BAKE-IT CONTEST
Event Date: Thursday, July 24
Event Check-In Time: 9:00 a.m. – 11:30 a.m. Judging Time: 12 p.m. (Noon)
Event Location: Multi-Purpose Building
Awards Presentation: 4:00 p.m., Multi-Purpose Building
https://u.osu.edu/extensionclermont/files/2022/05/Bake-It-Recipe-Template.pdf
General Rules
1. Junior entries are open to any youth 5 years of age to 18 years of age as of January 1 of the current year. The contest will be judged on merit only with ribbons as prizes.
2. To qualify, the entry must be the work of the youth from start to finish, without help from an adult. This includes reading and following the recipe, measuring, mixing, baking, etc. Suggestion: Do practices before the fair, teaching the youth how to make the item and providing any needed help. This will instill confidence so that when they are ready to bake for the fair, they will not need adult help.
3. Any youth who wishes to compete for premiums or have his/her item auctioned may do so by buying a season pass from the Senior Fair Board and following the same rules as adult exhibitors. Again, the junior exhibitor must completely make these entries.
4. Participants may enter multiple categories; however, only one entry per category will be accepted.
5. All baked goods must be made from scratch unless specified. Boxed cake mixes or Styrofoam forms may be used for Cake Decorating classes. Boxed cake mix may be used for Cupcake Decorating classes.
6. Recipes must be typed in the Bake-It contest recipe card template, printed on 8.5” x 11” paper, and attached to the participant’s entry. The fillable recipe card template can be found at https://u.osu.edu/extensionclermont/files/2022/05/Bake-It-Recipe-Template.pdf.
7. Only products that may be safely stored at room temperature may be entered. All eggs must be cooked. Cream Cheese may not be used in any icing. Pies requiring refrigeration (i.e.: custard, cream) will not be accepted. Bread machine entries will not be accepted.
8. All items brought to judging must be brought in a disposable container. All items must be covered.
9. Cake decorating classes will be judged according to the current year’s fair theme.
10. Awards will be given for one overall Best of Show and first, second, and third prize in the following categories:
Division 1 – youth ages 5-8 (as of January 1 of the current year)
Class 1 – Cupcake Decorating (eight cupcakes; judged on appearance only)
Class 2 – No Bake Cookies (eight cookies on a plate)
Class 3 - Sweet and Savory Trail Mix (with or without heat source in preparation)
Division 2 – youth ages 9-13 (as of January 1 of the current year)
Class 4 – Cookies (eight cookies)
Class 5 – Fudge (eight pieces of fudge)
Class 6 – Brownies (eight brownies)
Class 7 – Quick Bread
Class 8 – Cake Decorating (any size or shape cake; judged on appearance only)
Class 9 - Cake (can be single layer in 9x13 disposable pan, two layers, or eight cupcakes made from scratch)
Division 3 – youth ages 14-18 (as of January 1 of the current year)
Class 10 - Cookies (eight cookies)
Class 11 – Brownies (eight brownies)
Class 12 – Baked Fruit Pie (use one or more fruits in the pie with top crust)
Class 13 – Candy (eight pieces, including fudge)
Class 14 – Yeast Bread (one loaf of yeast bread)
Class 15 – Cake Decorating (any size or shape cake; judged on appearance only)
Class 16 – Cake (can be single layer in 9x13 disposable pan, two layers, or eight cupcakes made from scratch)
11. Overall division winners and Best of Show will have the opportunity to participate the Senior Fair Pie Auction on Thursday at 6:00p.m. in the Multi-Purpose Building (see Senior Fair rules for additional information).
PIE AND CAKE AUCTION
Event Date: Thursday, July 24
Event Check-In Time: 6:00 p.m.
Event Location: Multi-Purpose Building
Overall division winners and Best of Show will have the opportunity to participate the Senior Fair Pie Auction on Thursday of the fair at 6:00p.m. in the Multi-Purpose Building (see Senior Fair rules for additional information).