Guidelines on Home Cookery

When there are many entries in a particular class the loss of just one point can make the difference between winning a prize or not. Judges will be looking for a well-presented entry, properly cooked, of the correct taste and texture and as described in the schedule, i.e., size, recipe etc. The following will help to ensure best possible chance of success:

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• If you have time, practice your recipe before you show as most ovens vary.
• To line a cake or loaf tin, first grease your tin then cut greaseproof paper to size and fit into the tin. Allow cake to cool before removing the greaseproof paper.
• Cooling rack marks can be avoided by using a sheet of baking parchment or silicon on your rack before turning out your cake.
• Think about the way your exhibit will be displayed and choose a suitable plain plate. You can use a paper or a china plate. Some exhibitors choose to use a doily; this is not essential but should only be used for sweet exhibits.
• Bread is usually presented on a bread board and must be cooled for 24 hours before showing (so that the loaf may be easily cut by the judge).
• All food items should be completely cooled before staging, then covered or wrapped (for hygiene) and presented on a plate or board.

• ​Please ensure you have the right number of items required by the class, and, for whole cakes, that your cake is the right size, or it could be disqualified.

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Cake tin size conversions:

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•    20cm = 8 inch

• 23 cm = 9 inch

• 18 cm = 7 inch