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2017

Saturday 14th October

We will follow the same format this year though timings have been altered to allow competitors extra time at home on the morning of the competition. The church will open at 12noon with judging from 1pm.

All details and an entry form can be obtained from this link.

 

There will be six categories/classifications of competition:  these will be
Children’s Muffins; (Only for those young people aged maximum 12 on the day of competition) exhibitors are asked to exhibit 6 muffins of their own choice of flavour and decoration.

Victoria Sponge; possibly considered the easiest to do, but will your jam-filled sponge beat the rest?

Sweet Dough; exhibitors are asked to produce 6 identical baked items of sweet dough of your choice of recipe. (Brioche, Chelsea Buns, etc)

Flavoured Cake; this can be any cake/bake of your choosing the only stipulations are it must have a distinctive flavour

Cake Decoration; the cake is not important for this one, sponge, fruit whatever makes the right shape. We are looking for a cake decorated to represent a Television show. The decoration must show clearly the show it is depicting so that the show can be identified purely from the item. (Only the decoration will be judged, so the base is up to you.)

Technical Challenge;             Bakewell Tart following this recipe-


For the sweet shortcrust pastry
225g/8oz plain flour, plus extra for dusting
150g/5½oz butter, chilled 
25g/1oz icing sugar
1 large free-range egg, beaten 

For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. 
Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. 
Preheat the oven to 200C/180C Fan/Gas 6. 
Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. 

For the filling
150g/5½oz butter, softened 
150g/5½oz caster sugar
150g/5½oz ground almonds
1 large free-range egg, beaten 
1 tsp almond extract

For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. 
Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. 
Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. 

For the icing
300g/10½oz icing sugar
1 tsp almond extract
pink food colouring

For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. 
When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices.

Details
Exhibitors will be expected to make and prepare their entries at home and then will be given time to set up and do any final presentation work in the church on the day. Exhibits must be in place by 1pm the church will be open from 12noon. Judging will commence at 1pm.
The church will be open to the public for viewing of the entries from 2:30pm - 4pm. Donations are invited from those coming to view the exhibits, which will be added to the proceeds of the event to be divided between the causes. Exhibits will be available for collection from 4pm. Any exhibits not collected by 4:15 will be sold, with the proceeds being added to the donations. If you wish your item to be sold please indicate on the entry form or inform us on the day.

Entry Fee – £1 per exhibit

Rules
This is an amateur competition and is not open to professionals. All entries must be the exhibitors’ own work. Judging will be carried out anonymously; therefore, no allowance can be made for children entering main categories.
The main five categories are open to all ages, Muffins category is only open to children aged maximum 12 on the day of competition. Children may be given limited assistance in this category.
The judges’ decision is final.

Entry forms must be submitted by noon on Thursday 12th October, they can be posted in boxes at Westcombe Stores, Templecombe Sports and Social Club and TipTop Salon or submitted on line by emailing bakeoff@templecombeurc.org.uk.  An electronic copy is available for download from www.templecombeurc.org.uk/bakeoff.html 
We will also be at the Get to Know your village event on Saturday 7th October with spare entry forms and a box to collect completed forms.

 

Bake Off form 17

 

 

   
 
 winners 13