Cotgrave



WI Baking competition. Cotgrave Festival 2017 People over 16Class 1 – a Victoria sponge cake made to the recipe overleaf. Undecorated. Class 2 – 3 Jam tarts, using homemade pastry, made to the recipe overleaf. Jam can be homemade or bought. Both classes to be judged on taste and appearance.Children 7 and underClass 3A – One decorated cupcake, decorated on the theme of animals. To be judged on decoration only, cake can be homemade or bought.Children 8 – 15Class 3B – 3 decorated cupcakes, decorated on the theme of animals, cakes to be homemade. To be judged on taste and decoration.Rules of the competitionThe competition is open to all residents of Cotgrave and district except professional cooks.The children’s competition is open to all pupils attending Cotgrave Schools (including Ash Lea).Members of Cotgrave WI may enter, except those acting as judges.All items must be made\decorated by the person whose name is on the entry form.All entries must be accompanied by an entry form, signed to say that entrants have read and followed the rules and recipes.All entries must be received and recorded by a member of Cotgrave WI before 11.30am.Entries just left on the table will not be judged.Judging will take place at 12.00.No entrants are allowed around the table whilst the judging is taking place.Cakes (except for Class 3A) will be cut and tasted.Cakes must remain on display until 3.30pm. Entrants may provide a see-through cake cover if they wish.Prizes (rosettes) will be presented towards the end of the festival. However, the judges will display cards by the cakes indicating 1st, 2nd and 3rd prizes, along with their comments, straight after judging has taken place.The judges’ decision is final. Judges will leave written comments but will not enter in to discussions with entrants.WI Baking competition, Entry form Name:…………………………………………………………………………………………. Address:……………………………………………………………………………………………………………………………………………………………… Telephone number:…………………………………………………………………………….. Circle which class(es) you are entering: Class 1Class 2Class 3AClass 3B I confirm that I have read and followed the recipes and instructions provided and agree to abide by the competition rules. Signed:………………………………………………………………………………………….Victoria sponge recipe Ingredients:4oz/100g butter or soft margarine4oz/100g caster sugar2 eggs4oz/100 g self raising flourRaspberry Jam to fill Method:Set oven Gas 4, 160C (fan oven) or 180CGrease and line the bottom of 2 18cm/7" sandwich tinsCream butter/margarine and sugarBeat the eggs then gradually add to the mixture beating well each timeSieve the flour and fold into the mixture with a metal spoonDivide equally between the 2 tins and bake for approximately 20mins in the middle of the oven.They are ready when they are golden, shrunk from the sides of the tin and spring back when touchedRemove from the tins and fill with raspberry jam when cold to avoid jam bleeding into the cakeA light dusting of caster sugar on the top will finish itShortcrust pastry 4oz/100 g plain flourpinch of salt1oz/25g lard / white fat1oz/25g butter a little cold waterjam to fillMethodPreheat oven to Gas 6/ 200CSieve the flour in to a bowl.Rub in the fat until the mixture resembles fine breadcrumbs.Add the water gradually until you have a moist dough.Grease a cupcake tray and cut out circles of pastry. Put the pastry in to the tin and add one teaspoon of jam to each.Bake for approx. 15-20 minutes. Pastry should be pale brown and jam just melted. ................
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