Baked Food & Confections

• Supervisors
• Prizes
• Entry Fee
• Entry Receiving Date
• Judging Day
• Pick Up Day
• Special Rules & Guidelines
• Divisions
• Enter Your Work

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1. Open to residents of Riverside County 18 years and over and not enrolled in High School
2. Two (2) entries per class, per exhibitor
3. For amateurs only unless otherwise specified
4. Best of Division Ribbon will be presented in divisions with at least three (3) or more entries in each division
5. All entries entered in this section must be home prepared by the exhibitor
6. Bring entry on disposable plate or container
7. No packaged mixed or frozen pie crusts.
8. AMERICAN SYSTEM OF JUDGING

Scorecards for Judging Baked Food & Confections

• Texture: 35%
• Flavor: 35%
• Appearance: 30%

1. May use dummy cake forms as judged for decorations only
2. Base limited to 24 inch
3. Decorated cakes will be judged on originality, color coordination, general appearance, difficulty of technique, and execution

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Quick Breads

Half Loaf

Class

1. Date Bread with Nuts
2. Date Bread without Nuts
3. Banana Bread with Nuts
4. Banana Bread without Nuts
5. Cheese Bread
6. Cinnamon Bread
7. Herb Bread
8. Pumpkin Bread
9. Zucchini Bread
10. Other Quick Bread Must be specified in Description Field or ineligible

Yeast Breads

Half Loaf

Class

1. White Bread
2. Wheat Bread
3. Sourdough
4. Other Yeast Bread Must be specified in Description Field or ineligible

Biscuits & Rolls

Four (4) Biscuits & Rolls; Three (3) are for Display

Class

1. Cinnamon Rolls
2. Biscuits
3. Muffins
4. Yeast Rolls
5. Other Must be specified in Description Field or ineligible

Cookies

Four (4) Cookies; Two (2) are for Display

Class

1. Date
2. Brownies with nuts
3. Brownies without nuts
4. Chocolate Chip with Nuts
5. Chocolate Chip without Nuts
6. Christmas Themed
7. Filled Cookies
8. Gluten Free
9. Oatmeal Cookies
10. Peanut Butter Cookies
11. Snickerdoodles
12. Sugar Cookies
13. Bar Cookies
14. Other Cookie Must be specified in Description Field or ineligible

Loaf Cake or One (1) Layer Cake

One-Quarter Cake

Class

1. Date
2. Bundt Cake
3. Carrot Cake
4. Chocolate Cake
5. (4) Cupcakes Must be specified in Description Field or ineligible
6. Gluten Free
7. Fruit Cake
8. Pound Cake
9. Spice or Applesauce Cake
10. Upside Down Cake
11. Other Cake Must be specified in Description Field or ineligible

Pies

One Whole Pie

Class

1. Chocolate
2. Coconut
3. Custard
4. Lemon
5. Pecan
6. Pumpkin
7. Other Pie Must be specified in Description Field or ineligible

Confections

Four (4) Pieces; Three (3) are for Display

Class

1. Dates (Stuffed)
2. Divinity
3. Fudge
4. Marshmallow
5. Peanut Brittle
6. Toffee
7. Soft Candies (Marshmallows, Gummies, Turkish delight, etc.)
8. Hard Candies (Suckers, Ribbons, Jaw Breakers, etc.)
9. Other Confection Must be specified in Description Field or ineligible

Decorated Cakes

Class

AMATEUR

1. Birthday
2. Any Holiday
3. Wedding
4. Other Cake Must be specified in Description Field or ineligible

PROFESSIONAL

5. Birthday
6. Any Holiday
7. Wedding
8. Other Cake Must be specified in Description Field or ineligible

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Carefully review this guide as it contains all of the applicable information regarding the exact rules and deadlines for this specific category, ensuring you are entering the correct classes in advance. When you submit your entry online you are agreeing that you understand the rules and regulations.

SHOWORKS

All entries must be made online through ShoWorks. If you plan to make changes to your entries or need to leave ShoWorks at any time - SAVE YOUR CART before exiting out. Once you select PAY NOW your entry will be submitted and you will not be able to make changes to your cart online. Those needing assistance with online entries can visit the Main Office Saturday, January 11, 2025 to Wednesday, January 25, 2025. The Main Office is located in the Shalimar building at Gate 4 on Arabia Street.

PAYMENT

Online credit card payments are the only method to enter your exhibit and are due upon entry. Cash or check payments will not be accepted.

LAST DAY TO ENTER

SUNDAY, January 19 by 11:30 p.m.