Cupcake Cook Off Challenge judged
BEING a judge at the Bangalow CWA Cupcake Cook Off Challenge is not all sugar and spice.
The 40 cakes entered in the adult section, as well as 20 in the children’s category, were sampled yesterday at Bangalow’s A&I Hall.
That’s a lot of flour and fondant to get through.
“Oh, the tension,” judge Keith Pyke, of Bangalow, laughed as he mopped his brow.
“Being a fun competition we are looking for creativity, as well as taste.”
The challenge was laid down to the general public to see if they could ‘out-cook’ the local CWA ladies in a cupcake contest.
Creativity abounded in the entries, with contestants making a meal of the opportunity to beat the CWA ladies at their own game.
There were cappuccino cupcakes in their own coffee cups, Christmas tree cupcakes, some with little umbrellas, ornate flowers and chocolate swirls, and others with the traditional icing and sprinkles.
“I’m doing the lighthouse walk after this,” fellow judge Ellen Corrall said as she nibbled her way through the decorative offerings.
“It looks like the art of baking is certainly coming back.”
Challenge organiser Sue Gow was amazed at the response to the call for all cupcake cooks in the area.
“I never thought this would happen,” she laughed.
“It’s fantastic as it’s the first time we have ever run this competition.”
Entrant Razz Brown, of Ballina, looked on hopefully.
“A friend read about the competition in the paper,” she said.
“My secret ingredient was buttermilk and I used fondant for the designs.”
The following winners were announced mid-morning:
1st Prize – Michelle Dawson, a CWA member.
2nd Prize – Serena Sawyer.
3rd Prize – Tara Pearson.
Special mention to winners of the children’s section went to India Nash, Byron Bay Kids World and four-year-old Jade Holmes.
CWA ladies continue to rule the cupcake world.
Razz Brown’s recipe for perfect cupcakes
2 cups vegetable oil
1 cup buttermilk
2 cups plain flour
2 cups sugar
4 teaspoons bicarbonate of soda
1 teaspoon baking powder.
Pre-heat the oven to 200 degrees Celsius and line a 12 cupcake tray with paper cases.
Combine sifted flour and sugar in a bowl and make a well in the centre.
Add buttermilk, oil and vanilla essence to the bowl and stir gently to combine.
Spoon mixture into paper cases and bake for 12-15 minutes.
Stand in a pan before transferring to a wire rack to cool.
The cupcakes can then be decorated with icing, fondant or marzipan as creatively as the cook wishes.