Baked Goods

From family-favorite recipes to decorated cakes and homemade breads, the Baked Goods Division gives exhibitors of all ages a chance to share their skills in the kitchen. Review the information below before entering.

Important Dates
Registration: 1 to 4 p.m. Sunday, Oct. 11
Pickup: 1 to 3 p.m. Sunday, Oct. 18

Who Can Enter

Adult: Ages 19-64
Senior Citizens: Ages 65 and older
Sub-Junior: Ages 4-8
Junior: Ages 9-13
Senior: Ages 14-18
Day Care/Preschool: Ribbons only

Awards

Blue, red and white ribbons are awarded based on merit. Grand and Reserve Champion rosettes may be awarded within each division by age category, also based on merit.

Baked Goods Rules

Recipe: Each entry must include a complete recipe. Do not put the exhibitor’s name on the recipe. Missing the recipe results in a 5-point deduction.

Display: Items displayed in groups of four should be placed on a small plastic or paper plate inside a plastic zip-lock bag. Other entries should be in a size-appropriate disposable aluminum container with a clear disposable lid or clear plastic wrap.

Quantity: Four pieces are required for candy, cookies, cupcakes, muffins or rolls. Cakes, pies and breads should be entered whole.

Decorated Cakes: Judged on creativity only; no taste testing.

Packaging: Do not put the exhibitor’s name anywhere on the packaging.

Pickup: Some baked items may be picked up after judging Sunday from 1 to 3 p.m.; one serving of each item will be kept for display. Pickup is limited to the participant or a qualified adult for the participant.

Refrigeration: Items requiring refrigeration will not be allowed.

Categories

G1 Pies
G2 Cakes
G2.1 Scratch Cake
G2.2 Cup Cake
G3 Cookies — Display 4
G3.1 Cookies
G3.2 Cookie Bars (brownies, etc.)
G4 Candy — Display 4
G5 Breads (cinnamon rolls, kolaches, etc.)
G5.1 Yeast
G5.2 Quick Breads
G6 Decorated
G6.1 Full Size Cake
G6.2 Miscellaneous/Small
G7 Snacks
G7.1 Dried (jerky, fruit, vegetables)
G7.2 Snack Foods (candy/caramel apple, crackers, popcorn balls, pretzels, trail mix)
G8 Miscellaneous