening girls have attitude One of them, her hubby used to run one of the local adult shops many years ago.
Rouge - surprisingly there a a lot of city members, I think they said more than the country. It is quite popular these days, you should track your local group down.
Thanks girls, for the encouragement and tips! Trillian - that list is great. Some of them I have from our rule book, but others were new to me. I have been considering the size of my cupcakes - I usually do the large (50mm base, I think, muffin tray size) ones, but was thinking this might be too big for a more "old fashioned" traditional cupcake. The other size I normally do are the mini ones (30mm base) for finger food type parties, but they'll be too small. Think I'll have to look for something in between - perhaps 44mm. Then I'll need a muffin tray to match! Not sure how well the decorations I normally use will work out on a smaller size, given they are cherries. Will have to do lots of practice!
Would love others to enter their local shows too - come on Astrid! Want to hear all about it!
I have just the tin you want. Found it at House I think. Takes the Aspen patty pans (which are almost impossible to get down here!) Really need a second one myself.
Our local Show is not until October, hoping the competition booklet is out soon. One of the Kinder Dads is a member of the show Society, so I will just need to hassle him. I suppose that is one good reason for not getting the job as Show Secretary, I have a chance of entering the comps!
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Entering cakes in the show!
Goodluck!!!!!
Sure I could learn some baking tips from some of those Ladies
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