Friday was the final day of competition for home cooks at the California State Fair, and the tension was thick as frosting.

Winning jams and jellies from previous judgings lined the walls in the California Foodstyle building in Expo Center where contenders lined up early in the morning to present their entries for the day's judging.

The State Fair had nearly 800 entries in the food competitions this year, according to Nancy Emelio, lead assistant in the creative arts program. Competitions included the traditional jams and jellies, yeast breads, cakes, pies and chocolates and a new event called Make It With Malt-O-Meal.

Options include Apple Zings, Cinnamon Toasters, Crispy Rice, Frosted Flakes, Coco Roos, Tootie Fruities or any other Malt-O-Meal cold cereal brand, but the hot cereal is excluded.

As cooking competitions go, the State Fair is no Pillsbury Bake-Off in terms of fame and fortune. At most, a contestant can win $500 in the Guittard Chocolate Passion, but most first-place awards are $100 or less. Still, competitors go to great expense and time just for the coveted blue ribbon.

"Bragging rights," said Jennifer Taylor of Roseville. "That's why I'm here." She was hoping to win a blue ribbon for her ranch chipotle chicken sandwich. (She ended up with a second place.)

As they lined up, competitors clutched trays loaded with cookies, cakes, pies, cheesecakes, tamales, salads, nearly every dish imaginable. They sneaked looks at other entries, weighing the competition while keeping a respectful distance.

Elyce Zahn dashed in close to deadline, breathless as she handed over two entries in the Hidden Valley salad dressing competition and another entry in the Ghirardelli chocolate contest. Zahn, who lives in San Francisco, got up at 4 a.m., added the last touches to her entries and then jumped in the car for the drive to Cal Expo. The rule is, all entries must be delivered by 9:30 a.m. the day of the judging.

"It's like this nearly every day of the fair," said Zahn. "I enter almost every competition and drive it here early in the morning. Then I hang around and watch the judging, drive home and start all over again."

Why?

"I love it," she says. "It's exciting. I guess it's the thrill of the competition. I test my recipes all year just for this."

Megan Moreland, 15, who lives in Citrus Heights, had spent days perfecting her Malt-O-Meal mocha cheesecake. She used Cinnamon Toasters cereal for the crust in order to qualify. In the end, the judges liked her creation enough to award her third place, an apron, $25 and coupons for more cereal.

"It reminds me of Christmas," chef Charles Harry, one of the judges, said after tasting Moreland's cheesecake. "It has a hint of allspice and hot cocoa flavor."

A breakfast pie made with crushed Cinnamon Toasters cereal, fresh fruit and yogurt took the first-place ribbon and the $100 cash prize. Second place and $50 was awarded to cookies made with Honey & Oat Blenders cereal.

All through the judging, Frances Raymond of Clarksburg took copious notes.

"I entered seven fairs this year," Raymond said. "I've always been competitive. I keep track of judges' comments to improve my own entries. It's very rewarding to have a judge decide that you've made the best in the state. You know your friends and family always tell you it's the best, but it really means something when you have that ribbon. Then you know for sure it's the best."

Call The Bee's Gwen Schoen, (916) 321-1146.