National baking competition, the Trewly Big Bake, is back for 2022. Hosted by Trewithen Dairy, the contest invites baking enthusiasts across the country to show off their skill and creativity in a retro inspired baking challenge.

Taking place from 1st – 22nd July, the competition is inspired by Trewithen Dairy's recent Sweet Shop Scone Revolution and encourages all bakers to create and decorate a bake which takes inspiration from classic sweets. 

Contestants are tasked with reinventing a cake of any kind with their sweet shop favourites. This is a virtual competition, so creativity and appearance are key as the expert panel will judge the photos uploaded to a form on the Trewithen Dairy website.

The esteemed judging panel will consist of the President of the Guild of Food Writers and celebrated author Orlando Murrin, expert food & drink tester for Hearst magazines, Melanie Giandzi, and Francis Clarke, Managing Director of Trewithen Dairy. 

Bakers have a free rein – any size goes, with points awarded for creativity, presentation and decoration. The competition is open to all baked goods, from classic sponges to doughnuts, cupcakes to brownies.

Francis Clarke adds: “We love nothing more than seeing our products used in innovative ways and getting tagged in baking photos on social media. Last year's Trewly Big Bake was a roaring success so we're all eagerly waiting to see what colourful creations bakers have in store for us this year. We're looking for entries which capture the sense of fun and vibrancy of our Sweet Shop Scone Revolution.”

There's an array of prizes, including a Cornish Clotted Cream Hamper from Trewithen Dairy, a baking lover's dream from Hobbycraft, an assortment of flour from Britain's leading speciality flour producer, Matthews Cotswold Flour, the Vanilla cookbook and parcel of real vanilla products from LittlePod and a Taste of the West award-winning Flapjack Box from Flapjackery.  

To enter this free competition, simply visit the Trewithen Dairy website and enter with images and an entry description. Bakers are encouraged to upload their creations to Instagram using the hashtag #TrewlyBigBake.

Melanie Giandzi concludes: “Whether you're a self-taught master or doing it just for fun, we want to see your bake of choice with a sweet shop twist. It might be flavours inspired by school days' nostalgia or a showstopper bordered by a cascade of colourful treats… the sky's the limit!”

For more details about the competition and to enter visit: www.trewithendairy.co.uk/trewly-big-bake.

ENDS

Notes to Editors

Hi res images are available here.

For further information, high resolution images or additional expert comment, please contact RAW Food & Drink PR: Harry Hook - Harry@rawfoodanddrinkpr.co.uk Tel: 07540399025 @RawSW

The Trewly Big Bake Terms and conditions

Trewithen Dairy will retain the right to reproduce the images without remuneration to the entrants or their families. 2. No entries will be accepted after midnight on Friday 22 July 2022. 3. Non-monetary prizes cannot be exchanged for cash. 4. Decision of the judges will be final. 5. All entrants must comply with the rules, if the rules are not adhered to, Trewithen Dairy retains the right to reject an entry. 6. Trewithen Dairy reserves the right to cancel this event at any stage, if deemed necessary. 7. Trewithen Dairy staff will be excluded from the competition. 

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family. It's not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it's their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt. Bill and Rachel's sons Francis and George now run the dairy day to day with key roles as Managing Director and Production Director respectively, with more than 250 highly valued employees and plenty of continued input from Bill and Rachel.