Friday, May 31 is the deadline to enter the baking competitions at the California State Fair. For contest details visit the contest section of www.bigfun.org or call the fairs’ entry office at 916-263-3146. The California State Fair runs July 12 - 28.
Check out details below for two national contests available to enter this year!
Fleischmann’s Yeast - Best Baking Contest: Contest Judging – July 25 at 11:30 am
Roll up your sleeves and roll out some dough for the “Best Baking Contest.” The contest helps a good cause: for each entry nationwide (between July and October, 2013) ACH Food Companies will contribute $10 to the No Kid Hungry Campaign (up to $25,000) on behalf of contestants and its Fleischmann’s Yeast brand. Bake your best recipe using any type of Fleischmann's Yeast, an essential ingredient for the country's best home-bakers. Prizes of $125, $50 and $25 await the top three winners in the 1st Category. Think breads, coffee cakes and other baked goods; anything goes…from braids, baguettes and breadsticks, to flavorful focaccia, doughnuts or coffee cake. The 2nd Category awards a $125 prize for the Best “Dessert Pizza” with a home-made crust. Judging is based on flavor, creativity, texture, appearance and ease of preparation.
Ghirardelli Chocolate Championship: Contest Judging – July 25 at 4 pm
Using premium Ghirardelli 60% Cacao Bittersweet Chocolate Chips (and as much additional Ghirardelli baking chocolate as you like), create any type of bite-size delicacy to make you a big hit at the fair. First and second place finishers win $150 and $50 each. Plus, the top three winners and a random contestant each take home a Ghirardelli gift basket. Judging is based on appearance, taste, creativity and ease of preparation.
Check out these sample recipes for inspiration!
Beginner’s (Top-Choice) White Bread
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine
Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120 to 130 degrees F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes. Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. Yields: 2 loaves.
Ghirardelli Triple-Chocolate Cake Pops
1 recipe Grand Fudge Cake, cooled
1 recipe Ghirardelli Buttercream Frosting
5 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
2 tablespoons shortening
58 round paper lollipop or wooden craft sticks
2/3 cup Ghirardelli Classic White Chocolate Baking Chips
Grand Fudge Cake
3/4 cup Ghirardelli® Unsweetened Cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1-1/3 cups milk
Ghirardelli Buttercream Frosting
6 tablespoons butter, softened
2-2/3 cups powdered sugar
1/2 cup Ghirardelli® Unsweetened Cocoa
1/3 cup milk
1/2 teaspoon vanilla extract
Crumble the Grand Fudge Cake into a very large bowl. Add the Ghirardelli Buttercream Frosting. Beat with an electric mixer on low speed until combined. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. Roll mounds into balls and freeze for 30 minutes. In a small microwave-safe bowl, combine 1/4 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 teaspoon of the shortening. Cook on medium power (50 percent) for 1 minute. Remove and stir until smooth. Dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes or until balls are firm. Makes 58 cake pops. Prep: 2 hours; Freeze: 30 to 60 minutes; Stand: 30 minutes.