Proudly Sponsored by BAKE BOSS - bakeboss.com.au
CHIEF STEWARD: Mrs Maureen Edmonds 0417 806 135
scasscookerysteward@gmail.com
Entry/Registration is online, ring the chief steward or the show office if you need help.
ENTRIES ONLINE: www.sunshinecoastshow.com.au
ENTRIES CLOSE: 3 pm Sunday 7th June 2026
NO LATE ENTRIES WILL BE ACCEPTED.
ENTRY FEE: Members - $2.00
Non-Members - $3.00
FREE FOR 11 YEARS and UNDER (As at 1/6/26)
**Show Membership must be paid by May 31st, to be eligible for Membership discounts
PRIZE MONEY: Refer to Individual Sections
JUDGING: Attention! New Day and Entry Delivery Time.
Judging for all Cookery sections, including iced and decorated cakes, at the times below. For any questions, please contact the chief steward.
- Delivery strictly between 7:30 am to 9 am on Monday, 8th June 2026.
- Judging commences at 9:30 am.
| The Sunshine Coast Agricultural Show will be run with a Qld. Health safe plan, based on current restrictions and guidelines. This can change at any time, so please check our website leading up to the Show at www.sunshinecoastshow.com.au |
| The Sunshine Coast Show is a ticketed event from Friday to Sunday inclusive. Access is only via a ticket on these days.
GATE FEES APPLY TO ALL EXHIBITORS - STRICTLY NO TICKET NO ENTRY |
PLEASE READ SCHEDULE CONDITIONS CAREFULLY:-
The Show is conducted under the Rules and Regulations of the Sunshine Coast Show Society Incorporated and the Queensland Chamber of Agricultural Societies
- Entries must be the bona fide property of the entrant, produced by the entrant, and the unaided work of the competitor, except in the "Cammy Yates Award" cooking section.
- Entry forms must reach the Show Office by 3:00 pm, Sunday 7th June 2026. If you require assistance with your entries, please contact the head steward or the Show Office.
- Class entry labels must be FIRMLY attached to all exhibits. Please contact the Show office if you require assistance with your labels.
- Cookery Exhibits - Delivery times as listed above.
- All competitors must leave before judging commences.
- Exhibits "according to the Schedule" is one of the first considerations in judging. Please check with the chief steward if you have questions.
- a. Collection of Exhibits:- Exhibits may be collected on Sunday, June 14th between 6 pm and 7:30 pm. Please note ticketed event days - Showground entry Friday to Sunday is by ticket only. All remaining entries will be available for collection from the Pavilion on Monday, June 15th, between 8:00 am and 1:00 pm. Unless prior arrangements have been made with the Chief Steward, all remaining items will be disposed of.
- b. Entry Receipt MUST be presented to a steward who will then facilitate the collection of your exhibit.
- Photography, videoing, and/or interfering with the judging process is prohibited. Do not put photos of exhibits on social media until judging is finalised.
- Our judges are of the highest standard, and their decisions are final. If there is only 1 entry in a section, it does not automatically receive first prize. Prize allocation is at the Judge's discretion. Judges may withhold any or all places if exhibits are not of an acceptable standard.
- For Iced and Decorated cake entries, each entry is judged out of 100 Points. Above 60 points is eligible for 3rd prize, above 70 points, 2nd prize, and above 80 points for 1st prize.
- There is no limit to the number of classes entered by an exhibitor; however, each exhibitor is limited to one entry per class.
- Every care will be taken of exhibits, but no responsibility will be accepted for loss or damage.
- To comply with insurance, all entrants must complete a Waiver (available on the website).
- Classes 18001 to 18045 - Excluding buttercream and heavy cakes. to be exhibited on white paper plates, with the class ticket attached (stapled facing up on the plate edge) and visible, then placed in a freezer bag, and closed with a twist tie, unless otherwise stated. The only person to break open the bag must be the judge. Heavy cakes and buttercream cakes are to be presented on a board.
- No Cream Cheese icing due to lack of refrigeration.
PRIZE MONEY and PRIZE CERTIFICATES: No prize money will be paid out if there are any outstanding fees. All prize money will be available for collection from the Cashier at the Treasury, located beside the Main Office as soon as possible after 2:00 pm on the Friday of the Show. All prize money is GST-inclusive. Prizes not collected by 30th June 2026 will be forfeited. Prize cards will not be held after June 30th.
DISCLAIMER: The Sunshine Coast Agricultural Show Society (SCASS) shall not be responsible for any accident that may be caused to or by an exhibitor, members of the general public, or competitor and will not, under any circumstances, be responsible for any losses or non-delivery of livestock or entries of any kind, or any injury or damage done thereby. Persons contravening any of SCASS’s rules/regulations shall forfeit any prize awarded. SCASS reserves the right to refuse or cancel, or require any entry to be removed at any time. Exhibitors shall accept the decision of the Stewards/Judges appointed by SCASS as final.
The decisions of the Sunshine Coast Agricultural Show Society Committee are final.
GENERAL SECTION CLASSES
PRIZE MONEY - 1st Place - $10.00; 2nd place - $5.00; 3rd place - $3.00 unless otherwise stated
COOKERY - Best in Show General Cooking - Accumulated Points - $100 Voucher Awarded from classes 18001 to 18023. 3 points for each 1st, 2 points for each 2nd,
and 1 point for each 3rd (adding up all points for an individual across all of their entries).
Cookery Hints and Tips.
Read the schedule thoroughly. If you have any questions, contact the chief steward
- If the size is given as 5-6cm, that is the diameter of a biscuit or scone. Slices are square shapes given as 5cmx5cm.
- Read and follow the recipe. Recipes have been worked out to balance the
Ingredients just right. If you add extra of something, it is now out of balance and could affect the outcome.
- Know your oven, check if the temperature is right for what you are cooking. Preheat your oven if that’s what the recipe calls for.
- Use fresh ingredients; things like rising agents can lose their potency over time.
- Cakes, scones, and some biscuits should not be cooled on a bare wire rack. Lay a thick tea towel (or two) over the wire so the wire won't indent your exhibit.
- Scones should be cut out with a plain round cutter; the mixture should not be higher than the cutter, as this causes a mark at the top of the scone when cooked. Spread the cut scones far enough apart so that they don’t touch when cooking. Check the size after they have cooked; they spread a little. Brush off any extra flour used when cooking.
- Leave a butter cake in its tin for five to ten minutes after it comes out of the oven before turning it out. Too quick, and you risk breaking the cake; too long in the tin, and it can become soggy.
- If a cake sinks in the middle while it's in the oven, the balance of ingredients and/or the oven temperature is not correct. If the cake sinks after it's taken out of the oven, the ingredients may have been out of balance, but it’s more likely the cake was undercooked. The doughy centre is an uncooked or partially cooked cake mixture. A cake might also sink if there is too much mixture in the pan. Take care, especially during the first half of cooking, not to open the oven door roughly, and be gentle if you have to move the cakes in the oven.
- Cupcakes. If the recipe says beat the butter and sugar, make sure you beat it as long as the recipe says. You want to incorporate air into the mix. Scrape down the sides of the bowl regularly. Take the time to sift your dry ingredients for a lighter result. Does the recipe say room temperature butter? Press your thumb onto the butter; if it resists lightly but holds your thumbprint, it’s good to go.
- In Qld., it is easy on a hot day to let the butter warm up too much; the soft butter will affect the cakes.
