2014 LOGAN COUNTY FAIR LINCOLN DAILY NEWS.com July 31, 2014 page 205
2014 Logan County Fair
50th anniversary of Cake Classic
Logan County Fair celebrates sweet
Story By Jan Youngquist
T
he 50th anniversary of the Logan County Cake
Classic has now come and gone. The anniversary
brought pause for appreciation and a special prize for
the top winner on Sunday afternoon.
This year’s first place winner was Jacob Runyon.
Runyon was given a choice between several
selections of a new stove. The stove was purchased
through contributions made from various “friends of
the Cake Classic.”
Today, and for some years, all
the funds raised from the auction
go to Logan County’s 4-H for
programming throughout the year.
This year auctioneer Mike Maske
helped the 4-H raise $3,975 from
eight winning cakes.
A special guest was also present on
Sunday. Sitting at the hostess table
was the first place winner of the first
Cake Classic, Marilyn Klokkenga.
Marilyn recalled for Lincoln Daily News that when
she won, it was only the second cake she had ever
baked. It was a chiffon.
And if you are wondering, no, she never entered
again. So, you might say Marilyn won every cake
contest she ever entered. But the real reason she
didn’t enter again, the next year anyway, she said the
original rules did not allow someone to enter for a
certain number of years after winning.
Over the years it has been a common refrain from
many of the contestants that the cake they made
that day was just their first or second cake they ever
baked.
Whether it is the lack of past failure that makes
some so bold as to try something that could go
so wrong; the desire to boast the
title “Best Cake Baker” or today,
interest in raising funds that go
to 4-H, a wholesome group that
teaches kids skills, sportsmanship
and confidence; congratulations
are well in order to all - for baking
a good cake is work and can be a
delicate matter.
Cakes are judged on set criteria
and in accordance to desired
characteristics for the type of cake
that it is. A good cake requires more
than putting the right ingredients in
correct amounts. A cake can easily flop if ingredients
aren’t mixed in the right order employing the correct
mechanical techniques.
By way of an example, a cake that calls for stiffly
beaten egg whites - whites will not beat up if
yolk gets in while separating, whites and utensils
need to be cold without a tad of grease, and then
beaten whites must be carefully folded into other
ingredients so as not to crush the air built into them.
Marilyn Klokkenga
Continued
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