Chairperson: Linda Decker 570-240-3055
Rules:
- Exhibitors are limited to one entry per subdivision within each class.
- Complete baked good must be brought to the Fair.
- 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.
- Cookies, brownies and breads should be brought in a plastic bag. (Ziplock preferred) Plastic containers are available for pies, round cakes (9”) or cupcakes.
- Pies may be made with either one or two crust(s) but must be presented in a 9” disposable, non-returnable, baking pan.
- Baked products will be judged on flavor, lightness, general appearance, and crumb.
- Pies will be judged on texture of crust, flavor, and consistency of filling.
Premiums: $5 $4 $3 $2 $1
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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 – loaf about 4” x 8” x 5” 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 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 |