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DIVISION RULES:

View general rules and regulations

1. Please read and follow all general rules and regulations.
2. All entries must be brought and displayed on disposable plates or trays and wrapped for freshness until judging.
3. Not responsible for any other plates.
4. Recipe sharing welcomed, but not mandatory.
5. Ribbons are to be picked up at the time indicated in the general rules. Present receipt stub to the Baked Goods Committee for the ribbon awards. No ribbons will be mailed.
6. After judging, cakes and pies will be donated except 1 slice to be left on display.
7. Entire baked goods must be entered unless indicated.
8. * Since there are no facilities for refrigeration prior to judging, these items, which are perishable, should not be brought to the fairgrounds prior to 4:30 P. M.
9. Please take into consideration the weather and heat. Items that are deemed inedible at the time of judging due to spoilage will not be judged.

Adults 18 years and older

SECTION A - CAKES

Class 1 - White
Class 2 - Chocolate
Class 3 - Yellow
Class 4 - Pound Cake
Class 5 - Cheesecake*
a) Plain
b) With Fruit
c) Any Other
Class 6 - Vegetable Based Cake
Class 7 - Fruit Based Cake
Class 8 - Nut Based Cake
Class 9 - Any Other Iced
Class 10 - Any Other Non-Iced

SECTION B - PIES/TARTS

Class 1 - Fruit
a) Apple
b) Blueberry
c) Cherry
d) Any Other
Class 2 - Vegetable
a) Pumpkin
b) Sweet Potato
c) Any Other
Class 3 - Any Other Custard
Class 4 - Any Other Meringue
Class 5 - Any Other

SECTION C - BREADS

Class 1 - Yeast Bread
a) White
b) Dark
c) Any Other
Class 2 - Quick Bread
a) Fruit
b) Vegetable
c) Any Other
Class 3 - Batters
a) Waffle
b) Pancake
c) Any Other
Class 4 - Scones, 4 on a plate
Class 5 - Buns/Rolls, 4 on a plate
Class 6 - Biscuits, 4 on a plate
Class 7 - Muffins, 4 on a plate
a) Fruit Based
b) Vegetable Based
c) Any Other

SECTION D - COOKIES (enter 4)

Class 1 - Ginger
Class 2 - Oatmeal
Class 3 - Peanut Butter
Class 4 - Chocolate Chip
Class 5 - Brownies
Class 6 - Macaroons
Class 7 - Sugar
Class 8 - Butter
Class 9 - Pressed
Class 10 - Filled
Class 11 - Layer or Bar
Class 12 - Any other Cookies

SECTION E - CUPCAKES (enter 4)

Class 1 - White
Class 2 - Chocolate
Class 3 - Yellow
Class 4 - Vegetable
Class 5 - Fruit
Class 6 - Any Other

SECTION F - FRIED DOUGHS (enter 4)

Class 1 - Any Item

SECTION G - CANDIES (enter 6)

Class 1 - Fudge
Class 2 - Hard Candies
Class 3 - Soft Candies
Class 4 - Candied Fruit
Class 5 - Toffee
Class 6 - Chocolate
Class 7 - Filled Candy
Class 8 - Any Other

SECTION H - DECORATED

Class 1 - Edible Base, Mold Pan
a) Fondant
b) Buttercream
c) Any Other
Class 2 - Edible Base, Hand Shaped/Non-Mold Pan
a) Fondant
b) Buttercream
c) Any Other
Class 3 - Non-Edible Base
a) Fondant
b) Buttercream
c) Any Other
Class 4 - Cookie
a) Structure
b) Iced
c) Any Other
Class 5 - Pie Crust
Class 6 - Bread
Class 7 - Sugar Decorations
Class 8 - Any Other

SECTION I - ETHNIC SPECIALTIES - Foreign Derivation

Class 1 - Cakes
Class 2 - Pies
Class 3 - Breads
Class 4 - Cookies
Class 5 - Candies

DIVISION 4-A JUNIOR BAKED GOODS

For Exhibitors 17 years of age and under.
Use same Sections and Classes as Adult Division 4.

* Since there are no facilities for refrigeration prior to judging, these items, which are perishable, should not be brought to the fairgrounds prior to 4:30 P. M.

DIVISION 4-S SPECIAL PARTICIPANT BAKED GOODS

For Exhibitors of any age with special developmental needs and abilities.
Use same Sections and Classes as Adult Division 4.

* Since there are no facilities for refrigeration prior to judging, these items, which are perishable, should not be brought to the fairgrounds prior to 4:30 P. M.

Division 4 - Baked Goods

Laura Adomunas Sayreville Lemon Ricotta Cookies Adult
Collin Gray Old Bridge Blueberry Bundt Cake Junior
Allison Thompson Milltown Taco Tuesday Decorated Cake Adult
Gianna Pena Monroe Decorated Chocolate Cake Junior