ENTRIES CLOSE: FRIDAY, 27th SEPTEMBER
SECTION STEWARD: Mrs. Marjorie Shay Ph: 5449 7157
PRIZES: First: $2.00 plus Certificate
Second: $1.00 plus Certificate
(Unless otherwise stated)
JUDGING: 10am THURSDAY
All prize money will be paid when exhibits are collected.
REGULATIONS:
1. ALL ENTRIES ARE SUBJECT TO THE BY-LAW REGULATIONS OF THE SOCIETY.
2. PLEASE READ SCHEDULE AND INSTRUCTIONS CAREFULLY.
3. All cooking exhibitors must be delivered on a white paper plate (no doilies), suitable to the size of the entry, with the exhibitor card firmly stapled to the plate.
4. All slices, each piece to be 3cm x 5cm in size.
5. NO packet mixes unless specified.
6. Delivery and collection of exhibits:
Delivery: Exhibits to be delivered to the Showgrounds on Thursday, 24th October only - between 8am and 9.45am.
Collection: All exhibits will be available for collection on Monday, 28th October between 8am and 10.30am only.
The Society will not accept responsibility for exhibits not collected during that time.
VAS LTD COMPETITIONS REGULATIONS:
1. The entrant must follow the recipe and specifications provided.
2. Each cake entered must be the bona fide work of the exhibitor.
3. Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
4. The cake competition follows the three levels of competition: Show Level, Group Level and State Final.
5. An exhibit having won at their local show will bake another cake for the Group Final level and then the winner of the Group Final will bake another cake for the State Final at the 2025 Melbourne Royal Show.
6. An exhibitor having won at their local Show Level is not eligible to enter the VAS Rich Fruit Cake Competition at any other show until after the Group Final judging.
7. An exhibitor is only eligible to represent one group in the State Final.
8. If for any reason a winner is unable to compete at Group or State Final level, then the second placegetter is eligible to compete.
Special Fruit Loaf
Please use the following recipe.
INGREDIENTS:
175g (1 cup) mixed fruit
220g (1 cup) sugar
30g butter
1 tsp bicarbonate soda
250ml (1 cup) boiling water
300g (2 cups) self-raising flour
1 tsp mixed spice
1 egg, lightly beaten
METHOD:
Preheat oven to 180 degrees, grease and line a loaf tin. Place mixed fruit, sugar, butter and bicarbonate soda in a bowl and pour boiling water over ingredients, stir until butter melts and sugar dissolves. Sift in flour and mixed spice, add egg stir until combined. Pour mixture into prepared tin and bake for 45 minutes or until cooked. Cool in tin.
Prize: Prize Money and Certificate.