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.
VAS LTD COMPETITION REGULATIONS
1. The entrant must follow the recipe and specifications provided below.
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 competitions follows the three levels of competition: Show Level, Group Level and State Final.
5. An exhibitor having won at their Local Show will bake another cake for the 2024 Group Final and then the winner of the Group Final will bake another cake for the State Final at the 2024 Melbourne Royal Show.
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 place-getter is eligible to compete.
The following recipe is to be used. Cake to be cooked in a 23cm (9") round cake tin.
INGREDIENTS:
375g plain flour
2 tsp salt
2 tsp baking powder
345g castor sugar
1 1/2 tsp bicarb soda
375ml vegetable oil
2 tsp ground cinnamon
4 eggs
1/2 tsp ground nutmeg
3 medium carrots, grated (350g)
1/2 tsp all spice
220g tin crushed pineapple, drained
180g pecan nuts, coarsely crushed
METHOD:
Preheat the oven to 180 degrees (160 fan forced), grease a 23cm (9") round cake tin and line with baking paper.
Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecan nuts. Mix to form a smooth batter and pour into the cake tin.
Bake for approximately 90-100 minutes. Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack. Up-end and allow to cool on the wire rack.
Prize - Prize Money and Certificate