The judge will cut the items in half, so anything that is under or overcooked will be spotted. If using fruit, pre soak things like sultanas so they are plump, then drain well and dry and dust very lightly with flour, this stops them sinking to the bottom of the cake.
If there is a standard recipe provided, it is advisable to practise making items a few times in advance of the show. For cakes, cookies, biscuits – oven temperatures vary considerably, so if the first attempt is burnt, try lowering the temperature next time.
Honey Cakes (Photo by Sue Lang)
For cakes, the tin size is very important. Most judges will allow ½” leeway either side. Too large a tin will mean the cake will overcook easily and be dry or burnt. Too small a tin will mean the cake is deeper than usual and may not be cooked completely. Biscuits should be crisp; cookies can be softer.
The usual class is a fruit cake, and this can be easily over or under cooked, split topped or sunken centered. There is no excuse for using a different recipe or other size of tin from what the schedule demands, but cakes from the same recipe can vary enormously.
Selection of Honey Biscuits (Photo by Sue Lang)
A strongly flavoured honey is advised, so that it can be smelt and tasted after cooking. If no set recipe is suggested, avoid those with strong flavourings (cinnamon, ginger, lemon etc) as they will mask the honey flavour.
It is acceptable to use Gluten Free flour in all recipes, but practise them first.
Honey Fudge (Photo by Sue Lang)
The commonest faults |
Suggested cure |
| Outside cooked too much whilst centre undercooked | Slower, longer cooking at lower temperature. |
| Uneven fruit distribution | Mix with care. Mixture is too liquid, so fruit sinks. Some people dry the fruit first and coat it in dry flour before it is mixed in. |
| Cracked top – the ‘big smile’ cake | Slow even cooking – expand contents before top makes a crust that has to split under pressure from below. |
| Lack of honey flavour or smell | Use a good honey with a flavour that shows. |
| Burnt top | Cover the top of the cake with paper whilst cooking. This also helps with the cracking problem |
| Poor crumb structure – puddingy texture | Use only the best ingredients, flour in particular. |