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Division 4 - Baked Goods
Division Contact
Brittany - 848-228-3551
bakedgoods@middlesexcountyfair.com
Adults 18 years and over. RULES:
- Please read and follow all general rules and regulations. Details on the Baked Goods Judging Standard can be found on the fair website.
- All entries, excluding decorated, must be brought on disposable plates or trays and wrapped for freshness. Home Arts is not responsible for any other plates.
- Recipe sharing welcomed, but not mandatory. Shared recipes will be posted in the Home Arts Building for the duration of the fair, recipes may also be posted online.
- All entries, excluding decorated, will be disposed at the end of the fair or when item becomes a health/safety concern, whichever comes first. Only awarded ribbons will be available for pick-up at end of fair.
- 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.
- Entire baked goods must be entered unless indicated.
- Since there are no facilities for refrigeration prior to judging, items which are perishable/heavily affected by heat should not be brought to the fairgrounds prior to 4:30 p. m. if possible.
- Please take into consideration the weather and heat. Items that are deemed inedible/ damaged at the time of judging due to spoilage will not be judged.
SECTION A - CAKES
Class 1 - White
Class 2 - Chocolate
Class 3 - Yellow
Class 4 - Pound Cake
Class 5 - Cheesecake
Class 6 - Cake with Fruit
Class 7 - Cake with Vegetable
Class 8 - Cake with Nuts
Class 9 - Any other cake with icing
Class 10 - Any other cake without icing
SECTION B - PIES
Class 1 - Double crust, Fruit Filling
Class 2 - Single crust, Custard/Cream/Yogurt
Class 3 - Single crust, Meringues
Class 4 - Single crust, Fruit Filling
Class 5 - Single crust, Vegetable Filling
Class 6 - Single crust, Any Other
Class 7 - Tarts - 3 on a plate
SECTION C - BREADS
Class 1 - Yeast Bread - White
Class 2 - Yeast Bread - Dark
Class 3 - Quick Bread - Plain
Class 4 - Quick Bread - Fruit and/or Nut
Class 5 - Vegetable Bread
Class 6 - Any Other Bread
Class 7 - Coffee Cake/Ring - Plain, Fruit and/or Nut
Class 8 - Buns, 4 on a plate
Class 9 - Biscuits, 4 on a plate
Class 10 - Rolls, 4 on a plate
Class 11 - Muffins, 4 on a plate
SECTION D - COOKIES & BARS (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 - Any Other
SECTION F - FRIED DOUGHS (ENTER 4)
Class 1 - Any Item
SECTION G - DECORATED
Exhibitor may pick up entry at end of fair.
Class 1 - Decorated Cake, Mold Pan
- Fondant
- Buttercream
- Any Other
Class 2 - Decorated Cake, Freeform
- Fondant
- Buttercream
- Any Other
Class 3 - Non-Edible Base, Mold
- Fondant
- Buttercream
- Any Other
Class 4 - Non-Edible Base, Freeform
- Fondant
- Buttercream
- Any Other
Class 5 - Gingerbread or Cookie House/Structure
Class 6 - Any Other Decorated Cookie
Class 7 - Sugar/Marzipan/Fondant Decorations
Class 8 - Any Other
SECTION H - CANDIES (ENTER 6)
Class 1 - Fudge
Class 2 - Hard Candy
Class 3 - Soft Candies
Class 4 - Candied Fruit
Class 5 - Any Other Fruit Candy
Class 6 - Toffee
Class 7 - Chocolate
Class 8 - Filled Candies
Class 9 - Molded Candies
Class 10 - Any Other
SECTION I - CULTURAL SPECIALITIES
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 Adults.
* 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 Adults.
