Marquee Competitions

Whittington Countryside and Craft Fair 7th September 2019

Garden Marquee Competitions
This year we are holding three competitions in the Gardening Marquee, Floral Arts (Adults and Children), Produce and a Cake Competition.

Produce Show

For further information phone Ruth Meek 07952 407668.
Produce show results_2019

Floral Art exhibits in the Marquee at Bit End Field
Sponsored by Whittington Flower Arranging Society

ADULTS
Class 1 LIGHTENING STRIKES
An exhibit which may include accessories
Space allowed 90cm wide x 60cm deep, height unlimited

Class 2 YIN & YANG

A modern/contemporary arrangement following the new trend NOT to use oasis
Space allowed 90cm wide x 60cm deep height unlimited

ENTRY FEE £1

PRIZES 1st £10, 2nd £5, 3rd £3

CHILDRENS CLASS

BE CREATIVE WITH STICKS & STONES

Under 8 years or 9 to teens

ENTRY FEE 50p

PRIZES 1st £5, 2nd £3, 3rd £2

Staging to take place between 7.30 am – 9 am and cleared 4.30 pm -5.30 pm

Tables will be covered in black drapes

JUDGE Kara Strachan

Entry Form
Name …………………………………………………………

Tel. No ………………………………………………

Class Entered …………………………………………..

Fee enclosed
Please return to:
Lynne Lacey
21 Fisherwick Road
Whittington
WS14 9LL
01543 432202/07818453151
lynne.lacey123@btinternet.com
Call or email for any information required

Whittington WI – BATTENBERG CAKE.
FOR THE CAKE.
175G (6 OZ) BUTTER, SOFTENED
175G (6OZ) CASTER SUGAR
3 EGGS
225G (8OZ) SELF RAISING FLOUR, SIEVED
1 TEASPOON VANILLA ESSENCE
115G (4OZ) MILK CHOCOLATE MELTED
2 TABLESPOONS WARMED RASPBERRY JAM, SIEVED
FOR THE COVERING
115G (4OZ) GROUND ALMONDS
115G (4OZ) ICING SUGAR, SIEVED
1 EGG BEATEN LIGHTLY
1 TEASPOON LEMON JUICE
1/2 TEASPOON ALMOND ESSENCE.
METHOD.
1 Grease and , line an 18cm (7 inch) square tin. Divide the tin in half with folded grease proof paper.
2 Cream together butter and sugar till light and fluffy.
3 Beat in the eggs, fold in the flour.
4 Divide the mixture into two bowls. Into one stir the vanilla essence into the other stir the melted chocolate. Mix thoroughly.
5 Place each of the mixtures in one half of the prepared tin, smooth the tops.
6 Bake at gas 4, electric 180 C or fan 160 C for 40-50 minutes until golden in colour and springy to the touch.
7 Remove the cake from the tin, carefully remove the paper from between the two halves. Place on a wire rack to cool completely.
8 Divide each cake in half down the length.
9 To cover the cake, first spread each of the length’s sides evenly with the warm jam, which should hold the four pieces together and assemble into a square with alternate colours on each side.
10 Make the covering by mixing the covering ingredients together, knead lightly.
11 Roll out the covering on a surface lightly dusted with icing sugar.
12 Cover the four sides with the marzipan. Smooth the edges to give a neat finish. Dust with icing sugar.
Display on a plate. Please cover the cake with a plastic bag or cling film