TROPHIES to be awarded
- Tweedie Silver Skep: to the BCBKA branch whose members gather most points in the show.
- Peggy Cup: for the BCBKA member gaining the most points overall.
- Margery Parker Trophy: for the best honey cake in class 14.
- John Raven Award: for the best honey exhibit in classes 1 to 5.
SCHEDULE of CLASSES
- Two 1lb jars of light honey.
- Two 1lb jars of medium honey.
- Two 1lb jars of dark honey.
- Two 1lb jars of naturally crystallized (not stirred) honey.
- Two 1lb jars of soft-set honey.
- One jar of liquid honey judged solely on taste and aroma (to be shown in a transparent 1lb jar).
- One frame of capped honey for extraction (may be granulated).
- One carton of (unwired) cut comb to be judged by appearance only.
- One bottle sweet mead.
- One bottle dry mead.
- One cake of beeswax 200-255g (7oz – 9oz).
- Two matching beeswax candles in holders. One to be lit by the judge.
- Beginners class: One 1lb jar of honey.
- One honey cake – see recipe below.
- Gift Class, 1 jar of medium honey
Recipe for honey cake – class 14.
- 5 oz butter
- 6 oz exhibitors own honey
- 4 oz soft brown sugar
- 2 eggs
- 7 oz self raising flour
- 1 tablespoon water or milk.
Place butter, sugar, honey and water into a saucepan and heat until the fat has melted,
stirring all the time.
Remove pan from heat and allow contents to cool to blood temperature. Gradually beat in the eggs.
Add sieved flour and mix until smooth.
Pour mixture into a greased and lined 7” (180mm) cake tin and bake for about 1 hour until risen and firm to the touch. As a guide, oven temp. 350°F/Mark 3/160°C