Baking & Decorated Baking Division General Rules 2016 Recipe Registration Date: Second Tuesday in January (Jan. 12, 2016), at Fairgrounds, 4-6:00 P.M.

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1 Baking & Decorated Baking Division General Rules 2016 Recipe Registration Date: Second Tuesday in January (Jan. 12, 2016), at Fairgrounds, 4-6:00 P.M. 1. All entries must be entirely the work of the person entering the exhibit. 2. The contests are divided into three divisions: senior division (grades 9-12), junior division (grades 3-8), and Peewee division (grades PreK through 2nd). Peewee and junior division participants must be of Starr County 4-H clubs orjr. FCCLA. Senior division participants should be under the direction of Starr County 4-H Club leaders, FCCLA, or FACS teachers. 3. Only club leaders and teachers will submit recipes on Jan. 12, Recipe validation entries and fees are due on registration date. NO late entry/entries or unregistered items will be allowed. Recipe validation will begin on January 19, Final submissions of any corrected recipes are due via to Baking Chairperson by February 1, 2016 by 4:00 P.M. 4. Entries are limited to a maximum of two per student. The fee is $5.00 per entry. 5. At check-in of entries, no registered entries will be accepted after the designated hours (10:00 A.M.-2:00 P.M.) unless an exhibitor was already waiting in line and was not able to be attended to.***on a rotating basis, clubs and schools will bring their entries in at a specific allocated time. 6. All entries must havea label attached with the name of the person entering, their school or club, and the category and division and must be taped underneaththe tray. 7. Judging will be done by a panel of judges who will award a blue, red, white, or participation ribbon to each entry. They will also select the class champion and runner-up winners from each category and will choose the Grand Champion and Reserve Champion (senior, junior, and peewee) of the Baking & Decorated Baking Divisions. After the Grand Champion is chosen from the Class champion, the Reserve Champion will be selected from the remaining class champions, as well as the runner-up in the category in which the Grand Champion was entered. All judges may deliberate on the selections of the Grand Champions and Reserve Champions. 8. Only judges and committee chairpersons will be present during judging. 9. All Baking & Decorated Baking items will be on display as space allows, and no exhibit may be removed before 8:00 P.M. on Friday without notifying the Baking & Decorated Baking Committee Chairperson. Entries not picked up by 9:00 P.M. on Friday will become property of the Starr County Fair Association. 10. Senior and Junior Grand and Reserve Champion winners of both Baking and Decorated Baking Divisions will be required to be present for the Parade of Champions ceremony and for the auction on Saturday. Class champions (not runners-up) from each Baking (not Decorated Baking) category of the junior and senior divisions will be present for the auction only. Class champions from Decorated Baking do not auction. Peewee Grand and Reserve Champion winners will be present for the Parade of Champions only and will not sell at auction. p. 1 of 4 Baking and Decorated Baking Division 2016

2 11. The Baking & Decorated Baking Committee will use all diligence and every reasonable precaution to ensure the safety of all the items after their arrival and during the exhibition, but in no case will they be responsible for any loss or damage that may occur or for articles not removed by Friday. 12. Entries not being sold at fair auction may be sold. Students who do not want to sell their items must notify the baking chairperson at check-in. Minimum Pricesfor businesses & buyers: Runner-Up $ st Place Ribbon $ nd Place Ribbon $ rd Place Ribbon $ ALL JUDGES DECISIONS ARE FINAL, AS ARE THOSE OF THE DIVISION CHAIR. Any complaints must be officially filed with the Starr County Fair Association Board of Directors as prescribed in their guidelines. p. 2 of 4 Baking and Decorated Baking Division 2016

3 Baking Division Rules 2016 (In addition to the general rules on pp.1 & 2) 1. Baking entries will be divided into seven (7) categories. There will be a junior and senior division for each of the categories, 1-6, with class champions and runners-up to be named in both divisions. Peewees are allowed to enter ONLY in category 7. Each entry must fit into one of the following categories in order to be accepted: Category 1 Brownies, cookies, bars Category 2 Cakes, white or yellow, including cake rolls NO chocolate frosting, chocolate candy, chocolate ingredients, including white chocolate, etc. Category 3 Cakes, chocolate Category 4 Pies, tassies, empanadas Category 5 Candy (no candy melts, discs, or candy bars allowed) Category 6 Breads (not cake rolls) (no frosted items; glaze is allowed) Category 7 Peewee division entrants may bake only brownies or cookies 2. NO packaged mixes of any type, including frostings, are allowed for any entries. 3. Containers must be plastic with a plain, clear dome and black tray/plate. Maximum size allowed is 12 x 16. Cake boards must be covered in plain, silver foil and topped with a white doily. Display space is limited; use the minimum size container for each entry. Decorations are not allowed. No glass containers for any entry including pies. Candy may be sealed in a vacuum sealed bag inside the dome. 4. A pre-cut serving/sample of the actual entry from the same batch of the entry must be provided and placed in a small, clear container on top of the dome prior to entry. All items entered will be tasted. 5. Recipes must be legible on a 4 X 6 white card (no other color may be used). If you have multiple cards, staple them together. The last card must be taped on the outside side of container. (not on top or bottom of container) Recipe must be legible and in English. Absolutely NO entry will be accepted without the recipe. 6. No cheesecakes, flan cakes, fresh fruit, or frozen/refrigerated desserts will be accepted. No refrigeration is available to ensure their freshness. Cream cheese frosting is allowed. 7. For categories 1, 4(tassies & empanadas), 5, & 7, a minimum of twenty-four (24) pieces isrequired including the three pieces as samples. 8. ALL JUDGES DECISIONS ARE FINAL, AS ARE THOSE OF THE DIVISION CHAIR. Any complaints must be officially filed with the Starr County Fair Association Board of Directors as prescribed in their guidelines. p. 3 of 4 Baking and Decorated Baking Division 2015

4 Decorated Baking Division Rules 2016 (In addition to the general rules on pp.1& 2) 1. Decorated Baking entries will be divided into four (4) categories. There will be a junior and senior division for each of the categories, 1-3, with class champions and runners-up to be named in all categories of these divisions. Peewee entries make up category 4. Each entry must fit into one of the following categories in order to be accepted: Category 1 Fondant-ONLY-Including decorations Category 2 Butter cream-only-including decorations Category 3 A balanced Combination of icings (buttercream, fondant, royal, gum paste) Category 4 Peewee Division entrants must decorate 6 cookies or 6 regular sizecupcakes 2. All cakes, cookies, and cupcakes must be edible. All exterior decorations must be edible. Inedible hidden pillars, plates, and wire/toothpicks are allowed for structure purposes. 3. Decorated baking entries must be exhibited on or in non-returnable containers. No plastic wrap will be allowed. Decorative containers are not allowed. No exceptions. 4. All entries must havea label attached with the name of the person entering, their school or club, and the category and division and must be taped underneath the tray. 5. No recipe is required for decorated cakes, but it must be a cake that is decorated. Entries will be checked for composition. 6. Senior Division-Only: Each entry must include a description of the decorating process, including pictures (without faces or logos) or sketch (es) and a step-by-step description of how each piece was made. Two (2) page maximum, 12pt., Arial Font, enclosed in a sheet protector.absolutely NO entry will be accepted without this information. 7. Senior and Junior Grand and Reserve Champion winners of both Baking and Decorated Baking Divisions will be required to be present for the Parade of Champions ceremony and for the auction on Saturday. Class champions (not runners-up) from each Baking (not Decorated Baking) category of the junior and senior divisions will be present for the auction only. Top Winners from Decorated Baking do not auction. Peewee Grand and Reserve Champion winners will be present for the Parade of Champions only and will not sell at auction. A rosette in each age division will be awarded to the entry best representing the 2016 theme of the Starr County Fair. These three decorated cake theme winners will present at Parade of Champions only and will not necessarily sell at auction. 8. ALL JUDGES DECISIONS ARE FINAL, AS ARE THOSE OF THE DIVISION CHAIR. Any complaints must be officially filed with the Starr County Fair Association Board of Directors as prescribed in their guidelines. p. 4 of 4 Baking & Decorated Baking Division 2016

5 Time Schedules for Bringing inentries February 24, 2016 Time School & Organizations 10:00 A.M.-11:00 A.M. All of San Isidro (H.S. & M.S., 4H Clubs, etc.) 11:00 A.M.-12:00 P.M. All of Rio Grande City (H.S., M.S., 4H Clubs, etc.) 12:00 P.M.-1:00 P.M. All of Roma (H.S. & M.S., 4H Clubs, Etc.) 1:00 P.M.-2:00 P.M. All of La Grulla (H.S. & M.S., 4H Clubs, etc.) Baking & Decorated Baking Division 2016

6 DECORATED BAKING DIVISION JUDGING SHEET Category 1 Fondant-ONLY-Including decorations Category 2 Buttercream-ONLY-Including decorations Category 3 A Balanced Combination of icings Assigned point in each category: 5=Excellent 4=Very good 3=Good 2=Fair 1=Unacceptable Skills being judged: Cake or cake form-uniform shape and thickness Frosting-applied evenly and neatly Decorations-shows appropriate skill for age Design-suitable for shape Colors compatible-go well together Spacing-appropriate and/or even Skills mastered Blue Ribbon points Red Ribbon points White Ribbon points Participation 9-0 points Category 4-Peewee Skills judged and points assigned: General appearance Texture Creativity Skills mastered Age appropriateness Blue Ribbon points Red Ribbon points White Ribbon 14-10points Participation 9-0 points

7 Baking & Decorated Baking Division 2016 BAKING DIVISION JUDGING SHEET Skills judged and points assigned for each category: General appearance Texture Flavor Skills mastered Blue Ribbon Red Ribbon White Ribbon Participation points points points 9-0 points

8 Baking & Decorated Baking Division 2016 Circle One: Seniors (Grades 9 12) Juniors (Grades 3 8) Peewee (Pre K 2nd) Deadline Date: Tuesday, January 12, 2016 At Fair 4:00 P.M. -6:00 P.M. $10.00 fee per entry (list each entry separately) Name of School or Club Teacher/Leader Phone No. of Leader of Leader Division: Category Number & Name: (Baking, Decorated Baking) (Ex: Category 1, Brownies) Name of Student (Legal Name) Grade in School School ID # Date of Birth (ex: 1/1/2001) Registration Number (to be assigned by committee)

9 Baking Division 2016 Validation Circle One: Seniors (Grades 9 12) Juniors (Grades 3 8) Peewee (Pre K 2nd) Deadline Date: Tuesday, January 12, 2016 at Fair 4:00 P.M.- 6:00 P.M. $ fee per entry (list each recipe separately) Name of School or Club Teacher/Leader Phone No. of Leader of Leader Division: Category Number & Name: (Baking) (Ex: Category 1, Brownies Name of School or Club Phone No. Division: Category Number & Name: Recipe