COOKERY Royal Adelaide Show
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COOKERY
COMPETITION SCHEDULE
4 - 12 SEPTEMBER 2021 |
2021 COOKERY AND CAKE DECORATING COMPETITION
DELIVERY AND COLLECTION TIMES
All exhibits to be delivered, judged and removed (if applicable) from the Duncan Gallery, Goodwood Road, Adelaide
Showground.
Exhibits must be delivered and collected at the times stated on the timetable below and be accompanied by the Society computer
printout of entry details.
Once exhibits have been received, the pavilion will be closed for judging (except for the Royal Adelaide Show Feature Classes).
The Society’s stewards have the right, at any time, to dispose of exhibits that are no longer acceptable for display.
DELIVERY, JUDGING AND COLLECTION TIMETABLE
Section Delivery Judging Collection
Tuesday 31 August Tuesday 14 September
Jams & Preserves, All Sections Tuesday 31 August
8.00 am to 9.30 am* 10.00 am to 12 noon
Wednesday 1 September Tuesday 14 September
Cake Decorating, All Sections Wednesday 1 September
8.00 am to 9.30 am* 10.00 am to 12.00 noon
Friday 3 September Tuesday 14 September
Fruit Cakes & Puddings Friday 3 September
8.00 am to 9.30 am* 10.00 am to 12.00 noon
Open Cookery
Friday 3 September
Novice Cookery Friday 3 September No collection
8.00 am to 9.30 am*
Junior Cookery
Tuesday 14 September
Carrot Cake Challenge Saturday 4 September
Saturday 4 September 10.00 am to 12.00 noon.
Afternoon Tea for Two 8.00 am to 9.30 am*
Stands Only
* Exhibits received after the set down time will not be judged.
All exhibits will be discarded at 12 noon Tuesday 14 September unless administration has been notified before Monday 13
September via email to entries@adelaideshowground.com.au
Prize cards, trophies and prizes (excluding cash) not collected by 5pm on Tuesday 14 September will be kept until Friday 24
September after which time they will be forfeited by the winner. Should you need to collect your prize after Tuesday 14 September
please contact administration on entries@adelaideshowground.com.au or phone 8210 5211 to arrange an alternative collection
time.
The Royal Agricultural and Horticultural Society makes every attempt to ensure that all information contained within this schedule is
correct at the time of printing, however the RA&HS reserves the right to change such details as may be required.
2021 ROYAL ADELAIDE SHOW - COOKERY INFORMATION SESSION
This is your opportunity to find out more about the competition and speak with some of the judges.
Friday 21 May 2021
2.30 pm to 4.00 pm
Goyder Mezzanine, Adelaide Showground.
RSVP by Friday 14 May by clicking here.
1
2021 COOKERY AND CAKE DECORATING COMPETITION
CONTACT US
COOKERY
CLOSING DATE OF ENTRIES Email entries@adelaideshowground.com.au
FRIDAY 11 JUNE 2021 at 5.00 PM CST Phone (08) 8210 5211 Between 9.00 am - 5.00 pm
Monday to Friday
Website www.theshow.com.au
CLOSING DATE OF ENTRIES
Post RA&HS - Cookery Section
The following conditions will strictly apply:
PO Box 108, GOODWOOD, SA 5034
• All entries, whether posted, lodged in person, or
YOUR PRIVACY
completed online must be in the Society’s possession at
By exhibiting at The Show you acknowledge that you have
its Administration Office by 5.00 pm (CST) on Friday
read and agree to the privacy policy of the RA&HS which can
11 June 2021.
be viewed here.
• When sending entry forms and fees by post, the onus is
on the exhibitor to ensure adequate delivery time.
In relation to your entry into a competition we may specifically
• Entry forms by facsimile or email will not be accepted.
use and/or disclose your personal information to:
• A late entry option is available under the following
conditions:
• Communicate competition information to you such as
• Late entries may only be submitted online and will be
entry opening dates, delivery and collection details and
accepted for 7 days after the official closing date (by
entry ticket distribution.
5.00 pm CST)
• Publish competition results both online and in printed
• An additional fee equivalent to three times the
results listings.
standard entry fee is paid.
• Publish competition entries in Competition Catalogues.
• Advise sponsors of competition prize winners for
Absolutely no exception to the above conditions will be made
distribution of prizes from both the RA&HS and sponsors.
to any exhibitor under any circumstance.
By entering a competition, you consent to your contact details
ACKNOWLEDGEMENT OF ENTRIES
being provided to the sponsors of that competition for the
Entries submitted online will be acknowledged via email.
purpose of distributing your prize. You also consent to your
For postal entries, if you require formal acknowledgement that
name, suburb and postcode being listed in a competition
your entry has been received, please include a stamped, self-
catalogue and, if you are a prize winner your name in
addressed envelope with your entry form.
competition results.
ONLINE ENTRIES
If you do not wish for your name and address to be printed in
www.theshow.com.au
a competition catalogue, please ensure that you select the
‘Keep Private’ option in your online exhibitor profile.
ENTRY FEES
(GST is not applicable on individual entry fees under $59 for
GENERAL REGULATIONS
this competition)
Exhibitors are reminded that the Society’s General
Regulations apply to all sections of the Show. A copy of the
Junior Section: $3.50 per entry (online), $4.50 per entry
General Regulations can be obtained from the Society’s
(paper)
website at www.theshow.com.au or from the Society’s
Administration Office.
Cake Decorating, Open Section, Jams & Preserves, Carrot
Cake Challenge, Afternoon Tea Feature Class, Fruit Cake &
Exhibitors should note that the General Regulations contain a
Puddings: $6.00 per entry (online), $7.00 entry (paper)
number of provisions relevant to competitions and this
Schedule including but not limited to, offences, penalties,
prohibited drugs. As those conditions apply in addition to the
PAYMENT OF FEES
regulations contained within this schedule, Exhibitors should
When paying fees by cheque or credit card, exhibitors must
familiarise themselves with the General Regulations.
ensure that sufficient funds are available at the time of entry.
Failure to do so may result in non-acceptance of entries.
SPECIAL REGULATIONS
Cheques should be made payable to RA&HS and posted with
Exhibitors are reminded that the Special Regulations
the completed entry form.
contained within this Schedule are merely supplementary to
and subject to the General Regulations.
REFUNDS
The members of the Society’s Art, Craft, Cookery &
No refunds of entry fees will be made after the closing date of
Technology Committee shall have the authority to act on
entries.
behalf of the Society to take any necessary action under
these Special Regulations.
MEMBERSHIP
Exhibitors need not be members of the Royal Agricultural &
Horticultural Society of SA Inc.
Membership fees: Adults $175, Juniors $59 (under 18).
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2021 COOKERY AND CAKE DECORATING COMPETITION
TRANSFERS PRIZES & AWARDS
Please ensure exhibits are entered in the correct class at the
time of entry. No exhibit will be transferred to another class Prizes of First $25 and Second $10 will be awarded in the
after the closing date of entries. following sections (unless otherwise specified):
• Fruit Cakes & Puddings
SUBMISSION OF ENTRIES • Open, Novice & Junior Cookery, Jams & Preserves
There is a restriction of one entry per class, per person • Junior Cake Decorating
(unless otherwise stated).
Prizes of First $50; Second $20 and Third $10 will be
COOKERY CONDITIONS OF ENTRY awarded for Open Cake Decorating classes (unless otherwise
Please read the schedule carefully, as changes may have specified)
occurred from previous years. Exhibits may be rejected if they
do not fit the criteria. Prizes of First $100, Second $50 and Third $25 will be
awarded for Wedding Cake classes (unless otherwise
• An exhibit can only compete in one class. specified).
• Exhibits can only be entered in any Royal Show
once. Ribbons will be awarded for 1st, 2nd and 3rd place. Judges may
• The Society will not under any circumstances hold also choose to award a 4th place ribbon for any class with 10-
itself responsible for any loss, damage to, or mis- 15 exhibits and a commended ribbon for any class with over
delivery of any exhibit. 16 exhibits.
• The judges are empowered to award a prize,
whether there be one or more exhibits, providing Sashes will be awarded for:
they deem the exhibit worthy. They may award • Most Successful Exhibitor Awards.
second prize in lieu of first or third prize in lieu of • Most Outstanding Exhibitor Awards.
second. • Afternoon Tea for Two– 1st to 3rd
• The judge’s decision is final, and no correspondence • Carrot Cake Challenge – 1st to 3rd
will be entered into. • Best Specialty Cake
• Judges are empowered to cut any exhibit, except for • Best Exhibit “Old Classic"
those exhibited for icing purposes only. • Professional and Cottage Industry – 1st to 3rd
• Plates will be supplied by the Society for display • School Challenge Classes – 1st to 3rd
purposes. • Cookery Pentathlon – 1st to 3rd
• Unless specified, packet mixes are not to be used.
• In junior classes, exhibitors should note that entry Rosettes will be awarded for:
forms must be signed by parent, guardian or teacher
stating that the work entered is the original and • Champion Carrot Cake
unaided work of the exhibitor. • Most Outstanding Professional or Cottage Industry
• Exhibits must be solely the work of the Individual Product
except when entered in the Professional/Cottage
Industry section. PAYMENT OF PRIZE MONEY
All prize money won during the Royal Adelaide Show will
DISPLAY OF EXHIBITS be paid by Electronic Funds Transfer (EFT) only.
The Society reserves the right to display only prize-winning Exhibitors will need to ensure they have supplied their details
exhibits should the number of entries exceed the display to receive any prize payments.
space available. Exhibits will be shown in display cases
provided by the Society. Prize money will be paid by the end of October of the
current year.
EXHIBIT CARDS Any prize money not claimed by 1 December of the current
After entries have closed, exhibit cards will be forwarded to year. shall be deemed forfeited by the exhibitor and the
exhibitors and must accompany each entry. RA&HS shall no longer be liable to pay or provide the prize.
Exhibits must not have any identification markings or names,
other than the exhibit cards supplied by the Society. PRIZE MONEY AND GST
Please ensure exhibit cards are attached to the correct exhibit Prize money as stated in the Prize Schedule does not include
as each card will have a unique barcode attached to assist GST.
with delivery of exhibits. The prize money which we pay to successful exhibitors
depends on information provided to us. If you confirm that you
WITHDRAWALS/FAILURE TO EXHIBIT are GST registered and provide your Australian Business
All withdrawals must be made in writing and can be sent via Number (ABN), we will pay the appropriate prize money plus
email to entries@adelaideshowground.com.au . Emails must 10% GST. We will provide you with a Recipient Created Tax
include “Withdrawal” in the subject line and the section (e.g., Invoice which you will need to submit to the Australian
Cookery), exhibitor name, class number/s, exhibit number (if Taxation Office.
known) and exhibit name (if applicable). Withdrawals must be If you confirm you are registered for GST, in entering the
made at least 24 hours prior to judging. competition, you acknowledge your agreement to the
following:
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2021 COOKERY AND CAKE DECORATING COMPETITION
INDEX
• You will not issue a tax invoice to the RA&HS in
respect to prize money received. Cake Decorating
• You will notify the RA&HS if you cease to be Masters 6
registered for GST. Intermediate 6
Novice 7
If you provide your Australian Business Number but are not Open 7
registered for GST, we will pay the prize money as detailed in Senior 8
the Competition Schedule without reference to the GST. Junior 8
If you confirm you are entering as part of a private
recreational pursuit or hobby, we will pay the prize money as Open Cookery
detailed in the Competition Schedule without reference to Breads & Scones 10
GST. Dietary Delights 11
Pastries 11
IMPORTANT Small Cakes 11
It is important that you either: Biscuits & Slices 12
Native Foods 12
• Confirm you are entering as part of a private Large Cakes 12
recreational pursuit or hobby, or Specialty Cake 13
• Confirm you are entering as a GST registered Old Classic 14
business and supply your ABN. Desserts 14
Pentathlon Class 15
Failure to do either of the above will cause the RA&HS to Fruit Cakes & Puddings 15
withhold 48.5% of your prize money in accordance with
Australian tax legislation. Novice Cookery 16
The RA&HS is not a tax consultant and therefore Junior Cookery
assumes no liability for actions taken as a result of these Junior Primary School Students Reception to Year 3 16
guidelines. In any instances where an entrant or sponsor Primary School Students Year 4 to Year 7 17
is uncertain of the tax implications of their involvement, Secondary School Students 18
they should consult their own accountant or tax advisor.
Feature Classes
The Society makes every endeavor to ensure all prizes listed Carrot Cake Challenge 20
are accurate at the time of publishing. Should a cash prize be Afternoon Tea for two 20
withdrawn by a sponsor subsequent to publishing, the prize
will revert back to the competitions default amount where Jams & Preserves
applicable. Vouchers, product or trophies withdrawn by a Open Section 22
sponsor subsequent to publishing will not be replaced. It is Novice Section 23
the responsibility of the prize winner to follow-up with the Professional and Cottage Industry Section 23
Society any sponsored prize (cash, voucher, product, trophy) Junior Section 24
they believe they are entitled to prior to 30 November in the
year of the prize being awarded. The Society will not follow-up
prize sponsors after this date or review any prizes that may
have been incorrectly awarded.
MOST SUCCESSFUL EXHIBITOR AWARDS
Points to be allotted as follows:
First, 5 points; Second, 3 points; Third, 1 point.
42021 COOKERY AND CAKE DECORATING COMPETITION
OPEN CAKE DECORATING Please note that as competitors progress through the above
levels they may be competing in different sections at any one
time. Past competitors may not regress to a section below
their current level. It is the responsibility of the exhibitor to
ensure they are entered into the correct class.
OPEN: This is open to all competitors.
SENIORS: This is for competitors who are at least 65
years of age on 1 September. Competitors may still enter any
of the other sections above if they qualify to do so.
POINTS OF NOTE: please read carefully.
• Non-Sugar items, no artificial ornaments or flowers
Proudly Presented by Bake Boss are to be used.
• Cachous, ribbon, tulle and plastic stamens are
permitted.
CONDITIONS OF ENTRY
• Wire and tape in flower sprays may be used
but must not penetrate the icing.
• General rules and conditions of entry are to be found
in the front pages of this schedule. • Edible gold and silver, shimmer, luster or glitter may
be used.
• Entries must be the unaided work of the competitor
and comply with the details of this schedule. • Non-toxic does not mean edible.
• All entries must be able to be lifted by one person. • Boards should be wood, not cardboard. Covering
may be paper, icing, fabric or similar. Must have
• Exhibitors are limited to one entry per Class.
Cleats (Feet) underneath to raise them off the table
• Boards must be raised on cleats (feet) that will raise
and allow easier handling. Cleats are not available
it sufficiently for ease of handling.
on delivery at the Show.
• Where specified cake must be used, otherwise
• Cake covering should be fondant/sugar paste.
Polystyrene dummies or Rice Krispies are permitted.
Covering should be smooth and free of cracks or
• The following items are not permitted and entries
other marks. Buttercream, fresh cream and ganache
which do not comply with these rules will loose 50%
are unsuitable for this Section.
of their points:
• Overall impression - colour, harmony and balance
o Butter cream coverings or other spreadable
will create visual impact. This should allow your
icings, except Royal Icing.
exhibit to stand out among the others.
o Pins or wire that penetrate the covering.
• Technique - pipe work and modelling work that is
o Store bought ornaments, pins and
well executed will help you gain additional points.
toothpicks.
o Store bought sweets (cachous will be • Pipe work should be completed with freshly made
permitted), except in the Gingerbread royal icing, be well formed and consistent in size
Structure Class. and shape.
• Modelling flowers and leaves should be finely rolled
Cake Decorating Exhibitors 18 years or older (on 1 out with no ragged edges, Natural in shape and
September 2021) use the below to determine which section colour, and veined if appropriate. Novelty figures
you should enter under. should be free of cracks, with attention given to the
joining of pieces.
MASTERS: This is for competitors who have won four (4) first • Decorations - Care in attaching your decorations to
prizes in an Intermediate Class at any Royal Show or National the cake surface is important. Royal icing is quite
and State competitions to enter that class only. Exhibitors in strong when dry, but make sure any sign of
this section have a high level of skill. attachment is kept to a minimum.
INTERMEDIATE: This is for competitors who have won two
(2) first prizes in a Novice Class at any Royal Show or
National and State competitions to enter that class only or
who have 3 years or more in cake decorating experience.
NOVICE: This is for competitors with less than 3 years of
cake decorating experience or who have not won two (2) first
prizes in any one class of the Novice section at any Royal
Show or National and State competitions. If they have
achieved this, they move up in that class only. Teachers of
Cake Decorating and/or Cup Cake Classes are not permitted
to enter this section.
52021 COOKERY AND CAKE DECORATING COMPETITION
MASTER'S SECTION INTERMEDIATE SECTION
Open to exhibitors who have won four (4) First Prizes in an Open to exhibitors who have won two (2) First Prizes in a
Intermediate Class at any National, State and Royal Show Novice Class at any National, State and Royal Show
competition to enter that class. competition to enter that class, or who have more than 3
years of cake decorating experience.
Finished base board must fit within measurement given. It
is always better to go smaller than be over. If a competitor has won four (4) first prizes in any class in
Intermediate, they must enter the Master’s Section in that
class only.
Class 1 THE BAKE BOSS PRIZE and THE PORTSIDE
NEWSAGENCY PRIZE Finished base board must fit within measurement given. It
Wedding Cake "The Bridesmaids Wore Red" is always better to go smaller than to be over.
Design one or more tiers on a common base
board, to suit theme.
Modern or traditional - your choice. Class 4 THE BAKE BOSS PRIZE and THE PORTSIDE
Include at least one Royal Icing technique. NEWSAGENCY PRIZE
To fit within a 47 cm square. Wedding Cake "Anything Goes - Modern or
Maximum height is 65cm, including cleats. Traditional."
Design one or more tiers on a common base
First: $100.00 sponsored by Portside board.
Newsagency; Second: Voucher ($50.00) To fit within a 47 cm square.
sponsored by Bake Boss Maximum height is 65cm, including cleats.
Class 2 THE BAKE BOSS PRIZE First: $100.00 sponsored by Portside
Celebration Cake "Aussie Outback" Newsagency; Second: Voucher ($50.00)
Design one or more tiers to suit theme. sponsored by Bake Boss
Must include a name or greeting.
Must not be shaped and must not look like a Class 5 THE BAKE BOSS PRIZE
Sugar Art Piece. Celebration Cake "Beach Party"
To fit within a 42 cm square. Design one or more tiers on a common base
Maximum height is 32 cm, including cleats. board.
Must not be shaped and must not look like a
First: Voucher ($50.00) sponsored by Bake Boss Sugar Art Piece.
Must include a name or greeting.
Class 3 THE BAKE BOSS PRIZE To fit within a 42 cm square.
Floral Art "Headpiece" Maximum height is 32 cm, including cleats.
Design a flower girl circular headpiece/halo.
To fit within a 32 cm cube. First: Voucher ($50.00) sponsored by Bake Boss
First: Voucher ($50.00) sponsored by Bake Boss Class 6 THE BAKE BOSS PRIZE
Floral Art "Christmas Wreath"
THE BAKE BOSS PRIZE
Design a Christmas wreath of your
MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN
MASTER'S SECTION choice which must contain at least one
Points to be allotted as follows: variety of flower.
First, 5 points; second, 3 points; third, 1 point. To fit within a 32 cm cube.
Congratulations to our previous winners: First: Voucher ($50.00) sponsored by Bake Boss
2020: No Competition
2019: BA Smith THE BAKE BOSS PRIZE
2018: BA Smith MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN
2017: BA Smith INTERMEDIATE SECTION.
2016: BA Smith Points to be allotted as follows:
First, 5 points; second, 3 points; third, 1 point.
Voucher ($80.00) sponsored by Bake Boss
Congratulations to our previous winners:
2020: No competition
2019: W McDonald
2018: N Thorpe
2017: L Walton
2016: H Chen
Voucher ($80.00) sponsored by Bake Boss
62021 COOKERY AND CAKE DECORATING COMPETITION
NOVICE SECTION OPEN SECTION
Open to exhibitors who have not won two (2) First Prizes in Open to all competitors. (No restrictions)
any one class in this section at any National, State and Royal
Show competition. Finished base board must fit within measurement given. It
is always better to go smaller than to be over.
Competitors must move to the Intermediate Section after 3
years of experience in cake decorating.
Class 10 THE BAKE BOSS PRIZE
Cake decorating teachers may not enter any of the Novice Small Celebration Cake "Toybox"
Classes. Design one or more tiers to suit theme.
The majority of the entry must be cake.
Finished base board must fit within measurement given. It Details of construction must be provided with the
is always better to go smaller than be over. Information Form for Judges.
To fit within a 21 cm square.
Class 7 THE BAKE BOSS PRIZE and THE PORTSIDE Maximum height 32 cm, including cleats.
NEWSAGENCY PRIZE
Wedding Cake "The Bridesmaids Wore Blue" First: Voucher ($50.00) sponsored by Bake Boss
If the bridesmaids wore blue, will it be the cake,
flowers or something else that ties everything Class 11 THE BAKE BOSS PRIZE
together? Sugar Art "Mystical or Fantasy"
Design one or more tiers on a common base Design a sugar art piece to suit theme - no cake to
board to suit theme. be used.
To fit within a 47 cm square. Consisting mainly of sugar based medium.
Maximum height 65 cm, including cleats. Can incorporate the use of wire, wooden skewers
and/or other means of support but must be noted
First: $100.00 sponsored by Portside on the Information Form for Judges.
Newsagency; Second: Voucher ($50.00) To fit within a 27 cm square.
sponsored by Bake Boss Maximum height 32 cm, including cleats.
Class 8 THE BAKE BOSS PRIZE First: Voucher ($50.00) sponsored by Bake Boss
Celebration Cake "Anything Goes"
Design one or more tiers. Class 12 THE BAKE BOSS PRIZE
Must include a name or greeting. Sculptured Cake "Family Pet"
Must not be shaped and must not look like a Use your sculpting skills to create a family pet.
Sugar Art Piece. Cake must be used and not be from any
To fit within a 42 cm square. commercially shaped tin.
Maximum height 32 cm, including cleats. Photos of construction and cake content to be
provided with the Information Form for Judges.
First: Voucher ($50.00) sponsored by Bake Boss To fit within a 42 cm square.
Maximum height 32 cm, including cleats.
Class 9 THE BAKE BOSS PRIZE
Floral Art "Flower Girls Basket" First: Voucher ($50.00) sponsored by Bake Boss
Design a flower girls’ basket, containing flowers
and foliage. Class 13 THE BAKE BOSS PRIZE
To be presented in a commercial basket. Gingerbread Structure
To fit within a 32 cm cube. Exhibit to be totally edible.
Commercial sweets allowed.
First: Voucher ($50.00) sponsored by Bake Boss At least 50% of the gingerbread to be visible.
Structure to be assembled with Royal Icing only
THE BAKE BOSS PRIZE To fit within a 47 cm square
MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN
NOVICE SECTION. First: Voucher ($50.00) sponsored by Bake Boss
Points to be allotted as follows:
First, 5 points; second, 3 points; third, 1 point.
Congratulations to our previous winners:
2020: No competition
2019: N Sheldon
2018: T Baker
2017: R Daw
2016: L Walton
Voucher ($80.00) sponsored by Bake Boss
72021 COOKERY AND CAKE DECORATING COMPETITION
Class 14 THE BAKE BOSS PRIZE
Decorated Biscuits "Nothing but Royal Icing"
JUNIOR CAKE DECORATING
Decorate 9 biscuits with Royal Icing.
Dust off those nozzles and brush up on your
skills!
Everything to be made with Royal Icing - no store-
bought items.
Biscuits must be homemade.
Biscuits must be fixed on a board. Proudly Presented by Bake Boss
To fit within a 32 cm square.
Age is as of 1 September 2021, in the following breakdown:
First: Voucher ($50.00) sponsored by Bake Boss
• 7 years of age or under
THE CDASA TROPHY • From 8 to 12 years
HIGHEST SCORING EXHIBIT IN OPEN CAKE • From 13 to 18 years
DECORATING
Trophy sponsored by Cake Decorators Association of SA CONDITIONS OF ENTRY
• General rules and conditions of entry are to be found
THE CDASA TROPHY in the front pages of this schedule.
SECOND HIGHEST SCORING EXHIBIT IN OPEN CAKE • Entries must be the unaided work of the competitor
DECORATING. and comply with the details of this schedule.
Trophy sponsored by Cake Decorators Association of SA • Exhibitors are limited to one entry per Class.
• Boards must be raised on cleats (feet) that will raise
THE BAKE BOSS PRIZE
it sufficiently for ease of handling.
MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN
• Where specified cake must be used, otherwise
OPEN SECTION.
Polystyrene dummies or Rice Krispies are permitted.
• Entries must be the unaided work of the competitor
Congratulations to our previous winners:
and comply with the schedule.
2020: No competition
• The following items are not permitted:
2019: N Taylor
o Butter cream coverings or other spreadable
2018: A Adams
icing, except Royal Icing.
2017: W McDonald
o Pins or wire that penetrate the covering.
2016: N Horasio
o Store bought ornaments, pins and
Voucher ($80.00) sponsored by Bake Boss toothpicks.
o Store bought sweets (cachous will be
permitted)
SENIOR SECTION
Exhibitors must be 65 years of age or older.
7 YEARS OF AGE OR YOUNGER
Finished base board must fit within measurement given. It is Finished base board must fit within measurement given. It is
always better to go smaller than to be over. always better to go smaller than to be over.
Age of exhibitor must be displayed on the exhibit card.
Class 15 THE BAKE BOSS PRIZE
Celebration Cake Competitor's Choice. Class 16 THE BAKE BOSS PRIZE
Your choice of celebration - what celebration will Celebration Cake "Decorate it for Your
you pick? Favourite Person"
Design single tier only to suit theme. Cover one single cake with fondant and decorate it
To fit within a 42 cm square. to suit your theme.
Maximum height is 32 cm, including cleats. Cake board with cleats (feet) attached must fit
within a 32 cm cube.
First: Voucher ($50.00) sponsored by Bake Boss
First: Voucher ($50.00) sponsored by Bake Boss
Class 17 THE BAKE BOSS PRIZE
Decorated Biscuits, five.
Decorated as you wish.
No store-bought lollies/decorations allowed,
except cachous.
To be presented on a plate or board to fit within a
32 cm square.
First: Voucher ($50.00) sponsored by Bake Boss
82021 COOKERY AND CAKE DECORATING COMPETITION
FROM 8 TO 12 YEARS OF AGE OPEN & JUNIOR COOKERY
Finished base board must fit within measurement given. It GENERAL GUIDELINES
is always better to go smaller than to be over.
• Judges cut and taste every entry.
Age of exhibitor to be displayed on the exhibit card.
• Cakes and pastries
o Judges can tell if packet cakes have been
entered in wrong classes.
Class 18 THE BAKE BOSS PRIZE o Presentation, general appearance, colour,
Celebration Cake "Animated Character" texture, evenness of appearance, good
Design one or more tiers to suit theme. flavour, according to type.
Can incorporate the use of food safe internal o No rack marks (put on Glad Bake or a tea
supports but must be noted on the Information towel to cool).
Form for Judges. o Minimal amount of icing used when
Entry and cake board with cleats (feet) attached required (cakes should be iced cold except
must fit within a 32 cm cube. for Jubilee Cakes).
o The correct choice of pastry for the
First: Voucher ($50.00) sponsored by Bake Boss category.
o Even glazing, well-sealed and filled.
Class 19 THE BAKE BOSS PRIZE o Good colour and texture on top and bottom.
Decorated Biscuits, five o Do not use dark trays.
Decorated as you wish. o Anodised tins make cakes dark.
No store-bought lollies/decorations allowed,
o Shiny, clean aluminium tins are the best
choice.
except cachous.
To be presented on a plate or board to fit within a
• Breads
o Good volume, even rise, thin crisp golden
32 cm square.
outer crust, fine moist texture.
o Good crumb, even distribution of grain.
First: Voucher ($50.00) sponsored by Bake Boss
• Scones
o The scones should be approximately 5 cm
FROM 13 TO 18 YEARS OF AGE in diameter.
o Well risen, straight side, thin golden crust
top and bottom, no flour on base.
Finished base board must fit within measurement given. It o Fine, moist texture, good crumb, good
is always better to go smaller than to be over. flavour according to type.
o Optional to glaze.
Age of competitor to be displayed on the exhibit card. • MUFFINS
o The texture should be between that of a
cake and a scone.
Class 20 THE BAKE BOSS PRIZE o Baked in muffin pans, no paper cases, well
Celebration Cake "Save The Planet." risen, good colour, moist.
Design one or more tiers to suit theme. o Well flavoured and even in shape.
Can incorporate the use of food safe internal • ANZAC BISCUITS
supports but must be noted on the Information o Should snap when broken. Deep golden
Form for Judges. colour.
Entry and cake board with cleats (feet) attached o Should be evenly mixed with no evidence of
must fit within a 32 cm cube. undissolved soda.
o Even size and shape/not over size.
First: Voucher ($50.00) sponsored by Bake Boss • CREAM PUFFS
o Thin golden crust, well risen, light, no moist
THE MAXINE HALLIDAY MEMORIAL ENCOURAGEMENT centres.
AWARD • CHOCOLATE CRACKLES (JUNIOR SECTION)
Medallion sponsored by Joy Middleton. o Ingredients evenly mixed.
o The copha should be cooled slightly before
it is added to the dry ingredients.
o 5 cm size in patty pans.
92021 COOKERY AND CAKE DECORATING COMPETITION
OPEN COOKERY Class 29 End of Week Muffins: sweet or savoury, three,
no paper cases, baked in a muffin tray,
standard size.
Open Cookery entries must be prepared and cooked in the
home kitchen. All exhibitors must sign the entry form or agree This class is to show how you can use what is left
online that this condition has been complied with. An in your fridge at the end of the week. Please
exhibitor in cookery is not a professional (i.e.) a person who include a list of ingredients
does not earn an income from cookery.
Basic recipe:
Professional Cooks using equipment at their place of work 2 cups Plain Flour
(and have an ABN) are encouraged to enter the Professional 4 teaspoons Baking Powder
Baking Competition. ½ cup Oil, Butter or Margarine
1 egg
The RA&HS reserves the right to dispose of cookery exhibits ¾ to 1 cup of liquid (this could be water from
that ferment, show signs of mold or at risk of contaminating cooking vegetables or milk)
other exhibits.
Judges are empowered to cut any exhibit, except for those Sift the dry ingredients into a large bowl.
exhibited for icing purposes only. Lightly beat the egg and add the other wet
ingredients and then mix into the dry ingredients.
Lastly add whatever vegetables that you have left
BREADS & SCONES in the fridge, e.g., pumpkin, bacon, ratatouille,
takeaway leftovers or fruit e.g., banana or stewed
fruit etc.
Class 21 THE BAKER'S TREAT BAKING SCHOOL PRIZE
Use some seasoning to add more flavour e.g.,
Bread, white: one loaf.
pepper, salt or even some chutney.
Part preparation could be done with a dough hook
Use a standard size muffin tray.
and/or bread maker, but the final result would be
Bake in a moderate oven for about 20 mins.
baked in an oven.
Prizes sponsored by Felicity Brake
First: Voucher ($50.00) sponsored by Baker's
First: Product ($100.00); Second: Product
Treat Baking School
($25.00)
Class 22 Bread, any grains: one loaf.
Class 30 Muffins, savoury, three, no paper cases, baked
Part preparation could be done with a dough hook
in a muffin tray, standard size.
and/or bread maker, but the final result would be
baked in an oven. Class 31 THE FELICITY BRAKE PRIZE
Jubilee Cake, without yeast, iced.
Class 23 Bread, any variety, bread maker only, one loaf.
Prizes sponsored by Felicity Brake
Class 24 THE BAKER'S TREAT BAKING SCHOOL PRIZE
First: $50.00; Second: $30.00; Third: $20.00
Bread, Sourdough: one loaf, any shape.
THE JOHN & VIDA MANEY PRIZE
First: Voucher ($50.00) sponsored by Baker's MOST SUCCESSFUL EXHIBITOR IN BREADS & SCONES
Treat Baking School Congratulations to our previous winners:
2020: No competition
Class 25 Buns, fruit, glazed, three, no larger than 8 cm
2019: P Beard
Class 26 THE GLADYS PIGGOTT MEMORIAL PRIZE 2018: K Stuart
Scones, plain: five, approx. 5 cm in diameter. 2017: P Beard
2016: R Liebelt
Prizes sponsored by Grant Piggott
First: $25.00; Second: $15.00; Third: $10.00. Trophy sponsored by McKeely Denholm
Class 27 THE FLORENCE WARD PRIZE
Scones, fruit: five, approx. 5cm diameter.
Prizes sponsored by Robyn Octoman
First: $25.00; Second: $15.00; Third: $10.00.
Class 28 Muffins, sweet: three, no paper cases, baked in
a muffin tray, standard size.
102021 COOKERY AND CAKE DECORATING COMPETITION
DIETARY DELIGHTS Class 41 THE ADELAIDE SHOWGROUND FARMERS
MARKET PRIZE
Apple Pie, crusts on top and bottom, removed
All entries must be entirely edible and no larger than 20 cm or from cooking container.
3 slices (except Gluten free, sweet product, biscuits - 5 Approximate size 20 cm diameter.
biscuits). Entries may be delivered frozen.
First: Voucher ($65.00) sponsored by Adelaide
Showground Farmers Market Inc.
Class 32 THE COELIAC SOCIETY OF SA PRIZE
Gluten Free Cake, sweet. Class 42 Fruit Mince Pies, individual, three.
20cm round, iced or uniced.
Ingredient list to be supplied. Class 43 THE CAREME PASTRY PRIZE
Careme Pastry Recipe
Prizes sponsored by The Coeliac Society of SA
First: $50.00; Second: $30.00; Third: $20.00 Careme Sweet Vanilla Shortcrust Pastry 435 g
Pastry to be used.
Class 33 Gluten Free Savoury Pastry.
Three, small tarts or slices. Recipe https://caremepastry.com/recipe/raspberry-
Ingredient list to be supplied. coconut-tart/
Class 34 Gluten Free Biscuits, sweet. Prizes sponsored by Careme Pastry.
Five. First: Trophy; Second: Medallion; Third: Medallion
Ingredient list to be supplied.
MOST SUCCESSFUL EXHIBITOR IN PASTRIES
Class 35 Vegan Cookery, sweet product. Congratulations to our previous winners:
Three small pieces or one large. Maximum size 2020: No competition
20cm. 2019: T Hall
Ingredient list to be supplied. 2018: E Tiller
2017: E Tiller
MOST SUCCESSFUL EXHIBITOR IN DIETARY DELIGHTS 2016: E Tiller
COOKERY
Congratulations to our previous winners:
2020: No competition SMALL CAKES
2019: K Murphy
Class 44 THE BAKE BOSS PRIZE
Traditional Rock Buns, three.
PASTRIES
Homemade pastry to be used. First: Voucher ($50.00) sponsored by Bake Boss
Class 36 THE PORTSIDE NEWSAGENCY PRIZE Class 45 THE BAKE BOSS PRIZE
Pasties, three. Small Cakes, five, iced (not fondant), suitable
for afternoon tea.
Prizes sponsored by Portside Newsagency
First: $25.00; Second: $10.00. First: Voucher ($50.00) sponsored by Bake Boss
Class 37 THE PORTSIDE NEWSAGENCY PRIZE Class 46 THE KYTONS BAKERY PRIZE
Meat Pies, three. Lamingtons, three, maximum 5cm square.
Prizes sponsored by Portside Newsagency Prizes sponsored by Kytons Bakery Australia
First: $25.00; Second: $10.00. First: $50.00, Voucher ($10.00); Second: $25.00,
Voucher ($10.00); Third: $15.00, Voucher
Class 38 THE PORTSIDE NEWSAGENCY PRIZE ($10.00)
Sausage Rolls, five, even size, approximately 8
Class 47 THE BAKE BOSS PRIZE
cm long.
Jelly Cakes, round, three, no cream filling.
Prizes sponsored by Portside Newsagency
First: Voucher ($50.00) sponsored by Bake Boss
First: $25.00; Second: $10.00.
Class 48 THE BAKE BOSS PRIZE
Class 39 Cream Puffs, unfilled, five. Vanilla Butterfly Cakes, three.
Baked in a paper patty pan.
Class 40 Individual Tartlets, either sweet or savoury,
two varieties, two of each, not larger than 8cm.
First: Voucher ($50.00) sponsored by Bake Boss
Total of four.
112021 COOKERY AND CAKE DECORATING COMPETITION
THE BAKE BOSS PRIZE THE BAKE BOSS PRIZE
MOST SUCCESSFUL EXHIBITOR IN SMALL CAKES MOST SUCCESSFUL EXHIBITOR IN BISCUITS & SLICES
Congratulations to our previous winners: Congratulations to our previous winners:
2020: No competition 2020: No competition
2019: C Johnson 2019: H McCarthy
2018: J Williams 2018: J Williams
2017: J Williams 2017: I Noakes
2016: JA McKenna 2016: H McCarthy
Voucher ($80.00) sponsored by Bake Boss. Voucher ($80.00) sponsored by Bake Boss.
BISCUITS & SLICES NATIVE FOODS
Class 49 THE 'STEWARDS' PRIZE Class 61 THE CREATIVE NATIVE FOODS PRIZE
Australia's Favourite Biscuit, Anzac Biscuits, Biscuits, using two Native foods, five.
five. e.g., Macadamia nuts, Wattle seed, Lemon
Myrtle.
Prizes sponsored by Rosita Scragg Please include a list of ingredients.
First: $25.00; Second: $15.00; Third: $5.00.
Prizes sponsored by Tuckeroo Gourmet Native
Class 50 Biscuits, collection of three distinct varieties, Products
two of each in a different mixture, not iced or First: Product ($50.00); Second: Product
filled. ($30.00); Third: Product ($20.00)
Class 51 Biscuits, savoury, five.
LARGE CAKES
Class 52 Ginger Biscuits, five, free choice.
Class 62 THE COUNTRY WOMENS ASSOCIATION
Class 53 Kourambiethes, hand shaped (no cutters), five. ADELAIDE BRANCH PRIZE
Sponge, plain sandwich, 20 cm
Class 54 Almond Bread, or other nut or fruit (e.g., Two separate cakes, bottoms sandwiches
Pistachio, Macadamia etc.), five slices. together with a thin layer of jam.
Class 55 THE BAKE BOSS PRIZE First: $50.00 sponsored by Country Women’s
Macarons, one flavour, any double, five, Association, Adelaide Branch
maximum 5 cm in diameter
Class 63 THE ADELAIDE SHOWGROUND FARMERS
First: Voucher ($50.00) sponsored by Bake Boss MARKET PRIZE
Fruit & Nut Roll, baked in a roll tin.
Class 56 THE BAKE BOSS PRIZE First: Voucher ($65.00) sponsored by Adelaide
Shortbread, traditional, whole round, approx. Showground Farmers Market Inc.
12 to 20 cms.
Class 64 THE BAKE BOSS PRIZE
First: Voucher ($50.00) sponsored by Bake Boss Tea Cake, cinnamon and sugar topping.
Class 57 THE BAKE BOSS PRIZE “First: Voucher ($50.00) sponsored by Bake
Cockles, three, iced. Boss
First: Voucher ($50.00) sponsored by Bake Boss Class 65 THE BAKE BOSS PRIZE
Swiss Roll, jam filled, uncut ends, no icing
Class 58 Melting Moments, three, no larger than 5 cm sugar to be sprinkled on roll.
Class 59 THE BAKE BOSS PRIZE First: Voucher ($50.00) sponsored by Bake Boss
Slice, sweet, unbaked, two varieties, three of
each Class 66 THE NEIL PIGGOTT PRIZE
Chocolate Cake, iced, not decorated, round not
First: Voucher ($50.00) sponsored by Bake Boss exceeding 23 cm
Class 60 THE BAKE BOSS PRIZE Prizes sponsored by Grant Piggott
Edible Standing Christmas Tree, decorated, First: $25.00; Second: $15.00; Third: $10.00
commercial sweets allowed, no larger than
25cm square.
First: Voucher ($50.00) sponsored by Bake Boss
122021 COOKERY AND CAKE DECORATING COMPETITION
Class 67 THE GLENN WATSON PRIZE THE JOAN ELSEGOOD PRIZE
Banana Cake, iced, not decorated, oblong. MOST SUCCESSFUL EXHIBITOR IN LARGE CAKES
Please take extra care to ensure that the cake is
cooked as undercooked cakes will not be judged. Joan Elsegood was a Cookery Judge at the Royal
Adelaide Show for 37 years. She began her home
Prizes sponsored by the Watson Family.
First: $30.00; Second: $20.00; Third: $10.00 economics training at 16 years of age in 1941 at
Maroubra Junction Domestic Science School and
Class 68 THE ADELAIDE SHOWGROUND FARMERS continued at East Sydney Technical School. At 21,
MARKET PRIZE Joan moved to South Australia to work in the food
Lemon Cake, iced, not decorated, oblong. industry. Joan retired from judging at the Royal
Adelaide Show in 2014 at the age of 89.
First: Voucher ($65.00) sponsored by Adelaide
Showground Farmers Market Inc.
Congratulations to our previous winners:
Class 69 THE ADELAIDE SHOWGROUND FARMERS 2020: No competition
MARKET PRIZE 2019: J Williams
Apple Cake, free choice. 2018: J Williams
Not exceeding 23cm in diameter. 2017: J Williams
2016: G Beattie
First: Voucher ($65.00) sponsored by Adelaide
Showground Farmers Market Inc. $100.00 sponsored by Felicity Brake
Class 70 THE BAKE BOSS PRIZE
Ginger Fluff Sponge, mock cream filling, not SPECIALTY CAKE
exceeding 23 cm in diameter.
Class 73 THE BAKE BOSS PRIZE
First: Voucher ($50.00) sponsored by Bake Boss Battenberg Cake, rectangular, held together
with apricot jam and iced with marzipan icing.
Class 71 THE BAKE BOSS PRIZE
Marble Cake, iced, not decorated. First: Voucher ($50.00) sponsored by Bake Boss
First: Voucher ($50.00) sponsored by Bake Boss
Class 72 THE OLIVE OIL PACKAGING SERVICE PRIZE
Orange Cake, made with Olive Oil (refer recipe)
Ingredients:
1 whole medium size orange
1 1/2 cups caster sugar
1 1/4 cups olive oil
3 eggs
2 cups self-raising wholemeal flour.
Method:
Place the orange in a saucepan with water to
cover 3/4 of the orange. Bring to the boil, change
the water and repeat boil, remove the water and
cool.
Remove the pips and blend the orange with sugar,
oil. Mix in the eggs.
Fold in flour.
Bake in a 23 cm (or less) round tin for
approximately 45 minutes at 160 degrees C (fan
forced).
Prizes sponsored by Olive Oil Packaging Service
First: Product ($100.00); Second: Product
($50.00); Third: Product ($25.00)
132021 COOKERY AND CAKE DECORATING COMPETITION
OLD CLASSIC DESSERTS
Class 74 Traditional German Cake. Class 75 Meringues, plain, five.
To provide an uncut half cake.
Class 76 After Dinner Treats, bite size, three distinct
Cake Ingredients varieties, two of each.
1 cup warmed milk
4 teaspoons dried yeast Class 77 THE BAKE BOSS PRIZE
60 grams butter Layered Cake, decorated for a special
1 teaspoon lemon essence occasion.
80 grams sugar
1 egg, beaten First: Voucher ($50.00) sponsored by Bake Boss
550 grams plain flour
Class 78 Pavlova, unfilled.
1/2 teaspoon salt
2 teaspoons mace
Class 79 THE BAKE BOSS PRIZE
60 grams sultanas
Baked Cheesecake.
Streusel Ingredients First: Voucher ($50.00) sponsored by Bake Boss
150 grams butter
150 grams sugar MOST SUCCESSFUL EXHIBITOR IN DESSERTS
1 teaspoon vanilla essence
1/2 teaspoon cinnamon Congratulations to our previous winners:
1/2 teaspoon nutmeg 2020: No competition
250 grams plain flour 2019: C Lintern
Brush German Cake to stick to Streusel with 2018: J Williams
cream or egg white 2017: E Tiller
2016: E Tiller
Method
1. Make a sponge with milk, yeast and add 1 THE MARGARET HURST MEMORIAL TROPHY
tablespoon flour and 1 tablespoon sugar, mix well MOST OUTSTANDING COOKERY EXHIBIT
and allow it to sit until it becomes frothy (activating
yeast) Margaret Hurst was a Royal Adelaide Show Cookery Judge
2. Mix in lemon essence, butter and egg into for 26 years and a South Australian Country Shows Cookery
sponge. Judge for more than 40 years. Margaret judged interstate at
3. Sift flour, salt, mace and add sugar and Melbourne and Sydney Shows. Early in her judging career,
sultanas. Margaret was mentored by senior Judge Anita Stiller.
4. Add wet ingredients to dry ingredients, mix well
and knead well. Set aside in a covered bowl and In recognition of Margaret’s contribution to South Australian
allow to rise until about double in size. Country Shows she was awarded a life membership to the SA
5. When cake has risen, knead again and put onto Agricultural Shows Council.
a greased slide (we use copha). Allow cake to Margaret is remembered fondly for her leadership in judging,
rise on slide for about 20 minutes (more is fine). her mentoring and her kindness and generosity.
6. To make streusel, place all ingredients in a bowl
and rub until a nice crumble is formed. (Note: if Congratulations to our previous winners:
mixture is too wet, don't be afraid to add extra flour 2020: No competition
if needed. 2019: C Lintern
7. Brush cake with cream or egg white. 2018: E Tiller
8. Top cake with streusel 2017: L Lelliott
9. Place in a cold oven, set oven to 180 degrees
Celsius for 25 to 30 minutes until golden brown. Trophy sponsored by Ann Hurst
THE BAKE BOSS PRIZE
MOST SUCCESSFUL EXHIBITOR IN OPEN COOKERY
CLASSES
Congratulations to our previous winners:
2020: No competition
2019: S Ongcharoen
2018: J Williams
2017: E Tiller
2016: E Tiller
Voucher ($80.00) sponsored by Bake Boss
142021 COOKERY AND CAKE DECORATING COMPETITION
PENTATHLON CLASS FRUIT CAKES AND PUDDINGS
Class 80 THE JOY MIDDLETON MEDALLION All Fruit Cake and Pudding exhibits not collected on
The Pentathlon of the Cookery Section Prize Tuesday 14 September will be disposed of by the Society.
The RA&HS reserves the right to dispose of fruit cake and
To be eligible for this prize, you need to have an pudding exhibits that ferment, show signs of mould or are at
entry in the following classes: risk of contaminating other exhibits. All entries in Fruit Cakes
Class 26 - Plain Scones and Puddings will remain on exhibition during the Show.
Class 45 - Small Cakes
Class 49 - Anzac Biscuits
Class 70 - Ginger Fluff Sponge Class 81 Genoa Cake, square, maximum 23cm.
Class 84 - Boiled Fruit Cake
Class 82 Sultana Cake, square, maximum 23cm.
The winner will be the exhibitor who has gained
Class 83 Rich Fruit Cake, not boiled, square, maximum
the most points in these five classes.
23cm.
First, 5 points; Second, 3 points; Third, 1 point;
Fourth .5 point. Class 84 Boiled Fruit Cake, square, maximum 23cm.
Congratulations to our previous winners: Class 85 Plum Pudding, cooked in a basin.
2020: No competition
2019: T Noble THE MARGARET KIRKWOOD MEMORIAL TROPHY
2018: T Noble MOST SUCCESSFUL EXHIBITOR IN FRUIT CAKES AND
PUDDINGS
First: Medallion sponsored by Joy Middleton Margaret Kirkwood was a Royal Adelaide Show Cookery
Judge for more than 50 years. She was awarded a RAS Long
Serving Volunteer Award in 2009. Margaret trained as a home
sciences teacher in Sydney and also held a Cordon Bleu
Diploma. She published several cookbooks and wrote
cookery advice columns for newspapers in SA and Tasmania.
Margaret hosted an ABC TV Show "Creative Cooking with
Margaret Kirkwood" some of which are available on YouTube.
Margaret was highly regarded amongst her peers for her
judging capabilities and mentoring, her generosity and her
kindness.
Congratulations to our previous winners:
2020: No Competition
2019 - T Manser
2018 - C Miegel
2017 - J Biggins
2016 - J Biggins
Trophy sponsored by Felicity Brake
BEST IN SECTION – FRUIT CAKES AND PUDDINGS
Congratulations to our previous winners:
2020: No Competition
2019: M Conroy
2018: S Rabbitt
2017: E Tiller
2016: Not awarded.
152021 COOKERY AND CAKE DECORATING COMPETITION
NOVICE COOKERY JUNIOR COOKERY
Open to exhibitors who have not won a First Prize in Cookery All entries in Junior Cookery will be disposed of by the Society
at any Royal Show. after the Duncan Gallery closes on Sunday 12 September.
Only those lunch boxes with the exhibitors’ name, contact
number and class number clearly labelled on the bottom will
Class 86 Scones, plain: five be available for collection on Tuesday 14 September. Any un-
named lunchboxes will be donated to charity.
Class 87 Rock Buns: five
The following recipe should be used by all exhibitors. The RA&HS reserves the right to dispose of junior cookery
exhibits that ferment, show signs of mould or are at risk of
Ingredients:
contaminating other exhibits.
2 cups self-raising flour
1/3 cup sugar
90 gm butter Judges are empowered to cut any exhibit, except for those
1 1/2 cups sultanas and currants mixed exhibited for icing purposes only.
Grated zest of 1 orange
1 egg
1/2 cup milk
JUNIOR PRIMARY SCHOOL
Method:
Line 2 baking trays with baking paper and pre-heat STUDENTS RECEPTION TO
oven to 180 c
In a bowl, mix dry ingredients together, then rub in butter YEAR 3
until it looks like bread crumbs.
Stir in mixed fruit and zest. Class 89 THE NELSON FAMILY PRIZE
Whisk egg and milk together and add to mixture. Gingerbread People: three, iced.
Place spoonful’s of mixture on oven trays allowing for
mixture to spread and bake in oven for approximately 15 First: $25.00 sponsored by Lisa Nelson
to 20 minutes or until golden brown.
Allow to cool before moving from trays. Class 90 Chocolate Crackles: three.
Tip: When mixing all ingredients, allow copha to
cool slightly before combining with remaining
Class 88 Orange Cake: iced, not decorated, log or loaf ingredients to prevent the crackle having a solid
tin. base.
THE LIZ HARFULL PRIZE Class 91 THE MELISSA CAGNEY PRIZE
MOST OUTSTANDING NOVICE COOKERY EXHIBITOR Honey Crackles: three.
Congratulations to our previous winners: Prizes sponsored by Bernadette Cagney
2020: No competition
2019: L Croke First: $25.00; Second: $15.00; Third: $10.00
Prizes sponsored by Liz Harfull Class 92 Bought Biscuits: edible decorations, five.
$40.00; Product ($40.00), Decorate 5 bought biscuits.
(Commercial sweets only)
Class 93 Healthy Lunch Box: for school.
Food only.
No commercial packaged products.
Lunch box with detachable lid for display.
Class 94 Muffins, sweet: three.
No paper cases, baked in a muffin tray, standard
size.
Class 95 THE COUNTRY WOMENS ASSOCIATION
ADELAIDE BRANCH PRIZE
Scones, plain: five.
Approximately 5 cm diameter.
First: $25.00 sponsored by Country Women’s
Association - Adelaide Branch
Class 96 Biscuits, any flavour: animal shape, iced, three
162021 COOKERY AND CAKE DECORATING COMPETITION
Class 97 Fruit and Vegetable, Novelty Design: any
object, animal etc.
PRIMARY SCHOOL STUDENTS
Displayed on a plate/board no larger than 25 cm. YEAR 4 TO YEAR 7
Maximum height less than 30 cm.
Class 99 Mini Pizza: one.
Class 98 Rock Cakes Thin scone dough base.
The following recipe should be used by all Class 100 THE NELSON FAMILY PRIZE
exhibitors. Gingerbread People: iced, three.
Ingredients:
2 cups self-raising flour First: $25.00 sponsored by Lisa Nelson
1/3 cup sugar
90 gm butter Class 101 THE COUNTRY WOMENS ASSOCIATION
1 1/2 cups sultanas and currants mixed ADELAIDE BRANCH PRIZE
Grated zest of 1 orange Scones, any variety: five.
1 egg Approximately 5 cm diameter.
1/2 cup milk
First: $25.00 sponsored by Country Women’s
Method: Association - Adelaide Branch
1. Line 2 baking trays with baking paper and pre-
heat oven to 180 c Class 102 Biscuits, sweet: two varieties.
2. In a bowl, mix dry ingredients together, then rub Using a different type of mixture, not iced, three of
in butter until it looks like breadcrumbs. each.
3. Stir in mixed fruit and zest.
Class 103 Chocolate Crackles: three, not decorated.
4. Whisk egg and milk together and add to
Tip: When mixing all ingredients, allow copha to
mixture.
cool slightly before combining with remaining
5. Place spoonful’s of mixture on oven trays
ingredients to prevent the crackle having a solid
allowing for mixture to spread
base.
6. bake in oven for approximately 15 to 20 minutes
or until golden brown.
Class 104 Unbaked Slice, any variety: three pieces.
7. Allow to cool before moving from trays.
Class 105 Small Cakes: iced and decorated, five.
THE MARGARET HURST MEDALLION Cooked in paper patty pans.
MOST SUCCESSFUL COOKERY EXHIBITOR IN ALL
JUNIOR PRIMARY SCHOOL CLASSES. Class 106 Orange Cake: iced, not decorated, log or loaf
Points to be allotted as follows: tin
First, 5 points; second, 3 points; third, 1 point.
Class 107 THE LADY JOHANNA FORSTER PRIZE
Congratulations to our previous winners: Chocolate Cake: iced on top only, any shape.
2020: No competition
2019: B Wilson Prizes sponsored by Charlie Kelso
2018: B Wilson First: $30.00; Second: $10.00; Third: $5.00
2017: S McKenna
2016: B McKenna Class 108 Vegetable Slice: three slices
Medallion sponsored by Anonymous sponsor. Class 109 Brownies: three pieces, un-iced.
Class 110 Sausage Rolls, using commercial pastry, three
Approximately 8 cm long.
Class 111 Gluten Free Slice: baked or unbaked
Class 112 Muffins, sweet: three.
No paper cases, baked in a muffin tray, standard
size.
Class 113 Muffins, savoury: three.
No paper cases, baked in a muffin tray, standard
size.
172021 COOKERY AND CAKE DECORATING COMPETITION
Class 114 Banana Bread. THE PAM RIVERS PRIZE
MOST SUCCESSFUL COOKERY EXHIBITOR IN ALL
The following recipe should be used by all PRIMARY SCHOOL CLASSES.
exhibitors. Points to be allotted as follows:
First, 5 points; second, 3 points; third, 1 point.
Ingredients:
1 ¾ cups Self raising flour [1/2 wholemeal may be Congratulations to our previous winners:
used] 2020: No competition
¼ cup plain flour 2019: E Johnson
1 teaspoon cinnamon 2018: E Oster
2/3 cup brown sugar 2017: E Oster
2 ripe bananas, mashed 2016: A Ranford
½ cup milk
2 eggs, beaten Medallion sponsored by Pam Rivers
50gms butter, melted
Method:
1. Line an 11cm x 21cm loaf tin with baking paper SECONDARY SCHOOL
and pre heat oven 180oC.
2. In a bowl, mix dry ingredients together and set
STUDENTS
aside.
Class 116 THE PORTSIDE NEWAGENCY PRIZE
3. In another bowl mix bananas, milk, eggs, and
Sausage Rolls: five, even size.
butter together
Approximately 8 cm long.
4. Add wet ingredients to dry ingredients and mix
until combined – be careful not to over mix. Prizes sponsored by Portside Newsagency
5. Pour mixture into prepared tin and bake 55-60 First: $25.00; Second: $10.00
mins in 180oC oven or until a skewer comes out
clean when inserted into loaf. Class 117 THE COUNTRY WOMEN’S ASSOCIATION
6. Stand 10 mins before removing from tin. ADELAIDE BRANCH PRIZE
Scones: any variety, five.
Class 115 Chocolate Chip Cookies, three. Approximately 5cm diameter.
The following recipe should be used by all First: $25.00 sponsored by Country Women’s
exhibitors. Association - Adelaide Branch
Ingredients: Class 118 Biscuits, sweet: two varieties, three of each.
125 gms soft butter Using a different type of mixture, not iced.
1/2 cup caster sugar
1/3 cup firmly packed brown sugar Class 119 Small Cakes, decorated, five.
1 teaspoon vanilla essence
1 large egg Class 120 THE BEST SECONDARY JUBILEE CAKE PRIZE
2/3 cup self-raising flour Jubilee Cake: without yeast, iced.
1 cup plain flour
Prizes sponsored by Charlie Kelso
1 1/3 cups chocolate chips (dark, milk, white or
First: $30.00; Second: $10.00; Third: $5.00
mixed)
Class 121 Chocolate Cake: one layer, iced on top.
Method:
1. Line 3 trays with baking paper and pre heat Class 122 THE KYTONS BAKERY PRIZE
oven to 180 C Lamingtons: three, approximately 5cm square.
2. Cream butter, both sugars and vanilla together
until pale and creamy then add the egg and mix Prizes sponsored by Kytons Bakery Australia
well. First: $50.00, Voucher ($10.00); Second: $25.00,
3. In a separate bowl, mix both the flours together Voucher ($10.00); Third: $15.00 Voucher ($10.00)
and then stir into the butter mixture.
4. When combined, stir in the chocolate chips.
5. Place small spoonful’s of mixture onto the trays
allowing for spreading during baking.
6. Bake for approximately 15 minutes or until light
golden brown.
7. Cool on trays until firm.
182021 COOKERY AND CAKE DECORATING COMPETITION
Class 123 Banana Bread: baked in bread tin MOST SUCCESSFUL COOKERY EXHIBITOR IN ALL
SECONDARY SCHOOL CLASSES.
The following recipe should be used by all Points to be allotted as follows:
exhibitors. First, 5 points; second, 3 points; third, 1 point.
Ingredients: Congratulations to our previous winners:
1 3/4 cups self-raising flour (1/2 wholemeal may 2020: No competition
be used) 2019: Z Cormack
1/4 cup plain flour 2018: S Grear
1 teaspoon cinnamon 2017: V Clarke
2/3 cup brown sugar 2016: V Clarke
2 ripe bananas, mashed
1/2 cup milk Medallion sponsored by Charlie Kelso
2 eggs, beaten
50 gms butter, melted. MOST SUCCESSFUL SCHOOL IN JUNIOR COOKERY
Awarded to the school gaining the highest aggregate in junior
Method cookery.
1. Line a 11 cm by 21 cm loaf tin with baking
paper and pre heat oven to 180 C Congratulations to our previous winners:
2. In a bowl, mix together dry ingredients together 2020: No Competition
and set aside. 2019: Urrbrae Agricultural High School
3. In another bowl, mix bananas, milk, eggs and 2018: Urrbrae Agricultural High School and Modbury Special
butter together School Pathways Room 7
4. Add dry ingredients and mix until combined - be 2017: Urrbrae Agricultural High School
careful not to over mix. . 2016: Kilkenny Primary School
5. Pour mixture into prepared tin and bake 55-60
minutes or until a skewer comes out clean when
inserted into loaf.
SPECIAL AWARD
6. Stand for 10 minutes before removing from tin. MOST OUTSTANDING EXHIBIT IN JUNIOR COOKERY
Class 124 Marble Cake: iced on top, not exceeding 23 cm
Congratulations to our previous winners:
2020: No competition
Class 125 THE COELIAC SOCIETY OF SA PRIZE
2019: L Billinger
Gluten Free Cake: can be iced.
2018 - V Clarke
Size 18 cm - 23 cm.
Medallion sponsored by Charlie Kelso
Prizes sponsored by The Coeliac Society of SA
First: $50.00; Second: $30.00; Third: $20.00
Class 126 Baked Slice: sweet, three pieces.
Class 127 Unbaked Slice: any variety, three pieces.
Class 128 Muffins, sweet: three.
No paper cases, baked in a muffin tray
Class 129 Muffins, vegan, three.
Baked in a muffin tray, no paper cases.
Please supply a list of all ingredients at time of
delivery.
Class 130 Melting Moments, three.
Class 131 Brownies, three pieces, un-iced.
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