Creative Arts: Cooking & Baking Art

Entry Deadline: June 21 at 1 PM | Monetary and In-Kind Awards Offered

Download a printer-friendly copy of the Cooking and Baking Program Book

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Important Dates

Entry Deadline

June 21 at 1 p.m.
All entry information, payment, and uploaded images must be received by this time. No late entries accepted.

Shipped Entry Postmark Deadline

July 11
Entries delivered after July 18 may not be accepted.

Primary Drop-Off Dates

Please note that this year there are two separate pre-fair drop-off periods. These drop-offs are divided by department:

• Arts, Crafts & Fashion
• Cooking & Baking

If you are entering items in both departments, all Arts, Crafts & Fashion items must be dropped off during the first pre-fair drop-off period, even if you are also participating in Cooking & Baking. Arts, Crafts & Fashion entries are judged before the Cooking & Baking drop-off dates.

Please review the Live Cooking & Baking section to confirm whether your entry requires day-of drop-off for a scheduled event rather than a pre-fair drop-off.

Arts, Crafts & Fashion Drop-Off Dates

Thursday, July 16, 3 p.m. – 7 p.m.
Friday, July 17, 3 p.m. – 7 p.m.
Saturday, July 18, 10 a.m. – 3 p.m.

Cooking & Baking Drop-Off Dates

Friday, July 24, 3 p.m. – 7 p.m.
Saturday, July 25, 10 a.m. – 6 p.m.
Sunday, July 26, 10 a.m. – 2 p.m.

Live Cooking & Baking Judging During Fair

Cookies: Wednesday, July 29

Check-in: 1 p.m. – 2 p.m.
Judging: 2 p.m.

Cakes: Thursday, July 30

Check-in: 10 a.m. – 11 a.m.
Judging: 11 a.m.

Pies: Friday, July 31

Check-in: 10 a.m. – 11 a.m.
Judging: 11 a.m.

Chili Cook-Off (New Judging Format)

Saturday, August 8
Check-in: 10 a.m. – 11 a.m.
Judging: 4 p.m.

Entry Pick-Up

August 10, 10 a.m. – 8 p.m.

Important: All food items, except Jars, Honey Items, and Decorated Desserts, will be disposed of immediately following the close of the Fair. If you are unable to pick up your item on the scheduled Pick-Up Day during designated hours, your entry may be held until Thursday, August 13 at 5 p.m., depending on space availability, only if an additional pick-up date and time have been arranged in advance.

You must arrange any additional pick-up date and time with the Creative Arts Coordinator prior to Pick-Up Day. Entries that are not picked up on Pick-Up Day and do not have an approved pickup appointment arranged in advance will be disposed of.

Unclaimed entries will be disposed of or donated.

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Division Updates & Theme

Cooking & Baking Division Updates

Baked Pies

Featured Pie Flavor of the Year: Mixed Berry

Cookies

New Class: Shortbread, Molded or Rolled Cookies

Chili Cook-Off

By popular demand, the Chili Cook-off will now be judged rather than People’s Choice.

Decorated Cakes

Class Update: The Novelty Decorated Cake class has been updated to remove the sculpting requirement. Cakes may use standard shapes and focus on decorative design.

Decorated Desserts

Entry limit removed; contestants may now enter more than three cupcake and/or cookie designs. Each design must be submitted as its own entry.

2026 Theme: America The Beautiful

The Creative Arts program is proud to celebrate America’s 250th year with the overarching theme America the Beautiful. This theme honors the stories, traditions, and creativity that have shaped life in the United States across regions and generations.

For Decorated Cakes, the themed class invites exhibitors to draw inspiration from American folk tales, legends, and storytelling traditions. Entries may reference well-known figures such as Paul Bunyan or John Henry, as well as regional folklore and local legends that reflect the imaginative spirit of American culture.

When representing cultural traditions, Indigenous stories, or communities beyond one’s own lived experience, exhibitors are expected to approach their work with care, respect, and thoughtful research. Designs should celebrate storytelling without relying on stereotypes or harmful representations.

People’s Choice Awards: Decorated Cakes

See more live events, new competitions, and choice awards in the Art, Crafts, & Fashion Program Book.

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Rules & Requirements

Who Can Participate

Accessibility: The Ohio State Fair is disability inclusive and welcomes all interested parties to enter competitions at the Ohio State Fair. To request a reasonable accommodation due to disability, please contact the Creative Arts Event Coordinator, Tyler Newby, at T.Newby@expo.ohio.gov. Requests made by June 22 will allow us to provide reasonable access, but we will make every effort to meet requests made after that date.

Age Requirement: Exhibitors must be 6 years or older, unless the specific division states otherwise.

Residency Requirement: Exhibitor must be a current Ohio Resident.

Prior Participation: Exhibitors are not required to have previously participated in a County Fair or any other fair in order to enter the Ohio State Fair.

Youth Registration: Entries for children or grandchildren may be assisted by a parent or guardian; however, each youth exhibitor must be registered under their own name and email address. Each sibling must have a separate account.

• Individual Exhibitor Accounts: Each exhibitor is assigned a unique exhibitor number. Some competitions limit the number of entries per exhibitor number, and individual accounts allow participation to be tracked accurately from year to year.
• Youth Work Requirement: Adults may assist youth exhibitors when necessary for safety, but the entry must be at least 75 percent the youth exhibitor’s own work. Determination of what constitutes a hazardous tool is at the discretion of the parent or guardian.

Professional Status: Professionals are not eligible to enter, unless a specific division states otherwise.

A professional is defined as an individual who meets any of the following criteria:

• Regularly sells their work to the public, including participation as a vendor, selling through a brick-and-mortar location, or monetizing their craft through paid promotional or sponsored activity.
• Is paid to teach their craft on a regular basis.
• Has been accepted into and sold related work through a juried show within the past two years.

Occasional or incidental sales do not, by themselves, constitute professional status. This includes hobbyists who sell excess or by-products of their work on a limited basis, such as surplus honey, produce, or handmade items, and who do not regularly monetize their practice.

Eligibility determinations are at the discretion of the Arts Leadership Team.

Basic Guidelines

Refer to individual division notes and class guidelines for additional requirements. The following rules apply to all Creative Arts entries, unless otherwise stated within a specific division.

Individual Entries: Only one exhibitor name is permitted per entry. Team entries are not allowed unless specifically stated.

Group Entries: For classes designated as group entries, one individual must be selected to register the entry. Any monetary prize will be issued only to the registered exhibitor, who is responsible for distributing funds to the group if applicable.

Recent Work: Entries must have been completed within the past two years and may not have been previously submitted to the Ohio State Fair. Items that have been entered in a prior year are not eligible.

Entry Limits: The general maximum number of entries per class is three, unless otherwise stated within the class description.

Disqualification: Entries that do not meet class or division guidelines will be disqualified.

Conduct Toward Staff: Exhibitors are expected to treat Creative Arts staff and volunteers with respect at all times. Disrespectful, harassing, or abusive behavior will result in disqualification, forfeiture of entry fees, and loss of eligibility to participate in future Creative Arts competitions at the Ohio State Fair.

Display Duration: Accepted entries must remain on display in the Creative Arts Exhibit from drop-off through the close of the exhibition. Entries may not be picked up early unless they are disqualified.

Set & Series Rules

Single-Entry Sets: A set or series that falls within the size restrictions for a division when mounted as a single display may be submitted as one entry.

Multi-Entry Sets: A set or series that exceeds a division’s size restrictions when displayed together must be entered as individual pieces, with each piece meeting size limits. A note must be attached indicating that the pieces are intended to be judged as a single work.

Judging and Awards: A set or series submitted across multiple entries is not subject to the three-entries-per-class limit, but is eligible for only one placement, as it is judged as a single work.

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Judging Information

By submitting an entry, exhibitors agree to all contest rules and acknowledge that judges’ decisions are final.

Judges’ Authority

Judges reserve the right to exercise the following discretion during judging:

• Entries placed in an incorrect class may be reassigned at the judges’ discretion.
• Entries that do not meet division requirements may be disqualified, such as a knitted item entered in a crochet division.
• Judges are not required to award all placements. If entries do not meet minimum standards, judges may choose not to award a placement or may award second or third place without awarding first place.
• Judges may choose not to award a Best of Show.

Access to Judging

Pre-Fair judging is closed to the public and competitors. Exhibitors are welcome and encouraged to observe live event judging that takes place during the Fair.

Pre-Fair judging remains closed to protect the anonymity of judges and contestants and to ensure the safety of all entries, which are not placed into display cases until judging has concluded.

Judges who are not participating in live competitions remain anonymous for privacy and safety reasons.

To ensure a positive experience for everyone, contestants who contact judges regarding placement decisions may lose their eligibility to participate in future Creative Arts competitions at the Ohio State Fair. We appreciate your understanding and cooperation in maintaining the integrity of our judging process.

Awards and Ribbons

Ribbons will be displayed with winning entries for the duration of the Fair. Upon item pickup, exhibitors will receive an envelope containing any ribbons earned. If a winning item is not picked up, ribbons will be mailed to the address provided during registration.

Prize Money

If a placement includes a monetary award, prize payments will be issued by check after the Fair concludes and mailed to the address used during registration. All entrants must register as a supplier at Ohiopays.ohio.gov to receive payment.

Live Judging Process

The Live Judging process is structured to ensure that all contestants receive meaningful feedback while allowing divisions to be judged efficiently and consistently.

Judging is conducted by two to three judges per class, with each judging panel responsible only for the class to which they are assigned. All classes within a division are judged simultaneously. Judges provide feedback on entries as they are evaluated, and feedback is shared across the division to maintain consistency in standards.

Once judging for all classes within a division has concluded, the first-place entry from each class will be reviewed by all judges to determine the overall Best of Show.

Media Disclaimer

By entering The Ohio State Fair, you agree that photographs of your entry become the property of The Ohio State Fair and the competition sponsor, who reserve the right to edit, adapt, copyright, publish, and use any or all of it for publicity, promotion, or advertising in any form of media, without compensation to you. You hereby irrevocably authorize and grant permission to the sponsors and their licensees or permitted users to use and distribute your name, voice, and likeness for any purpose, including publicity, advertising, and trade, through all forms of media, including electronic and internet, without any obligation or liability to you and without the need for further approval or consent. By submitting your entry, you acknowledge and agree that no claim relating to these uses shall be asserted against The Ohio State Fair, competition sponsors, or any of their officers, directors, employees, agents, representatives, successors, assigns, or shareholders.

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How to Enter

All entries must be submitted online through the ShoWorks system. Exhibitors should review entry requirements and information prior to beginning the entry process. Detailed, step-by-step instructions for using ShoWorks are available through the Online Entry Tutorial linked on the entry page.

Account Accuracy Requirements

A valid email address is required for important exhibition communications, including entry confirmation. Exhibitors are responsible for ensuring their email address is entered correctly and for monitoring spam or junk folders.

A valid physical address is required to receive the exhibitor letter, which will include necessary Entry Tags and any tickets or other materials either purchased or provided. This address is also where any prize checks will be mailed.

Exhibitors must enter both a first and last name in the appropriate fields. If a middle name is included, it must be entered in the first name field following the first name and a comma (for example: First, Middle). Exhibitor names are not visible to judges.

Entering Online

• Click “Enter” on the Creative Arts webpage.
• Follow instructions and complete the requested information.
• Contestants are encouraged to enter multiple divisions & classes.
• Photo Uploads are not required for any Cooking & Baking Division. Any division that requires photos to accompany the entry at drop-off will be mentioned in the division’s notes.
• There is a one-time $10 processing fee, plus a $1.50 entry fee per item.
• Contestants may purchase advance tickets at a discount when entering items.
• Fees will not be refunded for disqualified and/or no-show entries.
• Overpayments of less than $5 will not be refunded.
• Entry information (i.e. tags, tickets, info) will be mailed to you in July. Upon receipt, double check all information.
• If there are any questions on the entry system, please contact the entry department at b.prince@expo.ohio.gov or call 614-644-4052.
• Please see the General Information & Guidelines Document for information about receiving awards.

How to Ship Your Entry

If you or someone you trust are unable to deliver your entry on one of the Entry Drop Off days, you may ship your entry to the Ohio State Fair.

• Entries must be shipped in a sturdy box or non-bendable envelope to protect your entries. Please pack securely. The Ohio State Fair cannot be held responsible for damages.
• In order to have your entry shipped back to you post-fair, you must include a prepaid postage label to your address.
• USPS preferred.
• Shipped entries must be postmarked by July 11th.
• If entries are received past July 18th, we cannot guarantee placement in the exhibit.

Please ship to:
Ohio Expo Center & State Fair
℅ Creative Arts
717 E 17th Ave
Columbus, OH 43211

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Drop-Off Procedures

What to Bring

Required Forms

All Cooking & Baking items (except Sweet Showpieces such as Decorated Cakes, Decorated Cookies and Decorated Cupcakes) are required to have an attached Recipe Form.

• The Recipe Form must be typed. Handwritten forms will not be accepted.
• Be certain the recipe form is attached securely to your entry. Entries that do not have an associated recipe will be disqualified during judging.
• It is recommended you place your recipe in a plastic sleeve to prevent damage from spills during judging.

Entry Tags

Each entry must have its correct entry tag already attached to the item to prevent delays at check-in and to ensure entries go to the correct judging area. If your Entry Tag has not been attached for some reason, please stop at our Tag Attachment Table, where we will have supplies available for attaching.

Recommendations for attachment:

• If your item is in a disposable tin, it is recommended that you use a hole-punch to puncture the edge of the tin, and use a piece of string securely tied through the hole, with the tag attached to the string.
• It is also acceptable to tape your string to the bottom of your tin (securely) and tie on the tag. The string must be long enough that your tag is visible even when the tin is sitting on a table.
• The third method is to tape your entry tag to the outside of a bag or container your entry is secured within.
• For jars, securing the tag with a rubber band also works well.

Where & When: See next page for directions and dates.

What to do if your Entry Tag is Missing

If your Entry Tag is missing, staff will provide a new handwritten tag for you to take to the Tag Attachment Table.

• Tag attachment must be completed at the Tag Attachment Table, not at the Check-In Table, to keep the line moving.
• Keep your handwritten claim ticket attached to the bottom of the Entry Tag until check-in so a staff member can initial the claim ticket as valid.

Claim Tickets

It is recommended that you remove your claim ticket from the bottom of your Entry Tag before check-in and keep it in a safe place. If you do not remove it, staff will remove the claim ticket for you and return it.

• You or someone you trust must have your claim ticket(s) with your name in order to pick up entries after the fair.
• If you do not have your claim tickets, only the exhibitor may pick up entries using a photo ID.
• If your Entry Tag was handwritten by staff, the claim ticket must have a staff member’s initials to be considered valid.

How to Check-in

Line up at the table marked with the first letter of your last name. Provide your last name to the attendant for lookup. Staff will verify the Entry Tags and entry numbers for the items you have brought. Once all present entries are accounted for, you will sign your name and date.

Your items will then be taken into the exhibit for placement and judging, unless your Division requires exhibitors to place their own items. In those cases, you will be escorted into the exhibit area and must exit promptly after placement. Exhibitors are not permitted to view other entries prior to the opening of the Fair.

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Delivery Instructions

Reaching Kasich Hall – Important Traffic Notes

• Most of 17th Avenue will be closed leading up to and during the Fair.
• If using GPS for drop-off or pick-up, it is recommended that you use the address of the Ohio State Highway Patrol Training Academy, located just across Velma Avenue from Kasich Hall.

Ohio State Highway Patrol Training Academy
740 E. 17th Ave.
Columbus, OH 43211

Deliveries During the Fair

• If delivering work during the Fair, pull up behind Kasich Hall where signage will be posted.
• You will have 15 minutes to unload.
• Keep your Load/Unload pass if you are picking up items the same day for events such as the chili cook-off or other live events.

Driving Directions

• Most exhibitors will be directed to the Fairgrounds via I-71.
• Take the exit for 17th Avenue toward the Fairgrounds.
• Use the second lane from the right to take the first right turn.
• Keep to the left-hand lane and continue past the Training Academy parking lot. Do not turn in.
• At the intersection with Velma Avenue, turn left.
• Enter Gate 2 and proceed to the front of Kasich Hall.
• Bring your entries through the center set of doors.

Cooking & Baking Drop-Off Dates

Friday, July 24, 3 p.m. – 7 p.m.
Saturday, July 25, 10 a.m. – 6 p.m.
Sunday, July 26, 10 a.m. – 2 p.m.

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Pick-Up Procedures

Pick-Up Date and Time

• Entry pick-up will take place on Monday, August 10, from 10 a.m. to 8 p.m. at Kasich Hall.
• Follow the same driving directions as Drop-Off.
• All exhibit cases will be opened so exhibitors may remove their own entries.

Pick-Up Location and Access

• For the safety of all entries, access to the Creative Arts Exhibit in Kasich Hall B will be controlled at the Check-Out Table.
• Exhibitors will be permitted to enter the exhibit area only when a staff escort is available to walk them to their entries.

Check-Out Process

• Upon arrival, stop at the Check-Out Table and provide your last name and claim ticket(s).
  • If you do not have your claim ticket(s), you must present a photo ID that matches the name of the entrant.
  • A relative or guardian may not pick up entries without claim tickets, even if they share the same last name. This policy is in place to protect the safety of all entries.
• After presenting your claim ticket(s) or photo ID and signing the Check-Out book, please wait until a staff member is available to escort you into the exhibit hall.

Assistance With Removal

• If you anticipate needing assistance carrying your entries, please notify staff in advance so accommodations can be planned.

Late or Alternate Pick-Up

• If you are unable to pick up your entry on August 10 between the listed hours, your entry may be held until Thursday, August 13, at 5:00 p.m., depending on space availability.
  • Important: All food items, except Jars, Honey Items, and Decorated Desserts, will be disposed of immediately following the close of the Fair. Your entry may be held until Thursday, August 13 at 5 p.m., depending on space availability, only if an additional pick-up date and time have been arranged in advance.
  • You must arrange any additional pick-up date and time with the Creative Arts Coordinator prior to Pick-Up Day. Entries that are not picked up on Pick-Up Day and do not have an approved pickup appointment arranged in advance will be disposed of.
  • Unclaimed entries will be disposed of or donated.

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Divisions Table of Contents

Baking Arts (3100s)

3101 Baked Pies — Single Crust Fruit Pie | Two Crust Fruit Pie | Other Single Crust Pie | Featured Pie of the Year 2026: Mixed Berry

3102 Cakes — Pound Cake | Any Cake | Any Other Cake than listed

3103 Candies — Fudge | Chocolate Candy | Other Candy

3104 Cookies — Bar Cookie | Chocolate Chip Cookie | Drop Cookie | Shortbread, Molded, or Rolled Cookies | Ohio Themed Cookie

3105 Pastries — Puff & Phyllo Pastries | Choux Pastries | Shortcrusts & Tarts

3106 Honey/Bee Items — Bread | Baked Desserts | Honey: Water white and extra white | Honey: White | Honey: Extra light amber to light amber | Honey: Amber and dark amber | Honey: Creamed/Granulated | Honey Frames | Other Honey Cook and Craft | Beeswax Chunk

3107 Quick Breads — Muffins | Vegetable Bread and Corn Bread | Other Breakfast Bakes

3108 Yeast Bread — White Bread and Wheat Bread Loaf | Savory Bread and Rolls | Sweet Bread and Rolls

3109 Sourdough — Breads | Cookies | Other Bakes

Cooking Arts (3200s)

3201 Chili Cook-Off — Favorite chili recipe

Food Preservation (3300s)

3301 Jams, Jellies & Marmalades — Fruit Jams | Fruit Jellies | Marmalades and More

3302 Condiments — Pickles and Relish | Preserved Fruit | Applesauce | BBQ Sauces | Salsa | Syrup

Sweet Showpieces (3400s)

3401 Decorated Cakes — Beginner Decorated Cake | Intermediate Decorated Cake | Advanced/Professional Decorated Cake | Sculpted Cake Theme: American Folktales | Novelty Decorated Cake

3402 Decorated Desserts — Decorated Cookies | Decorated Cupcakes

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Baking Arts: 3100s

3100s Guidelines

• Follow all Rules & Requirements as outlined in the Rules & Requirements section.
• Check individual Division Guidelines for specific requirements or exceptions for each entry.
• Reminder: All entries must be delivered with a typed Recipe Description Form.
• Recipes may not be exhibited in more than one class.
• Previously entered recipes may not be reused without modification.
• Creative Arts Staff may remove any display items that lose visual appeal during the Fair.

Want to see Baking Arts grow?

Adding new divisions or classes requires a show of interest. If you’re interested in seeing this department expand into a greater number of classes, new divisions, etc., please let us know by leaving feedback via the Creative Arts Feedback Form.

Division Descriptions

3101 Baked Pies

Indulge your sweet tooth and culinary creativity by crafting delicious pies, from classic fruit-filled favorites to innovative and decadent creations.

3102 Cakes

Cake baking blends creativity and precision as bakers experiment with flavors, fillings, and decorative techniques to create visually appealing and delicious cakes for a variety of occasions.

3103 Candies

Candy making is a precise and rewarding craft where participants create confections ranging from truffles to toffees, using techniques such as chocolate tempering and sugar boiling to achieve ideal texture and flavor.

3104 Cookies

Cookie baking invites creativity and precision as bakers explore a wide range of flavors, textures, and mix-ins, producing treats from classic favorites to spiced and hearty varieties.

3105 Pastries

Pastry making is a refined craft that challenges bakers to master techniques such as lamination, folding, and shaping to create flaky, delicate, and visually impressive pastries.

3106 Honey/Bee Items

Beekeeping is a hands-on craft centered around the care and management of bee colonies, providing enthusiasts with the opportunity to harvest honey, beeswax, and other hive products while supporting pollinator health.

3107 Quick Breads

Quick-bread baking is a versatile and time-efficient hobby, encompassing the creation of breads leavened with baking soda or powder, such as banana bread or zucchini bread, offering a wide range of flavor combinations.

3108 Yeast Bread

Yeast-bread baking is a traditional craft where bakers work with yeast to create a variety of breads, exploring techniques like kneading and proofing to achieve different textures and flavors in loaves and rolls.

3109 Sourdough

Sourdough baking is an ancient and rewarding craft centered on cultivating and maintaining a natural starter. Enthusiasts explore techniques such as fermentation, shaping, and scoring to craft tangy, crusty loaves and other sourdough-based delights, blending science, patience, and creativity to produce unique baked goods.

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Baked Pies: 3101

LIVE Baked Pies Competition: Friday, July 31
Check-in Time: 10 – 11 a.m.
Judging Begins: 11 a.m.

Division Requirements & Notes

• Prepare your own unique pie recipe.
• Recipe information is required for both the crust and filling.
• Only 2 pies per class.
• Pie entries may be 8”, 9” or 10” made with traditional pastry shells.
• Pies may not contain uncooked eggs.
• Refrigeration is available on request.
• No mixes allowed.
• Crumb crusts (shells made using crumbs of cookies etc.) are not permitted for single crust pies. Crumb tops are permitted for this class.
• Two-crust Pie includes Lattice.
• Pies and non-disposable pie pans will be available for pick up one hour after judging is complete.
• Entries will not be released until Creative Arts staff have recorded all necessary information, cut display portions, and taken all photos.
• Voting for next year’s Pie Flavor of the Year will take place during the competition.
• Entries not picked up by 8:30 p.m. same-day will be disposed of.
• DROP OFF: Day of competition.

Judging Guidelines

• Appearance/uniformity of browning (40%)
• Flavor and balance of ingredients (40%)
• Texture of crust and filling (20%)

Classes & Awards

Class	1st	2nd	3rd
01 – Single Crust Fruit Pie	$50	$25	$10
02 – Two Crust Fruit Pie	$50	$25	$10
03 – Other Single Crust Pie (i.e., pecan, pumpkin, etc.)	$50	$25	$10
04 – Featured Pie of the Year – 2026: Mixed Berry	$50	$25	$10
Best of Show		Rosette

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Cakes: 3102

LIVE Cakes Competition: Thursday, July 30
Check-in Time: 10 – 11 a.m.
Judging Begins: 11 a.m.

Division Requirements & Notes

• Entries must be whole cakes (baked from the recipe submitted).
• Entries must be made from scratch, no box mixes.
• Only 2 cakes per class.
• Refrigeration is available on request.
• Entries must be delivered on a disposable plate or cardboard with a clear disposable wrapping.
• Cakes will be available for pick up one hour after judging is complete.
• Entries will not be released until Creative Arts staff have recorded all necessary information, cut display portions, and taken all photos.
• Entries not picked up by 8:30 p.m. same-day will be disposed of.
• DROP OFF: Day of competition.

Judging Guidelines

• Appearance: Pleasing to the eye; Unfrosted: smooth, uniform, light brown; Frosted: even covering, smooth or swirled attractively
• Texture: Fine, even grain, thin cell walls and feathery light
• Flavor: Delicate, well blended sweet flavor; free from overpowering flavors; ingredient balance
• Crumb: Smooth and velvety, light and tender; slightly moist, pleasing color

Classes & Awards

Class	1st	2nd	3rd
01 – Pound Cake (unfrosted)	$50	$25	$10
02 – Any Cake (frosted)	$50	$25	$10
03 – Any Cake Other than listed (unfrosted)	$50	$25	$10
Best of Show		Rosette

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Candies: 3103

Division Requirements & Notes

• An entry is nine pieces of fudge or candy on a disposable plate inside a locked or zipped plastic bag. Do not deliver your candies in any container you wish to retrieve; we cannot guarantee return.
• Fudge must be a cooked sugar mixture.
• Recipes should be typed using our recipe form, and must include detailed instructions on preparation, including any required temperatures and techniques.
• Candies should be shelf-stable for up to two weeks, as they will not be refrigerated when displayed.
• Candies will be disposed of post-fair.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Texture
• Flavor
• Visual Appeal
• Gloss
• Shape
• Size
• Color
• Uniformity of Pieces

Classes & Awards

Class	1st	2nd	3rd
01 – Fudge	$25	$10	Ribbon
02 – Chocolate Candy	$25	$10	Ribbon
03 – Other Candy	$25	$10	Ribbon
Best of Show		Rosette

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Cookies: 3104

LIVE Cookies Competition: Wednesday, July 29
Check-in Time: 1 – 2 p.m.
Judging Begins: 2 p.m.

Division Requirements & Notes

• Entries must consist of six uniform cookies, presented on a disposable plate in a sealed plastic bag.
• Cookies must be homemade from scratch; no pre-made mixes or dough allowed.
• Recipes must include all preparation and baking details and be submitted with entries on our cooking & baking form.
• Any added toppings (e.g., sprinkles, chocolate chips) should complement the cookie flavor.
• Cookies will go on display after judging and cannot be picked up.
• Display cookies will be disposed of post-fair.
• DROP OFF: Day of competition.

Judging Guidelines

• Appearance: Uniform size and shape, appealing presentation (30%)
• Texture: Appropriate for the cookie type (chewy, crisp, etc.) (30%)
• Flavor: Balanced and pleasing taste, free of overpowering or artificial flavors (40%)

Classes & Awards

Class	1st	2nd	3rd
01 – Bar Cookie (two or more layers)	$50	$25	$10
02 – Chocolate Chip Cookie	$50	$25	$10
03 – Drop Cookie (no chocolate chip)	$50	$25	$10
04 – Shortbread, Molded, or Rolled Cookies	$50	$25	$10
05 – Ohio Themed Cookie	$50	$25	$10
Best of Show		Rosette

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Pastries: 3105

Division Requirements & Notes

• Entries must include six individual pastries or one full pastry (e.g., strudel), depending on type. For example, submitting only one profiterole would not be enough to judge.
• Pastry dough and fillings must be homemade; no store-bought crusts or shortcuts allowed.
• Recipes must detail pastry preparation, including the dough and filling.
• Refrigeration is available for perishable fillings like custards. Please let Creative Arts staff know on delivery if your pastry needs refrigeration.
• Displayed pastries will be disposed of post-fair.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Appearance: Neat, visually appealing, and inviting (30%)
• Texture: Flaky or tender pastry, well-cooked and not soggy (35%)
• Flavor: Harmonious blend between pastry and filling (35%)

Classes & Awards

Class	1st	2nd	3rd
01 – Puff & Phyllo Pastries (croissants, turnovers, baklava, etc.)	$50	$25	$10
02 – Choux Pastries (Eclairs, cream puffs, profiteroles, etc.)	$50	$25	$10
03 – Shortcrusts & Tarts (Fruit or custard tarts, pasties, mooncake, etc.)	$50	$25	$10
Best of Show		Rosette

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Honey/Bee Items: 3106

Division Requirements & Notes

• Honey must be the only source of sweetening.
• Full cakes, pies, and bread loafs are required, not pieces.
• Baking entries (brownies, cookies) are to be delivered with six pieces on a disposable plate inside a locked or zipped plastic bag.
• Honey-based items must use local honey and name the source listed in the body of the recipe on our Recipe Form.
• Class 9: Entries should weigh no more than 10 lbs.
• Participants must provide three (3) 1 lb. jars for honey entries. Entries must be in glass honey jars; Queenline or Gamber classic jars are standard.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

Baking

• 35% Flavor
• 20% Attractively Displayed
• 20% Texture (dry, moist, coarse or fine)
• 15% Attractiveness of product (over cooked, under cooked, symmetry, etc.)
• 10% Correctly meeting the Fair guidelines

Honey (Extracted or Liquid)

• 25% Freedom from crystals and impurities, including froth
• 20% Color and clarity
• 20% Flavor and aroma
• 20% Density (moisture content between 16 & 18.6%)
• 5% Appearance, suitability, and uniformity of containers
• 10% Uniformity and accurate volume of honey

Honey (Granulated)

• 30% Firmness and uniformity of set, absence of froth and impurities, and general condition of honey
• 20% Flavor and aroma
• 20% Texture of granulation (smooth and fine)
• 15% Color
• 10% Appearance, suitability, and uniformity of containers
• 5% Uniformity and accurate volume of honey

Honey in Extracting Frames

• 25% Quality of honey
• 25% Cappings; whiteness, completeness, evenness, and freedom from stain
• 20% Uniformity of color of honey throughout the combs
• 20% Thickness of comb for ease of uncapping
• 10% General appearance

Beeswax

• 30% Color; light yellow (such as undamaged by propolis and iron stain)
• 25% Cleanliness (free from surface dirt, honey, and impurities)
• 15% Uniform appearance of all wax in entry
• 15% Freedom from cracking, shrinkage, and marks
• 15% Aroma

Bee Items

• 30% General appearance
• 50% Quality of products
• 20% Originality

Classes & Awards

Class	1st	2nd	3rd
01 – Honey Breads (full loaf)	$25	$10	Ribbon
02 – Honey Baked Desserts	$25	$10	Ribbon
03 – Honey – Water White & Extra White (0–17 mm)	$30	$20	$10
04 – Honey – White (34 mm)	$30	$20	$10
05 – Honey – Extra Light Amber to Light Amber (48–83 mm)	$30	$20	$10
06 – Honey – Amber & Dark Amber (above 83 mm)	$30	$20	$10
07 – Honey – Creamed/Granulated	$30	$20	$10
08 – Honey Frames (must not leak)	$30	$20	$10
09 – Other Honey Cook & Craft	$25	$10	Ribbon
10 – Beeswax Chunk (single piece, min. 1 lb)	$30	$20	$10
Best of Show Baking		Rosette
Best of Show Honey		Rosette
Best of Show Other		Rosette

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Quick Breads: 3107

Division Requirements & Notes

• Contestants must use their own recipe.
• Entries must be delivered on a disposable plate inside a locked or zipped plastic bag.
• Ensure entry has cooled completely before bagging to avoid fogging the bag.
• Entries such as muffins, scones, etc. must submit six pieces.
• Entries such as bread loaves must submit a whole baked product.
• Loaves must use a standard size loaf pan (approx. 9”x5”).
• No team entries; this contest is for individual competition.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Shape: uniform, free from bulges on sides or top, characteristic of product. Peaked top, free of indentions (which indicates an underdone product).
• Crust: uniform browning characteristic of product.
• Entries must be thoroughly baked.
• Texture: medium even crumb, free of large air pockets; moistness characteristic of product.
• Flavor: well-blended flavor, flavor characteristic of product, ingredient flavor balance.

Classes & Awards

Class	1st	2nd	3rd
01 – Muffins (any variety)	$25	$10	Ribbon
02 – Vegetable Bread & Corn Bread	$25	$10	Ribbon
03 – Other Breakfast Bakes	$25	$10	Ribbon
Best of Show		Rosette

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Yeast Bread: 3108

Division Requirements & Notes

• Contestants must use their own recipe.
• Entries must be delivered on a disposable plate inside a locked or zipped plastic bag.
• Ensure entry has cooled completely before bagging to avoid fogging the bag.
• Entries such as rolls, etc. must submit at least six pieces.
• Entries such as bread loaves must submit a whole baked product.
• Loaves must use a standard size loaf pan (approx. 9”x5”).
• No team entries; this contest is for individual competition.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Flavor (50%): well-blended flavor, flavor characteristic of product, ingredient flavor balance.
• Texture (25%): even crumb, free of large air pockets; moistness characteristic of product. Entries must be thoroughly baked.
• Overall Appearance + Creativity (25%): Shape: uniform, free from bulges on sides or top, characteristic of product. Peaked top, free of indentions (which indicates an underdone product). Crust: uniform browning characteristic of product.

Classes & Awards

Class	1st	2nd	3rd
01 – White Bread & Wheat Bread Loaf	$25	$10	Ribbon
02 – Savory Bread & Rolls	$25	$10	Ribbon
03 – Sweet Bread & Rolls	$25	$10	Ribbon
Best of Show		Rosette

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Sourdough: 3109

Division Requirements & Notes

• Contestants must use their own recipe.
• Entries must be delivered on a disposable plate inside a locked or zipped plastic bag.
• Ensure entry has cooled completely before bagging to avoid fogging the bag.
• Each entry should consist of one full loaf or six rolls.
• Include a brief description of the starter’s history (age, care) along with the recipe.
• Starter should be one’s own creation.
• Sourdough must be naturally leavened with no added commercial yeast.
• No team entries; this contest is for individual competition.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Crust (30%): Even color, crispness, and integrity
• Crumb (30%): Open structure with uniform holes, appropriate for the sourdough type
• Flavor (40%): Balanced tangy flavor without bitterness

Classes & Awards

Class	1st	2nd	3rd
01 – Breads	$25	$10	Ribbon
02 – Cookies	$25	$10	Ribbon
03 – Other Bakes	$25	$10	Ribbon
Best of Show		Rosette

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Cooking Arts: 3200s

3200s Guidelines

• Follow all Rules & Requirements as outlined in the Rules & Requirements section.
• Check individual Division Guidelines for specific requirements or exceptions for each entry.
• Reminder: All entries must be delivered with a typed Recipe Description Form.
• Recipes may not be exhibited in more than one class.
• Previously entered recipes may not be reused without modification.
• Contestants must not list anything in the recipe title or ingredients that would imply their identity (i.e., trademark, etc.).
• Creative Arts Staff may remove any display items that lose visual appeal during the Fair.
• Limited electricity and refrigeration are available on contest days. Schedule delivery to ensure safe serving temperatures for judging. Kitchen access is restricted to Creative Arts staff and judges.
• Returnable items must be removed by 8:30 p.m. the day of judging. Serving pans must have the contestant’s exhibitor # on the bottom.
• Contestants may not create a display of their entry unless stated differently in the division judging guidelines (the food entry is being judged, not a display with props).
• Entries will be released within one to two hours following the competition (except those being displayed).
• Contestants are prohibited from having contact with the judges until the contest is complete.

Division Descriptions

3201 Chili Cook-Off

The live chili cook-off is a spicy competition where participants prepare their best chili recipes, experimenting with a variety of ingredients and flavors to create a winning bowl of this classic comfort food.

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Chili Cook-Off: 3201

LIVE Competition: Saturday, August 8
Check-in Time: 10 – 11 a.m.
Judging Begins: 4 p.m.

Division Requirements & Notes

• The Chili Competition will now be judged by professional judge(s) rather than People’s Choice.
• Limit: 1 entry per contestant.
• Professional and amateur chefs are encouraged to enter.
• Recipe must be typed on the Ohio State Fair Recipe Form. List all ingredients with exact measurements in the order used, including complete instructions, timing, number of servings and any other information important to the recipe’s preparation.
• Be prepared to talk about your chili recipe.
• Chili is not to be prepared in advance.
• Contestants are required to bring all ingredients, garnishes, etc. All perishable foods must be in unopened containers and properly stored according to food safety guidelines.
• Chili assembly will begin promptly at 11 a.m.
• Contestants may share their chili with the public after the competition if they wish, but it is not required.
• Please let Creative Arts Staff know prior to judging if you wish to share your chili so additional bowls etc. can be provided.
• DROP OFF: Day of competition.

Judging Guidelines

• Taste & Balance (50%): Overall flavor quality, depth, and balance. Judges will consider seasoning, chili pepper flavor, heat level, and how well all ingredients work together. Heat should enhance the chili, not overpower it.
• Creativity & Style (20%): Originality of the recipe and thoughtful interpretation of chili traditions. Unique ingredients, techniques, or flavor profiles are encouraged when they remain cohesive and intentional.
• Appearance & Presentation (30%): Color, consistency, and visual appeal. Chili should have an appetizing appearance and appropriate texture, with ingredients properly prepared and well incorporated.

Classes & Awards

Class	1st	2nd	3rd
01 – Favorite Chili Recipe	$175	$125	$75

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Food Preservation: 3300s

3300s Guidelines

• Follow all Rules & Requirements as outlined in the Rules & Requirements section.
• Check individual Division Guidelines for specific requirements or exceptions for each entry.
• Reminder: All entries must be delivered with a typed Recipe Description Form.
• Recipes may not be exhibited in more than one class.
• Previously entered recipes may not be reused without modification.
• Creative Arts Staff may remove any display items that lose visual appeal during the Fair.
• Entries must be heat-processed following basic canning guidelines.
• Entries suspected of being commercially prepared will be disqualified.
• Entries must be packaged as specified in entry’s divisions/class, typically a colorless glass jar filled and sealed.
• Jars with metal lids providing a vacuum seal must be used for all canning sections.
• Attach the round completed label (to the top of the jar) and entry tag before delivery.
• Items should be prepared in the last 12 months (July 2025–July 2026).
• The seal on each entry will be broken at time of pick-up.
• Jars not picked up on pick-up day will be disposed of.

Want to see Food Preservation grow?

Adding new divisions or classes requires a show of interest. If you’re interested in seeing this department expand into a greater number of classes, new divisions, etc., please let us know by leaving feedback via the Creative Arts Feedback Form.

Division Descriptions

3301 Jams, Jellies & Marmalades

Preserve the essence of fruits in jars through the timeless craft of canning, creating delightful jams, jellies, and marmalades with customized flavors.

3302 Condiments

Elevate your culinary creations by canning homemade condiments like BBQ sauce, relish, and salsa, ensuring a personalized touch to enhance a variety of dishes.

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Jams, Jellies & Marmalades: 3301

Division Requirements & Notes

• Contestants must use their own recipe.
• A Recipe Form is required.
• Required Jar: half-pint with ring (to close after judging).
• Water bath processed (no paraffin).
• No team entries; this contest is for individual competition.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines: Jellies

• Color: pronounced and natural.
• Clearness: transparent and sparkling.
• Crystals: without signs of crystallization.
• Consistency: tender, breaks with distinct cleavage, angles hold shape, should not be syrupy, sticky, or tough.
• Flavor: Clean, bright, and true to the stated fruit or ingredient, with a well-balanced sweetness and no off, scorched, or artificial flavors.

Judging Guidelines: Jams & Marmalades

• Jams made from crushed fruits cooked to a smooth consistency that will mound up on a spoon (but not jelly firm).
• Marmalades contain small pieces of fruit or citrus peel evenly suspended in a transparent (may be non-transparent if appropriate for that type of marmalade) soft jelly.
• Smoothness: tender fruit with smooth texture. No raw or undercooked fruit.
• Color and Clearness: shiny fruit color, marmalades with suspended citrus.
• Consistency & Texture: tender and will mound in spoon, not tough, sticky, or gummy and spreads easily.
• Flavor: Clear, well-developed fruit flavor that reflects the ingredients used, balanced sweetness and acidity, and no bitterness, scorched, or underripe notes.

Classes & Awards

Class	1st	2nd	3rd
01 – Fruit Jams	$25	$10	Ribbon
02 – Fruit Jellies	$25	$10	Ribbon
03 – Marmalades and More	$25	$10	Ribbon
Best of Show		Rosette

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Condiments: 3302

Division Requirements & Notes

• Contestants must use their own recipe.
• A Recipe Form is required.
• Required Jar: pint with ring (to close after judging).
• Water Bath or Pressure Canner processed.
• No team entries; this contest is for individual competition.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

Appearance: Product should be clean, uniform, and visually appealing, with no discoloration, cloudiness (unless appropriate to the product), or visible defects.

Texture: Appropriate to the product type. Pickles and relishes should be crisp or tender as intended; sauces and syrups smooth and pourable; preserved fruits tender but intact. No mushiness or separation.

Pack: Jar should be properly filled with ingredients evenly distributed and fully covered by liquid where applicable. No excessive headspace or floating solids (unless typical for the product).

Color: Natural, attractive color appropriate to the ingredients used, without dullness, browning, or artificial appearance.

Proportion: Balanced ratio of solids to liquid, spices to base ingredients, and consistency appropriate to the product category.

Flavor: Clean, well-developed flavor true to the product, with balanced seasoning, sweetness, acidity, and spice. No off, fermented, scorched, or overpowering notes.

Classes & Awards

Class	1st	2nd	3rd
01 – Pickles and Relish	$25	$10	Ribbon
02 – Preserved Fruit	$25	$10	Ribbon
03 – Applesauce	$25	$10	Ribbon
04 – BBQ Sauces	$25	$10	Ribbon
05 – Salsa	$25	$10	Ribbon
06 – Syrup	$25	$10	Ribbon
Best of Show		Rosette

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Sweet Showpieces: 3400s

3400s Guidelines

• Follow all Rules & Requirements as outlined in the Rules & Requirements section.
• Check individual Division Guidelines for specific requirements or exceptions for each entry.
• Recipes are not required in this section.
• Themes must be family-friendly.
• Creative Arts Staff may remove any display items that lose visual appeal during the Fair.
• Contestants are responsible for bases and supports. Table space for assembling tiered entries will be available at delivery, but at-display assembly is encouraged.
• Of the decorating divisions, real cake is required only for cupcakes. All entries must be re-creatable with real cake, and this will factor into judging.
• Sculpted cakes/figures should use non-cake interiors (e.g., Styrofoam, Rice Krispy Treats) but require three in-progress photos or a blueprint/sketch showing they can be recreated with cake. Exteriors must be edible, except for pillars and floral wire. Non-edible decor must be removable.
• Cakes will be positioned in the display area in the order they are received. Positions cannot be reserved or requested.
• Do not include identifying pictures or logos. For classification questions, contact organizers.
• Entries must be the sole work of the contestant, and the entry tag must be securely attached to the base or a lower part of the entry.

Division Descriptions

3401 Decorated Cakes

Cake decorating is a meticulous craft where enthusiasts use various techniques, such as piping, fondant modeling, and edible painting, to transform plain cakes into visually stunning works of edible art.

3402 Decorated Desserts

Cookie and Cupcake decorating is a creative and detail-oriented pursuit that invites sugar artists to explore techniques like piping, fondant sculpting, and edible painting, transforming simple confections into dazzling, mouthwatering masterpieces.

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Decorated Cakes: 3401

Division Requirements & Notes

• Contestants connected to a cake decorating business can display a 5” x 7” sign with their business name and details. These signs will be shown after judging and awards are complete.
• Each cake can only be entered in one division.
• Judges have the authority to move cakes to a different category or disqualify entries if rules are not followed.
• Table decorations are not allowed.
• Electrical outlets will not be provided for competitors.
• Cakes will be displayed in the order they are received. Specific table positions cannot be requested or reserved.
• The entry creator must be present during set-up and may have one assistant. However, the assistant cannot touch or make any adjustments to the entry.
• Due to staff limitations (non-staff are not allowed to remain in the exhibit unattended), contestants are limited to 40 minutes for assembly and final touches.
• Entries will be judged by experienced professionals who follow strict standards of quality, skill, and workmanship. Awards will only be given if entries meet these high standards, upholding the prestige of Ohio State Fair awards.
• Beginner Level: Basic skills with 2 years or less of experience; self-taught or under 30 hours of instruction (including online).
• Intermediate Level: Developing skills with 2–4 years of experience; 30–60 hours of instruction (including online). Open to all categories.
• Advanced Level: Advanced skills with 4–6 years of experience; 60–90 hours of instruction (including online). May be an author, instructor, or industry professional.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Overall Appearance (40%) – Attractive, well-proportioned design with balanced colors, expertly executed coverings, and appealing, appropriate bases.
• Techniques (35%) – Skill difficulty, precision, and consistency in workmanship.
• Originality (25%) – Creative, unique designs or clever adaptations of techniques (e.g., borders, flowers, writing, ruffles, etc.).

Classes & Awards

Class	1st	2nd	3rd
01 – Beginner Decorated Cake (2+ tiers)	$100	$75	$50
02 – Intermediate Decorated Cake (2+ tiers)	$100	$75	$50
03 – Advanced/Professional Decorated Cake (2+ tiers)	$100	$75	$50
04 – Sculpted Theme Decorated Cake: American Folktales	$100	$75	$50
05 – Novelty Decorated Cakes	$100	$75	$50
Best of Show		Rosette

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Decorated Desserts: 3402

Division Requirements & Notes

• Unlimited Entries – each design requires its own entry number. Follow the Set/Series guidelines under the Rules and Requirements section if creating a series of related designs.
• Each entry consists of a single decorated cookie or cupcake. Exhibitors may provide a second backup in case of breakage during judging or display if desired.
• Decorating should highlight creative techniques (e.g., piping, fondant, etc.).
• Items must be fully edible to demonstrate effective use of dessert materials; no use of clay, inedible paint, etc.
• Entries will be judged primarily on decoration quality. However, exhibitors may display the item to its best advantage if desired. The display must not exceed 8” in diameter and 1” in added height.
• Entries may not have multiple tiers (e.g., cookies must be on a single surface, and cupcakes must have a single base). Entries should not exceed 5” in diameter and 8” in height.
• Recipes not required.
• DROP OFF: PRE-FAIR
  Friday, July 24, 3 p.m. – 7 p.m.
  Saturday, July 25, 10 a.m. – 6 p.m.
  Sunday, July 26, 10 a.m. – 2 p.m.

Judging Guidelines

• Overall Appearance (40%) – Attractive, well-proportioned design with balanced colors, expertly executed coverings, and appealing, appropriate bases.
• Techniques (35%) – Skill difficulty, precision, and consistency in workmanship.
• Originality (25%) – Creative, unique designs or clever adaptations of techniques (e.g., borders, flowers, writing, ruffles, etc.).

Classes & Awards

Class	1st	2nd	3rd
01 – Decorated Cookies	$50	$25	$10
02 – Decorated Cupcakes	$50	$25	$10
Best of Show		Rosette