BAKING CONTEST

Great Bake Off Entry Form

Rules

• Drop off by Thursday, Sept. 7, 6 pm at the baked goods stand under the food tent

• Judging to start at 7 pm

• Judges to be announced

• Prizes:
• First place $30 voucher to Fall Fest money to use at event
• Second place $20 voucher to Fall Fest money to use at event
• Third place $10 voucher to Fall Fest money to use at event

St Ann’s Fall Fest Great Bake Off

Jr. Baker’s Brownies, Bars and Cookies

• Open to any amateur baker ages 8-18
• Entry must be submitted for judging on a food safe disposable setting (all plates, pans or dishes are considered to be disposable and will not be returned)
• Recipes should be submitted with the entry, printed on an 8.5” by 11” sheet of paper.  Recipe must list all ingredients, quantities and preparations. Entrant’s name, address and phone number and age should be printed on the back of the recipes.
• At least 12 items should be displayed and will be judged on:

• Flavor  (aroma, taste, good balance) – 30 points
• Texture (appropriate for each type of baked good) – 25 points
• Inside characteristics ( even grain, evenly baked) -15 points
• Outside Characteristics (uniform size, overall appeal) – 15 points
• Creativity – 10 points 


Brownies, Bars and Cookies

• Open to any amateur baker
• Entry must be submitted for judging on a food safe disposable setting (all plates, pans or dishes are considered to be disposable and will not be returned)
• Recipes should be submitted with the entry, printed on an 8.5” by 11” sheet of paper.  Recipe must list all ingredients, quantities and preparations. Entrant’s name, address and phone number and age should be printed on the back of the recipes.
• At least 12 items should be displayed and will be judged on:

• Flavor  (aroma, taste, good balance) – 30 points
• Texture – 30 points
• Appearance and Presentation – 30 points
• Creativity – 10 points 


Cupcakes

• Open to any amateur baker
• Entry must be submitted for judging on a food safe disposable setting (all plates, pans or dishes are considered to be disposable and will not be returned)
• Recipes should be submitted with the entry, printed on an 8.5” by 11” sheet of paper.  Recipe must list all ingredients, quantities and preparations. Entrant’s name, address and phone number and age should be printed on the back of the recipes.
• At least 12 items should be displayed and will be judged on:

• Flavor  (aroma, taste, good balance) – 30 points
• Texture – 30 points
• Appearance and Presentation – 30 points
• Creativity – 10 points 

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