'Not' the DRIFFIELD SHOW 2020

BAKING CLASSES

Prizes kindly sponsored by 

All classes will be for fun, with some of the best entries shown both here on our website and on social media. Prizes for the handicraft section have been kindly sponsored by Flair Office Supplies, hopefully all will enjoy the experience of making the entries and having a go!

  1. First, second and third will win a prize each class

  2. All entries to be submitted through the relevant buttons please.

  3. The Judges decision is final.

  4. All entries to be in by 5pm, 17th July 2020.

  5. Results to be announced on the 22nd July 2020, originally Driffield Showday.

INSTRUCTIONS

Junior School - Four Iced Buns

Year 3 - 6

Recipe: 

  • 50g (2oz)caster sugar, 

  • 50g(2oz) soft margarine,

  • 50g (2oz) self raising flour,

  • 1 large egg,

  • Bun cases,

  • Icing sugar,

  • Sugar strands. 

Method: 

  • Cream margarine and sugar together,

  • Add the beaten egg, fold in the flour.   

  • Put in bun cases.   

  • Bake at 180 C/Gas Mark 4 for 15-20 minutes.   

  • Ice and decorate with sugar strands.

  • (You may use coloured icing and any other edible decoration you wish for this entry, as it will be judged by photographic evidence.)

Submission:

  • Take two photographs showcasing the best of your iced buns.

  • Take a third photograph of you enjoying your entry!

Click below to submit your entry

Deadline for entries - 5pm, 17th July

Junior School - Victoria Sandwich Cake

Year 3 -  6

Victoria Sandwich, jam filled (approx 6 inches) dusted with caster sugar or icing sugar 

Recipe:

  • 125g soft margarine,

  • 125g caster sugar,

  • 125g self raising flour,

  • 2 eggs,   

  • Butter cream:

  • Icing sugar,

  • Softened butter, 

  • 1 teaspoon vanilla extract, 

  • A few drops of water)           

                                                                                                         

Method:

  • Cream the margarine and sugar together, add the beaten eggs, fold in the flour. 

  • Grease the cake tins, (and line the bottom with greasproof paper if preferred to aid turning the cake out). 

  • Bake for 15-20 mins, until cooked, at 180 C/Gas Mark 4. 

  • Turn out onto cooling rack after a few minutes.  When completely cool, spread jam (strawberry) on one half. 

  • Mix the icing sugar, butter and vanilla extract in a bowl and add a few drops of water until the mixture is soft enough to spread on the other half of the cake.

  • Assemble the two halves, so that the jam and butter cream are together in the middle. 

  • Sift icing sugar or caster sugar over the top.

Submission:

  • Take two photographs showcasing the best of your iced buns.

  • Take a third photograph of you enjoying your entry!

Click below to submit your entry

Deadline for entries - 5pm,17th July

Secondary School - Victoria Sandwich Cake

Year 7 - 13

Victoria Sandwich, jam filled (approx 6 inches) dusted with caster sugar or icing sugar 

Recipe:

  • 125g soft margarine,

  • 125g caster sugar,

  • 125g self raising flour,

  • 2 eggs,   

  Butter cream:

  • Icing sugar,

  • Softened butter, 

  • 1 teaspoon vanilla extract, 

  • A few drops of water)           

                                                                                                         

Method:

  • Cream the margarine and sugar together, add the beaten eggs, fold in the flour. 

  • Grease the cake tins, (and line the bottom with grease proof paper if preferred to aid turning the cake out). 

  • Bake for 15-20 mins, until cooked, at 180 C/Gas Mark 4. 

  • Turn out onto cooling rack after a few minutes.  When completely cool, spread jam (strawberry) on one half. 

  • Mix the icing sugar, butter and vanilla extract in a bowl and add a few drops of water until the mixture is soft enough to spread on the other half of the cake.

  • Assemble the two halves, so that the jam and butter cream are together in the middle. 

  • Sift icing sugar or caster sugar over the top.

Submission:

  • Take two photographs showcasing the best of your iced buns.

  • Take a third photograph of you enjoying your entry!

Click below to submit your entry

Deadline for entries - 5pm,17th July

Secondary School - Senior Butterfly Buns

Year 7 - 13

                          4 Butterfly Buns

 

Recipe:

  • 50g (2oz)caster sugar, 

  • 50g(2oz) soft margarine,

  • 50g (2oz) self raising flour,

  • 1 large egg, bun cases,

  • Icing sugar, butter,

  • Vanilla extract  

                                                                                                         

Method:

  • Add cream margarine and sugar together,

  • Add the beaten egg, fold in the flour.   

  • Put in bun cases.   

  • Bake at 180 C/Gas Mark 4 for 15-20 minutes.   

  • Cream icing sugar and softened butter and 1 teaspoon vanilla extract (optional) until soft but not sloppy.   

  • Cut a circular scoop out of each cooled bun, replace with butter icing, cut the removed part in two and place on top to look like butterfly wings.

Submission:

  • Take two photographs showcasing the best of your iced buns.

  • Take a third photograph of you enjoying your entry!

Click below to submit your entry

Deadline for entries - 5pm,17th July

PLANNING YOUR OWN EVENT?

With fantastic transport links to the rest of the county and hotels just down the road, the Driffield Showground is ideally placed for those seeking a great alternative venue!

- Weddings

- Conferences, Meetings + Seminars

- Caravan Rallies

- Parties, Celebrations + Dinners

- Trade Shows + Exhibitions

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© 2019 DRIFFIELD SHOWGROUND
DRIFFIELD SHOWGROUND, KELLEYTHORPE, DRIFFIELD, YO25 9DN
EVENTS@DRIFFIELDSHOWGROUND.CO.UK, 01377 257 494

© 2019 DRIFFIELD SHOWGROUND