Royal Show Cookery Competition

This past week is the biggest week of the year for me. It's Royal Show baking time. I live for this week. 

8 years ago I entered my carrott cake in the Adelaide Royal Show. I would have made 30 practice cakes leading up to it and lo and behold, my carrot cake came first. Ever since then I have been hooked. What can I say?, there is nothing like winning. 

I know I'm super competitive and maybe I take the Royal Show Cookery Competetion too seriously but honestly, I truely love it. 

This year I decided to step out of my comfort zone and enter 2 of the savoury classes. Savoury isn't my strong suit and I guess I want to prove to myself that I am not just a one trick pony. 

 Pork and fennel sausage rolls

Pork and fennel sausage rolls

 

I have also entered a decorated wedding cake. In all honesty, this was the most challenging of all for this Royal Show. The standard of workmanship on the decorated cakes is out of this world. I was really happpy with the cake I sumbitted and hopefully the judges are too. 

I made caramalised onion, thyme and goats cheese tarts and pork and fennel sausage rolls for my savoury bakes. Hopefully I have done enough to get a 1st, 2nd or 3rd place. 

 Caramelised onion, thyme and goats cheese tarts.

Caramelised onion, thyme and goats cheese tarts.

 

The other classes I entered are carrot cake- yes I am trying to win this one as many times as possible but I have only won it once and also got a second at the Perth Royal Show. Banana cake, orange cake, cornflour sponge, afternoon tea slices, brownie, cream puffs and sweet muffins were the other classes I entered.

 

My gorgeous 8 year old Max also entered again this year. There is only one class for his age group. it's decorated biscuits and you arre allowed to decorate store bought biscuits. last year was the first time he entered and he didn't win or place but he decided to try again. I'm so proud of him for not giving up because he didn't win. This year I taught him how to work with royal icing and he did a run sugar technique and made Minion cookies. He practiced more than I did, although I think being able to eat all those practice biscuits was just the incentive he needed. 

 Max's Minion biscuits

Max's Minion biscuits

 

And now we wait. We wait for Saturday morning at 9am. That's when the results are published online but Max and I will be at the showgrounds in the queue, outside the gates. We will be heading straight for the Silver Jubilee Pavilion to see how we went.