Martha White Baking Contest

18
Aug
2016
Martha White Baking Contest

August 18, 2016 3:00 pm - 9:00 pm

(Save to cal)

East / West Building



MARTHA WHITE
BAKING CONTEST

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Martha White Baking Contest At The Wilson County Fair

Chair:  Debbie Stephens - 615-517-9433
Co-Chair:  Kelly Boles - 615-237-3604

  1. PLEASE READ INSTRUCTIONS!!  Enter all items Thursday, August 18, 2016 between 3-6 p.m, no exceptions, in the East/West Building.  All entries will be judged between 6-9 p.m.
  2. Whole cakes and pies are to be entered.  Pie crusts must be made from scratch.  Ready made crusts will be disqualified.
  3. All entries should be in disposable containers covered in clear wrap when entered. (Wilson Co. Promotions will not be responsible for containers.)
  4. Typed or legible handwritten recipes 8 1/2 X 11 must accompany all entries with name and telephone number.
  5. 1st, 2nd and 3rd place winners will be given prizes in each class.  Grand champions in each division will receive trophy, ribbon and Martha White Basket.
  6. Winning entries must be left for display throughout the Fair and can be picked up on Sunday, August 28th from 1-3 p.m. and at that time will receive ribbons and premiums.
  7. Entries that do not place will not be returned and may or may not be displayed depending on available space.
  8. Entries must be made by exhibitor who is 19 years or older (Adult Division).  For Youth, refer to Youth Home Economics.
  9. Rules are listed with each class.
  10. No mixes are to be used in cake categories except in decorated cake category.
  11. Each entrant may enter only one miscellaneous entry per category.
  12. No alcholic beverages to be used to prepare entries.
  13. Contest open to Wilson County residents only.
Premiums:   1st - $12.00   •  2nd - $9.00   •  3rd - $7.00

***Chairman's Choice Award will receive trophy, ribbon and Martha White Basket.***

CLASS I - QUICK BREADS

Basis for Judging
Appearance • Uniform Shape • Color • Weight • Texture • Grain • Flavor
(Small Loaves Acceptable)

LOT
1. (6) Biscuits
2. (6) Corn Meal Muffins
3. (1) Loaf Banana Bread
4. (1) Loaf Zucchini Bread
5. (1) Coffee Cake
6. (6) Bran Muffins

 7.  (6) Blueberry Muffins
 8.  (1) Loaf Pumpkin Bread
 9.  (1) Loaf Banana Nut Bread
10. (1) Strawberry Bread
11. (1) Miscellaneous Quick Bread
12. (1) Watermelon Quick Bread


    

 


 
 
 
CLASS II - YEAST BREADS

Basis for Judging
Appearance • Shape • Uniform Color • Light Weight in Proportion to Size
Texture

 LOT

1. (6) Yeast rolls
2. (1) Loaf White Yeast Bread
3. (1) Loaf Sour Dough Bread
4. (1) Loaf Whole Wheat Yeast Bread
5. (6) Whole Wheat Rolls
6. (6) Miscellaneous Yeast Rolls
7. (1) Miscellaneous Yeast Bread

 8.  (1) Loaf Sourdough Yeast Bread
 9.  (6) Doughnuts
10. (3) Bagels
11. (3) Croissants
12. (6) Cinnamon Rolls
13. (1) Watermelon Yeast Bread


CLASS III - COOKIES

Basis for Judging
Appearance • Shape •Uniform Size • Color • Texture • Grain • Taste

LOT

1. (6) Sugar Cookies
2. (6) Chocolate Chip Cookies
3. (6) Peanut Butter Cookies
4. (6) Oatmeal Cookies
5. (6) Oatmeal Raisin Cookies
6. (6) Brownies (Un-iced)
7. (6) Rolled, Decorated  Cookies
8. (6) Decorated Watermelon Shape Cookies

  9. (6) Snickerdoodles Cookies 
10. (6) Bar Cookies
11. (6) No Bake Cookies
12. (6) Sugar Free Cookies (any variety)
13. (6) French Lace Cookies
14. (6) Brownies, Iced
15. (6) Miscellaneous Cookies

 
CLASS IV - CAKE
 
Basis for Judging

Appearance • Shape •Uniform Color • Light Weight in Proportion to Size • Texture • Flavor • Free of Yeast

Decorated cakes may use a form for cake preparation.

LOT

1. Chocolate with Chocolate Icing
2. Pound Cake
3. Red Velvet, Iced, Layered
4. Carrot Cake
5. Strawberry Cake
6. Angel Food Cake
7. Apple Cake
8. Coconut Cake
9. Cheese Cake Plain
10. Miscellaneous (Cheese Cake)
11. Banana Cake
12. German Chocolate Cake
13. (6) Cupcakes (any variety)
14. Fruit Cake
15. General Miscellaneous Cake
16. Decorated Cake using Fondant
17. Decorated Cake using Buttercreme Icing
18. Watermelon Cake (Iced)


CLASS V - PIES

**In memory of Barbara Christian, a special award will be given in her honor in the pie category.**

Basis for Judging
Appearance • Uniform Surface • Crust • Texture & Grain
Filling Taste & Quality
 • Ready Made crust will be disqualified •

LOT

1. Apple Pie
2. Cherry Pie
3. Miscellaneous Fruit Pie
4. Pecan Pie
5. Chocolate Fudge Pie
6. Chess Pie
7. Fried Pies (3)
8. Lemon Meringue Pie
9. Peach Pie
10. Chocolate Meringue Pie

11. French Coconut Pie
12. Coconut Meringue Pie
13. Cherry Cobbler
14. Buttermilk Pie
15. Pumpkin Pie
16. Miscellaneous Cobbler
17. Peach Cobbler
18. Blackberry Cobbler
19. Miscellaneous Pie
20. Watermelon Pie

CLASS VI - CANDY

Basis for Judging
Texture • Taste • Appearance • Uniform Size • Color

LOT

1. (6 Pcs.) Chocolate Fudge
2. (6 Pcs.) Chocolate Fudge with
     Nuts
3. (6 Pcs.) Peanut Butter Fudge
4. (6 Pcs.) Peanut Brittle
5. (6 Pcs.) Party Mints
6. (6 Pcs.) Cordials
7. (6 Pcs.) Lollipops
8. (6 Pcs.) Vanilla Fudge
9. (6 Pcs.) Vanilla Fudge with Nuts

10. (6) Caramels
11. (6 Pcs.) Pralines
12. (6) Chocolate Covered Peanut Butter 
      Balls
13. (6) Divinity
14. (6) Candied Peanuts
15. (6) Truffles (any variety)
16. (6) Miscellaneous Candy
17. (6) Watermelon Candy