Published On: Wed, Mar 5th, 2014

Cub Scouts prove versatility in baking contest

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Reverend David Merryman speaks to Cub Scout Pack 33 and guests during the Bake Off Challenge on February 28. The event raised more than $1,000 for the pack.

A good scout is always prepared. The young troopers of Marlinton Cub Scout Pack 33 do a lot to achieve that goal. The pack ventures into the great outdoors and learns how to survive in primitive conditions. They train in first aid to be prepared to help others when needed. But the scouts took on a different challenge last week, when they swapped their walking sticks for spatulas to bake pies, cakes and cookies and raise money for their pack.

In what was undoubtedly a venture into unknown territory for many contestants, Cub Scouts and their fathers tried their hands at baking in a Bake Off Challenge. Adding to the excitement, the father-and-son teams were graded on their baking skills by a panel of four judges. The panel included High Rocks Academy Executive Director Sarah Riley, Marlinton United Methodist Church Pastor David Merriman, Watoga State Park Assistant Superintendent Kelly Smith and Shirley Meadows. The top three baked goods in each category were sold at auction to raise funds for the pack’s activities.

Contestants, judges and guests gathered at Marlinton United Methodist Church on Friday afternoon. Pack Leader Sam Gibson and Assistant Pack Leader Jennifer Dunz directed the cooking teams to place their baked goods on a long table in a church hallway. Colorful, mouth-watering cakes, pies and cookies filled the 30-foot table from end to end. As attendees enjoyed a homemade meal in the church meeting hall, the judges went about the enviable task of sampling the delicious goods — and the difficult task of selecting the finest.

Judges in last Friday's Pack 33 Bake Off Challenge sample the goods prepared for the competition. Jeft to right: Shirley Meadows, Sarah Riley, David Merryman and Kelly Smith.

Judges in last Friday’s Pack 33 Blue/Gold Bake Off Challenge sample the goods prepared for the competition. Left to right: Shirley Meadows, Sarah Riley, David Merryman and Kelly Smith.

In the pie division, Sean and Scott McGregor took first place with a citrus cheesecake. Glen and Vincent Malcomb took home the silver medal with sweet potato chiffon pie. Adam and Kenny Workman took third place with an old fashioned pecan pie. In the cookie division, Dillon and Brad Dunz placed first with sugar cookie fish. Dakota and Chuck Sheets took second with oatmeal raisin cookies. Ben and Brad Dunz took home the bronze medal with brownie boy scouts. In the very competitive cake division, Chase and Jamie Green took home the gold with a choco-choco-choco cake. Brandon and Mike Burns took second place with a unique Rubic’s cube cake. Tucker and Danny McGee took third place honors with a God Bless America red velvet cake.

The Overall Grand Prize winners were Alan and Sam Gibson, with their wonderfully presented Pizzelle Cannoli.

Ultimately, all of the Cub Scouts were winners, because the Pack 33 raised more than $1,000 during the Bake Off. The pack will hold its Pinewood Derby competition on Saturday at 10 a.m. at the Wellness Center in Marlinton.

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Winners of Friday’s Cub Scout Pack 33 Father and Son Bake-off, Cake Division, left to right: Third Place, Tucker McGee and father Danny McGee; Second Place, Brandon Burns (not pictured) and father Mike Burns; First Place, Chase Green and father Jamie Green.

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Winners of Friday’s Cub Scout Pack 33 Father and Son Bake-off, Cookie Division, left to right: Third Place, Ben Dunz; Second Place, Dakota Sheets and father Chuck Sheets; First Place, Dillon Dunz and father Brad Dunz (also Ben Dunz’s father).

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Winners of Friday’s Cub Scout Pack 33 Father and Son Bake-off, Pie Division, left to right: Third Place, Adam Workman and father Kenny Workman; Second Place, Glen Malcomb and father Vincent Malcomb; First Place, Sean McGregor and father Scott McGregor.

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Overall winners of Friday’s Cub Scout Pack 33 Father and Son Bake-off were Alan Gibson and father Sam Gibson, with their winning dish, Pizelle Cannoli.

 

About the Author

- Geoff Hamill can be contacted at gshamill@pocahontastimes.com