Kialla boy Brandon Trevaskis has claimed the crown of family kitchen-whiz after winning second place in a Royal Melbourne Show baking competition.ASHLEIGH WILLIAMSON October 5, 2012 4:40am
Brandon Trevaskis earned second place with his boiled fruitcake in the under-18 section at the Royal Melbourne Show.
Kialla mother Sue Trevaskis has conceded defeat.
Her son Brandon, 12, is the best baker in his family after recently earning second place for his boiled fruitcake at the Royal Melbourne Show.
‘‘He can have that title now. I’ve never won anything at Melbourne,’’ Mrs Trevaskis said.
Brandon was one of 14 who entered the under-18 section.
He did not know how to turn an oven on when he started baking three years ago.
‘‘I still struggle now, getting the temperature and timing correct,’’ he said.
‘‘I’ve learned how to whisk and mix correctly.
‘‘I don’t like fruitcake, but I like licking the bowl.’’
Brandon won the Shepparton Agricultural Show contest in October last year and the Northern Riverina regional final in April to qualify for Royal Melbourne.
Bakers who enter shows all use the same Victorian Agricultural Society recipe.
‘‘It’s hard because every oven is different and could bake faster or slower,’’ Brandon said.
Brandon said his siblings Sean, 18, Daniel, 15, and Jessica, 7, were also talented bakers.
The three brothers each won junior boiled fruitcake events at separate shows two years ago — Brandon at Tatura, Daniel at Shepparton and Sean at Dookie.
Brandon asked his mother if he could enter separate boiled fruitcakes in the junior and open sections at this year’s Shepparton Agricultural Show on October 13 and 14.
‘‘No, because I don’t want you to beat me,’’ Mrs Trevaskis said jokingly.
Brandon's boiled fruit cake
Victorian Agricultural Society junior recipe
· 375g Sunbeam Mixed Fruit
· ¾ cup brown sugar
· 1 tsp mixed spice
· ½ cup water
· 125g butter
· ½ tsp bi-carb soda
· ½ cup sherry
· 2 eggs, lightly beaten
· 2tbspn marmalade
· 1 cup self-raising flour
· 1 cup plain flour
· ¼ tsp salt
Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil.
Simmer gently for three minutes, then remove and add bi-carb soda.
Allow to cool.
Add the sherry, eggs and marmalade, mixing well.
Fold in the sifted dry ingredients, then place in a greased and lined 20cm round cake tin.
Bake in a moderately slow oven for 1 ½ hours, or until cooked when tested.
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