home arts & hobbies

Baked Goods & Confections

Competition Timeline

*Exhibitors will receive an early morning parking pass for delivery.

Eligibility

• Open to all adults aged 18 years old by the Entry Deadline(s) listed.
• Entries must be original work of the exhibitor whose name appears on the registration.
• Entries made by two or more individuals may be entered by one exhibitor only.
• Please see divisions for additional eligibility requirements.

CONTACT US

Veronica Navarro, Coordinator

2026 LOCAL RULES

1. Completion of online entry registration shall be deemed acceptance of all rules and permission to use your name, photograph, and images and description of entries in print, digital and other media.
2. Online registration is required for all competitions and one-day contests. Online entries and any required image/document uploads are accepted until the published deadline, which specifies a date and time. Late entries will not be accepted.
3. Once registered, the exhibitor name, entry description, title, and price may not be changed. Substitutions will only be allowed in accordance with current State Rules. Fair Management is not responsible for errors on entry forms which may lead to elimination or disqualification of an entry.
4. Processing fees must be paid online at the time of registration. Processing fees are non-refundable.
5. Exhibitors must be living at the time the online entry is submitted.
6. All non-livestock/non-agricultural entries must be the creative work of the exhibitor (whose name appears on the entry registration), be in good taste, and suitable for family viewing. Fair Management reserves the right to disqualify any entry/exhibit it deems objectionable or not in accordance with competition standards.
7. If an entry is disqualified after judging is complete, no changes will be made to the status of awards given for other entries.
8. Exhibitors are responsible for obtaining necessary permission from models and/or to use material in their entry that is considered copyrighted.
9. No entry will be accepted should the exhibitor describe the conditions under which he/she will exhibit, or the exhibit will be displayed.
10. Judges are selected for their expertise in the divisions or classes they evaluate. New judges may be appointed each year, and judging assignments may vary annually based on the needs of each competition
11. If a coordinator or judge deems an entry to be in the incorrect category, division, class, etc., he or she may direct the Entry Office to move that entry as appropriate. The Entry Office may combine divisions or classes to create an adequate judging pool.
12. Fair Management reserves the right to limit entries, and display thereof, to facilities available and to cancel any division or class in which, in its judgment, the entries are insufficient to secure adequate competition.
13. Entries must be delivered on the date(s) and times specified. Entries will not be accepted before or after the stated entry delivery date. All accepted exhibits must remain on display and shall not be removed until the stated entry pick up date. Any exhibit not picked up on the specified date becomes the property of the San Diego County Fair and will be disposed of promptly.
14. All exhibits are entered and shown at the owner’s risk. Reasonable care will be taken to prevent loss or damage to exhibits, but in no event will the 22nd District Agricultural Association (San Diego County Fair) be responsible for any injury or loss which may occur or for the actions of third parties. Insurance, if desired, should be obtained by the exhibitor at his/her own expense.
15. Any person who violates any Local, State, or Department rule or displays unethical conduct will forfeit all privileges and premiums and be subject to such penalty as the 22nd District Agricultural Association (San Diego County Fair) may order.
16. To ensure reliable award notification, exhibitors are responsible for submitting all address, phone number and email address updates promptly in writing to entry@sdfair.com or Entry Department, 2260 Jimmy Durante Blvd, Del Mar, CA 92014.
17. Premium money will be paid per the recorded placings in the official judging reports rather than the ribbon attached to the exhibit.
18. Donated Award recipients will be selected per the instructions given on the Donated Award Confirmation Form submitted by the donor.
19. Premium, donated cash award, and auction checks will be made payable to the exhibitor as listed on the online entry registration. Checks will be mailed within 30 days after the close of the Fair to the address shown on the online entry registration, or as updated by the exhibitor via written notification to the Entry Office. Checks not cashed within six (6) months from the date of issue will be forfeited. Replacement checks may be subject to a stop payment fee.
20. The 22nd District Agricultural Association (San Diego County Fair) is required by the Internal Revenue Service to report any premium payments totaling $600 or more. Exhibitors whose awards meet or exceed this amount must submit a W-9 form before their check can be issued.
21. The 22nd District Agricultural Association (San Diego County Fair) management reserves the right to amend or add to these rules and assumes no liability or responsibility not herein expressed.

California State Rules apply and are available here.

Entry Limit

Two (2) entries per exhibitor per class. Exhibitors may enter as many classes as desired.

Recipes may only be entered once.

Entry Fees

$10 per entry

Entry fees are payable online with a credit card and are not refundable.

Fair Tickets

Each exhibitor will receive two (2) Fair Entry Tickets.

How to Enter

If you plan to make changes to your entries or need to leave ShoWorks at any time, SAVE YOUR CART before exiting out.

For additional help with entering and uploading images, review this detailed step-by-step guide: Entry Tutorial

Still have questions?
Please call or email the Entry Office.
Phone: (858) 792-4207, Monday-Friday, 10am-4pm

How to Prepare Your Entry for Delivery

Please see individual Division and Class container and labeling requirements.

Ingredients List Requirement: An Ingredient List for each entry is required to allow judges to avoid allergens during judging. The list must include every ingredient used to prepare the entry, including fillings, toppings, decorations, herbs, spices, and flavorings. Be specific. For example, enter “roasted, salted peanuts” rather than “peanuts” or “Dutch-processed cocoa powder” rather than “cocoa”.

This completed Ingredient List must be delivered with each Culinary Entry. Inconsideration of exhibitors with no printer, blank Ingredient List forms will be provided, and must be completed by exhibitors, at entry delivery.

Judging

The Baked Goods and Confections Competition uses the American system of judging.

Judging Process - Prior to judging, each entry will be evaluated for eligibility as described under each category. Once eligibility is confirmed, points will be awarded in accordance with the judging criteria outlined under each division.

Baking entries will be disqualified for the following:

• Product considered unsafe to taste.
• Entry produced commercially rather than “from scratch”.
• Hair or foreign object found in entry.

Judging Results - Results will be posted on the San Diego County Fair’s website within five days after the entry delivery date for each competition and announced at the Culinary Awards Reception on the date shown in the Competition Timeline.

Entry Delivery & Pickup

Entries must be delivered to the Fairgrounds. Please refer to the Competition Timeline for in-person delivery dates. Exhibitors will be emailed delivery and pick up instructions including a map showing access to the Fairgrounds.

Home Arts & Hobbies will provide entry tags at entry delivery. Please allow time to attach entry tags to projects with materials and assistance provided by fair staff. Exhibitors will be responsible for attaching tag.

A claim check will be issued to each exhibitor upon entry delivery and must be presented at the time of entry pick up. If an exhibitor is unable to pick up their entry, they may arrange for another person to bring in their claim check with a signed written authorization from the exhibitor.

Baked Good and Confections entries must be delivered in disposable containers. Food items and containers will be disposed of after display.

Quick Group Delivery Appointments - If you registered as a Quick Group (families, clubs, guilds, organizations) and plan to deliver all entries in the group together, please CLICK HERE to request an appointment time on one of the in-person delivery dates listed in the Competition Timeline.

Awards

Award checks will be mailed within two (2) weeks of the last day of the Fair. Please submit address updates to the Entry Office in a timely manner.

Award-winning exhibitors will receive an invitation to our Culinary Awards Reception and free Fair admission for the day of the event.

The following will be awarded in each class:

Baked Goods and Confections

Divisions and Classes

ELIGIBILITY OF BAKED GOODS AND CONFECTIONS ENTRIES:

• Entries must be completely home-prepared/made from scratch using basic ingredients. Food items which are prepared in a commercial plant or kitchen are not eligible for entry. This includes items prepared using commercial equipment. “Professional” or “Commercial Quality” tools or equipment sold for home use are permitted.
• Entries requiring multiple pieces must be from the same recipe or baking batch.
• Perishable food items must be kept under refrigeration prior to delivery.
• Pre-made or pre-packaged mixes, doughs, or fillings (including gluten-free and vegan) may not be used.
• Entries must meet all requirements below and be considered safe to taste.

The following items are NOT eligible:

• Entries made with a bread machine
• Entries requiring a freezer
• Hot foods
• Entries requiring special preparation by staff or judges, such as heating, topping, or dipping

Time Limit Requirement: Entries must arrive fresh the morning of judging.

Ingredient List Requirement: This completed Ingredient List must be delivered with each Culinary Entry. In consideration of exhibitors with no printer, blank Ingredient List forms will be provided, and must be completed by exhibitors, at entry delivery.

Cookies and Confections

Division 136: Cookies

Quantity: Six (6) cookies
JUDGING CRITERIA: Appearance (40%), Crumb (30%), Flavor (30%)
Class 001 Bar Cookies, including Brownies
Class 002 Drop Cookies, with or without additions (other than chocolate chips)
Class 003 Chocolate Chip Cookies, traditional, without nuts
Class 004 Chocolate Chip Cookies, with other additions
Class 005 Sandwich, Filled, Cups, or Laceys
Class 006 International Cookies, such as biscotti and Mexican wedding cookies
Class 007 Other Cookies, including rolled/cut-out, refrigerator/slice-and-bake, molded, and piped

Division 137: Confections

Quantity: Six (6) pieces
JUDGING CRITERIA: Texture (30%), Flavor (30%), Consistency (25%), Appearance (15%)
Class 001 Fudge (with or without nuts)
Class 002 Chocolate-Based Confections (other than fudge)
Class 003 Caramel-Based Treats
Class 004 Brittle and Crunchy Treats
Class 005 Sugar-Free Confections
Class 006 Other than listed

Class 003 Jerky, eight (8) serving-size pieces/strips or 1-2 cups of smaller pieces

Class 004 Herbs or Herb Blends - 2-4 ounces (1/4 cup to 1/2 cup)

CAKES AND CUPCAKES

Division 138: Cakes and Cupcakes

Cakes may be single-layer or multi-layer. Cake and cupcake frosting, filling, and decoration is at the discretion of the exhibitor but should be consistent with the class entered.
Specify at delivery if entry needs refrigeration.
JUDGING CRITERIA: Flavor (35%), Appearance (30%), Texture (25%), Crumb (10%)
Quantity: One (1) whole 8”-9” cake, loaf cake, or six (6) cupcakes
Class 001 Frosted Cakes
Class 002 Unfrosted Cakes
Class 003 Cupcakes
Class 004 Heritage Recipes - Family or cultural recipes passed down through generations. Entries must include a 4x6 (max.) index card with a short description of the recipe’s significance.
Please see the Decorated Foods and Liqueurs Competition for more cake and cupcake entry options.

PIES AND PASTRIES

Division 139: Pies and Pastries

Division 139: Pies and Pastries
Quantity: One (1) whole 8”-10” pie or tart, or four (4) 3”-5” tartlets or other pastries.
No refrigerated pies. No bread dough. No meat or quiches.
JUDGING CRITERIA: Crust (45%), Filling/Topping (30%), Appearance (25%)
Class 001 Single Crust Pie
Class 002 Double Crust Pie
Class 003 Pastries

BREADS, ROLLS, AND QUICK BREADS

Division 140: Breads and Rolls

Quantity: One (1) whole standard loaf, or six (6) rolls
JUDGING CRITERIA: Flavor (30%), Texture (25%), Appearance (15%), Lightness (15%), Crust (15%)
Class 001 Sweet Breads and Rolls
Class 002 Savory Breads and Rolls
Class 003 Sourdough Breads and Rolls
Class 004 Fancy Breads and Rolls
Class 005 Breads and Rolls with additions (no meat)

Division 141: Quick Breads

Quantity: One (1) whole standard loaf, or six (6) pieces of non-loaf entries
JUDGING CRITERIA: Flavor (30%), Texture (25%), Appearance (15%), Lightness (15%), Crust (15%)
Class 001 Quick Breads, sweet or savory (banana, zucchini, etc.)
Class 002 Muffins, sweet or savory
Class 003 Biscuits and Scones
Class 004 Cornbread and Corn Muffins