DEPARTMENT NUTRITION, FOODS, & PRESERVATION PREMIUMS: Purple-$3.50; Blue-$3.00; Red-$2.50; White-$1.50 The purpose of Food & Nutrition exhibits is to encourage the knowledge about healthy eating and safe cooking practices. This category has multiple projects that allow 4-H'ers to progress over numerous years. In addition, 4-H'ers will learn different types of cooking methods to improve their knowledge of cuisine. For more resources and materials in this cate- gory refer to the resource section at the bottom of the page. 1. Supporting Information: Each exhibit must include the recipe. Recipe may be handwritten, photocopied or typed. Place food on the appropriately sized disposable plate or container and put in self-sealing bag. Attach entry tag and recipe at the corner of the bag. For non-food entries, please attach the entry tag to the upper right-hand corner of the entry. Additional information including recipes and supplemental information should be identified with 4-H’ers name and county. 2. Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office or at https://go.unl.edu/ne4hfood-nutrition. Make sure to follow all entry instructions required for your exhibit. Incomplete exhibits will be lowered a ribbon placing. Commercially prepared mixes are ONLY allowed in Cooking 201 Creative Mix Class. Prepared baking mixes, biscuit mixes, commercially prepared seasoning mixes for food preservation and other pre-made mixes entered in other categories will be lowered a ribbon placing. 3. Food Projects: Exhibits should be entered using a disposable pan or plate and covered by a plastic, self-sealing bag. The State Fair is not responsible for non-disposable containers, lost bread boards, China, or glassware. 4. Ingredients: Any ingredient that the 4-H'er uses must be able to be purchased by the 4-H’er. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol will be disquali- fied. Sourdough is categorized differently than standard yeast breads due to its unique leavening agent and fermentation process and may ONLY be entered in Cooking 201 Baking with Whole Grains, Cooking 401 Family Food Traditions, or Cooking 401 Ethnic Food Exhibit. 5. Food Safety: Exhibits are on display for several days. Please think FOOD SAFETY! Items that require refrigeration will not be accepted, judged, or displayed as exhibits must be safe to eat when entered, whether they are tasted or not. Glazes, frostings and other sugar-based toppings are considered safe due to their high sugar content. Egg glazes on yeast breads and pie crusts BEFORE baking are acceptable. Eggs incorporated into baked goods and crusts are consid- ered safe. The following food ingredients are considered unsafe for fair exhibits and will be disqualified: Egg or cream cheese fillings and cream cheese frostings; Any meat item including meat jerky, imitation meat bits (bacon bits, pepperoni, etc); Melted cheese on top of food exhibit (cheese mixed into baked goods is considered safe and will be accepted) Uncooked fruit toppings (i.e., fresh fruit tart). 6. Any bread item prepared or baked using a bread machine should be entered under the Cooking 201 Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the as- sistance of a bread machine for mixing, raising, or baking of the food item. Scoresheets, forms, contest study materials, and additional resources can be found at https://go.unl.edu/ne4hfood- nutrition. DIVISION 350 - GENERAL FOODS & NUTRITION E350001.* FOOD SCIENCE EXPLORATION - Show the connection between food and science as it relates to food preparation, food safety, food preservation or food production. Exhibit may be a poster or foam core board (not to exceed 22” by 30”), computer based presentation printed off with notes pages, if needed, and dis played in binder, an exhibit display, a written report in portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.) (SF152) E350002.* FOODS and NUTRITION POSTER, SCRAPBOOK OR PHOTO DISPLAY - project should involve a physical activity or explore a career-related to physical activity or health (personal trainer, sports coach, physical therapist, etc.) This might contain pictures, captions and/or a report to highlight the concept. Exhibit may be a poster or a foam core board (not to exceed 22” by 30”), a computer based presentation printed off with notes pages, if needed, and displayed in a binder, an exhibit display, or a written report in a portfolio or notebook. Consider neatness and creativity. (SF122) E350003.* PHYSICAL ACTIVITY and HEALTH POSTER, SCRAPBOOK OR PHOTO DISPLAY - The project should involve a nutrition or food preparation technique or explore a career related to the food industry (caterer, restaurant owner, food scientist, registered dietitian, etc.) This might contain pictures, captions and/or a report to highlight the concept. Exhibit may be a poster or a foam core board (not to exceed 22” by 30”); a computer-based presentation printed off with notes pages (if needed) and displayed in a binder no larger than 8.5 x 11; an exhibit display; or a written report in a portfolio. Consider neatness and creativity. (SF122) E350004.* COOKING BASICS RECIPE FILE - A collection of 10 recipes from any source. Each recipe must accompany a complete menu in which the recipe is used. An additional 10 recipes may be added each year the 4-Her is in project, with year clearly marked on recipes. Display in a recipe file or binder. Be sure to include the number of servings or yield of each recipe. This may be a continued recipe file project from the previously used 4-H curriculum before 2018. Exhibits that include recipes with alcohol (wine, beer, rum, etc.) will be disqualified. (SF251) DIVISION 401 – COOKING 101 County Project Only – not eligible for State Fair Competition. E401001. COOKIES - Any recipe, 4 on a paper plate. E401002. MUFFINS - Any recipe, 4 on a paper plate. E401003. NO BAKE COOKIE - Any recipe, 4 on a paper plate. E401004. CEREAL BAR COOKIE - Any cereal based recipe made in pan and cut into bars or squares for serving. E401005. GRANOLA BAR - Any recipe, 4 on a paper plate. E401006. BROWNIES - Any recipe, 4 on a paper plate. E401007. SNACK MIX - Any recipe, at least 1 cup in self-sealing plastic bag. DIVISION 410 - COOKING 201 E410001.* LOAF QUICK BREAD - Any recipe, at least 3/4 of a standard loaf displayed on a paper plate. Quick bread is any bread that does not require kneading or rising time and does NOT include yeast. A standard quick bread loaf measures approximately 8 ½” x 4 ½” or 9” x 5”. If mini-loaf pans are used for exhibit, two loaves must be presented for judging. (SF123) E410002.* CREATIVE MIXES - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Baked item made from a mix (commercial or homemade mixes acceptable). Food product must have been modified to make a new or different baked item. Examples include: poppy seed quick bread from a cake mix, cake mix cookies, pudding cake mix cookies, sweet rolls made from readymade bread dough, monkey breads from biscuit dough, streusel coffee cake from a cake mix, etc. Write what you learned about making this product using a mix instead of a homemade recipe or recipe "from scratch". Does it make it better or easier to use a convenience product or mix? Why or why not? (SF142) E410003.* BISCUITS OR SCONES - Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone: rolled or dropped. Any recipe may be used, but it must be a non-yeast product baked from scratch. (SF136) E410004.* HEALTHY BAKED PRODUCT - Any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe must contain a fruit or vegetable as part of the ingredients (e.g. banana bars, cantaloupe quick bread, zucchini muffins, etc.). (SF124) E410005.* COFFEE CAKE - Any recipe or shape, non-yeast product - at least 3/4 of baked product. May be baked in a disposable pan. In addition to the recipe, for this class, 4-H member must include menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201. (SF129) E410006.* BAKING WITH WHOLE GRAINS - Any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate. May be baked in a disposable pan. Recipe must contain whole grains as part of the ingredients (e.g. whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.). (SF134) E410007.* NON-TRADIITONAL BAKED PRODUCT - Exhibit must include a food product prepared using a non-traditional method (i.e. bread machine, cake baked in convection oven, baked item made in microwave, etc.) Entry must be at least 3/4 baked product, or 4 muffins or cookies on a paper plate or in a disposable pan. In addition to the recipe, entry must include supporting information that discusses alternative preparation method and how it compares with traditional method. (SF133) DIVISION 411 - COOKING 301 Any bread item prepared or baked using a bread machine should be entered under Cooking 201, Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item. E411001.* WHITE BREAD - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate. (SF138) E411002.* WHOLE WHEAT OR MIXED GRAIN BREAD - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate. (SF138) E411003.* SPECIALTY ROLLS - Any yeast recipe, 4 rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels, or any other similar recipe that makes individual portions. (SF138) E411004.* DINNER ROLLS - Any yeast recipe, 4 rolls on a paper plate. May be clover leaf, crescent, knot, bun, bread sticks, or any other type of dinner roll. (SF138) E411005.* SPECIALTY BREAD - Any recipe made with yeast) - Tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least 3/4 of a full sized baked product. (SF141) E411006.* SHORTENED CAKE - NOT FROM A CAKE MIX! - At least 3/4 of the cake. Shortened cakes use fat for flavor and texture and recipes usually begin by beating fat with sugar by creaming, and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed). (SF137) DIVISION 412 – COOKING 401 Any bread item prepared or baked using a bread machine should be entered under Cooking 201. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item. E412001.* DOUBLE CRUST FRUIT PIE - Made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or premade pie crusts. May be a double crust, crumb, cut-out or lattice topping. Using an 8- or 9-inch disposable pie pan is recommended. (SF144) E412002.* FAMILY FOOD TRADITIONS - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Any baked item associated with family tradition and heritage. Entry must include (A) recipe, (B) tradition or heritage associated with preparing, serving the food, and (C) where or who the traditional recipe came from. (Sourdough is acceptable in this class.) (SF145) E412003.* ETHNIC FOOD EXHIBIT - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate. May be baked in a disposable pan. The name of the country, culture, or region should be included as part of the supporting information with the recipe, as well as some background information about the country or culture the food item is representing. (Sourdough is acceptable in this class.) (SF145) E412004.* CANDY - Any recipe, 4 pieces of candy on a paper plate or 1/2 cup. No items containing cream cheese will be accepted (e.g. cream cheese mints). Candy may be cooked or no cook; dipped, molded, made in the microwave or other methods of candy preparation. Recipe must be included. (SF147) E412005.* FOAM CAKE - Original recipe (no mixes) of at least 3/4 of the cake. Foam cakes are cakes that have a high ratio of eggs to flour and fall into three categories: angel food cakes or meringues; sponge or jelly roll cakes; and chiffon cakes. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frosting allowed). (SF138) E412006.* SPECIALTY PASTRY - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, biscotti, choux, croissants, Danish, strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg based fillings will be disqualified. (SF143) DIVISION 407 – FOOD PRESERVATION Processing Methods: Current USDA processing methods and altitude adjustments must be followed for all food preser- vation. Jam, preserves and marmalades, fruit, tomatoes, and pickled products must be processed in a boiling water bath. Tomatoes may be processed in a pressure canner. All non-acid vegetables and meats must be processed in a pressure canner. Improperly canned or potentially hazardous food items will be disqualified. Spoiled or unsealed containers disqualifies entry. Jars and Lids: Do not need to be the same brand. Half pint jars may be used for jellies and preserves. The jars are not to be decorated by the exhibitor in any way. Canning jars must be used - others will be disqualified. No one-fourth pint jars allowed. Leave jar rings on for fair display, it helps protect the seal. Two-piece lids consisting of a flat metal disk and a ring should be used. No zinc lids or one-piece lids. Current Project: Exhibits must have been preserved since the member’s previous year’s county fair, and not been ex- hibited at the previous State Fair. Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office or the State Fairbook at https://4hfairbook.unl.edu/fairbookview.php/rules. Incomplete exhibits will be lowered a ribbon class. Canned food items not processed according to altitude in the county will be lowered one class ribbon. Check with your local extension office or this site https://food.unl.edu/elevation-and-food-preservation/https://go.unl.edu/ ne4hfood-nutrition for your county's altitude and how that affects food processing times and pounds of pressure. Labeling: Jars should be labeled with the name of the food item, name of the 4-H’er, county, and date of processing on the bottom of each jar, print labels from https://go.unl.edu/canninglabel Exhibits containing multiple jars such as a "3 jar exhibit" should be placed in a container to keep jars together. Each bag containing dried foods should also be labeled with the name of the food item, the name of the 4-H'er, county and drying date. Multiple dried food exhibits should be secured by a rubber band or "twisty" to keep exhibit containing the 3 self-sealing bags together. Recipe/Supporting Information: Recipe must be included, and may be handwritten, photocopied or typed. Commer- cially prepared seasoning mixes are not allowed. Current USDA guidelines for food preservation methods MUST be followed. Suggested sources of recipes include: 4-H Food Preservation Manuals (Freezing, Drying, Boiling Water Bath Canning, Pressure Canning) USDA Guide to Home Canning https://nchfp.uga.edu/ Nebraska Extension's Food Website https://food.unl.edu/food-preservation or Extension publications from other states Ball Blue Book (published after 2009) All exhibits must include the 4-H Food Preservation Card attached to the project as the required supporting information https://go.unl.edu/fillablepreservationcard or include following information with exhibit: 1. Name of product 2. Date preserved 3. Method of preservation (pressure canner or water bath canner) 4. 5. Type of pack (raw pack or hot pack) Altitude (and altitude adjustment, if needed) 6. Processing time 7. Number of pounds of pressure (if pressure canner used) 8. 9. Drying method and drying time (for dried food exhibits). Recipe and source of recipe (if a publication, include name and date). DIVISION 406 - UNIT 1 FREEZING PROJECT MANUAL E406001.* BAKED ITEM MADE WITH FROZEN PRODUCE - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Recipe MUST include a food item preserved by the freezing method done by the 4-H’er. (e.g. peach pie, blueberry muffins, zucchini bread, etc.). Supporting information must include both the recipe for the produce that was frozen as part of this project AND the baked food item. SF155 DIVISION 407 - UNIT 2 DRYING PROJECT MANUAL E407001.* DRIED FRUITS - Exhibit 3 different examples of 3 different dried fruits. Place each dried fruit food (6-10 pieces of fruit, minimum of 1/4 cup) in separate self-sealing bags. Use a rubber band or "twisty" to keep exhibit together. SF154 E407002.* FRUIT LEATHER - Exhibit 3 different examples of 3 different fruit leathers. Place a 3-4” sample of each fruit together in separate self-sealing bags. Use a rubber band or "twisty" to keep exhibit together. (SF154) E407003.* VEGETABLE LEATHER - Exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3-4” sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together. (SF154) E407004.* DRIED VEGETABLES - Exhibit 3 different samples of 3 different dried vegetables. Place each food (1/4 cup of each vegetable) in a separate self-sealing bag. Use a rubber band or "twisty" to keep exhibit together. (SF149) E407005.* DRIED HERBS - Exhibit 3 different samples of 3 different dried herbs. Place each food (1/4 cup of each herb) in a separate self-sealing bag. Use a rubber band or "twisty" to keep exhibit together. (SF149) E407006.* BAKED ITEM MADE WITH DRIED PRODUCE/HERBS - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H’er. Ex. Granola bar made with dried fruits, dried cranberry cookies, Italian herb bread, lemon thyme cookies. Supporting information must include both the recipe for the dried produce/herb AND the baked food item. (SF156) DIVISION 407 - UNIT 3 BOILING WATER CANNING PROJECT MANUAL E408001.* 1 JAR FRUIT EXHIBIT - Exhibit one jar of a canned fruit. Entry must be processed in a boiling water bath according to current USDA recommendations. (SF150) E408002.* 3 JAR FRUIT EXHIBIT - Exhibit 3 jars of different canned fruits. May be three different techniques for same type of product, (i.e. applesauce, canned apples, apple pie filling, etc.). Entry must be processed in a boiling water bath according to current USDA recommendations. (SF150) E408003.* 1 JAR TOMATO EXHIBIT - Exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath or pressure canner according to current USDA recommendations. (SF150) E408004.* 3 JAR TOMATO EXHIBIT - Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a boiling water bath or pressure canner according to current USDA recommendations. (SF150) E408005.* 1 JAR PICKLED EXHIBIT - Exhibit one jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations. (SF150) E408006.* 3 JAR PICKLED EXHIBIT - Exhibit 3 jars of different kinds of canned pickled and/or fermented products. Entry must be processed in a boiling water bath according to current USDA recommendations. (SF150) E408007.* 1 JAR JELLED EXHIBIT - Exhibit one jar of a jam, jelly or marmalade. Entry must be processed in a boiling water bath according to current USDA recommendations. (SF153) E408008.* 3 JAR JELLED EXHIBIT - Exhibit 3 different kinds of jelled products. Entry may be made up of either pints or half pints (but all jars must be the same size). Entry must be processed in a boiling water bath according to current USDA recommendations. (SF153) DIVISION 407 - UNIT 4 PRESSURE CANNING PROJECT MANUAL E414001.* 1 JAR VEGETABLE OR MEAT EXHIBIT - Exhibit one jar of a canned vegetable or meat. Include only vegetables or meats canned in a pressure canner according to current USDA recommendations. (SF150) E414002.* 3 JAR VEGETABLE EXHIBIT - Exhibit 3 jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations. (SF150) E414003.* 3 JAR MEAT EXHIBIT - Exhibit 3 jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations. (SF150) E414004.* QUICK DINNER - Exhibit a minimum of 3 jars to a maximum of 5 jars plus menu. Meal should include 3 canned foods that can be prepared within an hour. List complete menu on a 3” x 5” file card and attach to one of the jars. Entry must be processed canner according to current USDA recommendations. (SF151) E414005.* 1 JAR TOMATO EXHIBIT - Exhibit one jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations. (SF150) E414006.* 3 JAR TOMATO EXHIBIT - Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a pressure canner according to current USDA recommendations. (SF150) DEPARTMENT CAKE DECORATING DIVISION 417 – CUPCAKE DECORATING Entries not eligible for the State Fair. E417001. SINGLE FROSTED CUPCAKE - Bake and frost a single 2-1/4” to 2-1/2” diameter cupcake. Decorations should be limited to a single layer of frosting. E417002. SINGLE DECORATED 3-D CUPCAKE - Bake and frost a single 2-1/4” to 2-1/2” diameter cupcake. Decorate using edible items such as candies, pretzels, cookies, coconut, etc. Cupcakes not limited to single layer. 3-D creativity encouraged. E417003. CUPCAKE THEME EXHIBIT - Bake and decorate two to five 2-1/4” to 2-1/2” diameter cupcakes. Exhibit should carry out a theme. Decorate using edible items, such as candies, pretzels, cookies, coconut, etc. No limit to creativity. E417004. CUPCAKE CAKE - These cakes use cupcakes as the base and are frosted as one solid cake. These cakes are made to “pull-apart”. DIVISION 418 - CAKE DECORATING Entries not eligible for the State Fair Optional: Photos may be taken of your cake after judging and you may take your cake home. Label your entry by placing your name, address and club name on the bottom of your board. All exhibits should be entered on a double or triple thickness cardboard covered with foil, parchment paper, or freez- er paper (wax side up). Cardboard should be at least 2” bigger than the project. Please use boards that do not need to be returned. Cake can be an 8” or 9” round or square or a 9” x 13” cake but must be made from no more than one cake mix. Boards should not be wider than 12” wide on one side so they will fit into glass display case for the remainder of the fair. Use frosting to anchor cookies to cardboard. A border at the base of the cake should be used to give the cake a more finished look. Frosting should be a homemade frosting. Commercial frostings are not eligible. Cake Decorating will be divided into three divisions. The determination of which division the cake exhibit falls in will be according to the number of years the 4-H’er has been in the project. Beginning Class: First and second years in project Intermediate Class: Third and fourth years in project Advanced Class: Fifth year and over in project DIVISION 418 - CAKE DECORATING - BEGINNING E418001. FOUR DECORATED SUGAR COOKIES - using any decorating techniques. The four cookies should be identical. Edible foods, fruit or candy may be used to decorate. E418002. FOUR DECORATED CUPCAKES - using any decorating techniques. The four cupcakes should be identical. Edible foods, fruit or candy may be used to decorate. E418003. DECORATED SINGLE LAYER CAKE - frosted in buttercream. Edible foods, fruit or candy may be used to decorate. E418004. DECORATED CUT-UP CAKE - Any shape created with single layer cakes. Cakes should be frosted with buttercream. Edible foods, fruit or candy may be used to decorate. E418005. PROJECT NOTEBOOK - A notebook of any decorating done by the 4-H’er during the project. Notebook should contain a picture of the project, and techniques or tips used to complete the project, and a date. E418006. SET OF 4 DIFFERENT BORDERS - with your choice of up to 4 different tips (only 1 tip per border). Use a 6” x 8” foil covered cardboard. Allow 1” of space around the outside for handling. Pipe borders on the 4” x 6” area in the center of the cardboard. E418007. DECORATED ONE LAYER CAKE - using 2-3 different tips in decorating. Record the tips used in the project. E418008. FOUR DECORATED CUPCAKES - using 2-3 different tips in decorating. The four cupcakes should be identical. Record the tubes used in the project. E418009. PLATE OF VARIOUS FRUITS OR VEGETABLES - decorated with tips. Record tips. DIVISION 418 - CAKE DECORATING - INTERMEDIATE Projects using decorating tips and techniques. All of the projects should use buttercream icing. E418010. PARTY CAKE - Create your own party cake baked in a square, rectangle, round, or heart shaped pan. The cakes may be cut to make another design. Edible foods, fruit or candy may be used to decorate. E418011. CAKE - decorated with a stencil. E418012. SET OF 4 DIFFERENT BORDERS - with your choice of up to 4 different tips (only 1 tip per border). Use a 6” x 8” foil covered cardboard. Allow 1” of space around the outside for handling. Pipe borders on the 4” x 6” area in the center of the cardboard. E418013. DECORATED COOKIES - Set of four cookies decorated with intermediate technique. 2-3 tips should be used. E418014. TWO LAYER 8, 9, OR 10 INCH CAKE - using 2-3 tips, and including flat surface flower or other design, and a side trim. E418015. FOUR IDENTICAL DECORATING PICKS - made from royal icing. Use 2-3 different tips. Display on a piece of Styrofoam, or on 4 frosted cupcakes. E418016. DECORATED CAKE - of 2 or more tiers of graduated sizes using supports and separator plates. Pillars may be used. Cake should include decorations that require the use of 3-5 decorating tips. Record tips used. E418017. DECORATED CAKE - made from a character pan. E418018. PROJECT NOTEBOOK - A notebook of any decorating done by the 4-H’er during the project. Notebook should contain a picture of the project, and techniques or tips used to complete the project, and a date. DIVISION 418 - CAKE DECORATING - ADVANCED E418019. PARTY CAKE - Create your own party cake baked in a square, rectangle, round or heart shaped pan. The cakes may be cut to make another design. Edible foods, fruit or candy may be used to decorate. This project does not require decorating tips. The following projects require decorating techniques. Cakes should be frosted in buttercream icing. Buttercream or royal icing should be used for decorations. Artificial/real flowers may be used to enhance the cake: E418020. DISPLAY - of a sugar crystal panoramic item. E418021. MOLDED OR SHAPED OBJECT - (Made from royal icing or fondant). May be displayed on a cake or independent display. E418022. DECORATED CAKE - of 2 or more tiers. Cake should show advanced borders or lattice work. E418023. DECORATED CAKE - of 2 or more tiers. Cake should show advanced flower making detail. E418024. DECORATED CAKE - of 2 or more tiers. Cake should show advanced use of fondant to cover and decorate cake. E418025. SPECIALTY CAKE - Cake carved/baked in a free form shape by the 4-H’er. Cake should show advanced use of decorating techniques. E418026. CAKE - decorated using air-brush techniques, and other advanced decorating techniques. E418027. THREE RING BINDER - collection of pictures of cakes made throughout the years a 4-H’er has participated in the cake decorating project. Captions should be included to describe each cake and the skills used. Minimum of 5 pages. DIVISION 419 - CANDY MAKING PREMIUMS: Purple-$3.50, Blue-$3.00, Red-$2.50, White-$1.50 Display 4 pieces on a small plate, recipe placed under plate, enclosed in a plastic bag. E419001. NO-COOK E419002. DIPPED E419003. MOLDED E419004. COOKED E419005. MICROWAVE DIVISION 420 - MISCELLANEOUS PREMIUMS: Purple-$3.50, Blue-$3.00, Red-$2.50, White-$1.50 One entry per member enrolled in a foods project: E420001. FOOD FLOP - Did something just not go right as you were preparing your food exhibit for the fair? Bring it anyway! Write a paragraph to tell what “flopped” and what you have learned that you will do different the next time! E420002. FAMILY FOOD EXHIBIT, STORY OR POSTER - As a family, do something together related to food. (example: make a food product together to exhibit, write a short story about a family tradition, take pictures of a favorite family activity). Write a story or design a poster (no larger than 24” x 22”) depicting your family food exhibit. Tell/show how your family worked together, who did what, etc.