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 members to progress over numerous years. In addition, 4-H members will learn different types of cooking methods to improve their knowledge of cuisine.
FOODS AND NUTRITION GENERAL RULES:
- Supporting Information - Each exhibit must include the recipe. Recipe may be handwritten, photocopied, or typed. Place the food on the appropriately sized disposable plate or container and put exhibit in a self-sealing bag. Attach recipe at the corner of the bag on the outside. Additional information including recipes and supplemental information should be identified with 4-H member’s name and county.
- Criteria for Judging - Exhibits will be judged according to scoresheets available at the Extension Office or at http://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 or other pre-made mixes entered in other categories will be lowered a ribbon placing.
- Food Projects – Exhibits should be entered using a disposable pan or plate and covered by a plastic, self-sealing bag. The Fair Board is not responsible for non-disposable containers, lost bread boards, China or glassware.
- Ingredients: Any ingredient that the 4-H member uses must be able to be purchased by the
4-H member. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol will be disqualified.- 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.
- 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 considered safe. The following food ingredients are considered UNSAFE for fair exhibits and will be disqualified:
- Egg or cream 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).
- 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 assistance of a bread machine for mixing, raising, or baking of the food item.
- Entries per Individual - One entry per exhibitor per class. Limit of 4 entries per exhibitor per division/project (Cooking 101, Cooking 201, Cooking 301, Cooking 401, and General Classes).
All static exhibits must have received a purple ribbon at the county fair to advance to the State Fair.
Scoresheets and additional resources can be found at https://go.unl.edu/ne4hfood-nutrition. An explanation of projects and curriculum resources can be found at https://4h.unl.edu/resources/projects/.
FOOD & NUTRITION CLASSES
GENERAL CLASSES - One entry per exhibitor per class. Limit of 4 entries per exhibitor in General Classes.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
E350001 Food Science Exploration (Scoresheet SF152) - 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 inches by 30 inches); computer-based presentation printed off with note pages, if needed, and displayed in binder; an exhibit display; or a written report in portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.)
E350002 Foods and Nutrition Poster, Scrapbook, or Photo Display (Scoresheet SF122) - 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 report to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22 inches x 30 inches); a computer-based presentation printed off with note pages, if needed, and displayed in a binder; an exhibit display; or a written report in portfolio or notebook. Consider neatness and creativity.
E350003 Physical Activity and Health Poster, Scrapbook, or Photo Display (Scoresheet SF122) - The 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 foam core board (not to exceed 22 inches x 30 inches); computer-based presentation printed off with note pages, if needed, and displayed in binder no larger than 8.5 inches x 11 inches; an exhibit display; or a written report in portfolio or notebook. Consider neatness and creativity.
E350004 Cooking Basics Recipe File (Scoresheet SF251) - 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-H member is in the project, with year clearly marked on recipes. Display in recipe file or in an appropriate sized three-ring 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.
**E350901 County Only Recipe Collection (Scoresheet SF251) - All recipes must have been tried by the 4-H member and must be the 4-H member’s handwriting or be computer written. A recipe file box or notebook binder can be used to exhibit recipes. Correct recipe format needs to be followed. Recipes need to have year (2025) in the upper right hand corner on the recipe card. Advanced members are encouraged to enter their Recipe Collection in the Class E350004.
COOKING 101 (** Denotes NOT State Fair Eligible) - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 101.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
**E401901 Cookies - any recipe - four on a paper plate. (Scoresheet CF124)
**E401902 Muffins - any recipe - four on a paper plate. (Scoresheet CF127)
**E401903 No-Bake Cookie - any recipe, four on a paper plate. (Scoresheet CF124)
**E401904 Cereal Bar Cookie - any cereal-based recipe made in pan and cut into bars or squares for serving; any recipe, four on a paper plate. (Scoresheet CF125)
**E401905 Granola Bar – any recipe, four on a paper plate. (Scoresheet CF125)
**E401906 Brownies – any recipe, four on a paper plate. (Scoresheet CF126)
**E401907 Snack Mix - any recipe, at least ½ cup in self-sealing plastic bag. (Scoresheet CF125)
**E401908 County Only Exhibit
COOKING 201 - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 201.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
E410001 Loaf Quick Bread (Scoresheet SF123) - 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 8.5 inches x 4.5 inches or 9 inches x 5 inches. If mini-loaf pans are used for exhibit, two loaves must be presented for judging.
E410002 Creative Mixes (Scoresheet SF142) - Any recipe, at least 3/4 of baked product or four 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 mix cookies, sweet rolls made from ready-made bread dough, monkey bread from biscuit dough, streusel coffee cake from a cake mix, etc. Supplemental information required for this class: 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?
E410003 Biscuits or Scones (Scoresheet SF136) - 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.
E410004 Healthy Baked Product (Scoresheet SF124) - Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate or in a disposable pan. Recipe must contain a fruit or vegetable as part of the ingredients. (Ex. banana bars, cantaloupe quick bread, zucchini muffins, etc.).
E410005 Coffee Cake (Scoresheet SF129) - Any recipe or shape, non-yeast product - at least 3/4 of a baked product on a paper plate or in a disposable pan. In addition to the recipe for this class, the 4-H member must include menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201.
E410006 Baking with Whole Grains (Scoresheet SF134) - Any recipe, at least 3/4 of a baked product or four muffins/cookies on a paper plate or in a disposable pan. The recipe must contain whole grains as part of the ingredients. (Ex. whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.).
E410007 Non-Traditional Baked Product (Scoresheet SF133) - Exhibit must include a food product prepared using a non-traditional method (i.e., bread machine, cake baked in an air fryer, baked item made in microware, etc.). Entry must be at least 3/4 baked product or four 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.
**E410901 County Only Cooking 201 Exhibit
COOKING 301 - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 301.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
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 (Scoresheet SF138) - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411002 Whole Wheat or Mixed Grain Bread (Scoresheet SF138) - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411003 Specialty Rolls (Scoresheet SF138) - Any yeast recipe, four rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels, or any other similar recipe that makes individual portions.
E411004 Dinner Rolls (Scoresheet SF138) - Any yeast recipe, four rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
E411005 Specialty Bread (Scoresheet SF141) - Any yeast recipe includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least 3/4 of a full-sized baked product.
E411006 Shortened Cake (Scoresheet SF137) - At least 3/4 of the cake (not from a cake mix). 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).
**E411901 County Only Cooking 301 Exhibit
COOKING 401 - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 401.
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 and Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
PREMIUMS: Purple, $5.00; Blue, $4.00; Red, $3.00; White $2.00
E412001 Double Crust Fruit Pie (Scoresheet SF144) - 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-inch or 9-inch disposable pie pan is recommended.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
E412002 Family Food Traditions (Scoresheet SF145) - Any recipe, at least 3/4 of baked product or four 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; (C) where or who the traditional recipe came from. Sourdough is acceptable in this class.
E412003 Ethnic Food Exhibit (Scoresheet SF146) - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or 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 background information about the country or culture the food item is representing. Sourdough is acceptable in this class.
E412004 Candy (Scoresheet SF147) - Any recipe, four pieces of candy on a paper plate or 1/2 cup. No items containing cream cheese will be accepted. (Example: 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.
E412005 Foam Cake (Scoresheet SF148) - 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 frostings allowed).
E412006 Specialty Pastry (Scoresheet SF143) - Any recipe, at least 3/4 of baked product or four 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.
**E412901 County Only Cooking 401 Exhibit
FOOD PRESERVATION
RULES:
- Processing Methods: Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jams, 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 container 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 exhibited at the previous State Fair.
- Criteria for Judging: Exhibits will be judged according to score sheets available at the Extension Office or at 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 the extension office for the county’s altitude or this site https://food.unl.edu/elevation-and-food-preservation/ for your county’s altitude and how that affects food processing times and pounds of pressure. The altitude for Knox County is 1600 feet.
- Labeling: Jars should be labeled with the name of the food item, name of the 4-H member, 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: Any recipe from a family member or friend needs to be from an approved USDA Source. Recipe must be included, can be handwritten, photocopied, or typed. Commercially 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 (see below or at https://go.unl.edu/fillablepreservationcard) or include the following information with exhibit:
- Name of product
- Date preserved
- Method of preservation (pressure canner, water bath canner or dried)
- Type of pack (raw pack or hot pack)
- Altitude (and altitude adjustment, if needed)
- Processing time
- Number of pounds of pressure (if pressure canner used)
- Drying method and drying time (for dried food exhibits)
- Recipe and source of recipe (if a publication, include name and date)
- Entries per Individual - One entry per exhibitor per class. Limit of 4 entries per exhibitor in each Food Preservation Unit.
All static exhibits must have received a purple ribbon at the county fair to advance to the State Fair.
FOOD PRESERVATION CLASSESS
PREMIUMS: Purple, $5.00; Blue, $4.00; Red, $3.00; White $2.00 (for three item exhibits)
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00 (for one item exhibits)
UNIT 1 FREEZING
E406001 Baked Item Made with Frozen Product (Scoresheet SF155) - Any recipe, at least 3/4 of baked product or four 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. Ex. 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.
UNIT 2 DRYING
E407001 Dried Fruits (Scoresheet SF154) - Exhibit three different examples of three 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.
E407002 Fruit Leather (Scoresheet SF154) - Exhibit three different examples of three different fruit leathers. Place a three-four inch sample of each fruit leather in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407003 Vegetable Leather (Scoresheet SF154) - Exhibit three different examples of three different vegetable or vegetable/fruit leather combo. Place a three-four inch sample of each leather in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407004 Dried Vegetables (Scoresheet SF149) - Exhibit three different samples of three 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.
E407005 Dried Herbs (Scoresheet SF149) - Exhibit three different samples of three different dried herbs. Place each food (1/4 cup of each herb) in a separate self-sealing bag. Use a rubber band "twisty" to keep exhibit together.
E407006 Baked Item Made with Dried Produce/Herbs (Scoresheet SF156) - Any recipe, at least 3/4 of baked product or four 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 fruit, 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.
**E407901 County Only Drying Exhibit
UNIT 3 BOILING WATER CANNING
E408001 1 Jar Fruit Exhibit (Scoresheet SF150) - Exhibit one jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.
E408002 3 Jar Fruit Exhibit (Scoresheet SF150) - Exhibit three jars of different canned fruits. May be three different techniques for same type of product. (Ex. Applesauce, canned apples, apple pie filling, etc.) Entry must be processed in a boiling water bath according to current USDA recommendations.
E408003 1 Jar Tomato Exhibit (Scoresheet SF150) - Exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408004 3 Jar Tomato Exhibit (Scoresheet SF150) - Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a boiling water bath according to current USDA recommendations.
E408005 1 Jar Pickled Exhibit (Scoresheet SF150) - Exhibit one jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408006 3 Jar Pickled Exhibit (Scoresheet SF150) - Exhibit three 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.
E408007 1 Jar Jellied Exhibit (Scoresheet SF153) - Exhibit one jar of a jam, jelly, fruit butter or marmalade. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408008 3 Jar Jellied Exhibit (Scoresheet SF153) - Exhibit three different kinds of jelled products. Entry may be made up of either pints or half pints. Entry must be processed in a boiling water bath according to current USDA recommendations.
**E408901 County Only Boiling Water Canning Exhibit
UNIT 4 PRESSURE CANNING PROJECT
E414001 1 Jar Vegetable or Meat Exhibit (Scoresheet SF150) - Exhibit one jar of a canned vegetable or meat. Include only vegetables or meat canned in a pressure canner according to current USDA recommendations.
E414002 3 Jar Vegetable Exhibit (Scoresheet SF150) - Exhibit three jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.
E414003 3 Jar Meat Exhibit (Scoresheet SF150) - Exhibit three jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations.
E414004 Quick Dinner (Scoresheet SF151) - Exhibit a minimum of three jars to a maximum of five jars plus menu. Meal should include three canned foods that can be prepared within an hour. List complete menu on a three inch x five inch file card and attach to one of the jars. Entry must be processed according to current USDA recommendations.
E414005 1 Jar Tomato Exhibit (Scoresheet SF150) - Exhibit one jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations.
E414006 3 Jar Tomato Exhibit (Scoresheet SF150) - Exhibit three 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.
**E414901 County Only Pressure Canning Exhibit
CAKE DECORATING
CAKE DECORATING, CLASSES (** Denotes NOT State Fair Eligible)
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; and White, $1.00
Entries per Individual - One entry per exhibitor per class. Limit of 4 entries per exhibitor per project.
A 4-H member is encouraged to advance up to the next level after 2 years in their current level. This is a county project and not eligible for the state fair.
BEGINNING CAKE DECORATING (1-2 years experience)
**E415901 One Layer Cake (Scoresheet KC2) - Decorated with techniques learned in beginning cake decorating. A false form or a real cake may be used for decorating. It must be decorated with frosting only - no artificial decorations may be used. The cake will be judged on neatness and techniques. Formed pans may be used.
**E415902 Three Page Folder (Scoresheet KC1) - A folder containing descriptions and photos of 3 cakes you have decorated during the current project year. One cake description and photograph per page.
INTERMEDIATE CAKE DECORATING (3-4 years experience)
**E415903 One Cake (Scoresheet KC2) - Utilizing originality in design. Techniques should include at least one 2-tip border or design. It must be decorated with frosting only - no artificial decorations may be used. The cake will be judged on neatness, creativity, and techniques used. A cake form or a real cake may be used for decorating. No cake pan forms accepted.
**E415904 Four Page Folder (Scoresheet KC1) - A folder containing description and photos of four cakes you have decorated during the current project year. One cake description and photograph per page.
ADVANCED CAKE DECORATING (5 years or more experience)
**E415905 One Cake (Scoresheet KC2) - Utilizing originality in design and advanced techniques. It must be decorated with frosting only. Decoration can be added to enhance the design of the cake (for example, wedding bells, doves, candles, etc.). The cake will be judged on originality of design, techniques used and neatness. A cake form or real cake may be used for decorating. No cake pan forms accepted. Border should be at least a 2-tip border.
**E415906 Four Page Folder (Scoresheet KC1) - A folder containing description and photos of four cakes you have decorated during the current project year. One cake description and photograph per page.
CREATIVE DECORATING (open to all units) – A cake form or a real cake may be used. Decorations may include marshmallows, candy, cookies, crackers, chocolate chips, coconut, etc. Artificial decorations are allowed in all classes. (Scoresheet KC2)
**E415907 Non-tube Decorated Cake - cake made from no more than 1 mix. Bags and tips are not to be used.
**E415908 One Cake - utilizing originality in design using Fondant Frosting/Icing.
**E415909 Cupcake Cake - any recipe - multiple cupcakes arranged to form a desired shape.
**E415910 Decorated Cupcakes - any recipe - four on a paper plate.
**E415911 Decorated Cookies – any recipe – four on a paper plate.