This year the National Baking Industry Association (NBIA) is running a competition that will see over $10,000 in cash prizes given away between the three state competitions. Class categories include traditional bread, specialty bread, commercial bread, cake, pastry, meat pie and apprentice.

Entry to baking competitions is free for apprentices and NBIA members.

Upcoming baking competitions:

Victoria

When: Monday 18th May entry drop off midday-4pm, Tuesday 19th May award presentation.

Where: Darebin Arts & Entertainment

Entries Close: 11th May

New South Wales

When: Monday 15th June entry drop off midday-4pm, Tuesday 16th June award presentation

Where: Canterbury-Hurlstone RSL

Entries Close: 8th June

Queensland

When: Monday 13th July entry drop off midday-5pm, Tuesday 14th July award presentation

Where: Broncos Leagues Club

Entries Close: 6th July

Click here to view where to download entry forms

Click here to view rules and tips

Contact James Dillon on 1300 557 022 with any questions regarding NBIA baking competitions.

We discuss baking cores and baking strips in a post on the blog called How to get Cakes to Bake Evenly (particularly larger ones) but we still get alot of specific questions about the Baking Strips particularly the home made variety, so I’ve decided to post the Baking Strips information by itself as well, AND whilst needing to make some new ones recently, I nabbed my camera to take a few pictures, while I did them.

Remember you can’t go to wrong with these, and anyway that you prefer to do it, then you should do it that way, there’s no right or wrong way, only that which works for you! You can also use newspaper or paper towel, (some people even use old wet towels) again whatever you prefer!

Home Made Baking Strips

Take some foil
Place some paper towel or newspaper in the center, leave an edge for folding.
Time to wet the paper towel (or newspaper)
Dampen how you see fit. Some people run them under the tap, I simply use a water spray
Fold the foil in half leaving an edge for folding back on. (If you need a higher piece, then rather than folding in half place another piece of foil on top).
Fold the edge over to seal.
Then take each end.
And fold over to seal also.
Then wrap around the tin fastening with bulldog clips or paperclips to keep in place.

Remember cooking time may increase BUT much more level, evenly baked, moist cakes are the result.

Other cake friends recommend using an an old towel cut into strips and folded in half lengthwise, wet it and wrap it around the tin before pouring in the batter.

The scientific explanation comes courtesy of cake friend Jules

“You are right about the even temperature across the cake – the edges cook faster as they are in contact with the tin/bakeware – this explains the volcano and cracking effect one can have with cakes as all surfaces cook faster than the middle – the middle of the cake needs to expand as it cooks and breaks thru the cooked cake causing the cracks. So if you are able to spread the heat more evenly we can achieve the perfectly flat cake and no humping – the drawback is no sampling as we don’t need to cut off the bump.”

Many cake friends have tried the home-made versions and many have been very surprised but also happy with the results.

You can buy ready made versions from Wilton and Maggi, you don’t need to cut them to size, you just continue wrapping and you need to rewet them to extend their life.

How do you do yours? We love hearing all the different ways that people do things, remember there’s no right or wrong way only the way that works for you!

Home Made Baking Strips info sourced courtesy of Forum Member Contributions
How I choose to do my Home Made Baking Strips, sourced courtesy of me.

Most of this info comes from our cake friend Pam.

“I have never put a fruitcake in the fridge. That doesn’t mean it can’t be done it just means that I have never done it.

If space is your ONLY problem – take a good look at how you can re-arrange your space for the time you need. There is usually a way around any space issue. (Secret: I’ve been known to hide my ironing basket in the boot of my car because I had no where to “hide” it when I had guests coming over)”

FRUITCAKE TIPS:-
For most recipes, a full month of ripening is a necessity. You can always store it longer than a recipe requires, but don’t shorten the aging time.

Ideally, take several days to make your cake or cakes. Chop the nuts and fruits, cover with liquor and/or fruit juice, and let the mixture stand, covered, for two or three days. Then make the batter and bake your cakes.

Always bake fruitcakes slowly, at a low temperature–(135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Prepare your pans by greasing and flouring them or by lining them with BAKE paper. When the cake batter is ready, spoon it into the prepared pans, and tap the pans on the work surface to pop any air bubbles.

Place cake pans on center oven rack; pans should not be touching each other. You may wish to cover fruitcakes with aluminum foil for the last half hour of baking.

With such a long baking time and with so many varieties–light and dark–of fruitcake, color alone won’t indicate when the cake is done. Test for doneness by poking a skewer or a toothpick near the center of the cake. It should come out clean.

Most problems with cakes going “off” is because they have not been cooked adequately

Cool cakes thoroughly after baking. Use a toothpick or skewer to poke holes in the cake, and sprinkle with brandy or rum if desired. Wrap in liquor-dampened cheesecloth, and store in airtight containers in a cool, dark place. The fridge is fine, but don’t transfer cakes to the freezer until the flavors have ripened and mellowed.
Check the cakes once a week. Brush the cakes with more liquor, if necessary, and then rewrap them in the damp cloth.

When wrapped in cloth and foil, a fruitcake may be kept for months or even years. Liquor-based cakes may be stored several months in a cool place. Cakes made without liquor may be kept in the refrigerator for short-term storage or freezer for longer storage.

Fruitcakes freeze very well; however, they must be aged for at least few weeks before freezing, as they do not mellow and ripen while they are frozen.

When ready to serve, cut the cake into thin slices using a sawing motion. To avoid crumbling, use a serrated knife or other sharp knife.

Things that you might need to consider:
ALL advice on things is given only with the knowledge of the information giver – things change over the years and new things are constantly being created and new (sometimes better, easier, more-efficient) ways are found. People may tell you to wrap in paper etc. BUT that advice might have been passed on through the years BEFORE airtight containers were around – airtight containers prevent any odour absorption from other items in your frigde – greasing and flouring tins might have been fine before Bakepaper – and god forbid! what did we do before clingwrap! Anyway, all I am saying is to listen to everything that people have to tell you – try it for yourself – you will find what works for you. Consider the guidelines and you should not have any disasters.

If you are looking for a quick fruitcake recipe (don’t have a lot of time for aging) try this one from our cake friend mzsweet “Easy Fruit Cake” also tried and tested by myself, with rave reviews from customers.