ENTRIES CLOSE: FRIDAY 29th SEPTEMBER
CHIEF STEWARD: Mrs. Sharron Stemmer Ph: 0414 956 292
SECTION STEWARD: Mrs. Eva Caddy Ph: 0417 374 246
PRIZES: First: $2.00 plus Certificate
Second: $1.00 plus Certificate
Third: Certificate
(unless otherwise specified)
JUDGING: 10:00am 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 THE INSTRUCTIONS CAREFULLY.
3. All exhibitors must bring each entry on a white disposable plate, suitable to the size of the entry, with the entry ticket firmly attached to the plate.
4. Delivery and collection of exhibits:
Delivery: Exhibits to be delivered to the Showgrounds on Thursday 26th October, only - between 8am and 9.45am.
Collection: All exhibits will be available for collection on Monday, 30th October between 8am and 10.30am only. The Society will not accept responsibility for exhibits not collected during this time.
5. Slices - each piece to be 3cm x 5cm in size.
6. CLASSES AA01, AA02 and AA04 to AA75 (inclusive) are open to individual entries only - excluding multiple group school entries.
7. No Packet mixes unless specified.
Entrants must be under 13 or 14 years only on the day of the Show.
Chocolate Cake - Uniced - Use the following recipe.
To be made in a round tin, no decorations, using the following recipe. Entrants will be eligible to compete in NDAS Competition.
INGREDIENTS:
1 cup self raising flour
1 cup castor sugar
2 eggs
1 teaspoon vanilla
½ cup milk
3 tablespoons cocoa
125gm butter melted
Pinch of salt
METHOD:
Line and grease 20cm round cake tin. Preheat oven to 180 degrees. Place clean tea towel on a cake cooling rack (this prevents rack marks on the cake). Whisk eggs slightly, add milk and vanilla and set aside. Sift SR Flour, salt and coca together, add castor sugar, mixing together. Add egg mixture and melted butter and with a whisk. Mix well. Pour mixture into prepared tin. Place in preheated oven for 35 minutes, or until cooked when tested with a fine skewer. Remove from oven, let stand for five (5) minutes. Turn out onto tea towel covered cooling rack to cool.
PRIZE - Prize Money and Certificate.