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.

never mind Nigella et al. Young upstarts the lot of em.

www.celebritychefsuk.com/chefs.asp?id=17

This lady has been doing VSCs before you or I were born.... and we are talking dried egg in wartime! Hell, she can probably turn out a decent cake in a trench whilst carrying a small firearm.

Excellent pidge,

need troubleshooting with regards to surface zits and lippage, and mini wormery effect within. I have a feeling these are all linked to trapped air, should I be increasing the frequency (or height) of the drops.

Oooh I just have to join in as Cakes Are My Thing (I make paintings of them).

I make VSC cake a lot (we call it ToYou Cake - as we always sing Happy Birthday To You when it's served!) and I've put 2 pics on my profile page, one made with 4/4/4/2 and Nigella's with 8/8/8/4 and although the photos are bad I think you can tell that Nigella's is a denser, richer sponge. FWIW you should never make it in a blender - I do Nigella's in a KitchenAid without the baking powder.

Big debate in the Tweedy house re whipped cream; I prefer it with, everyone else without (but it is homemade jam)

ooh you get a good rise out of yours Mrs Tweedy

I prefer it with whipped cream (but let's face it, anything more calorific and I'm there) but I'm sure traditionalists would argue for the buttercream

I once made one of those fatless sponges - the ones you have to whisk. It was so unbelievably light, it makes any butter sponge seem dense but it only lasts for about a day.

themoon, Marguerite Patten OBE. I think I love her. What a totally amazing woman.

LOL at Spam cookbook, but I want that book of British teas.

Who here lives in Brighton? We need someone to persuade Marguerite to come on MN.

or was it traditionally whipped cream that was the filling and the buttercream has just taken over in popularity?

Ooh Mrs Tweedy - are you joining in the comp then? If so I'm a tad worried. Am anticipating the biscuit effect mentioned about a million posts ago, rather than anything resembling your ones which look utterly divine.

Also I'm planning on getting some silicon tray this PM - but am worried about the drop. What if it bounces?

MrsTweedy, are you doing the MN VSC comp (see other thread)? Your cakes look sublime.

Have to take the Nigella round to MIL's now ....am not looking forward to the look on her face when she sees it.

For domestic purposes, definitely whipped cream. I've done the Nigella lemon variation, with lemon oil plus lemon curd and mscarponse for the filling. Yummmmmmm.

Must try the delia/Berry classic variations.

Err, not sure how the comp works?
I put my silicon muffin molds on a baking tray or it all slops everywhere.

Mrs Tweedy see other thread in recipes for MN VSC comp. We're using Slubs' rules that she has to follow for her real one and giving extra points for Britishness. Three pics to be placed on your profile and stict adherance to white plate / doily requirements.

Do you "drop" your muffins, then?

silicon cake tins are fabulous - I am a complete convert (in fact, bought a square one recently to attempt swiss rolls)

Slub - hope MIL doesn't notice the crater. Did you fill it up with icing to disguise it?

oh nooooo ... don't tell me there's another cake baking thread .... all is lost ... I will never get anything done ever again!

i like the idea of cornish clotted cream in the filling, but regs say jam only.

: (

Get Mastrad brand silicone pans - they have handles and a firmer edge so you don't get them slopping all over the place.

I've scanned the other thread quickly & I'm up for it (I think) but I couldn't find the date?

Deadline is this Sunday (17th) at midnight.

Better go find some doilies then!

for my birthday i made cake for my dept - i filled them with whipped cream & a touch of icing sugar to keep the cream from splodging everywhere yum

MrsTweedy, you are banned from the MN Comp, yours look far too lovely

Have enjoyed this thread so much I have gone to find the local fete catalogue thingy - now according to these rules 'entries should be displayed on a suitable plate, board or tray covered with clingfilm and labelled with competitors number'

I'm thinking clingfilm = no cream, certainly no mention of doilys, sugar dusting around a stencil could cover the labelling with competitors number but might just be too smart....and no word regarding jam.

It also states 'made with 3 egg mixture' - pretty specific there then, have you considered moving to a village where you stand a chance of competing on a level playing field?

I have to have a cake done for the school fete now this saturday, ooo i cant wait! (misd)

My home made shortbread won first prize at our allotment show - on my first ever entry .
I also won novice classes for spuds, runner beans and green beans and ds won a painting comp.
Some of the old timers were giving me daggers. I thought I was going to be knobbled by marrow-wielding pensioners...

how did it go with Mil slubs?
Question: I think I have a fan oven. Does this spell the end of my baking experiments?