CHAIRPERSON: Lauren Mosel
CHAIR EMERITUS:Myrtle Bueche
COMMITTEE:Marlene Churchman, Dorothy Link, Lonnie Isgett, Teresa Melvard, , Maxine Reininger, Jennie Kohlenberg, Ann Thompson, Jakie Cannon, Sam Merritt, Mike Mosel, Chirs Mosel
JUDGES:Nelda Harborth, Mae Kraft, Michael Reuwer, Dennis Trammell, Josephine Piersch, Ed Stoehr, John Pustka
Entries will be accepted between 8:00 a.m. and 6:00 p.m., Wednesday, Sept. 26. Judging will take place on Thursday, Sept. 27, from 8:00 a.m. to 1:00 p.m. The screening committee and/or the Chairperson must accept all entries and their decisions are final. One exhibitor’s admission pass will be given for each entry accepted. All entries must be picked up on Sunday, September 30, between 5:00 p.m. and 8:00 p.m. or Monday, October 1, between 8:00 a.m. and 12:00 noon.
Children’s Division– Tri-color, blue, red and white ribbons will be awarded to all winners in the children’s division. Class I (ages 4 – 8), Class II (ages 9 – 12), Class III (ages 13 – 18 provided they are still enrolled in school).
Special Note–Children’s Decorated Cakesshould beNO largerthan 9 inches by 13 inches in length and width and no taller than 12 inches in height. Our display case will not accommodate any larger cake.
Adult Division- Adult winners will receive trophies, tri-color, blue, red, and white ribbons.
Division Trophy awards will be given in the following categories: 1)Best Layer Cake, 2) Best Pie, 3) Best Cookies, 4) Best Yeast Product, 5) Best Non-Yeast Product, 6) Best Cake, 7) Best Sweet Yeast Bread, 8) Best Candy, 9) Best Muffin, and 10) Best Decorated Cake (decorated cake shall not be taller than 12 inches high).
Division Tri color ribbons for 1) cupcake, 2) cake balls 3) brownies, 4) bar cookies, 5) loaf bread.
All trophies are donated by the New Braunfels Herald-Zeitung.
Bring recipe to be submitted with entry. Only home-cooked products will be accepted. No products shall be made from packaged mixes. The judges will sample all products. No baked goods will be accepted from stores or bakeries. A well-made cake properly baked should be of uniform thickness, not high in the middle or the sides of the tin and low in other places.
Do not bring cakes in pans with sides as all cakes must be removed to uniform display plates, and only ½ of entry will be taken for exhibit. (Bring cake in such a way that it may be cut in half on site. Example. Bring entry on a heavy duty ‘chinet’ or oval plate or cardboard. No doilies, please).
Do not bring any item to exhibit that will melt, or that needs to be refrigerated, or needs to be kept cool. There is NO REFRIGERATION available. (example, no cheesecakes, soft chocolates or cream cheese icings) Decorated Cakes will stay Whole.
Do not put fresh fruit on entries. They deteriorate and mold too quickly in the warm display cases.
Class A: YEAST PRODUCTS
1) Loaf of white bread (whole loaf)
2) Loaf of brown bread (whole loaf)
3) Coffee cake or sweet rolls ½ dozen
4) Raised donuts – ½ dozen
Class B: CAKES (entry is ½ cake)
1) Angel Food
Class C: LAYER CAKE (entry is ½ cake)
Class D: COOKIES (entry is 6 good sized but no larger than 3 inches in size) No broken cookies will be accepted
1) Drop cookies (any variety)
2) Cake donuts
3) Rolled cookies
4) Ice box cookies (any variety)
5) Macaroons (any variety)
6) Cupcakes or Cake Balls (any variety)
7) Brownies (any variety)
8) Bar cookies (any variety)
Class E: HOT BREADS (entry size for each piece is 3” X 3”)
1) Yellow cornbread – (no meat) (any variety) ½ dozen pieces
2) White cornbread – ½ dozen pieces
3) Biscuit – ½ dozen pieces (not bigger than a cup)
4) Quick bread – (non-yeast) 1 loaf
Class EE: QUICK BREAKFAST
1) Muffins (any variety) 6 each – banana – cranberry, carrot, zucchini, etc.
2) Loaf Bread – (non yeast) 1 loaf
Class F: CANDY (entry is 8 pieces and candy cannot be sticky)
3) Date roll
Class G: PIES
Class H: DECORATED CAKE (must have an entry under decorated cakes)
Class I: MISCELLANOUS
1) Noodles – 1 to 1 ½ cups
2) Tortillas, any kind (1/2 dozen)
3) Non-baked goods