Ooo I wish I were going to be here for this! Check it out!
***
This Fresno Fair Great Cake Contest offers hobby bakers a chance to compete with other area kitchen warriors for bragging rights and cash prizes. Check out the details below!
***
This Fresno Fair Great Cake Contest offers hobby bakers a chance to compete with other area kitchen warriors for bragging rights and cash prizes. Check out the details below!
Cake Makers Compete at the Big Fresno Fair:
King Arthur Flour invites you to compete in their “Great Cake Contest.”
Prizes valued at $450 are awarded to the top three winners, plus the
first place winner has a shot at the grand prize valued at $500. Bake
your cake using any type of King Arthur Flour, but no cake mixes please.
Any theme, shape, size or flavor is welcome. Use any frosting, topping
or delightful decoration you desire. Winners of the top three cakes
receive gift cards for King Arthur Flour’s popular baking website and
online catalog. First place gets $200 and runner-ups win $150 and $100
each. Cakes are judged on Taste, Presentation and Texture. All ages may
enter; limit one entry per person.
Big Fresno Fair runs October 3 - 14, 2012
Pre-registration for the Cake Contest is required by September 8, 2012
Cake Contest Judging is on Saturday, October 13 at 1 pm
The contest is judged at the Fresno fairgrounds. Check out the contest section of www.fresnofair.com for details or call the fair’s entry office at 559-650-3213 with questions.
Fudge-Glazed Creamy Peanut Butter Cake
(Sample recipe from King Arthur Flour)
Cake
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/4 ounce) Instant ClearJel® or cornstarch
1/3 cup (1 ounce) Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup (2 3/8 ounces) vegetable oil
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (5 ounces) water
Filling
3/4 cup (7 ounces) peanut butter, creamy or chunky
2 cups (8 ounces) confectioners' sugar or glazing sugar
1 teaspoon vanilla extract
1/3 cup (2 5/8 ounces) milk or cream
Icing
1 cup (6 ounces) chopped semisweet or bittersweet chocolate
6 tablespoons (3 ounces) heavy or whipping cream
1/2 cup chopped salted peanuts, for garnish (optional)
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/4 ounce) Instant ClearJel® or cornstarch
1/3 cup (1 ounce) Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup (2 3/8 ounces) vegetable oil
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (5 ounces) water
Filling
3/4 cup (7 ounces) peanut butter, creamy or chunky
2 cups (8 ounces) confectioners' sugar or glazing sugar
1 teaspoon vanilla extract
1/3 cup (2 5/8 ounces) milk or cream
Icing
1 cup (6 ounces) chopped semisweet or bittersweet chocolate
6 tablespoons (3 ounces) heavy or whipping cream
1/2 cup chopped salted peanuts, for garnish (optional)
Preheat the oven to 350 degrees F. Lightly
grease and flour (or grease, then line with parchment, then grease again) an
8-inch round cake pan. Note: This pan needs to be at least 2-inch tall; if you
have a non-standard, shorter 8-inch pan, substitute a 9-inch round pan.
To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.
Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9-inch pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, and then turn it out of the pan to cool completely on a rack.
To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.
To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.
To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8-inch cake, 8 to 10 servings.
To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.
Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9-inch pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, and then turn it out of the pan to cool completely on a rack.
To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.
To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.
To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8-inch cake, 8 to 10 servings.
