4-H Nutrition: Fairgrounds – Monday, July 12, Noon – 7 p.m.
(Summer Judging Cake Decorating see Member’s Handbook for project exhibition requirements)
Cakes, Pies & Candies: Display Barn – Monday, October 11th, Judging: 3:00 – 6:00 (by appointment); Results: 7:00 p.m.
Superintendents: Barb Salyers and Shannon Carter
4-H Nutrition; Department 125, Book 1
PREMIUMS: “A” = $2.00 “B” = $1.50 “C” = $0.75
4-H Classes
- Let’s Start Cooking
- Let’s Bake Quick Breads
- Yeast Breads on the Rise
- You’re The Chef
- Sports Nutrition: Ready, Set, Go
- Everyday Food and Fitness
- Grill Master
- Snack Attack!
- Pathways to Culinary Success
- Star Spangled Foods
- Global Gourmet
- Take a Break for Breakfast
- Racing the Clock to Awesome Meals
- Party Planner
- Dashboard Dining
- Beyond the Grill
- Beginner (1st Year) Cake Decorating – Junior (age 8-13)
- Beginner (1st Year) Cake Decorating – Senior (age 14-18)
- Intermediate (2nd & 3rd Year) Cake Decorating-Junior (age 9-13)
- Intermediate (2nd & 3rd Year) Cake Decorating-Senior (age 14-18)
- Advanced Cakes (4th Year & Up) Butter Cream
- Advanced Cakes (4th Year & Up) Fondant
- Beginner (1st year) Pies – Junior (age 8-13)
- Beginner (1st year) Pies – Senior (age 14-18)
- Intermediate (2nd year) Pies – Junior (age 9-13)
- Intermediate (2nd year) Pies – Senior (age 14-18)
- Advanced (3rd year & up) Pies (lattice crust)
- Advanced (3rd year & up) Pies (cut-out crust)
- Beginner (1st & 2nd year) Candy – Junior (age 8-13)
- Beginner (1st & 2nd year) Candy – Senior (age 14-18)
- Advanced (3rd year & up) Candy – Junior (age 10-13)
- Advanced (3rd year & up) Candy – Senior (age 14-18)
READ THE GENERAL RULES
Note: For judging requirements for classes 1-16 including dates and times please see the annual 4-H Member Handbook for project guidelines or contact the OSU Extension Office.
JUNIOR FAIR CAKES, PIES & CANDY: Read project guidelines in each project book for acceptable containers for items. Members are to bring items to their judging appointment Monday afternoon. Bring project, completed project book, and your recipe (for the pie and candy only). Cake decorating will also require a skill test during interview with icing and tools provided at judging. (No posters required.)
CAKE DECORATING
Icing used to decorate the cake must be made by the exhibitor.
- Class 17 or 18, Cake Decorating – 1st Year: Only one layer for cake made in a standard 8 inch round cake pan, frosted, top decorated with beginner techniques, with border on top and bottom, piped printed (not cursive) message on top of cake placed on a 10” disposable cake cardboard round.
- Class 19 or 20, Cake Decorating – 2nd and 3rd Year: Double layer cake (two layers), made in standard 8 inch round cake pan, frosted, top decorated with intermediate techniques, border on top and bottom, piped cursive message, and placed on a 10” disposable cake cardboard round. Note: As an alternative to cursive, 4-H’ers may use a continuous scrolling line on their cakes to show intermediate skill level.
- Class 21 or 22 Cake Decorating – Advanced, 4th Year & Beyond: Two Divisions – determined by the type of icing used to ice the cake (Decorations may be a combination of icing types and MUST be ON the cake, not separate on the cake board).
– Butter Cream Icing: At least a double layer or sculpted cake, no more than 10 inches tall (including decorations) that fits
on a 12-inch disposable cake board round, fancy borders, flowers and advanced technique required. Color striping and gel optional.
– Fondant Icing: At least a double layer or sculpted cake, no more than 10 inches tall (including decorations) that fits on a 12-inch disposable cake board round, fancy
borders, flowers and advanced technique required. Color striping and gel optional.
PIES
- Class 23 or 24, Pie Making – 1st Year: Bring one pie made in an 8” or 9” pie pan (clear glass required) with a baked crust. NO PUDDING.
- Class 25 or 26, Pie Making – 2nd Year: Bring one pie made in an 8” or 9” pie pan (clear glass required) with a double or crumb crust (no lattice). NO CREAM, EGG, CUSTARD, CUT OUT OR MERINGUE (ex: pumpkin or custard).
- Class 27 or 28, Pie Making – Advanced Pies (3rd year and beyond): Bring to judging one 8” or 9” pie pan (clear glass required) with a tight lattice or cut out (shapes cut from double crust). NO CREAM, EGG, CUSTARD OR MERINGUE (ex: pumpkin or custard)
CANDY
- Class 29 or 30, Candy Making – 1st & 2nd Year: Bring to judging two pieces of three different kinds of individually wrapped candy made by using the melting process. Plates for display will be supplied at judging.
- Class 31 or 32, Candy Making – Advanced (3rd year & beyond): Bring to judging two pieces of four different types of individually wrapped candy (two crystalline and two non-crystalline) for a total of eight pieces. Plates for display will be supplied at judging. (See project book page 24 for definition of crystalline and non-crystalline).