Alaska
State Fair
August 23 - September 3, 2018
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BAKED GOODS

Superintendent Contact
Joanne Berberich
907-355-3464

2018 Department M

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FAIRGROUNDS ENTRY – Hoskins Exhibits

1st entry: Wednesday, August 22, noon – 9:00 p.m.
2nd entry: Wednesday, August 29, noon – 9:00 p.m.

Note: First entry ribbons and displays may be claimed during second entry intake. Free second entry parking vouchers will be available at first entry.

  • Enter only once per class.
  • No mixes or bread machine entries are allowed.
  • You may not enter same product in more than one class per division.
  • You cannot use the same cookie, cake, bread, or candy, batter or dough mixture in more than one entry. You must use a different batch of dough or batter for each entry in any division, class, or sub-category. Those in question will not be judged.
  • Accompany all entries with the recipe on a 3 x 5 card, on the back print entrant name, address and telephone number. Wrap entries in cellophane or plastic, and submit in disposable containers only.
  • Entries that require refrigeration are judged, but disposed of if they show spoilage.
  • All entries, except those in Division 07, become the Fair’s property.

Entry must be prepared by the Entrant!

All divisions are open to all ages. If you are entering as a Junior, place the appropriate letter on the entry form under sub-category.

SUB-CATEGORIES:

A: Junior, ages 8 and under
B: Junior, ages 9 through 13
C: Junior ages 14 through 17

If sub-category is not specified, entry will be classified as OPEN.
Entries without entrant contact/mailing information will be automatically disqualified and not judged.

Judging Criteria

Yeast Breads Shape (smoothness, crust color), Lightness, Crust (thickness, quality, crispness, tenderness), Crumb Color, Texture (no streaks or close grain, size and uniformity of cell walls, elasticity), Flavor (taste and odor, sweet, nutty).

Candies Appearance, Texture, Flavor.

Quick Breads Appearance (medium size, even shape, evenly browned), Lightness (light for size of product), Crust (not too deep, crisp, tender), Crumb (tenderness, fine grain throughout, not doughy or crumbly), Flavor (pleasing)

Cakes Degree of Difficulty, Appearance, Flavor, Uniformity of Design

Pies Appearance, Size and Shape, Crust (texture flaky, tender), Flavor (pleasing), Filling (natural, well-blended), Consistency (fruit moist but not syrupy, well-cooked filling, smooth and soft shape), Meringue (light, tender, slightly sweet).

Cookies Appearance (uniform, not too thick, not over 3”), Texture (according to type), Flavor.

DIVISION 01: YEAST BREAD

Half-pound loaf, minimum.

Class:

  • 01 Butterhorn (4)
  • 02 Cheese
  • 03 Cinnamon
  • 04 Cinnamon roll (4)
  • 05 Foreign
  • 06 French
  • 07 Gluten free
  • 08 Holiday specialty
  • 09 Multi-grain
  • 10 Oatmeal
  • 11 Onion
  • 12 Raisin
  • 13 Roll, dark (4)
  • 14 Roll, filled (4)
  • 15 Roll, light (4)
  • 16 Sourdough
  • 17 White
  • 18 Whole wheat
  • 19 Other

DIVISION 02: QUICK BREAD

Half-pound loaf, minimum.

Class:

  • 01 Baking powder biscuit (4)
  • 02 Banana
  • 03 Carrot
  • 04 Corn
  • 05 Coffee cake
  • 06 Fruit, light
  • 07 Fruit and/or nut
  • 08 Gingerbread
  • 09 Gluten free
  • 10 Holiday specialty
  • 11 Muffin, dark (4)
  • 12 Muffin, Blueberry (4)
  • 13 Muffin, fruit and/or nut (4)
  • 14 Muffin, light (4)
  • 15 Nut
  • 16 Pumpkin
  • 17 Rhubarb
  • 18 Scones (4)
  • 19 Zucchini
  • 20 Other

DIVISION 03: CAKE

Whole Cake

Class:

  • 01 Angel food
  • 02 Applesauce
  • 03 Carrot
  • 04 Cheesecake, plain
  • 05 Cheesecake, other
  • 06 Chocolate, layer
  • 07 Cupcake (4)
  • 08 Devil’s food
  • 09 Fruit
  • 10 German chocolate
  • 11 Gluten free
  • 12 Holiday specialty
  • 13 Layer with filling
  • 14 Petit fours
  • 15 Pound
  • 16 Spice
  • 17 Sunshine/yellow
  • 18 White layer
  • 19 Other

DIVISION 04: PIE

Enter in a 9” pie pan

Class:

  • 01 Apple
  • 02 Blueberry
  • 03 Cherry
  • 04 Gluten free
  • 05 Holiday specialty
  • 06 Lemon meringue
  • 07 Multi-berry
  • 08 Pecan
  • 09 Pumpkin
  • 10 Raspberry
  • 11 Rhubarb
  • 12 Rhubarb-strawberry
  • 13 Tarts
  • 14 Other

DIVISION 05: COOKIES

6 per entry

Class:

  • 01 Baklava
  • 02 Bar
  • 03 Biscotti
  • 04 Brownie
  • 05 Chocolate chip
  • 06 Cookie press
  • 07 Drop
  • 08 Filled
  • 09 Ginger snap
  • 10 Gluten free
  • 11 Holiday specialty
  • 12 Molasses
  • 13 Molded
  • 14 Oatmeal
  • 15 Peanut butter
  • 16 Refrigerator
  • 17 Rolled sugar
  • 18 Shortbread
  • 19 Snicker-doodle
  • 20 Thumbprint
  • 21 Unbaked
  • 22 Other

DIVISION 06: CANDY

6 per entry

Class:

  • 01 Caramel
  • 02 Chocolate covered cherry/strawberry
  • 03 Divinity
  • 04 Fondant
  • 05 Fudge, plain
  • 06 Fudge, white
  • 07 Fudge, other
  • 08 Holiday specialty
  • 09 Molded
  • 10 Peanut brittle
  • 11 Penuche
  • 12 Praline
  • 13 Taffy
  • 14 Other

DIVISION 07: SPECIALTY CAKE

Dummies may be used.

Class:

  • 01 Gingerbread house
  • 02 Holiday specialty
  • 03 Rolled fondant
  • 04 Special occasion
  • 05 Wedding
  • 06 Alaska State Fair Theme “Memories in the Making”
  • 07 Other

SPECIAL AWARDS – BAKED GOODS

Outstanding entries will be recognized by these generous donors:

C&H Sugar

Must be made with C&H Sugar: White, Golden Brown or Dark Brown, and have the official C&H Sugar label (available at entry) Awards are Judges’ Choice.

Bushes Bunches Stand Alaska Rhubarb Co.

Division 4, Class 11