Indoor rally competition schedule

STATIC COMPETITIONS

Class 30 Junior’A’, 31 Junior’B’, 32 Senior – NOVELTY CAKE: Theme: Natural Wonders of the World
Points from this class for female members will go towards the W.I. trophy presented at the 2010 County AGM.
Competitors will be required to exhibit a novelty cake.   NB: dummy cakes may be used.  To be judged on final appearance and skills used.  Size and shape of  competitor’s choice.  All decorations must be edible.

Class 33 Junior’A’, 34 Junior’B’, 35 Senior  -  BOX
Competitor to make, decorate and display a box suitable for any use of  your choosing.  To be made from any medium (wood, metal etc) and to be judged on craftsmanship, suitability and originality.  Medium must not have been a box in previous form.

Class 36 Junior’A’, 37 Junior‘B’, 38 Senior – PHOTOGRAPHY
Competitor to take and display 3 photos, all 3 photos must be mounted on one piece of card. Theme: Wonders.   Photo size 6” x 8” maximum.  Black/white or colour, digital or conventional will be accepted .  To be mounted on one sturdy background.  No retouching, digital manipulation, frames, glass, slides or transparencies.  Competitor should have taken photographs.  It is suggested digital photos are printed on photographic paper for better quality.

Class 39 Junior’A’, 40 Junior ‘B’, 41 Senior – COOKERY
Junior’A’ : Rock Cakes
                Display  best four on a plate and cover with clingfilm
Junior’B’ :  Coconut Pyramids
                Display  best four on a plate and cover with clingfilm
Senior:        Victoria (falls) sponge
                Display on a plate and cover with clingfilm

Health and Safety: all food must be covered, preferable with cling film. Any uncovered food will not be judged.

Points from this class for female members will go towards the W.I. trophy presented at the 2010 County AGM.
Rock Cakes
Ingredients
8oz plain flour
1/2 teaspoon baking powder
3oz butter
2 heaped tablespoons sugar
1 egg, well beaten
2 tablespoons milk
3 heaped tablespoons currants or sultanas

Method
Rub the butter into the flour.
Add the dry ingredients.
Beat in the egg and the milk (the mixture should be stiff).
Pile heaps of the mixture (approximately 1 tablespoon) onto a greased baking tray.
Bake in a fairly hot oven (about 210 degrees C.) for 15-20 minutes.

Coconut Pyramids

Ingredients:
1 medium egg white
90g (3oz) caster sugar
125g (4oz) desiccated coconut

Method:
Whisk the egg white until it forms stiff peaks. Gradually whisk in the caster sugar, until glossy. Fold in the desiccated coconut.
Divide the mixture into 15 small cone shapes – you can use an egg cup to do this. Place on a lined baking sheet and bake in the centre of a preheated oven at 160°C (320°F, gas mark 3) for 8-10 mins or until light golden in colour.
Remove from the oven and leave to cool on a wire rack. The pyramids may be stored in an airtight container for up to three days.
For perfect pyramids, use eggs at room temperature, squeaky clean utensils (rub the inside of a lemon around the bowl to ensure its grease-free) and take care not to over-whisk.

Victoria Sponge
Ingredients
225g/8oz butter or margarine
225g/8oz caster sugar
4 eggs beaten
225g/8oz self raising flour
Pinch of salt
3 15ml spoons/3 tbs warm water
Method:
Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture. Sufficient warm water can be added to make the mixture just drop from a spoon.

Prepare two 8in/ 20cm cake tins (layer pans) by greasing and lining with paper before pouring half the mixture into each tin.

Bake in the centre of the oven at Gas 5, 190 deg C, 375 deg F until golden and risen. When cooked, turn out of the tins and leave to cool completely on a wire rack.

Sandwich the layers together with jam or butter cream. Sprinkle the top with icing sugar

Class 42 Junior’A’, 43 Junior ‘B’, 44 Senior – FRUIT & VEG CARVING
Points from these class for female members will go towards the W.I. trophy presented at the 2010 County AGM
Competitor to make and display a fruit &/or vegetable sculpture, with a written explanation of what your sculptor is.  Distasteful material will be disqualified.

Class 45 Junior’A’, 46 Junior ‘B’, 47 Senior – WONDERS IN A TIN
Competitor to create a scene from one of the Natural wonders of the world, in a suitable shallow container, e.g. biscuit tin lid, using any materials.

Class 48 Junior’A’, 49 Junior ‘B’, 50 Senior – FLORAL ARTPoints from these class for female members will go towards the W.I. trophy presented at the 2010 County AGM
Competitor to create an arrangement suitable for a Farm Kitchen table, using predominantly dry or fresh organic material.

Class 51 Junior’A’, 52 Junior ‘B’, 53 Senior – WONDERS OF THE WORLD
Competitor to make and display a collage, using any material. Maximum size A3.

Class 54 Junior’A’,55 Junior‘B’, 56 Senior – DITTYCompetitor  to write and display a 2 verse limerick beginning with  ‘I once saw a goat up a mountain…..’ Maximum size A4.  Distasteful material will be disqualified.

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