Page 55 - 2025 Boone County Fair Catalog

Cake Decorating
No. Class 1st 2nd 3rd
Level 1—Beginning Cake Decorating. Exhibiting the following decorating skills: cake border,
side decoration, leaves, and star-tip flowers using only buttercream frosting.
860a Single layer cake .................................................................................. $4.00 $3.00 $2.00
860b Single-layer cake in a specialty pan ................................................... $4.00 $3.00 $2.00
860c Single-layer cake cut into a shape ....................................................... $4.00 $3.00 $2.00

No. Class 1st 2nd 3rd
Level 2—Intermediate Cake Decorating. Exhibit the following decorating skills: (a) borders
that include one of the following: scroll drop flower, dot and heart, or shell or ruffle. (b) must
include one type of leaf pattern such as a of plan leaf ruffled leaf holly or violet leaf, and (c)
one flat surface flower and one nail head flower. May use buttercream or royal icing.
861a Two layer cake ..................................................................................... $4.00 $3.00 $2.00

No. Class 1st 2nd 3rd
Level 3—Advanced Cake Decorating. Exhibit the following decorating skills: (a) borders that
include one of the following: ribbon swag, flower and vine, basketweave, bow trimmed strings,
(b) Nail head flowers only. May use buttercream, royal, or fondant frosting.
862a Cakes consisting of a minimum of two layers each .......................... $4.00 $3.00 $2.00
862b Two tiers of layered cakes .................................................................. $4.00 $3.00 $2.00

No. Class 1st 2nd 3rd
Level 4—Master Cake Decorating. A cake of original design. Must include skills learned in
levels 1, 2, 3.
863a Cakes consisting of a minimum of two layers each .......................... $4.00 $3.00 $2.00
863b Three tiers or more of layered cakes .................................................. $4.00 $3.00 $2.00

STATE FAIR eligible sections: COMPLETE 4-H state rules
& entry requirements are available at the extension office (859) 586-6101
or thru the website at boone.ca.uky.edu. please consult these rules to be
sure your entry meets ALL of the requirements.

Section 6036
4-H FOOD PRESERVATION

Each exhibitor may enter all classes, but ONLY ONE entry from an exhibitor can be sent to the
State Fair. Entries are to be made using recipes found in the 2019 4-H Fair Recipe Book at
http://4-h.ca.uky.edu/content/food-and-nutrition. Canned entries must be prepared from raw
produce. Re-canning of commercially processed foods is not permitted. Jars not
processed by the correct method will not be judged. Open kettle processing is not acceptable
for any product. Jars must be clear, clean STANDARD jars with two-piece screw bands and
lids specifically designed for home canning. Judges will open the jar for judging purposes. Do
NOT eat contents of containers upon return.

No. Class 1st 2nd 3rd
861 Dried apples: 12 pieces of dried fruit ...................................... $4.00 $3.00 $2.00
in a container suitable for long term storage of dried fruit. Label package with kind of
fruit and date processed.
862 Salsa (pint jar or smaller): using a boiling water canner. ..... 4.00 3.00 2.00
Canning label must be affixed to the jar.
863 Dill Pickles (pint jar or smaller): using a boiling .................. 4.00 3.00 2.00
water canner. Canning label must affixed to the jar.
864 Strawberry Jam (half pint or smaller jar) ............................. 4.00 3.00 2.00
Using a boiling water canner. Canning label with type of fruit used affixed to the jar.
865 Green Beans (One pint). ....................................................... 4.00 3.00 2.00
Canned using a pressure cooker. Beans may be “raw packed” or “hot packed” but
the packing method used must be indicated on the label. Canning label must be
affixed to the jar.
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