MISCELLANEOUS
Premiums: $2.50, $2.25, $2.00, $1.75
* Designates County Project Only – not eligible for State Fair Competition.
*E415901 Food Flop - Any one food project that failed. Must be accompanied by a written or typed summary explaining what you planned, what you did while preparing the item, the result, why you think the flop occurred and how you would keep it from happening again. Include a sample of the flopped food item.
*E415902 You Put What In What? (Surprise ingredient food product) A baked product that will maintain its appearance throughout fair. Include easy to read recipe prominently displayed. Recipe must contain a unique or unexpected ingredient and must not be a mix. (Example: sauerkraut cake, mashed potato cake, pork and bean bread, castor oil cookies.) Product should be displayed, along with the recipe, in a unique and attractive manner. Entries will be tasted and judged. Limit one entry per member.
*E415914 Gifts In A Jar Entry must include recipe attached with what is in jar and what the recipient of the “gift” must do to bake or cook the product.
CREATE, BAKE, DECORATE!
Premiums: $2.50, $2.25, $2.00, $1.75
* Designates County Project Only – not eligible for State Fair Competition.
Any 4-H’ers enrolled in a foods project may exhibit in this area. Cakes may be flat, cut up, or layer types. Decorated cakes and decorated gingerbread houses are considered as two different types of entries. Therefore, if a 4-H’er is exhibiting a gingerbread house for the first time, it is entered in the beginning division (one year of gingerbread house decorating experience) regardless of any previous cake decorating experience.
Supporting information should include years enrolled in the Cake Decorating project, size of tips used on decorated item, why the design was chosen and how this cake or decorated item could be used for a special event or occasion. Recipes for cake or frosting are not required. This item is not tasted - judging is based on skill in decorating the item. For more information on how to decorate cakes and other items, contact the Polk County Extension Office for the “Create, Bake, Decorate!” manual
BEGINNING DIVISION: For 4-H members entering a decorated item for the 1st or 2nd year.
*E415903 Graham Cracker Gingerbread House (first year) to be made and exhibited prior to exhibiting Decorated Gingerbread House.
*E415904 Decorated Gingerbread House must be made of gingerbread with edible items and parts on base no wider than 12”.
*E415905 Decorated Cake (without the use of tips. Show creativity using cookies, candies, chocolate chips, small toy items, etc. to decorate cake for specific party or theme).
*E415906 Decorated Cookie, Cupcake, Box, Block, ect. Show cake decorating skills as outlined in CLASS 46. Item should be frosted, as in the tops of a cupcake, or the outside covering of the box or block.
*E415907 Set of Four Decorated Borders Use the same tip on all four borders. Use no larger than a 6" by 8" covered cardboard and allow 1" space around outside for handling.
*E415908 Decorated Cake (decorated with two different style decorating tips, any size. Allow cake board to extend at least an inch around the base of the decorated cake, no wider than 12".
ADVANCED DIVISION: For 4-H members entering decorated items for 3 or more years.
*E415909 Decorated Gingerbread House - must be made of gingerbread with edible items and parts on base no wider than 12”.
*E415910 Decorated Cake - (without the use of tips. Show creativity using cookies, candies, chocolate chips, small toy items, etc. to decorate cake for specific party or theme).
*E415911 Decorated Cookie, Cupcake, Box, Block, ect. - Show cake decorating skills as outlined in CLASS 52. Item should be frosted, as in the tops of a cupcake, or the outside covering of the box or block.
*E415912 Set of Four Decorated Borders - Use the same tip on all four borders. Use no larger than a 6” by 8” covered cardboard and allow 1” space around outside for handling.
*E415913 Decorated Cake - (decorated with at least three different style decorating tips, any size. Allow cake board to extend at least an inch around the base of the decorated cake, no wider than 12”.