Winscombe’s Bake Off
The Classes and Rules
14^th September2024
Part of the ‘Not the Village Show’

Junior Classes (Age Brackets: 0-4, 5-7, 8-12 and 13-15)

Junior Signature Bakes Classes (J1 to J3)

J1. ‘fridge cake’, 4 pieces – e.g. rice crispy cakes, tiffin, rocky road.

J2. Puff pastry party food, 6 pieces or one centrepiece – sweet or savoury

J3. Flapjack, 4 pieces – any flavour.

Return to Top of Page

J4. Chocolate Chip Cookies.

Ingredients:
85g (3oz) Butter
85g (3oz) Granulated Sugar
85g (3oz) Brown Sugar
175g (6oz) Self-Raising Flour
1 beaten egg
1 packet Chocolate Drops (milk or plain)
Method: Cream butter and sugar. Beat in egg. Stir in flour and chocolate drops. Mix well. Place in teaspoonfuls on greased baking sheet. Bake until golden brown (approx. 12-15 minutes) 190C/370F/gas 5

J5. Cheese Straws

Ingredients:
40g butter, cut into cubes
80g plain flour (plus extra for dusting)
60g Cheddar, grated (plus an extra 20g for sprinkling)
1 large egg, beaten
Method: Rub the butter into the flour. Stir in the grated cheese. Add half the beaten egg and mix until it forms a dough. Roll out to around 3mm thick and cut into 5mm strips. Sprinkle with the remaining cheese. Bake on lined baking sheets at 180°C/fan160°C/gas 4 for 12-15 minutes, until golden.

J6. Jam Tarts

Ingredients:
175g plain flour, plus extra for dusting
1 tbsp caster sugar
85g butter, cubed
1 medium egg yolk, beaten with 2 tbsp of cold water.
125g jam of your choice
Method: Rub together the flour and butter. Stir in the sugar. Pour in the egg mixture and bring together to form a dough. Wrap in cling film and chill for 30 minutes. Roll out the pastry to the thickness of a £1 coin. Cut out 12 pastry discs. Place the disks in a fairy cake tin. Spoon 1-2 tsps of jam into each tart. Bake at 200˚C/fan 180˚C/gas 6 until golden.

Return to Top of Page

Junior Showstopper Bake Classes (J7 to J9)

J7. Decorated cupcakes with the theme ‘seaside’, 4 pieces

J8. Small Pizza with a ‘monster’ design.

J9. ‘Animal’ Shaped Bread, 3 bread rolls or one small loaf

Return to Top of Page

Adult Classes

Adult Signature Bake Classes (A1 to A15)

A1. Chocolate cake – 2 sponges layered with your choice of filling

A2. Lemon drizzle cake – 2 lb loaf tin sized

A3. Vegan Cake – any flavour

A4. Gluten Free Cake – any flavour

A5. Traybake, six pieces – e.g. brownies, flapjack, millionaire’s shortbread.

A6. Macarons, 6 pieces – any flavour.

A7. Sweet biscuits/cookies, six pieces – any flavour.

A8. Fresh fruit tart – to include a layer of homemade crème patisserie (or similar filling) Approximately 20cm.

A9. Cheesecake – set or baked. Approximately 20cm. Any flavour.

A10. Sweet bread buns, 4 pieces – e.g. Chelsea buns, cinnamon rolls or iced buns.

A11. Cheese Scones, 4 pieces

A12. Plain loaf of bread – any flour variety and shape, machine or hand made.

A13. Flavoured Loaf of bread – any flour variety and shape, machine or hand made.

A14. Sausage rolls, 6 pieces – additional flavourings allowed.

A15. Quiche – any flavour, approximately 20cm

Return to Top of Page

A16. Victoria Sponge

Ingredients:
175g Self raising flour
175g Margarine
175g Caster Sugar
1 ½ tsp Baking Powder
3 eggs
Directions: 2 x 18cm (7”) round tins. Jam filling only. Top Left plain. Use the all-in-one method

A17. Shortbread Biscuits

Ingredients:
150g plain flour, plus extra for dusting
100g butter, cubed
50g caster sugar, plus 1 tbsp for sprinkling
Directions: Make biscuits 5mm thickness. Hand cut into fingers.

A18. Chocolate Brownies

Ingredients
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
Directions: Make in a 20cm square tin. Cut the brownie into 16 pieces.

Return to Top of Page

Adult Showstopper Bake Classes (A19 to A21)

A19. Decorative focaccia loaf

A20. Cupcakes decorated with a ‘floral’ theme, six pieces

A21. Decorated cake decorated with the theme ‘decadence’ – multi-layer (but single tier)

Return to Top of Page

Who can enter – Exhibitors must be amateurs and residents of the parish of Winscombe and Sandford, or have children at a Primary or Nursery School based in Winscombe or Sandford.

Junior Entries – Junior sections will be judged in one of four age brackets, based on their age on the day of the show. The age brackets are: 0-4 year olds, 5-7 year olds, 8-12 year olds and 13-15 year olds. Exemptions available for children with special educational needs. Entrants aged 16 and above will be judged against the adult classes. Junior exhibits must be their own work (with exceptions relating to safety, such as knife and oven use)

Technical Classes: For the technical classes a recipe has been provided, this must be followed.

Cost of entry – 50p per entrant per class, to be paid on the day. CASH ONLY

Presentation of exhibits – entries should be presented on a paper plate. A limited number will be available on the day from the community centre

Show day timings – The Community Centre will be open from 9-10am to accept entries. Judging will take place between 10am and midday, during which time no unauthorised persons will be allowed into the exhibition. The judges’ decisions will be final. Rosettes will be awarded at the discretion of the judges.

Care of your exhibits- Exhibits remain the property of the exhibitor. Exhibits must remain staged until 4pm but must be removed by 4.30pm. Please remove all your exhibits by this time, any exhibits left behind will be disposed of.

Return to Top of Page