Crossmichael

Crossmichael Flower Show Committee

 

Flower Show

 

Guidelines for the Exhibiting of Home Produce

 

(Baking, Jams, Sweets, Savouries,

Handicrafts and Floral Art.)

 

Every year at our show we hear people say "I have better produce than that" but they do not enter. One reason is that some potential exhibitors think the show is for professionals and are embarrassed in case they are laughed at; others because they do not know how to stage their produce. Our show is for all those with an interest in gardening and we welcome all entries. When people do pluck up the courage to enter for the first time they are pleasantly surprised as to how much fun it is and often win prizes

 

You do not have to be a professional to exhibit in our show. Above all exhibiting should be fun! So we have put together the following guidelines to help any potential exhibitors. You can also contact us for any advice you may require.

 

The following section is to give potential exhibitors the information and confidence to enter.

 

General guidelines

Read The Schedule – there is lots of information already in there.

Note the requirements of each Class i.e. the number and size of exhibit.

Aim for uniformity in size, length and appearance.

Further advice is available from Committee Members on the day.

Do not hesitate to ask any Committee Member – he/she will be delighted to help.

These are not comprehensive but just some hints and tips to answer some questions you may have.

 

 

BAKING

 

Cakes - should be presented on paper plates and with baking papers removed.

Product should display symmetry and volume, well presented be springy and of good colour.

 

Sandwich Cake – Decoration should not be excessive, top decoration should allow cutting of cake without difficulty, filling in proportion to cake size, even layers top and bottom.  A cut portion should remain stable.

 

Cup Cakes – Uniform in size and shape, flavours evenly distributed throughout item, light texture, cake like and have original decoration.

 

Bread - should have good flavour and be well presented on a breadboard or similar.  Rolls in a basket or similar, well-risen, evenly baked with smooth base and the roll light in relation to its size, no more than 1 day old.

May be hand-baked or made in a breadmaker.

 

Pastry items - Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).

Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired.

Fluted cutters are usually used for sweet items e.g. jam tarts/fruit scones and plain cutters for savouries e.g. cheese scones/oatcakes.

 

Sausage rolls   - Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.

 

JAMS, PRESERVES AND JELLIES

 

Jam - Jars filled within 3mm of top.

Colour bright, even and characteristic of type.

No scum, foreign bodies, mould or sugar crystals.

Fruit evenly distributed and not too many stones.

Skins tender.

Not runny or sticky, no loose syrup or liquid.

Flavour full, fresh and characteristic of fruit.

Fruit jelly is a clear, strained preserve, e.g. crab apple.

 

Preserves - should be in clean clear glass jars.

When potting, jars should be filled to the brim to allow for shrinkage when cold.

Waxed discs (shiny side down) should be applied while preserve is hot. Cellophane lids, should be applied when the jars are cold.

Vinegar preserves are best matured for at least two months.

Entries should be correct to the schedule. (for example, size of jar and contents).

Labels should be plain, neat, straight and of suitable size for jar.

Labels should state contents and the day, month and year of making.

Additional covers (such as gingham) and decorative labels can also be used.

 

HANDICRAFTS

 

Stitchcraft - Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.

 

Knitting, Crochet - Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.

 

Toys - Safety and durability are important.

Babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail), safety eyes and noses must be used and stuffing should be non-flammable and without lumps.

Toys for older children should be colourful and imaginative.

 

Art, Photography - Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Card Making - Cards that are pre-printed but cut out to produce decoupage cards are to be entered and judged in Handmade cards not Computer generated cards.

 

FLORAL ART

 

Note for Beginners

Accessories are decorative items to enhance your design and make it easier to interpret the title. They must be included within the overall size of the exhibit if specified.

A base under the exhibit or a drape behind it do not count as accessories so their dimensions are not relevant.

All stems of the plant material should be in water or floral foam to prevent wilting.

Unless otherwise specified in the class title, do not use artificial flower material as this will result in disqualification.

The floral art showbench is covered with white paper  and backed by the baize coloured hall wall.  . This may be a consideration when choosing the colour (s) for your arrangement.

Arrangements are not given individual spaces, but placed together in a group. This is called open tabling and implies that the judge will assess exhibits from all sides.