Baking, Dept. 22

Baking



Enter Online


2016 Entry Instructions

ONLINE ENTRY IS PREFERRED. To be an Exhibitor, click on the Online Entry link and follow the instructions. The alternate way to enter is to print out the offline entry form, fill it out, and mail it in according to the deadline outlined on the form and on the Entry Deadlines and Delivery Schedule page. (Please contact your Department if you are unable to print the entry form.)

Rules

  1. Prizes will be awarded only on items listed below. No prize will be given if judges feel there is no merit. Judges will award a Best of Show Ribbon in each category except items #1 & 2.
  2. Please note 2-day schedule for delivering items:
    • Tues. enter category items #6, 7, 9, 10 & 11
    • Wed. enter category items #1, 2, 3, 4, 5 & 8.
  3. All entries must be the sole product of the exhibitor. Any entry found to be made with a mix of any kind will be disqualified.
  4. Baked goods should be exhibited on paper plates or disposable foil baking dishes, whenever possible. The Fair will not be responsible for any glass dishes or baking pans.
  5. Exhibits must be removed from 7 – 8 PM, Sun., and from 5 – 7 PM Mon. following the Fair. The Durham Fair Association is not responsible for exhibits left after 7 PM Mon.
  6. LIMIT 1 ENTRY PER CATEGORY.
  7. Categories that need recipe index cards: items #4, 5, 7, 9, 10 & 11.
    Recipes must be submitted on a 3 x 5" index card with your name on back of the card. 10 points deducted off total score for missing recipes.
  8. View category specific rules below.

Judging Criteria

  • Criteria A Judging for items #1 & 2
    • Use of edible objects 15 points
    • Overall appearance 40 points
    • Use of color blends 15 points
    • Creativity or strong theme ideas 30 points
  • Criteria B Judging for items #3, 4, 7, 9, 10 & 11
    • Texture 20 points
      Must not be overcooked or raw—must be firm and set.
    • Appearance 40 points
      Outward, even, and uniform shape, no cracks or holes.
    • Taste 40 points
      Food flavor and good aroma.
  • Criteria C Judging for item #8
    • Texture 25 points
    • Overall Appearance + Creativity 25 points
    • Taste 50 points

TABLE OF CATEGORIES

Class Code & Name $ Prize Amount
See Specific Instructions Below 1st 2nd 3rd
01 Decorated Cake, Tiered: Redneck Wedding 75 50 25
02 Decorated Cake, Non-Tiered: Any Theme 15 14 13
03 Rosemarie Naples: Court of Honor Recipe 8 7 6
04 Anything Lavender 15 10 7
05 State Apple Pie 8 7 6
06 State Baking Contest 8 7 6
07 ’60s Cookie Recipe 8 7 6
08 Amish Dinner Rolls 8 7 6
09 Just for Guys 8 7 6
10 Grandma’s Favorite Dessert Recipe 8 7 6
11 Gluten Free 8 7 6

01 Decorated Cake, Tiered: Redneck Wedding

  • Exhibits received Wed. the week of the Fair.
  • We are pleased to announce our tiered cake category is a Redneck Wedding cake! A lucky couple will be getting hitched right here at the Durham fairgrounds – make a cake to celebrate the grand occasion!
  • This cake must feed a minimum of 50 people, and it must be at least 15" high.

02 Decorated Cake, Non-Tiered: Any Theme

  • Exhibits received Wed. the week of the Fair.
  • The design on the cake can be anything you imagine. Your options are endless.
  • No artificial or styrofoam cake base will be accepted.
  • Cakes should not measure more than 12" high, 16" long and 12" wide.

03 Rosemarie Naples’ Favorite Recipe: Banana Muffins

  • Exhibits received Wed. the week of the Fair.
  • This year the Baking Dept. is pleased to honor Rosemarie Naples as our Court of Honor recipient.
  • With over 65 years of service to the Fair, and too many baking ribbons to count, we consider her a baking expert.
  • Rosemarie will be on hand as one of the judges, so give it your best shot!
  • Submit five muffins.
  • View the Recipe.

Lavender Pond Farm 04 Anything Lavender

  • Sponsored by Lavender Pond Farm, Killingworth CT.
  • Exhibits received Wed. the week of the Fair.
  • Include recipe on 3 x 5" card.
  • Are you a creative baker? What is your best recipe featuring lavender?
  • We are thrilled to have representatives from Lavender Pond Farm on hand to judge the entries on Thurs. evening at 6 PM.
  • A gift certificate will also be awarded to the winner of this class.

05 State Apple Pie

  • Exhibits received Wed. the week of the Fair.
  • Include recipe on 3 x 5" card.
  • See the instructions at ctagfairs.org.
  • The winner will also receive a blue ribbon from the Association of Connecticut Fairs and will be eligible to submit their entry at the state contest in November.
  • Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair at the state baking contest.

06 State Baking Contest

  • Exhibits received Tues. the week of the Fair.
  • See the instructions at ctagfairs.org.
  • The winner will also receive a blue ribbon from the Association of Connecticut Fairs and will be eligible to submit their entry at the state contest in November.
  • Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair at the state baking contest.

07 ‘60s Cookie Recipe

  • Exhibits received Tues. the week of the Fair.
  • Include recipe on 3 x 5" card.
  • Submit 6 cookies.
  • We are kicking off our countdown to our 100th year Durham Fair celebration with our “Decades of Desserts” challenge. What is your favorite cookie from the 1960s?

King Arthur Flour 08 Amish Dinner Rolls

  • Sponsored by King Arthur Flour.
  • Exhibits received Wed. the week of the Fair.
  • Submit 5 rolls.
  • Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she submits the entry.
  • Contestant must follow the recipe and it must be used exactly as it appears at kingarthurflour.com/recipes/amish-dinner-rolls-recipe.
  • Failure to follow the rules may result in disqualification.
  • Additional prizes from King Arthur Flour include:

09 Just for Guys

  • Exhibits received Tues. the week of the Fair.
  • Include recipe on 3 x 5" card.
  • No refrigeration available.
  • All male bakers are encouraged to submit their favorite recipe.

10 Grandma’s Favorite Dessert Recipe

  • Exhibits received Tues. the week of the Fair.
  • Include recipe on 3 x 5" card.
  • No refrigeration available.
  • Bake and submit Grandma’s favorite dessert recipe.
  • Desserts with cream cheese frosting are discouraged.

11 Gluten Free

  • Exhibits received Tues. the week of the Fair.
  • Include recipe on 3 x 5" card.

Contacts

  • Kim Terrill
    Superintendent
    860-349-2256
  • Patty Rufini
    Asst. Superintendent
    860-638-9311

Committee

  • Peg Atwell
  • Gwen Brayshaw
  • Karen Buckley
  • Debbie Frey
  • Marylou Garafalo
  • Janet Henaire
  • Jennifer Henaire
  • Min Ludecke
  • Cheryl Mather
  • Brian Rufini
  • Carol Wray
  • Jane Staniewicz
  • Shelly Wallace
  • Betsy Zito
  • Mike Zito