While there are millions of recipes to try, not all recipes are safe for the fair. Research now so it is not a last minute decision. Practice recipes to learn how they bake with your equipment and in your home oven.
That practice can also help improve measuring, mixing and shaping skills. Take notes to help you remember what worked well, along with what didn’t work. Another idea is to video yourself so you can see your progress.
Use fresh ingredients. Leavening agents, such as baking powder, baking soda, and yeast, can expire and loose their leavening action. Whole grain flour and fats can become rancid if not stored properly. Old spices will not produce optimum flavors.
If you made a great product, freeze it! Cool it completely, double wrap and freeze. This works best up to four weeks prior to the fair.
Source: Home Baking Association