Chairperson:  Linda Decker 570-240-3055

Rules:

1. Exhibitors are limited to one entry per subdivision within each class.
2. Complete baked good must be brought to the Fair. 
3. Cake decorating entries, which are to be judged on decoration only and the cake need not be edible, may use any kind of form, such as cardboard or plastic.  All decorated cakes must be disposable. The decoration of the cake must be icing and not ribbons or decorations one cannot eat.
4. Cookies, brownies and breads should be brought in a plastic bag.  (Ziplock preferred)  Plastic containers are available for pies, round cakes (9”) or cupcakes.
5. Pies may be made with either one or two crust(s) but must be presented in a 9” disposable, non-returnable, baking pan.
6. Baked products will be judged on flavor, lightness, general appearance, and crumb.
7. Pies will be judged on texture of crust, flavor, and consistency of filling.

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Premiums:       $5        $4        $3        $2        $1

Class:
Quick Breads:
1. Baking Powder Biscuits – ½ dozen
2. Corn Bread – four pieces, about 2 ½” x 3”
3. Muffins – ½ dozen
4. Nut Bread – loaf about 4” x 8” x 5”
5. Fruit Bread – loaf about 4” x 8” x 5”
6. Vegetable Bread – loaf about 4” x 8” x 5”
7. Sour Dough Bread – any size
Yeast Bread, no fork pricks – 1 loaf about 4” x 8” x 5”
8. Raisin Bread
9. Rye Bread
10. White Bread
11. Whole Wheat Bread
12. Fancy & Holiday Bread - any size
13. Rolls – White or Wheat – ½ dozen
14. Rolls – Any Flavor – Sweet – ½ dozen
15. Rolls – Any Flavor – Dinner – ½ dozen
Butter Cakes, iced:
16. Chocolate
17. Spice
18. White
19. Yellow
20. Any other kind
21. Cupcakes, white/chocolate – 4 on a plate
22. Cupcake, other, specify – 4 on a plate
23. Best Decorated Cake, all edible
Cakes, not iced:
24. Angel Food
25. Chiffon
26. Sponge
27. Cheesecake, any flavor
28. Any Other
Pies, either one or two crust types:
29. Blackberry
30. Blueberry
31. Cherry
32. Peach
33. Raisin

34. Raspberry
35. Shoo-fly
36. Nut
37. Vegetable
38. Cream
Candy – ½ dozen pieces:
39. Chocolate Covered Candy, Hand Dipped
40. Chocolate Fudge​
​41. Divinity
42. Light Fudge
43. Peanut Butter Fudge
44. Chocolate/Peanut Butter Fudge
45. Hard Candies
46. Molded Candies
Cookies – ½ dozen:
47. Bar
48. Dropped
49. Filled
50. Pressed
51. Rolled
52. Sliced or Icebox
53. Dietetic
54. Microwave
55. Scones – any flavor or additions
Cake Decorating: (Judge on appearance only)
56. Holiday Cake
57. Wedding Cake
58. Shower Cake
59. Birthday Cake
60. Anniversary Cake
61. Wyoming County Fair Theme Cake
62. Gingerbread House – Base size no larger than 15”x20”
63. Fun with Food – must be baked but have fun with
      it and be creative!
Gluten Free:
64. Cookies – ½ dozen
65. Cake, iced
66. Brownies – ½ dozen