Baking, Dept. 22

Baking



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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. IMPORTANT CHANGE: ALL entries (Categories #1-12) will be received ONLY on Tues. the week of the Fair, between Noon and 8 PM.
  2. Judging for all categories except #12 will occur on Wed. the week of the Fair. Category #12 will be judged live on Thurs., the first day of the Fair, at 6 PM in the Baking Dept.
  3. Prizes will be awarded in the categories listed below only if the judges feel the entry has merit. Judges will award a Best of Show ribbon in each category except items #1 & 2.
  4. A People’s Choice ribbon will be awarded for a cake in #1 and #2 on Fri., Sat. and Sun., based on public voting each day.
  5. All entries must be the sole product of the exhibitor. Any entry found to be made with a box mix of any kind will be disqualified (including Ice Box Cake, #7).
  6. 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.
  7. 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.
  8. LIMIT 1 ENTRY PER CATEGORY PER PERSON.
  9. Recipes are required for categories #4, 5, 7, 9, 10, 11 & 12. 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.
  10. 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 & 12
    • Texture 20 points
      Must be firm and set, not raw or overcooked.
    • Appearance 40 points
      Outward shape is even and uniform, with no cracks or holes.
    • Taste 40 points
      Good flavor and good aroma.
  • Criteria C Judging for item #5
    • Overall appearance 40 points
    • Crust 10 points
    • Flavor 40 points
    • Texture 10 points
  • Criteria D Judging for item #6
    • Overall appearance 25 points
    • Following directions 10 points
    • Texture 15 points
    • Aroma 10 points
    • Flavor 40 points
  • Criteria E Judging for item #8
    • Texture 25 points
    • Overall Appearance 25 points
    • Taste 50 points

TABLE OF CATEGORIES

Class Code & Name $ Prize Amount
See Specific Instructions Below 1st 2nd 3rd
01 Decorated Cake, Tiered: Tribute to Veterans 75 50 25
02 Decorated Cake, Non-Tiered: Tribute to Veterans 15 14 13
03 Mrs. Rossi: Court of Honor Recipe 10 9 8
04 Hummingbird Cake 15 12 9
05 State Apple Pie 10 9 8
06 State Baking Contest 10 9 8
07 Ice Box Cake 10 9 8
08 King Arthur Maple Pound Cake 10 9 8
09 Just for Guys 10 9 8
10 Grandma’ Favorite Dessert Recipe 10 9 8
11 Cheesecake 15 12 9
12 Your Favorite Girl Scout Cookie 10 9 8

01 Decorated Cake, Tiered: Tribute to Veterans

  • We are pleased to announce our tiered cake category theme is “Tribute to Veterans.”  Show your creativity, gratitude and respect for our veterans in the design of your tiered cake.
  • The entire entry must be cake and icing (styrofoam or artificial parts and decorations will have points deducted).
  • Cake must be structured to withstand non-refrigerated indoor temperatures, i.e., sufficient dowels and base.
  • This cake must feed a minimum of 50 people, and it must be at least 15" high.

02 Decorated Cake, Non-Tiered: Tribute to Veterans

  • Show your creativity, gratitude and respect for our Veterans in the design of your non-tiered cake.
  • Cakes should not measure more than 8" high, 16" long and 12" wide.

03 Court of Honor: Mrs. Evelyn Rossi’s Old Time Fudge Recipe

  • We are pleased to honor Mrs. Rossi as our Court of Honor recipient.
  • Submit 6 pieces on a small paper plate.
  • View the Recipe.

04 Hummingbird Cake

  • Hummingbird cake is a banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century.  It is often served with cream cheese frosting.
  • Cake should be no larger than 9" square or round pan.
  • Include recipe on 3 x 5" card.
  • Refrigeration will be provided.

05 State Apple Pie

  • See the instructions at ctagfairs.org.
  • Submit a 3" x 5" card with your recipe, your name and address.
  • In addition to Durham Fair ribbons, the winner will 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.
  • Refrigeration will be provided.

06 State Baking Contest: Cinnamon Swirl Bread

  • See the instructions at ctagfairs.org.
  • In addition to Durham Fair ribbons, 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.
  • Submit on foil-covered cardboard no larger than one inch from loaf.

07 Icebox Cake

  • Continuing with our countdown to our 100th year Durham Fair celebration with our “Decades of Desserts,” we challenge you to make your favorite Icebox Cake recipe. Reminder – no box mixes.
  • Include recipe on 3 x 5" card.
  • Refrigeration will be provided.

King Arthur Flour 08 Maple Pound Cake

  • Sponsored by King Arthur Flour.
  • 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 found at kingarthurflour.com/recipes/maple-pound-cake-with-maple-rum-glaze-recipe.
  • Cake should be submitted on foil wrapped cardboard no larger than 1” from cake.
  • Failure to follow the rules may result in disqualification.
  • Additional prizes from King Arthur Flour include:

09 Just for Guys

  • Guys aged 18 and older are invited to bake and submit your favorite recipe entry.
  • Include recipe on 3 x 5" card.
  • If submitting cookies: 6 on a small paper plate.
  • If submitting bars or brownies:  6 on a paper plate to include two corners, two edges and two middles.
  • If submitting cake: no larger than 9” submitted on foil wrapped cardboard no larger than 1” from edge.
  • No refrigeration available; therefore, desserts with cream cheese frosting are discouraged.

10 Grandma’s Favorite Dessert Recipe

  • Bake and submit Grandma’s favorite dessert recipe.
  • Include recipe on 3 x 5" card.
  • If submitting cookies: 6 on a small paper plate.
  • If submitting bars or brownies:  6 on a paper plate to include two corners, two edges and two middles.
  • If submitting cake: no larger than 9” submitted on foil wrapped cardboard no larger than 1" from edge.
  • No refrigeration available; therefore, desserts with cream cheese frosting are discouraged.

11 Cheesecake

  • Make your favorite cheesecake, plain or flavored.
  • Diameter of cake 8" or smaller.
  • Submit on foil wrapped cardboard no larger than 1" from edge.
  • Include recipe on 3 x 5" card.
  • Refrigeration will be provided.

12 Your Favorite Girl Scout Cookie

  • Recreate your favorite Girl Scout cookie from scratch.
  • Submit 6 cookies on a paper plate.
  • Include recipe on 3 x 5" card.

Contacts

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

Committee

  • Susan Bald
  • Gwen Brayshaw
  • Marylou Garafalo
  • Cindy Hawley
  • Janet Henaire
  • Jennifer Henaire
  • Laura Lodge
  • Min Ludecke
  • Elaine Marino
  • Jeff Marino
  • Cheryl Mather
  • Brian Rufini
  • Patty Rufini
  • Jane Staniewicz
  • Kim Terrill
  • Shelly Wallace
  • Carol Wray
  • Betsy Zito
  • Mike Zito