Bream Gardening Society
Summer Show 2020
Show Sections:
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Class 18 – Show Entry no. 136
A cake, any type, without fancy icing.
“Chuck it all in cake” by Dot Cross.
3rd Prize Angela Cook
Judge’s comments:
Entry 136 – Chuck it all in Cake
Great name for this cake! This is the type of basic cake recipe that people love, easy to make and turns out well. Your photo shows a lovely fruit cake, which I am sure will taste delicious. The cake is well risen with a golden and evenly coloured surface. The slice shows that the fruit is evenly distributed and the texture light.
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Class 18 – Show Entry no.10
A cake, any type; without fancy icing
Aunty Joan’s Banana and Fruit Loaf
Judge’s comments:
Entry 10 – Aunty Joan’s Banana and Fruit Loaf
The combination of fresh bananas with dried cherries, cranberries and dates in this cake is interesting and a nice alternative to the usual mixed fruit. Your cake is well risen and evenly baked. Banana cake is often quite dense, but your slice shows a light texture. For show purposes the cake would look more attractive displayed on a plate rather than a tin lid! I still use some of my Aunty Joan’s recipes, she was a good baker too.
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Class 18 – Show Entry no.146
A cake, any type, without fancy icing.
Wimbledon Cake by Arthur Ashe
2nd Prize David Gardner
Judge’s comments:
Entry 146 – Wimbledon Cake
This appears to be a large cake, appropriate for a tennis tea. I was interested to read that you had used a combination of golden caster sugar and Splenda to sweeten and add extra flavour. The layer of cream and macerated strawberries will moisten the cake. The recipe makes one deep cake which is cut into two, difficult to cut the layers into even sizes and to judge the baking time, hence the slightly over browned sides. However, this is an appealing cake which will taste delicious. Care has been taken with the staging of your photo, together with the detailed and well-presented recipe page – thanks.
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Class 18 – Show Entry no.161
A cake, any type, without fancy icing.
Date and Walnut Loaf cake by UG
Entry 161 – Date and Walnut Loaf Cake
Judge’s comments:
My first reaction when I saw the photo was that your cake lacked shape, not baked in a loaf tin as expected. Having read your recipe I now know that the mixture is made into a soft dough, which is then shaped into a round on a baking tray, like a large scone. The recipe includes a high proportion of nuts and dates so should be very tasty. Another time you could try baking it at a lower temperature for longer so that it is evenly baked throughout. You have made a rustic cake which is deliciously fruity and perfect to accompany a cup of tea or coffee.
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Class 18 – Show Entry no.178
A cake, any type, without fancy icing.
Herr Bosham’s Schichttorte cake.
1st Prize Elizabeth Gardner
First Prize
Judge’s comments:
Entry 178 – Schichttorte Cake
A highly impressive winning cake! The recipe was essential to help me judge this one and to realise the work that has gone into making it. You have chosen an unusual cake, requiring patience and skill to achieve the required texture without burning the 20 thin layers of cake mixture under the grill. Not many cakes for domestic consumption use ten eggs! You have achieved a high gloss on the chocolate glaze used to coat and add flavour to the cake. Congratulations.
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Class 18 – Show Entry no.25
A cake, any type; without fancy icing
Jerry Berry’s Marble Cake
Judge’s comments:
Entry 25 – Marble Cake
This looks like an attractive family cake with a rustic finish. The slice shows a well risen cake with a moist texture. The marbling effect and contrast of colours has worked very well. A slice of this cake with a cup of tea or coffee, delicious.
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Class 19 – Show Entry no.139
A plate of decorated party cakes.
Bug Life by Germaine Greer
1st Prize Kathryn Gardner
First Prize
Judge’s comments:
Entry 139 – Bug Life
A worthy winner! Excellent decorative skills shown, perfect finish and attention to detail. The cakes are well risen with a light, fluffy texture. You have provided a detailed and well-presented recipe page, thanks. Not evident in the photo is the interesting combination of ingredients used. The Honeybee Cakes contain home made yoghurt and local honey, the Ladybird Cakes contain coconut and yoghurt with a fresh raspberry centre. The decorations are formed from modelling paste which has been expertly coloured (not easy to get this even and streak free) Congratulations.
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Class 19 – Show Entry no.64
A plate of decorated party cakes.
2nd Prize Suzanne Snowden
Judge’s comments:
Entry 64 – Party Cakes
These cakes look very appealing with their buttercream, coconut, and chocolate button toppings – a simple but effective decoration. The cakes have a light texture and contain a lot of chocolate, making them so rich and perfect for both children and chocoholics. Delicious at any time of day but maybe not for breakfast!
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Class 20 – Show Entry no.140
A savoury pastry dish.
Forest Fidget Pie by Pigling Bland.
1st Prize Kathryn Gardner
First Prize
Judge’s comments:
Entry 140 – Forest Fidget Pie
A winner. What a great sounding recipe, one to try! Research suggests that it originates from Shropshire but has been adapted here for a Forest version. The decoration on top is imaginative and effective; it is an original idea to add ground pepper to colour some of the facial features, although a warning would be needed for eating. Using an egg wash rather than milk would have given a golden glow to the face. Skill has been shown in the shaping and lining of the tin with pastry, difficult to do in a deep container. The pastry is firm enough to hold all the layers of filling – potato, apple, onion, sage, curd cheese and apple juice. Your photo is presented well (the Hornsea plates bring back memories of the ones we used to have!) Thanks for providing a clearly typed and easy to follow recipe. Congratulations.
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Class 20 – Show Entry no.26
A savoury pastry dish.
Rainbow Vegetable Flan.
2nd Prize Suzanne Snowden
Judge’s comments:
Entry 26 – Rainbow Vegetable Flan
This flan looks so colourful and tasty with its deep filling of broccoli, green beans, red pepper, courgette, mushrooms, and ham. Many BGS members would be able to make this flan from all their garden produce at this time of year. The pastry case is a good shape and holds the filling well. A great recipe, delicious.
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Class 21 – Show Entry no.120
A jar of jam, honey, marmalade or chutney. With label and date.
Honey July 2020
2nd Prize Andrew Phillips
Judge’s comments:
Entry 120 – Honey
The only honey in the show, thanks for entering. It is difficult to judge honey from just a photo but yours looks good in the jar and the correct consistency on the plate. It appears to be clear, free of debris and froth etc. I appreciate that there are different skills involved in producing honey from those in making the other preserves in the show; it certainly takes a lot longer. I am sure it tastes lovely.
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Class 21 – Show Entry no.14
A jar of jam, honey, marmalade or chutney. With a label and date.
Red and White Currant Jelly with Cinnamon July 2020
3rd Prize Cynthia Ruth
Judge’s comments:
Entry 14 – Red and White Currant Jelly with Cinnamon
I like the use of different currants together with cinnamon in this jelly. The jelly is a rich colour and looks clear in the photo. The consistency is correct, and the sample is holding its shape on the spoon. The schedule says that a dated label is required but is not evident in your photo. I suspect you have turned the jar around to highlight the jelly rather than mask it with a label.
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Class 21 – Show Entry no.19
A jar of jam, honey, marmalade or chutney. With label and date
Seville Orange Marmalade January 2020
1st Prize Jean Powell
First Prize
Judge’s comments:
Entry 19 – Seville Orange Marmalade
A winner. Your photo is clever in that it uses the sun to highlight the bright colour and clarity of your marmalade. It looks lovely in a garden setting, which is so different from the depths of winter when Seville oranges are in season. The marmalade is holding its shape well on the plate, so the consistency is correct, and the peel appears to be evenly distributed throughout. The label is attractive but for show purposes needs to show the actual date of manufacture, not just the month and year.
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Class 21 – Show Entry no.46
A jar of jam, honey, marmalade or chutney. With label and date
3 Fruit Marmalade – January 2020
Judge’s comments:
Entry 46 – Three Fruit Marmalade
This marmalade will be very fruity and tasty with the combination of fruits chosen. The sample appears to have a strong set, so it will stay on the toast! The peel looks very chunky, which is a personal choice. I cannot know from a photo whether the fruit has been cooked until very tender; before the sugar was added, otherwise it would be chewy.
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Class 21 – Show Entry no.63
A jar of jam, honey, marmalade or chutney. With label and date.
Plum Jam 1st August 2020
Judge’s comments:
Entry 63 – Plum Jam
An attractive photo using coordinating plates and preserve. This will be a lovely, tasty, summer jam with the characteristic colour and aroma of plums. The sample shown appears to have a good set. Great to see a preserve presented with the correct detail on the label.