Section 5 – Baking & Preserves

Section 5 – Baking & Preserves2018-12-04T14:50:06+00:00

Chairpersons: Heather Kennedy (905-640-4630);
Cathy Holden (905-642-1645)
Sue Hodges (905-640-5294)

Before entering this section, please refer to the General Rules & Regulations and Additional Rules for
Homecraft
as well as the following:

* Entry Forms Accepted From Monday, May 28th, 2018 to
Thursday, September 13th, 2018
* No Entries will be accepted after 8:00p.m.
September 13th, 2018 *Will be strictly enforced.*

Exhibits must be brought to the Homecraft Building Tuesday September 25th, 2018, , 12 noon to 8:30 p.m. Reclaim your exhibit Sunday, September 30th, 2018 6:30 to 8:00 p.m. (or exhibits will be discarded, ribbons and personal containers will go to the office.)

Additional Rules & Information:

  1. No ready mixes or commercial fillings will be allowed unless otherwise stated.
  2. No sale of food from this Section will be allowed on the Fair Grounds.
  3. The committee will remove from a showcase any baked product that is not suitable for display during the Fair.
  4. Tempered pie plates: Coat the foil plate with cooking oil and bake in 350 degree oven for 15 minutes before using for pies.
  5. A charge of 25 cents per entry, plus a $5.00 exhibitor’s fee will apply.
  6. Entry tag must be securely fastened to outside edge of base (not on covering wrap) secure all your entry tags (on white paper plates, pie plates – glass, metal, ceramic or foil covered cardboard). Please be sure to have your entry tags on before the Tuesday entry night. Entrant’s name should be on the bottom of all returnable containers.
  7. The committee will not be responsible for any accidental breakage of glass or ceramic baking or display containers.
  8. Open to all ages except those who derive more than 50% of their income from baking and preserves. Especially in the decorated cake area. Amateurs only. Personal advertising is prohibited. Brackets indicate number of pieces per plate.
  9. NEW: Decision of Judges/Committee: No exhibitor/committee member shall interfere with the judges. No exhibitor shall have anyone working on his/her behalf or show any disrespect to judges. The decision of the judge shall be final. The judge will exercise his/her discretion as to whether a 1st, 2nd, 3rd or 4th or any premium be awarded. No ties allowed.
  10. New: No committee member shall have any say in the judges decision during judging day.

Please read each section carefully and be sure to have your entry in the right section #5 and category. Be sure your entry is in the right size jar, whole or half loaf, numbers on a plate and most of all please read carefully the decorated cake area. All of this can affect your entry during judging.

Specials: There will be a special prize awarded to all 1st and 2nd place winners in the “Special categories only”.

Special awards will be given by Bernardin, Robin Hood, Crisco, Pit Haulage, Reesor Family of Canada, Timber Creek Golf, Fair President, Casa Massimo Salon, ElHabinaro, Boston Pizza Stouffville, Sargeant Peppers,

Vi Pei Restaurant, Lindy’s Florist, Coffee Tea Express, Barthau Jewellers and Centrepiece Flowers.

Read Carefully: Bernardin (#58), Robin Hood (#10) and Crisco (#12) ask that you use your family favourite recipe with the sponsor’s product when baking/preserving. A product label must accompany your entry as proof of purchase on entry night. Decision of the Fair judges will be final. First place winners may submit recipe, proof of purchase, photograph and must sign a release form giving the sponsors permission to use your name if you continue to go on to the National Division.

Refrigeration Division

Pies prepared in pie plate of choice; pastry pie crust, unless otherwise specified.

Prize Money Classes #1-7:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Speical: Lemon Meringue Pie.
  2. Pumpkin Pie – No topping
  3. Strawberry/Rhubarb pie
  4. Butterscotch Pie
  5. Crumble top fruit pie – named.
  6. Coconut Cream Pie – topped only with coconut.
  7. Rhubarb Custard – single crust

Tarts

Tarts must be shown on a bread and butter size white paper plate or Chinet plate. Entry tag MUST be securely fastened to outside edge of plate inside covering of a Ziploc plastic bag. All pastry and filling must be homemade.

Prize Money Classes #8-9:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Butter Tarts (3)..The winner of the butter tarts class #8 is eligible to enter at the District 5 Competition. Entrants name to be displayed with winner, along with date and time of competition.
  2. Pecan Tart(3).

Pies

Natural cover on pies unless stated. Baked in pie plate of choice. Entry tag must be securely fastened to outside edge of base (not on plastic wrap) of all pie plates (glass, metal, foil or ceramic). All pastry and filling must be home-made.Entrant’s name should be on the bottom of all returnable containers.

Prize Money Classes #10-14:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Special: Cherry Pie with Hand Woven lattice top. Sponsored by Robin Hood. use product and enter with product label.
  2. Apple Pie (double crust).
  3. Special: Blueberry Pie – double crust. – Sponsored by Crisco – Use product and enter with product label.
  4. Baked Pie shell
  5. Raisin Pie: double crust.


Special Award:

Reesor Family In Canada

#11 (Apple Pie – double crust) – $15

Best Pie In Show:

A special prize will be awarded.

Cakes

No icing unless otherwise stated. Must be exhibited on foil covered cardboard Cut to the approx. size of the cake. Enter half of 8” square or round; single layer unless otherwise stated. No bundt or tube unless otherwise stated. Entry tag Must be securely tied to edge of the foil covered base. Cover with plastic wrap or bag.

Prize Money Classes #15-24:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Apple Cake – enter ½ the cake only.
  2. Spice Cake – enter ½ the cake only.
  3. Banana Cake with butter icing – enter ½ the cake only.
  4. Lemon Chiffon Cake – glazed icing (9”-10” tube pan) – enter whole cake.
  5. Carrot Cake single layer with cream cheese icing-enter ½ cake no bundt
  6. Pineapple Upside down cake – enter ½ cake only.
  7. Pumpkin Cake – enter ½ the cake only.
  8. Cinnamon Coffee Cake – enter whole cake (bundt or tube).
  9. Special: Gluten Free – Chocolate Cake Iced – 8” single layer – enter ½ cake
  10. . Tomato Soup Cake – iced – 8” or 9” – 1/2 cake square or round.


Best Cake In Show:
A special prize will be awarded.

Breads & Rolls

Must be exhibited on foil covered cardboard, cut to size of loaf with entry tag securely tied to edge of plate Bread products must be covered with plastic wrap or bag. No bread maker machine products, unless otherwise specified.

Prize Money Classes #25-31:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Loaf of White Bread – enter 1?2 bread
  2. Tale out Special: Chelsea buns – iced (3)
  3. Braided Egg Bread – enter whole bread
  4. Whole Wheat Buns (3).
  5. Special: Cinnamon Raisin Loaf – enter ½ bread.
  6. Gluten Free Bread – enter ½ bread named
  7. Cheese Bread – enter 1?2 bread

Quick Breads

Loaves must be exhibited on foil covered cardboard, cut to size of loaf with entry tag securely tied to edge of plate. Muffins and tea biscuits must be exhibited on bread and butter size white paper plate or Chinet plate with entry tag securely tied to edge of plate. Cover quick breads with
plastic wrap or bag. No paper baking cups on muffins or biscuits. Enter no larger than 4” x 8” pans to be used unless otherwise specified.

Prize Money Classes #32-39:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Fruit Loaf – named – enter ½ of 4” x 8” pan
  2. Plain Banana Loaf – no nuts – enter ½ of 4” x 8” pan.
  3. Glazed Lemon Loaf – enter ½ of 4” x 8” pan.
  4. Zucchini Loaf, no nuts with chocolate – enter ½ of
    4” x 8” pan.
  5. Tea biscuits – with cheese (3).
  6. Blueberry Muffins (3).
  7. Special: Corn Muffins (3)
  8. Decorated iced cupcakes (2) on a plate – colour orange – judged by decoration only.

Cookies

Must be exhibited on small white paper plate or Chinet plate. Entry tag Must be tied to edge of plate inside plastic wrap or bag.

Prize Money Classes #40-46:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Snickerdoodles (3).
  2. Chocolate Chip Cookies (3).
  3. Date Filled Oatmeal Cookie (3)
  4. One decorated sugar cookie – not to exceed 5”- colour orange – judged by decoration only.
  5. Shortbread Cookies – not whipped (3).
  6. Cranberry Chocolate Oatmeal Cookies – sandwich cookie (3).
  7. Chocolate Brownie – Iced (3).

Add: Bernardin is offering a “Best in Show” for all canning categories. First place winner will go on with Bernardin, must sign release form.

Freezer Jams

Must be in jam jar 250 ml with 2 piece metal sealing lids. Attach entry tag to neck of bottle with an elastic band. No fancy material or labels allowed unless otherwise stated.

Prize Money Classes #47- 50:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Raspberry Jam – freezer.
  2. Strawberry Jam – freezer.
  3. Diabetic Strawberry Jam – freezer.
  4. Special: Any Other Jam – freezer – variety not mentioned above (labelled).

Jams And Jellies

Must be in a mason jar 250ml with 2 piece metal sealing lids. Attach entry tag to neck of jar with an elastic band. Jars must be sealed; unsealed jars will automatically be disqualified. No fancy material or labels unless otherwise stated.

Prize Money Classes #51-59:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Strawberry Jam.
  2. Raspberry Jam.
  3. Red Pepper Jelly – not hot.
  4. Mixed Fruit – named.
  5. Peach Jam.
  6. Rhubarb and Strawberry Jam
  7. Crab Apple Jelly.
  8. Special: Marmalade – named – using Bernardin original fruit Pectin – Sponsored by Bernardin – use with product and enter with product label
  9. Grape Jelly

Preserved Fruits And Pickles

Must be in pint size 500 ml mason jar with 2 piece metal sealing lids. Attach entry tag to neck of bottle with an elastic band. Jars must be sealed: unsealed jars will automatically be disqualified. No fancy material or labels allowed unless otherwise stated.

Prize Money Classes #60-72:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Preserved Peaches.
  2. Preserved Pears.
  3. Chili Sauce (using ripe tomatoes).
  4. Bread and Butter Pickles.
  5. Salsa, mild.
  6. Sweet Cucumber Pickle.
  7. Pickled Beets.
  8. Dill Pickles (cucumber).
  9. Cranberry Sauce.
  10. Special: Any other pickle – named.
  11. Apple Sauce.
  12. Fruit Chutney (named).
  13. Spaghetti Sauce – no meat.

Best Jelly/Jam in Show: a special Prize will be awarded

Men Only

Natural cover on pies unless otherwise stated and baked in a pie plate of choice. Loaves must be exhibited on foil covered cardboard, cut to size of loaf, on Chinet or white paper plate. 500ml or 250ml size mason jar unless otherwise stated. Attach entry tag to neck of bottle with an elastic band.

Prize Money Classes #73-80:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Signature BBQ Sauce – Not Hot – 250ml tall mason jar – Fair President’s Special
  2. Apple Pie – double crust.
  3. Oatmeal Chocolate Chip Cookies – named (3)
  4. Special: Orange Flavoured Muffin – named (3)
  5. Chocolate Cake – Chocolate Icing – ½ cake – single layer.
  6. Pickled Eggs in 500ml tall mason jar.
  7. White Bread – enter whole loaf – 4” x 8” pan.
  8. Nuts & Bolts Snacks in 250ml tall mason jar.

There will be a special prize awarded to the first place winner in the Special category donated by Timbercreek Golf, Ninth Line, Stouffville.

Assorted Homemade Products

Tape entry tag to base. Chinet or white paper plate unless otherwise stated.

Prize Money Classes #81-85:

1st – $7.00; 2nd – $6.00; 3rd – $5.00; 4th – $4.00

  1. Special: Popcorn Flavoured – named – 250ml tall mason jar.
  2. Fudge – 3 on a plate. Named
  3. Chocolate Bark (Named) – 3 on a plate.
  4. Hummus – not hot – ½ cup portion in a small glass container – named
  5. Featuring: Old days/New ways – with use of colour orange – ie: family/technology – minimum 3 items homemade items – imagination to be used – Container not to exceed 12” in length, 12” in width, 8” in height. Entry tag to be secured.

Cake Decoration

Classes #86-91 will be judged on decoration only. Decoration must be 80% edible and butter cream icing is to be used unless otherwise stated. Use of a styrofoam form optional. Total height not to exceed 8”high. These classes are open to amateurs only.

Prize Money Classes #86-91:

1st – $15.00; 2nd – $10.00; 3rd – $8.00; 4th – $6.00

  1. Special: Technology– Fondant
  2. Tiger Cake – Buttercream icing.
  3. Special: Markham Fair – Markham Fair Traditions – not to exceed 8” height – Fondant.
  4. Special: Family Themed – Fondant
  5. Holiday Cake – Buttercream Icing – open.
  6. Outdoor Themed Cake – Buttercream icing

Best Decorated Cake in Show: A special prize will be awarded.

Best Overall in Show

Please check the websites for

www.robinhood.ca

www.criscocanada.com

www.bernardin.ca

34 Comments

  1. Cortney August 31, 2011 at 4:56 pm - Reply

    For the cake decorating division portion #9- The Harvest Themed Cake. When it says Red/White, does that mean the cake must be done in red and white?

    Also, for the Markham Fair Cake portion #1- is it your interpretation of the fair? Or something fair related?

    • Anonymous September 16, 2011 at 10:37 pm - Reply

      Cortney, I spoke with Susan who told me that Red and White are the colours for the Canadian Harvest theme cake. The Markham Fair theme cake is up to your interpretation of Makham Fair. Good luck! See you at the fair!

    • Cathy Holden September 20, 2011 at 9:46 pm - Reply

      Yes fall theme,canadian flag red/white

  2. Sheri September 20, 2011 at 6:22 pm - Reply

    Oh dear, I was planning on entering a gluten free chocolate cake, was the deadline really Sept 15th? I completely misinterpreted and/or didn’t see it (until today). This was suppose to be my first entry. If I have missed it, I’ll try to remember next year, but good luck with the fair and I look forward to attending anyway.

    Cheers

  3. Marie September 22, 2011 at 5:59 pm - Reply

    For the cake decorationg category can we use rice crispes instead of styrofoam or cake for the base of the cake aslong as it is all covered as specified?

  4. Marcia September 23, 2011 at 6:54 pm - Reply

    Is it really too late to enter? You can’t just bring the entries in at the right time? You have to have an entry form? I’m new at this-stink!

    • Anonymous September 24, 2011 at 2:11 am - Reply

      Marcia, Thanks for your comments. Sadly, the cut-off date for entry forms was September 15. Maybe next year? Come and see the competition this year. Would you like an e-mail reminder for next year?

  5. Judy July 17, 2012 at 4:49 pm - Reply

    When the cakes say “un-iced” does that mean nothing on top or can I use the strussel topping I usually use?

  6. Lynda August 10, 2012 at 12:36 am - Reply

    I am extremely disappointed that there is no category for crab apple jelly. Perhaps you should have an “open” category for anything not covered by your existing list.
    Thanks, Lynda

    • Cathy Holden September 4, 2012 at 5:54 pm - Reply

      Their is a category #55 Mixed fruit -named that crab apple jelly could go under.

      • Cathy Holden September 4, 2012 at 8:26 pm - Reply

        Revised, crab apple is not a mixed fruit, sorry no category!

  7. Susan August 27, 2012 at 1:29 am - Reply

    Does the requirement for “no mixes” exclude prepared gluten-free flour mixes?

    • Cathy Holden September 4, 2012 at 8:25 pm - Reply

      Gluton free flour mixes are okay! Prepared mixes are not!

  8. Lorne Kates September 5, 2012 at 5:21 pm - Reply

    For 35: Chocolate Zucchini Loaf, can I enter a marble cake that is half chocolate, half not chocolate, swirled?

    • Cathy Holden September 6, 2012 at 3:33 am - Reply

      Does it include zuchinni? If not! Zuchinni loaf with chocolate!

      • Lorne Kates September 21, 2012 at 2:14 pm - Reply

        (Sorry about the super-long delay in replying, was on vacation).
        Yes, it has zucchini. And chocolate. And no nuts. =) Just wanted to make sure it wouldn’t be disqualified for only “having some chocolate in it” instead of “chocolate through and through”.

  9. Cathy Holden September 6, 2012 at 3:41 am - Reply

    #16 Spice Cake – there is recipes for spice cake only. Without applesauce or pumpkin!

  10. Shaarmina September 9, 2012 at 5:03 pm - Reply

    Could you please let me know if pickled, home grown beans, can be entered under the Preserved Fruits And Pickles sections 61 – 73….thank you.

    • Anonymous September 11, 2012 at 11:17 pm - Reply

      Thanks for your comment Shaarmina, we looked and can’t find a category for your pickled beans. Sorry. Maybe that’s an idea for next year?

  11. Faith September 10, 2012 at 6:10 pm - Reply

    Sec.5 #39 Are both cupcakes to be decorated the same or are they different?

    • Anonymous September 11, 2012 at 11:33 pm - Reply

      Thanks for the comment Faith, they can be decorated differently as long as they are in the Atlantic theme.

  12. Noreen Kallai September 11, 2012 at 2:58 am - Reply

    Please clarify if the proof of purchase required for the Robin Hood and Fleishman’s products can be submitted with the baked goods on September 25, 2012 or if they are to be attached to the entry form submitted before September 13.

    • Anonymous September 11, 2012 at 11:31 pm - Reply

      Thanks for your comment Noreen. Proof of purchase is needed when the entries are brought in on the 25th.

  13. Kelsey September 18, 2012 at 12:50 am - Reply

    For the chocolate chip cookies, does it have to be a plain chocolate chip cookie recipe? Or can it be any cookie recipe with chocolate chips in it? (i.e. peanut butter chocolate chip, or dark chocolate chocolate chip?)

    • Cathy holden September 18, 2012 at 5:31 pm - Reply

      Plain chocolate chip.

  14. Kelsey September 19, 2012 at 2:54 pm - Reply

    One last question! For #88 the Halloween cake, it specifies that this is to be a buttercream decorated cake; can we use fondant or gum paste for some decoration? Thank-you!

    • Cathy holden September 20, 2012 at 7:24 pm - Reply

      Little fondant and yes gum paste, as long as your decorations are edible,

  15. Lorne Kates September 21, 2012 at 2:15 pm - Reply

    First, thanks for having this Q&A form here. Entering items is always an exciting but nervous time. =)

    For 73. Spaghetti Sauce – no meat, does this mean plain sauce (tomatoes only, red all the way through), or can there be add-ins, like mushrooms or onions or green peppers? (as long as it isn’t meat)?

    • Cathy Holden September 21, 2012 at 9:05 pm - Reply

      No meat! Yes veggies!

    • Cathy Holden September 21, 2012 at 11:02 pm - Reply

      Spaghetti sauce no meat, yes vegetables!

  16. Cortney July 16, 2013 at 5:50 pm - Reply

    Hello,
    re: Homecraft Baking and Preserves Class 88: Special: Homecoming Cake.
    Could someone please clarify what homecoming means?
    -return from war?
    -American graduation party?
    -coming home with a baby?
    -buying a new house?
    We are just confused.

    Thank you
    Cortney and Alysha

    • aaddmmiinnIztr8r July 18, 2013 at 5:50 pm - Reply

      Hi Cortney and Alysha, Great question! It means all of what you said and more. It’s up to your interpretation of Homecoming. The only limit is your imagination! Look forward to seeing your entries. See you at the Fair!

  17. Wanda August 14, 2013 at 5:47 pm - Reply

    Hello, I would like to know when it says ‘named’, where do we name it? on the entry form or on the tag that we bring in with our entries on Oct 1st?

    • aaddmmiinnIztr8r September 5, 2013 at 3:57 pm - Reply

      Hi Wanda, Thanks for your comment! After you complete and bring your form in to the office by September 19, your tags will be printed for you when you arrive with your exhibits on October 1. See you at the fair!

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