Baked Goods

Department 3 – Division 1

Cakes and Pies Premiums: 1st-$10 , 2nd-$8, 3rd-$6

Other Categories: 1st-$3 ,2nd-$2 ,3rd-$1

Class 1Breads
Lots:

  1. Yeast Loaf Bread
  2. Sweet Loaf Bread (pumpkin, banana, etc.)

Class 2Biscuits
Lots:

  1. Buttermilk (3 each)
  2. Sweet Milk (3 each)
  3. Dinner Rolls (3 each)

Class 3Cakes
Lots:

  1. Chocolate Frosted Layer
  2. Pound Cake (flavored)
  3. Coconut
  4. Decorated cupcakes (3)

Class 4Cookies
Lots:

  1. Brownies (3 each)
  2. Chocolate (3 each)
  3. Oatmeal (3 each)
  4. Peanut Butter (3 each)
  5. Sugar (3 each)
  6. Chocolate Chip (3 each)
  7. Bar Cookie (3 each)

Class 5Pies (Double, Lattice, Single Crust)
Lots:

  1. Cherry
  2. Apple (fresh)
  3. Pecan
  4. Chess

Class 6Muffins
Lots:

  1. Cornbread (3 each)
  2. Cornbread Variations (3 each)
  3. Sweet  (3 each )(blueberry ,cranberry, etc.)

Class 7- Candy

Lots:

  1. Chocolate Fudge
  2. Peanut Butter Fudge
  3. Any Other Candy

Class 8Miscellaneous
Lots:

  1. Any Other Baked Item
  2. Cake Mix Base Creation
  3. Best of ShowRosette

Class 9- Youth Division
Lots:

  1. Cornmeal Muffins (3 each)
  2. Biscuits (3 each)
  3. Yeast Item
  4. Brownies (3 each)
  5. Chocolate Chip Cookies (3 each)
  6. Oatmeal Cookies (3 each)
  7. Peanut Butter Cookies (3 each)
  8. Sugar Cookies (3 each)
  9. No Bake Cookies, Novacks, Chocolate (3 each)
  10. Any Layer Iced Cake
  11. Sweet Loaf Bread
  12. Fruit Pie (apple, peach, or cherry)
  13. Miscellaneous
    Best of Show – Rosette
  • EnterEntries: Monday August 15, 2022 from 9 a.m.-NOON.
  • Entries can be picked up on Monday August 15, 2022 from 3 p.m. to 5:30 p.m. A sample of entries will be kept for the Fair display. Fair Committee will dispose of all items not picked up.
  • Paper plates, covered cardboard, and disposable pie pans are recommended, glass dishes will be accepted. The Fair Committee cannot be held responsible stolen or broken dishes, plates, or containers.
  • All entries must be homemade. NO prepared pie crusts or any type of mixes are to be used (except Class 7 Lot 2)
  • Judging will be on appearance, texture, uniform of color, size, and flavor.
  • Only one (1) entry per lot, per exhibitor may be entered and the person submitting an entry must be the baker.
  • Youth entries must submit their recipes
  • Adults and Youth will be judged separately.
  • Premium checks MUST be cashed within 30 days.