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Rules for Village Show Victoria Sponge Cake

609 replies

Slubberdegullion · 09/06/2007 21:07

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.

OP posts:
Lucycat · 12/06/2007 13:38

no tis peasy.

Put them onto Picturetrail!

prettybird · 12/06/2007 13:39

Glad you got minimal lippage. Are you also greasing (and flouring?) the sides of the in, in addition to the lakeland plasitc non stick thingy for the bottom.

Slubberdegullion · 12/06/2007 13:39

Whats that then lucycat?

OP posts:
misdee · 12/06/2007 13:41

so just jam?

hmmm,

Slubberdegullion · 12/06/2007 13:41

No pretty bird. lakeland cake release to bottom & sides. Cake slips out like a greased pig.

OP posts:
Slubberdegullion · 12/06/2007 13:42

yes misdee, just jam. Cake does have a certain WW2 minimalist quality to it.

OP posts:
Lucycat · 12/06/2007 13:43

This is Picturetrail just register then you can upload them and then link us to your faboolous cakes!

here are some of my photos in Picturetrail guess what they are of?

UCM · 12/06/2007 13:45

Ooooooooooo yes, I would lurve to have a cake competition, bet mine will get lippage though.

I think this thread is the bestest one ever for a long time

Lucycat · 12/06/2007 13:50

So does it have to be regulation VSC, raspberry filling, castor sugar sprinkling, no lippage, no buttercream filling (boo hoo)
no cooling rack marks?

Blimey!

better get practicing.

Slubberdegullion · 12/06/2007 13:52

Have to go and jam and sprinkle the gamma. Then will have to do some hands on parenting with DC (NOT baking).

May try picturerail later. Nice tent btw lucycat

OP posts:
casbie · 12/06/2007 13:53

wow! love this thread and read every one!!

i made a victoria sponge for my son's birthday yesterday, using 4442 combo doubled to make it 8883...

using:
free range eggs
sieved flour/baking powder
granular sugar (i know, i know will buy caster from now on)
strawberry jam (hubby hates raspberry)
and icing sugar topping
strawberries cut in half to decorate
centre strawberry whole with green bit still left on

and it was the best cake i've ever made!

slub i sympathise with the biscuit, mine used to get disguised with allsorts of colourful icing sugar!

will heed warning about drop for future ref....

soapbox · 12/06/2007 14:01

Still haven't called MIL but will do so soon!

In the meantime - you need this!

The Great British Village Show Cookbook is inspired by a brand new TV series, The Great British Village Show, due to air on BBC One in the Summer. James Martin has created over 100 recipes that celebrate flavour and an abundance of great locally produced British ingredients, from Pan Fried Beef with Fat Chips and Slow-Roasted Tomatoes to Sticky Gingerbread and Courgette Chutney.

"It's not just the produce that makes village shows up and down the country so special; it's the people, their stories, their personalities, and their quirkiness," says James Martin.

"What's great about everything on offer is that it's made and produced by people who really care about what they do. How else could you explain why someone would spend up to a year growing massive long carrots in drainpipes down the side of their house, just for a rosette and 30 quid if they win?"

The Great British Village Show Cookbook features dozens of new ways to make the most of fresh produce and recreate a slice of country life in your kitchen. Uncover the secrets of the fruitiest strawberry jam, the tangiest pickles, the lightest Victoria sponge and the most satisfying meals, brimming with just-harvested fruit and vegetables.

Village show contestants share their favourite recipes, passed from family to family, and the expert judges reveal insiders' tips for growing the tastiest ingredients. Choose from recipes for every occasion, from light meals and wholesome dinners, to cakes, breads, jams and pickles.

The Great British Show Village Cookbook is packed with mouthwatering recipes including Honey Duck Breast With Chicory, Vanilla Castle Pudding With Raspberry Jam, Pear and Rosemary Crumble With Cinnamon Sauce, and Chocolate Stout Cake.

Recipes are easy to follow with colourful photographs to show you the finished dish. This is a good old fashioned recipe book with plenty of traditional ideas so that you can make the most of fresh, natural ingredients from the comfort of your own home.

The Great British Village Show is a brand new BBC One series presented by Alan Titchmarsh, Angelica Bell and James Martin, scheduled to air in the Antiques Roadshow Sunday evening slot in the Summer. The series celebrates the institution of the traditional village show, the home to the best of British cooking for generations with its energy, friendly rivalries and its prize winning produce.

The Great British Village Show takes the Village show to a national level, with six regional heats in some of the most beautiful stately homes in Great Britain, each heat comprising of 15 categories.

The winner of each class goes through to take part in the grand final of the competition at Highgrove, in the presence of Their Royal Highnesses The Prince of Wales and the Duchess of Cornwall.

James Martin is a presenter of BBC One's hugely successful Saturday Kitchen and is also a regular chef on BBC's Ready Steady Cook. He is a well known and popular TV chef and as well as cooking, he also recently revealed his fantastic dancing talents on BBC One's Strictly Come Dancing.

The Great British Village Show Cookbook is published by DK. Priced is £18.99 for the hardback edition.

For more information and to buy the book online click on www.dk.com

Pennies · 12/06/2007 14:34

Slubber - I note you used to own an Aga. After reading this thread I'm just desperate to get baking but my cake attempts in my 4-oven have been dire.

How would you bake a VSC in a 4-oven aga?

Def up for a comp! Bring it on!!!

AnneJones · 12/06/2007 14:39

Briliant thread! But can I ask clarification on two points? If I am not considering entering a village competition (as I live in London) would it be acceptible, or a dreadful faux pas, to;

a) include lovely buttercream with the jam?
b) make the sponge in a lage tin then slice in two.

Please don't laugh - am a cake-novice. But craving one now. If it helps, I would be listening to radio 4 and wearing a Kidston floral apron (if I wasn't at work, pretending to work while reading Mumsnet).

newgirl · 12/06/2007 14:44

can you buy 'home made' jam from a wi fair anywhere? probably from another village?

ours get advertised in local paper so then you have your jam sorted

UCM · 12/06/2007 14:55

I have started a thread for a MN VSC comp if anyone is interested. It's in recipes.

Slubberdegullion · 12/06/2007 16:53

soapbox, many thanks. I'm so very definately going to buy that book.

Pennies, my aga was just a 2 oven. Top runner of the simmering oven was used most frequently. But a 4 oven....well you have the baking oven there (you lucky old cow), how can you possibly cock it up??

Annejones, butter icing right out. A def. no no.
The 2 cakes vs the large cake cut into 2 is, I am being led to believe, a source of great consternation the nation over. Personally I would always go for the 2 cakes, but that is because I am shockingly inept with a knife.

OP posts:
Slubberdegullion · 12/06/2007 16:58

Now the Bishops cake episode is over, I would like to move on and consider Anchovie's thoughts regarding strategy and tactics.

Also eggs still concern me.

I have a VSC to make for friday (Pre-school cake sale). I am considering being unfaithful to Delia and having a playful flirt with Nigellas sponge. Opinions?

Post Rainbows I'm seeing spiderman with DH and will therefore be unable to attend here , please, please keep up the thoughts & suggestions. The energy here is quite something.

btw UCM have joined the VSC comp. Excellent idea

OP posts:
bakedpotato · 12/06/2007 17:20

So anxious to hear what the bish made of his cake. Any feedback from your friend?

Anchovy · 12/06/2007 17:50

No, No, No - Nigella does NOT know what she is talking about on the baking front. Even DH - who is slavish in his admiration for Nigella - thinks she is suspect in this regard.

But let's talk tactics: this is about much more than a cake. Firstly - how do you want to be seen in the village. I think you need a three year plan. This year, I think we are really going for a "highly commended" at most. You won't put anyone's nose out of joint and will give yourself a good platform for next year.

Alternatively you could do a laughably duff cake this year (eg by following Nigella's recipe) to get the sympathy vote and garner a huge amount of hints and tips. Plus it is very bonding getting a crap result. This gives you a platform for a highly commended next year, and then a sweep to victory in 2009.

Its all about the long game...

motherinferior · 12/06/2007 17:54

Why have I only just found this thread? Cake and Village Intrigue...

What's Mr Anchovy's reservation re Nigella?

francagoestohollywood · 12/06/2007 18:01

I was expecting you sooner or later motherinferior .
OK I confess I followed Nigella's recipe, it wasn't the moist cake ever, but I thought I must have done something wrong. After all, I'm Italian, I can do Carbonara and risotti, but baking is not really in my DNA. And now I find out that nigella was a baking faux pas. Oh dear! Havo to get a Delia asap.

Wilbur · 12/06/2007 19:15

Another vote for the Delia sponge here, over Nigella (although I do like many of Nigella's cakes). Used to make the Delia one endlessly in my teens, when I could eat a whole cake in one sitting and not weigh in 8lbs heavier the next day. [wilbur sighs and looks down at her thighs, spreading over the kitchen chair]

V funny thread by the way. If anything were to make me want to move to the country, this would be it.

Pennies · 12/06/2007 19:27

Anchovy - interesting softly softly approach you have there re. tactics.

There's always the Lewis Hamilton approach (i.e. come from nowhere to just blast the oppostition to smithereens - look how much cred that's got him). I say aim high.

The current incumbent of the title has had it two years in a row now and I reckon she may be deeply hated by others in town. There may even be a Midsomers kind of sabotage attempt being planed as we type. Knock her off the top spot and those who despie her will love you for it. Better watch your back in the future though - you could diversify into chutneys, jams and maybe start to crochet your own doyleys / doilies to ensure the future safety of yourself and your family.

I reckon that this village needs shakin' up and the cake stall is the best place to do that.

Greensleeves · 12/06/2007 19:28

300 fkn posts about cake

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