Hot Shot Bakery N Café welcomes kids into the kitchen at monthly baking and cooking classes. This Spring, owner Sherry Stoppelbein is hosting a Kids’ Baking Contest entitled “I Love Limes + Caramel” ~ pairing limes and caramel, two popular ingredients in many of her café’s pastries, cakes and signature desserts.
It’s always a fun time to get creative in the kitchen for 8-13 years olds ~ and submit a recipe + photo to win a private baking class with Hot Shot Café’s pastry chef Jalyn Howard. In addition, the Grand Prize Winner will receive:
A private tour of historic St. Augustine for (4) people
Lunch for (4) at Hot Shot Bakery
Individual/private baking class at Hot Shot Cafe
The Top 10 finalists for “I Love Limes + Caramel” will be invited to join Sherry Stoppelbein on Saturday, June 15, 2017 at Hot Shot Café where their creative recipe and entry will be sampled and judged by regional food judges. Recipes can include cakes, cookies, bars, pies or tarts.
All Finalists will receive a special Hot Shot Café dessert to take home.
Official Rules: Send “I Love Limes + Caramel” recipe and photo via email to Leigh Cort Publicity ~ firstname.lastname@example.org by May 1, 2017.
Entries Must Include:
Recipe & Name of Recipe; A brief story about the recipe, not to exceed 100 words; Name, address, telephone # and email (No previously published recipes will be considered); All ingredients and preparation instructions; and A photo of the dish.
Judging: Top 10 Finalists will bring their ready to sample baked item to Hot Shot Bakery on Saturday, June 15, 2017 for tasting competition.
Judges include: Belinda Hulin (cookbook author); Nancy Guarnieri (hotel cook); Rance Adams (TV anchor and food lover). Jalyn Howard (Hot Shot Pastry Chef).
Who can enter: Entrants must be 8-13 years of age. There are no substitutions or transfer of prizes. Prizes are not redeemable for cash. By acceptance of prizes, winners consent to use of their names and/or photographs for publicity purposes without further compensation. Finalists will be notified by May 20, 2017