VAS Competition - Cookery

VAS Ltd Cooking Competition Rules and Regulations

The following recipes are compulsory for all entrants.
Competitors please note that a fresh cake is to be made for each judging (ie. local show, group, state) all from the same recipe.

1.   The entrant must follow the recipe and specifications provided.
2.   Each cake entered must be the bona fide work of the exhibitor.
3.   Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
4.   The Rich Fruit Cake, Carrot Cake and Junior Carrot and Sultana Muffin competitions follow the three levels of competition: Show Level (Bellarine), Group Level and State Final.
5.   An exhibitor having won at their local show will bake another cake for the 2025 group final level and then the winner of the group final will bake another cake for the state final at the Melbourne Royal Show 2025 and/or the VAS Annual Conference.
6.   An exhibitor having won at Show Level is not eligible to enter any other show until after the group final judging.
7.   An exhibitor is only eligible to represent one group in the state final.
8.   If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete.

2000 VAS State Rich Fruit Cake Competition
Bellarine Show - 1st Prize - $15.00

Recipe
Ingredients (preferred 100% Australian grown produce)
250g sultanas
250g chopped raisins
250g currants
125g chopped mixed peel
90g chopped red glacé cherries
90g chopped blanched almonds
1/3 cup of sherry or brandy
250g plain flour
60g self-raising flour
4 large eggs
1/4 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
250g butter
250g soft brown sugar
1/2 tsp lemon essence OR finely grated lemon rind
1/2 tsp almond essence
1/2 tsp vanilla essence

Method
1. Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight.
2. Sift together the flours and spices. Cream together the butter and sugar with the essences.
3. Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly.
4. The mixture should be stiff enough to support a wooden spoon.
5. Place the mixture into a prepared 20cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3½-4 hours.
6. Allow the cake to cool in the tin.

STATE FINAL PRIZES
1st Prize: $200 plus State Final Trophy (Sponsored by Rocky Lamattina & Sons)
2nd Prize: $100
3rd Prize:  $50

2001 VAS State Carrot Cake Competition
Bellarine Show - 1st Prize - $10.00

Recipe
Ingredients
375g plain flour
2tsp baking powder
1 1/2tsp bicarb soda
2tsp ground cinnamon
1/2tsp ground nutmeg
1/2tsp allspice
Pinch of salt
345g castor sugar
350ml vegetable oil
4 eggs
3 medium carrots, grated (350g)
220g tin crushed pineapple, drained
180g pecan nuts coarsely crushed

Method
1.   Preheat the oven to 180oC (160oC fan) Grease a 23cm (9”) round cake tin and line with baking paper.
2.   Sift the dry ingredients together into a bowl. In a separate bowl, beat eggs and oil, then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into cake tin.
3.   Bake for approximately 90 - 100 minutes.
4.   Remove from the oven and allow to cool for 10 minutes in the tin. Upend tin and allow cake to cool on the wire rack.  Place tea towel over wire racks.

STATE FINAL PRIZES:
1st Prize: $250 plus State Final Trophy
2nd Prize: $100
3rd Prize:  $50

2002 VAS Junior Carrot and Sultana Muffins
Bellarine Show - 1st Prize - $5.00

Recipe
Ingredients
2 ½ cups self-raising flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 cup brown sugar (firmly packed)
1/3 cup chopped in half sultanas
1 cup coarsely grated carrot
1 tbsp orange marmalade
1 cup canola oil
2 eggs, lightly beaten
¾ cup orange juice
1 cup reduced fat milk

Method
1.   Pre-heat oven to 190oC (moderately hot).
2.   Line a 12-hole muffin pan with round paper muffin cases - Classic white muffin cases size (35mm height x 90mm wide x 50mm base).
3.   Sift dry ingredients into a large bowl, stir in dates and carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.
4.   Spoon mixture evenly into muffin paper cases in muffin pan.
5.   Cook for 20 minutes. To test if muffins are cooked insert cake skewer, if it comes out clean the muffins are ready.
6.   Stand muffins in pan for 5 minutes before removing to cool.
7.   Show Entries: 4 muffins per paper plate.

STATE FINAL PRIZES:
1st Prize: $250 plus State Final Trophy
2nd Prize: $100
3rd Prize:  $50