STEWARDS: Irene Matthews, Margaret Beeck, Leonie Daw, Margaret Renk and Gail Butterworth 

CONDITIONS
ENTRIES CLOSE: Wednesday 24th October, 2012

TROPHIES
Winner of Class 1, donated by Mrs Andrea Rundle
Winner Class 2, donated by Mrs Irene Matthews
Most Points in Classes 3-7, donated by BKW Co-op Katanning
Most Points Classes 8-12, donated by Alice & Athol Harris
Most Points Classes 13-18, donated by M.E & V.L Beeck
Most Points Classes 19-24, donated by Katanning Retravision
Best Exhibit, donated by Badgebup Rockwell CWA

CONDITIONS
Exhibits must be in place by 9.30am on Friday 26th October 2012, at which time judging will commence. All Exhibits must have been made by the exhibitor. Points will be awarded on the basis of two points for first and one point for second. Exhibitors are to provide their own transport bags (Glad Oven Bags for clear vision). To facilitate handling, please place exhibits on a firm flat base or plate. Set recipes for Classes 2 and 7. Exhibits can be collected on Saturday 27th October from 6.00pm

CLASS

1.     My Favourite Cake, label with variety of cake to be attached
2.     Decorated Cup Cakes, 3, Farm Theme, Large paper patty pans, Edible decorations (see recipe)
3.     Date Loaf
4.     Banana Cake, iced
5.     My Favourite Slice, 6 pieces, baked
6.     Boiled Fruit Cake
7.     Rhubarb Cake (see recipe)
8.     Chocolate Cake, Chocolate Icing, Decoration of your choice, Square tin.
9.     Lamingtons, 6
10.   Muffins, 3 sweet
11.   Cream Puffs, 6 unfilled
12.   Something to serve “After dinner with coffee”, 2 varieties, 6 pieces, uncooked
13.   Plain Scones, 6 round plain cut
14.   Scones, 6 any variety (eg. Savoury or Fruit)
15.   Biscuits 6 any variety
16.   Shortbread 6
17.   Muffins, 3 savoury
18.   Apple Pie made in 20cm foil pan, homemade pastry
19.   Bread rolls, homemade 3 white
20.   Homemade Bread, 1 White loaf to be at least 12 hours old, baked in breadmaker
21.   Homemade Bread, 1 Wholemeal or Grain Loaf to be at least 12 hours old, baked in breadmaker
22.   Pantry Shelf 4 distinct items, not necessary long keeping (i.e. Lemon Butter, sweets)
23.   Pantry Shelf 4 distinct items, long keeping (i.e. Jams, Marmalade)
24.   Pantry Shelf 4 items, (i.e. Bottled fruit, Sauces, Chutney, Pickles)

CUP CAKES

Ingredients:
120gm Butter or margarine   
3/4 cup Caster sugar   
2 Eggs
1 & 3/4 cups SR flour   
1 tablespoon Custard powder
3/4 cup Milk    
1 teaspoon Vanilla essence

Method:
Preheat oven to 180°C/160°C fan-forced. Line two 12-hole patty pans with paper cases. Combine butter, vanilla, sugar, eggs, sifted flour and custard powder and milk in a small bowl. Beat with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth and changed to a paler colour. Divide mixture among cases, bake about 20 minutes. Turn cakes onto wire racks to cool.

RHUBARB COCONUT CAKE

Ingredients:
1 1/2 cups SR flour 225g    
1 1/4 cups Caster sugar 275g
1 1/4 cups Coconut 110g    
125gm Butter, melted
3 Eggs, beaten lightly
1/2 cup Milk 125ml    
1 teaspoon Vanilla essence
3/4 cup 90g finall chopped Rhubarb    
2 stalks extra Rhubarb
2 tablespoons Demera Sugar

Method:
Preheat oven to moderate. Greese deep 20cm roud cake pan. Line base of tin with baking paper. Combine flour, sugar and coconut in medium bowl, stir in butter, egg, milk & essence until combined. Spread 1/2 of the mixture into the cake tin; scatter chopped Rhubarb evenly over cake mixture. Spread remaining mixture over Rhubarb. Cut extra Rhubarb into 5cm pieces. Arrange on top of cake and sprinkle with Demera sugar. Bake in moderate oven for about 1 hour or until cooked. Stand cake for 5 minutes before turning out of tin. 

 Juniors See Section Q1