Competition Rules
COMPETITION RULES--9 September 2017 This competition is open to all bakers living in RCT. Judges may not enter, nor can the competition organiser. Entries should be your own work and baked in a domestic kitchen. You may use your own recipe or one which you have found in a cookbook, magazine, website or had from a friend or family member. Competition will be in groups. You can enter any two categories in your eligible group. Professional chefs, cooks or bakers and students over 16 who are studying catering, baking or food sciences and technology are eligible to enter in their own group. A maximum of 20 entries per category will be accepted.
Groups and Categories for each Group Professionals and trainees in the food industry: a) 12 traditional Welsh Cakes of uniform size b) 3 of each of four varieties of undecorated bread rolls (yeasted), sweet or savoury c) one 6" or above diameter plain baked custard tart d) one un-iced traditional fruit cake or loaf Over 16 years old: a) 12 traditional Welsh Cakes of uniform size b) loaf of yeast bread (one pound/454 g)--savoury not sweet c) one Victoria sandwich (approximately 8" diameter) d) one baked fruit pie (one or two crusts, approximately 8" diameter) e) one novelty iced cake that illustrates what baking means to you 12-15 years old: a) 12 traditional Welsh cakes of uniform size b) six savoury scones of uniform size c) four decorated cup-cakes, all decorations must be edible 8-11 years old: a) 12 traditional Welsh cakes of uniform size b) 12 cookies or biscuits of uniform size, any decoration must be edible 7 years and under (with assisting adult): 1 decorated gingerbread person 1 decorated cupcake (all materials will be provided for these categories on the Bakeoff Day and the participants will be able to take their entry home after judging).
Criteria All entries will be judged on whether they meet the criteria presentation, appearance, filling, texture, and flavour with a maximum of 30 points, apart from the novelty decorated cake which will be judged on whether it meets the criteria presentation and appearance with a maximum of 30 points. Professional categories will be judged to a higher standard than the amateurs. Traditional Welshcakes--the cakes should be cooked through, evenly baked, and of good colour and texture and not soggy. They may be finished with sugar if desired. Bread rolls and yeast bread--the rolls and bread should be well shaped, have a good crust, and be well-baked without being dry. The texture should be even and springy with no holes. The bake should not have a strong aroma of yeast.
ALL ENTRIES IN THE OVER 16 AND PROFESSIONAL CATEGORIES ARE ACCEPTED ON CONDITION THAT THEY ARE DONATED TO THE COMPETITION ORGANISERS FOR SALE OR AUCTION LATER ON THE DAY.
COMPETITION RULES--9 September 2017 Custard tart--the shortcrust pastry should be well-baked (including the underside) and even in colour. The filling should be just set. The tart may be flavoured with vanilla and nutmeg only. Fruit cake--The fruit cake should be rich and well-baked. There should be no decoration of any kind, nor should marzipan be part of the cake. The texture should be neither soggy nor dry. The flavour should be well-balanced. Victoria Sandwich--the cake must be evenly risen, the texture light and springy. It should have a good colour and be sandwiched with jam and finished with caster sugar. Baked Fruit pie--the pastry should be well-cooked and of an inviting colour. The underside should be well-baked. The filling should be made from fresh fruit. The pie may be open, lattice topped or double crusted. Novelty Iced Cake--the cake should focus on the theme. The decoration should be both attractive and uniform. The entire finished product must be completely edible. It should be on a single cake board measuring not more than 40 cm X 40 cm (16 inches by 16 inches). Savoury Scones--the scones should be well risen and light in texture. They should be cooked through without being dry. They should be well-flavoured. Decorated cupcakes--the cakes should be made from scratch and should be of uniform size, evenly baked and tasty. The decoration should be both attractive and inviting. The entire finished product must be completely edible, apart from the cupcake case that is used. Cookies--the cookies should be of a uniform size, and all of the same type. They should be attractive, tasty and evenly baked. Where decoration is applied, the entire finished product must be completely edible. Prizes will be announced on the day. First prize will be awarded in each category.
How to enter Competitors need to register their interest before the competition day, either by telephone (01443 687935) or by e-mail: [email protected] We will then allocate an entry number to you. You can download entry forms from the site. Entry forms can be obtained from the Bake Off page on the Pontypridd Parish Website: www.pontypriddparish.wales or from St. Catherine's Church Cafe or by e-mail from [email protected] Bring your entry to St. David's Church in the Hopkinstown Road, CF37 2SG, between 9:30 and 11:00 a.m. on 9 September 2017, the day of the competition. Each entry needs to be accompanied by its own signed entry form. Each competitor (or parentguardian) will need to sign one copy of these rules. Each entry will be given a number so that the Judges do not know who has submitted a particular item. A master list will be kept by the competition organiser who is not eligible to enter the competition. Entries for over 16 and professional groups must be submitted on non-returnable materials. Please do not slice or cut your entry--that will be done by the judges. Entries which do not meet the criteria will be disqualified (see criteria section above). Judging is not open to the public. Judges will taste each entry in a particular category and score it. The winner will be the entry that has the highest score. In the event of a tie, the Senior Judge will have the casting vote. The decisions of the judges are final--there is no appeal process. There will be an awards presentation and winners will receive their prizes at that point.
ALL ENTRIES IN THE OVER 16 AND PROFESSIONAL CATEGORIES ARE ACCEPTED ON CONDITION THAT THEY ARE DONATED TO THE COMPETITION ORGANISERS FOR SALE OR AUCTION LATER ON THE DAY.
Groups and Categories for each Group Professionals and trainees in the food industry: a) 12 traditional Welsh Cakes of uniform size b) 3 of each of four varieties of undecorated bread rolls (yeasted), sweet or savoury c) one 6" or above diameter plain baked custard tart d) one un-iced traditional fruit cake or loaf Over 16 years old: a) 12 traditional Welsh Cakes of uniform size b) loaf of yeast bread (one pound/454 g)--savoury not sweet c) one Victoria sandwich (approximately 8" diameter) d) one baked fruit pie (one or two crusts, approximately 8" diameter) e) one novelty iced cake that illustrates what baking means to you 12-15 years old: a) 12 traditional Welsh cakes of uniform size b) six savoury scones of uniform size c) four decorated cup-cakes, all decorations must be edible 8-11 years old: a) 12 traditional Welsh cakes of uniform size b) 12 cookies or biscuits of uniform size, any decoration must be edible 7 years and under (with assisting adult): 1 decorated gingerbread person 1 decorated cupcake (all materials will be provided for these categories on the Bakeoff Day and the participants will be able to take their entry home after judging).
Criteria All entries will be judged on whether they meet the criteria presentation, appearance, filling, texture, and flavour with a maximum of 30 points, apart from the novelty decorated cake which will be judged on whether it meets the criteria presentation and appearance with a maximum of 30 points. Professional categories will be judged to a higher standard than the amateurs. Traditional Welshcakes--the cakes should be cooked through, evenly baked, and of good colour and texture and not soggy. They may be finished with sugar if desired. Bread rolls and yeast bread--the rolls and bread should be well shaped, have a good crust, and be well-baked without being dry. The texture should be even and springy with no holes. The bake should not have a strong aroma of yeast.
ALL ENTRIES IN THE OVER 16 AND PROFESSIONAL CATEGORIES ARE ACCEPTED ON CONDITION THAT THEY ARE DONATED TO THE COMPETITION ORGANISERS FOR SALE OR AUCTION LATER ON THE DAY.
COMPETITION RULES--9 September 2017 Custard tart--the shortcrust pastry should be well-baked (including the underside) and even in colour. The filling should be just set. The tart may be flavoured with vanilla and nutmeg only. Fruit cake--The fruit cake should be rich and well-baked. There should be no decoration of any kind, nor should marzipan be part of the cake. The texture should be neither soggy nor dry. The flavour should be well-balanced. Victoria Sandwich--the cake must be evenly risen, the texture light and springy. It should have a good colour and be sandwiched with jam and finished with caster sugar. Baked Fruit pie--the pastry should be well-cooked and of an inviting colour. The underside should be well-baked. The filling should be made from fresh fruit. The pie may be open, lattice topped or double crusted. Novelty Iced Cake--the cake should focus on the theme. The decoration should be both attractive and uniform. The entire finished product must be completely edible. It should be on a single cake board measuring not more than 40 cm X 40 cm (16 inches by 16 inches). Savoury Scones--the scones should be well risen and light in texture. They should be cooked through without being dry. They should be well-flavoured. Decorated cupcakes--the cakes should be made from scratch and should be of uniform size, evenly baked and tasty. The decoration should be both attractive and inviting. The entire finished product must be completely edible, apart from the cupcake case that is used. Cookies--the cookies should be of a uniform size, and all of the same type. They should be attractive, tasty and evenly baked. Where decoration is applied, the entire finished product must be completely edible. Prizes will be announced on the day. First prize will be awarded in each category.
How to enter Competitors need to register their interest before the competition day, either by telephone (01443 687935) or by e-mail: [email protected] We will then allocate an entry number to you. You can download entry forms from the site. Entry forms can be obtained from the Bake Off page on the Pontypridd Parish Website: www.pontypriddparish.wales or from St. Catherine's Church Cafe or by e-mail from [email protected] Bring your entry to St. David's Church in the Hopkinstown Road, CF37 2SG, between 9:30 and 11:00 a.m. on 9 September 2017, the day of the competition. Each entry needs to be accompanied by its own signed entry form. Each competitor (or parentguardian) will need to sign one copy of these rules. Each entry will be given a number so that the Judges do not know who has submitted a particular item. A master list will be kept by the competition organiser who is not eligible to enter the competition. Entries for over 16 and professional groups must be submitted on non-returnable materials. Please do not slice or cut your entry--that will be done by the judges. Entries which do not meet the criteria will be disqualified (see criteria section above). Judging is not open to the public. Judges will taste each entry in a particular category and score it. The winner will be the entry that has the highest score. In the event of a tie, the Senior Judge will have the casting vote. The decisions of the judges are final--there is no appeal process. There will be an awards presentation and winners will receive their prizes at that point.
ALL ENTRIES IN THE OVER 16 AND PROFESSIONAL CATEGORIES ARE ACCEPTED ON CONDITION THAT THEY ARE DONATED TO THE COMPETITION ORGANISERS FOR SALE OR AUCTION LATER ON THE DAY.
