Head Steward  | Diana Langford M: 0410 257 554 E: diana_harris09@hotmail.com
Entry Fee  |  FREE
Entries Close  |  ENTRIES ACCEPTED UNTIL 11AM Wednesday, 4 March
Entry Form  |  Enter online or see centre pages of this schedule (blue form)
Prize money  |  1st $5; 2nd $3; unless otherwise stated
Prize Money can be collected from the Woolorama Office 10am to 11.30am on Saturday.
Instructions  |  Entries to be in position before 11am Wednesday 4 March
Judging  |  Wednesday 4 March at 1pm

CONDITIONS Please read carefully

1. Competitors must adhere to the schedule
2. Items are judged on presentation, taste and texture. Presentation gains points before food is tasted
3. All items are to be displayed on flat cardboard with glad oven bags and ties. No paper/plastic plates, glad wrap, sticky tape or doilies.
4. No packet cakes
5. No cakes are to be filled or iced.
6. All cakes to be baked in a 20cm x 5cm round tin unless stated otherwise

Scones are not to be glazed.

There is a Men's Only section W22 to W25

SPECIAL SECTION - GRANDPARENTS AND GRANDCHILDRED TEAM EVENT

W30 Gingerbread Men x 2, decorated. Teams are to comprise of two people - grandparent and grandchild (do not have to be biological) Teams are to bake and decorate two gingerbread men. Saze and decorations are to be left to the teams discreetion. Please note that one Gingerbread man will loose his foot/leg in the judging process.

MARBLE CAKE RECIPE

Ingredients

• 200gm butter
• 1 c castor sugar
• pinch of salt
• 1tsp vanilla extract
• 4 eggs
• 1 1/3c SR flour
• 1 drop pink food colouring
• 2 tblsp cocoa powder
• 2 tblsp milk

Method:- Preheat the oven to 175 degrees, beat together the butter,sugar, salt and vanilla extract. Add eggs and continue beating until completely combined. Sift the SR Flour and mix until combined. Divide mixture into three bowls. Add food colouring to one bowl, mix to combine. Add cocoa to another and mix to combine. Add mixture to a prepared cake tin. Using a knife or skewer swirl through the different colours to create a pattern. Bake for 25 - 30 minutes.