Rules for Village Show Victoria Sponge Cake

[Slubberdegullion]

So I am taking the plunge and am going to enter a Victoria Sponge Cake into our local village show.

I'm not pussy-footing around with lemon curd. Oh no, straight into the Blue Riband event.

But I am a little afraid as I know there are rules. And these rules are not written down. If you have to ask, well you shoudn't be entering (well that's what I am sensing).

So I'm going to ask in happy annonymity here.

Size (18 or 20cm)?
Butter or marg?
What type of jam?
Cream filling?
Icing sugar or caster sugar on the top?
Doilly? (Sp?)

Seasoned village show entrants (or judges) your help gladly recieved.

well i am not in baking comps, but my victoria sponge went down a treat with the kids.

I have to make another one this weekend for in-laws

just a thought - what kind of tins are you suing, and what kind of oven do you have?
the best cakes i ever made were in a rayburn (which takes hlaf hour to light and several hours to warm up so not generally in use) as they give a very gentle and even heat, whereas your modern gas/electric have definite hot spots. a fan oven is better, but turn the heat down slightly from the recipe.
cake tins - really thick, professional ones, spring sides are the best - make turning out easier & the wight of the metal keeps the baking more even than a thin tin. you can hire them from cake shops & bakers.
is there a set height as well as wieght for the cake? that could affect the recipe!

part of me is still thinking - what a load of tosh i never bother with all this, but nowadays if i bake it's with dd helping. in my youth my fairy cakes did win first prize at village fete, but it was a very competitive 'well done for trying' and no rude comments kind of thing. i was so young that i barely remember it.

part of me is also thinking - gosh i need to read up more about eggs so i know the best kind to get. then i remember i'm at work & should be reading more about the 7 deadly sins, although i think i've covered gluttony well.

BTW - PICTURES of your various cakes. please!

Woah Misdee,you can't come in here bragging about your cakes without leaving a blow by blow account of how you made it and which recipe you used.
This is The VSC Campaign thread you know.

oooooooo i cant tell you that

its school fete this weekend as well. I wonder if i should tajke on the school cook for baking

slubber, how is your equipment list looking now (never mind the special ingredients)

rayburn/aga
old style balance scales
professional cake tins
sugar sprinkling device for the dusting of caster sugar
etc etc

a kitchen like this should do it

slubber & scullery maid

Read whole thread. Sat here laughing. At work and supposed to be working though. Now I just want to nip home and start baking.

Must add... I DO live in a village and have never dared enter any baking in local competitions. I was traumatised at an early age by my mother entering pickled onions that were ridiculed in 1977. She never recovered, poor woman.

I also think that your apron matters. Plastic wipe off is a definite no-no- the plastic will get into the VSC. I am thinking an apron probably something not disimilar to Cath Kidston. It's probably also important to have radio 4 playing quietly in the background so that the vsc will feel the love

I also think that your apron matters. Plastic wipe off is a definite no-no- the plastic will get into the VSC. I am thinking an apron probably something not disimilar to Cath Kidston. It's probably also important to have radio 4 playing quietly in the background so that the vsc will feel the love

ooh ooh i have an emma bridgwater apron and radio 4 Feel the love LOL

Probably best to hum the archers theme tune abd think of Phil and Jill whilst dropping the cake!

we had our village fayre at the weekend, I helped organise it and none of us knew about 'the rules' so anything went! some ladies in the village got quite cross at this but we were informed that a Victoris Sponge has only jam and no cream.

that disqualified the man that sandwiched his together using mushy peas!

Just looked on the village web site - our show is 4th August - I've always wanted to enter. Will find out what categories there are.

lol at picked onions being ridiculed (sorry the moon).
I'm known for disliking the countryside and cities with less than 500.000 inhabitants (that's why I've been slightly depressed for the last 7 years ), but I'm thinking of moving to slubber's village....

The Bishops Sponge: gamma, now in oven.

The alpha version is now semi consumed. tbh I really couldn't have handed it over, the pox ridden effort that it was, that and incessant nagging from DC/DH and my general unease about how it might taste.

Well by-jingo's it certainly had a buttery flavour, but it was a tad heavy, and if I'm honest maybe a little dry. Also the middle of the cake is full of frickin holes. Like a little mini wormery in there. that can't be right.

So with the gamma version I've gone for flora butterly. Creamed up v. nicely.
I HAVE NOT DROPPED THIS ONE.

Oh yes on another note, do you know we have all been spelling doily wrong. According to Mr Sainsbury it is Doyley. I have some now, and some jolly primrose yellow paper plates to send tothe Bishop.

right will now read mid mornings posts/advice.

To answer previous posts;

re oven. I did used to own an Aga. I loved it with a great passion (in fact dd2 was concieved practically on top of it and born next to it). It made a perfect cake. But then we moved down the road, and now I have a very efficient Siemens. My mother tells me that when cake baking you should use conventional oven and not fan (better rising or summat).

My tins are Tesco's non stick sandwich. I have no OTT spillage. I do not line but apply lake-lands no stick cake away product thigmy.

My scales are shite. I need some new ones without a doubt (ones with weights etc).

re Bishops tea party. Well it turns out that his minion who is coming to collect is also in my book group. I will ask her to lurk by the cakes stand and eaves-drop on VSC comments.

re apron. sensible blue & white striped variety.

re music. sang Zadok the priest (alto line) whilst putting mix in tins.

Oh dear, am just posting away to myself here.

Well the gamma is looking goooooood.

Minimal lippage.

I still have the zit phenomenon, but no crater crust (phew). That whole dropping business is looking most suspect.

On a brighter note the thin tea towel recommendation over the cooling rack is working a treat. No marks and also a total absence of a moist bottom. Thank you to whoever suggested that. (will go and check)

I'm still lurking [housewife]

suzywong's recomendation re tea towel.

gawd cheshire life is sooo scary - I used to teach out 'there' and it's a mine field of etiquette and horseyness.

Still no pictures?

Could we have our own cake comp?

I will need Dh's assistance to do the photos.
I am quite incompetent with regards to such things.

what do you do for filling?

For the gamma I'm using the Bonne Maman raspberry preserve. Personally I prefer whipped double cream as well, but competition rules forbid this (health & safety).