Connecticut Association of Fairs Baking Contests

Each year The Association of Connecticut Fairs sponsors baking contests open to the public at participating member fairs. Separate contests for Junior and Senior divisions baking a specific recipe are held. An Apple Pie Baking contest is also held.

WHO MAY ENTER: The contest at each participating member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible. Divisions: Juniors (ages 7 to 15 as of July 1st) and Senior

HOW TO ENTER: Any Connecticut resident entering a contest at any participating member fair is automatically entered and competing in the local contest. Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair at the state baking contest. Please submit entries to both the local and state contest on disposable plates. The Association of Connecticut Fairs and the member fairs are not responsible for the return of plates, trays or containers.

JUDGING: Judging will be based on appearance, flavor and texture. The Association of Connecticut Fairs will furnish judges’ score sheets to each fair and the contestant will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will result in disqualification. All decisions of the judges are final.

LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from the Association of Connecticut Fairs and will then become eligible to submit their entry at the state contest. In the event that only one entry is received at the local contest and that entry is worthy of first prize, that entry must be awarded the first place ribbon.

STATE CONTEST: The state contest is held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs. Entries for the state contest are accepted until 11:00 a.m. on the day of the judging (contact your local fair or visit for the date and location). Contest winners are announced at the Fall Meeting. Each fair is responsible for contacting their contest winner and providing them with information. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations nor does the Association of Connecticut Fairs cover the costs of attending the awards banquet. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.

2014 Adult Baking Contest

Citrus Chiffon Cake with Citrus Glaze
(download recipe)

Ingredients – Citrus Chiffon Cake
7 egg whites – at room temperature
1/2 teaspoon Cream of Tartar
1/4 teaspoon salt
1 1/2 cup sugar – divided
2 1/4 cups King Arthur Flour cake flour
1 tablespoon baking powder
1/2 cup vegetable oil
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons orange zest
1 teaspoon lemon zest
5 egg yolks

Preheat oven to 325 degrees F.

In large mixing bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until
soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a
time, beating well after each addition until sugar is completely dissolved and whites stand in stiff

In another large bowl, sift cake flour, 1 cup sugar and baking powder. Add in vegetable oil,
orange juice, lemon juice, orange zest, lemon zest and egg yolks. Beat until well blended and
smooth, occasionally scraping bowl with rubber spatula.
With rubber spatula or wire whisk, gently fold egg-yolk mixture into beaten whites. Pour batter
into ungreased 9.5 or 10 inch angel food tube pan. Bake cake 1 hour or until golden and top of
cake springs back when touched with fingers. Invert cake in pan on funnel; cool completely in

Carefully loosen cake from tube pan. Place on aluminum foil covered cardboard.

Ingredients – Citrus Glaze
1 cup confectioner’s sugar
5 teaspoons orange juice
1 teaspoon orange zest
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Combine ingredients for Citrus Glaze in small mixing bowl, whisk until blended and smooth.
Spread glaze on top of cake, letting some glaze run down side of cake.
Submit on aluminum foil covered cardboard.


2014 Junior Baking Contest

Maple-Raisin Oatmeal Bars
(download recipe)

Ingredients – Crust
1 cup King Arthur Flour unbleached allpurpose
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray

Ingredients – Filling
1 1/3 cups raisins
3/4 cup sour cream
2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons King Arthur Flour unbleached
all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, beaten

1. Preheat oven to 325 degrees

2. To prepare crust combine flour, oats, brown sugar, salt, baking soda and cinnamon in a
medium bowl stirring well with a whisk. Drizzle butter and orange juice over flour
mixture, stirring until moistened. Mixture will be crumbly. Set aside 1/2 cup of this oat
mixture. Spray 11 x 7 –inch baking dish with cooking spray. Press remaining oat
mixture into the bottom of the baking dish.

3. To prepare filling, combine raisins and remaining ingredients in a medium bowl, stirring
well. Spread raisin mixture over prepared crust. Sprinkle reserved oat mixture evenly
over filling. Bake at 325 degrees for 40 minutes or until edges are golden. Cool
completely in pan.

Yield: 24 servings. Submit 6 square servings on a white paper plate.


Association of Connecticut Fairs Two-Crusted Apple Pie Contest

Contest Rules
(download rules)

1. Each pie must be a 9” (measured at the top inside edge of the dish) Two-Crusted Pie
2. Submit a 3” x 5” card with your recipe, your name and address.
3. No pre-made or pie mixes will be allowed.
4. The main ingredient must be apples. However, pies may include other fruits or ingredients.
5. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

Judging Criteria

Overall Appearance 40 points
Crust 10 points
Flavor 40 points
Texture 10 points
TOTAL 100 points

For any questions, please contact Laurie Skornia, Baking Committee Chairman at:
Email: baking (at)
Phone: 203-464-0933

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