October 4th, 2026Lyonville Bake Off
The cakes will be decorated, the scones freshly baked and the competition fierce when the Lyonville Bake Off returns on Sunday, October 25 from 10.30am to 2.30pm – with entry just a gold coin donation.
This year, visitors will not only be able to admire Lyonville’s finest baking. For the first time, they will also have the opportunity to purchase special tasting plates featuring samples from the winning entry in each category, while available.
The new tasting plates will give Bake Off visitors the chance to discover exactly what impressed the judges and decide whether they agree with the winning verdict.
The annual community event will be held from 10.30am to 2.30pm at the Lyonville Hall, bringing together bakers, families, visitors and dedicated cake enthusiasts for a day of friendly competition, local food and country hospitality.
Bakers can compete across six categories: Kids, aged 12 and under; Decorated Cakes; General Cakes; Cupcakes and Slices; Tarts and Pies; and Special Dietaries.
Every category winner will receive a Winner’s Ribbon and a prize donated by local businesses. This year, young bakers will have even more to compete for, with an additional prize awarded for the Most Creative entry in the Kids category.
Event organiser Dot Fuller said the Bake Off celebrated imagination and participation as much as technical baking skill. When Dot volunteered to help organise the event in 2016, she never imagined that 10 years on, the Lyonville Bake Off would still be going strong.
“Some of the most joyful and inventive entries each year come from our youngest bakers, so we wanted to recognise the creativity they bring to the competition. The Kids category is about having a go, trying something different and being proud of what you have created.”
Competition entries should be delivered to Lyonville Hall between 9am and 10am on the day. Along with the competition, visitors can settle in for Devonshire tea, a light lunch and barista coffee, browse the Bake Off displays, purchase treats, enter a raffle or take part in a silent auction.
Outside, families can enjoy lawn games, weather permitting, while a dedicated children’s activity will keep younger visitors entertained. Four-legged family members have not been forgotten either, with freshly baked doggie treats available for purchase.
Anne Bremner’s Lemonade Scone Recipe
Makes approx. 18-20 scones Ingredients: 1 x 300ml bottle thickened cream 1 x 375ml can lemonade 4 cups White Wings self-raising flour Method: Pre-heat the oven to 250C (220C for fan forced). Place 4 even cups of SR flour into a mixing bowl. Pour in all the cream and half the can of lemonade.
Mix from the centre outwards using a fork and adding more lemonade bit by bit until the mixture is of a moist, stiff consistency. You might not need all the lemonade—the mixture should not be too soft and sticky.
Sprinkle a bench or rolling mat with SR flour and fork the mixture onto the bench. Sprinkle the pile of dough with a bit more flour to make it easier to handle. Use your hands to pat the mixture into a slab about 1-1.25 inches high.
Use a round scone cutter to cut out scones, flouring the cutter between cuts. Cut straight down without twisting or the scones will be crooked. Gently tap the scones out of the cutter and place evenly onto a baking tray.
Cook at 250C (220C for fan forced) for 11 minutes or until golden brown and crunchy. Let sit on the bench for 5 minutes then transfer to a cooling wire rack. Serve with whipped cream and strawberry jam.
