Bake and Cake

Five Chocolate Brownies - Any Recipe

Five COOKIES suitable for someone with an Allergy. For Example Nut, Dairy or Gluten - Please provide the Recipe

Five Pieces of Flapjack - Any Recipe

A Traditional Shortbread Round - Any Recipe

Five Plain Scones using a 5cm cutter - Any Recipe

Five Decorated Cup Cakes suitable for an Afternoon Tea

Five Bakewell Slices

A Banana Loaf made in a 900g loaf tin - Any Recipe

A Victoria Sponge, with Jam and Vanilla Buttercream filling - 20cm

A Decorated Chocolate Cake - Cake not to exceed 20cm. To be judged on flavour and appearance.

A single tier Cake suitable for a Baby Shower. To be judged on cake flavour and appearance. Maximum 30cm in diameter and displayed on a cake board.

Dundee Cake Recipe
100g Blanched Almonds
180g unsalted butter, at room temperature
180g light muscovado sugar
zest of 1 large orange
3 tablespoons of marmalade
225g plain flour
1 tsp baking powder
3 large eggs, beaten
100g ground almonds
2tbsp milk
500g mixed dried fruit
100g whole glace cherries
Glaze - 1 tablespoon of milk and 2 teaspoons of caster sugar
METHOD
Heat the oven to 180oC/160oC fan/ Gas 4. Line a deep loose-based 20cm tin.
Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 minutes then drain in a sieve and leave to dry.
Put the butter in a large bowl and beat well until soft then add the sugar and beat until light and fluffy. Add the orange zest and jam/marmalade.
Sieve together flour and baking powder. Add the eggs to the butter and sugar a little at a time, beating between each addition. Add the flour and ground almonds and mix well. Mix in the dried fruit and cherries and the milk combining it gently together.
Spoon into the tin and level. Arrange the whole almonds in neat circles on the top of the cake. Bake for 45 minutes.
Lower the oven temperature to 160oC / 140oC Gas mark 3 and bake for a further 60 to 80 minutes. Check with a skewer. When cooked brush the glaze over the top and return the cake to the oven for two to three minutes. Cool in the tin.

A Cheese and Onion quiche 20cm round.

Five Breakfast Muffins - Any flavour. Please supply the Recipe.

Three Mediterranean Scones - Please supply the recipe.

Five Bread Rolls - either White, Brown, Wholemeal or Granary.

One Farmhouse Loaf - Any Recipe

Four Cinammon Rolls - Any Recipe

A jar of Marmalade, Any Variety
Preserves must be shown in clear glass unmarked jam jars approximately 454g or 340g, labelled and covered with an appropriate fitting lid.

A jar of Fruit Jam, Any Variety - excluding Strawberry
Preserves must be shown in clear glass unmarked jam jars approximately 454g or 340g, labelled and covered with an appropriate fitting lid.

A Jar of Fruit or Herb Jelly.
Preserves must be shown in clear glass unmarked jam jars approximately 454g or 340g, labelled and covered with an appropriate fitting lid.

A Jar of Fruit Curd
Preserves must be shown in clear glass unmarked jam jars approximately 454g or 340g, labelled and covered with an appropriate fitting lid.

A jar of Chutney, Any Variety
Preserves must be shown in clear glass unmarked jam jars approximately 454g or 340g, labelled and covered with an appropriate fitting lid.

Five Cup Cakes - To be judged on decoration only.

Four Cheese Scones

Five decorated Cup Cakes to be judged on flavour and decoration (7 - 10 Years)

Five Muffins - Sweet or Savoury Recipe

A decorated Chocolate Cake - Any Size (7 to 10 Age Group)

Five Cookies - Any Recipe (7 - 10 Age Group)

A Lemon Drizzle Cake made in a loaf tin. To be judged on flavour and decoration.

A Victoria Sponge with Vanilla Buttercream and Jam Filling - 20cm

Five Cookies, Any Recipe. (11 - 12 Age Group)

Five Brownies, any Recipe. (11 to 12 Age Group)

Design and Make four Healthy Lunch Box Bars. Please provide the recipe as part of the entry.

Five Breakfast Muffins. Please provide the recipe

Four Cinnamon Rolls, Any Recipe (13 - 15 Age Group)