Hints For Exhibiting at the SHOW
Have you ever wondered, “How do I
enter my cakes, scones or cookies in
the Hay Show,” What does it take to
win that sought after First Place?
Adhere to the specification in the
schedule. If it says iced, then ice the
cake, if it says 6 of something, only
put 6 in.
Connie Rassmussen, Judge and
exhibitor, has kindly shared some tips
with us. Also many of Hay’s best
cooks shared some of their secrets.
That’s the easy bit. Now for the
cooked exhibits.
Connie says the first tip she can give
is, “Always read the show schedule,”.
Her second most important tips is,
“Reread the show schedule.” Many
exhibits are not judged because they
are in the wrong class. If you are not
sure, check with the stewards.
All exhibits must be on a cardboard
plate, with the ticket, given at time of
entry, attached. The numbered ticket
allows anonymity of entries.
No ring tins or shaped tins. This is so
all entries look equal at the start of
judging.
All cooking is judged on appearance,
colour texture, flavour and
presentation. You need to make sure
that when you cook (and present)
more than one of something, for
example biscuits, they have all been
made from the same batch. Double
the quantity if you need to, to ensure
enough presentable items can be
exhibited from the batch. Cook 24
biscuits and pick the best six.
Banana cake should be cooked in a
loaf tin. Banana specks should be
evenly distributed throughout the
cake.
Shortbread should be pale in colour.
Like biscuits, they should snap crisply
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A double sponge should be cooked
from the same batch. Do not leave
paper between the layers, and do not
ice or put icing sugar on top. A jam
filled sponge is a double sponge with
only jam between the layers and no
icing sugar on top.
Muffins become tough when over
beaten. Only mix the mixture until
ingredients are moistened. Only one
type of muffin should be exhibited per
entry unless otherwise specified.
Piklets should be as round as
possible, even in size and thickness.
They should be golden brown on both
sides, with no sign of burst air
bubbles. They should not be overly
large or small, Connie recommends
about the size for someone to take
two bites.
Plain scones should not be sweet. If using the cream and
lemonade method, swap lemonade for soda water.
Although many good cooks advise that any liquid can be
used. A lopsided scone means that the cutter was twisted
as it cut the dough, do not twist the cutter. Always use a
plain cutter, not fluted or shaped. Scones should be light
and flakey when opened. A scone is never cut with a
knife, it should be broken in half. Flour should always be
brushed of the bottom.
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when broken. Biscuits and shortbread
should be even in thickness, shape
and size.
Now for a few general hints.
You should not have rack marks on any part of the cake.
Put a tea towel over the rack, this stops the marks.
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There is no such thing as a perfect cake all the time. If
your cake doesn't turn out as you would have like, still
show it. Connie cooked a chocolate cake, for show, which
had a big crack down the centre. She did not have time to
cook another, so entered and just thought of it as adding
to the entries. That cake was awarded first place. She
asked why and was told, “There is more right with it than
wrong.” So you just never know.
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Now is the time to start practicing your baking for exhibit
at the Hay Show. You can always pop your practice cakes
and biscuits in the kids lunch boxes.
Health Support Line
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Next month hints and tip for jams and preserves and
horticulture. Have fun getting ready for September’s Hay
Show.
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