JUDGING cookery at the Royal Melbourne Show is a tough job, writes KATE ADAMSON
William Angliss patisserie teacher and pastry chef Nicole Caran tasted cakes, slices and biscuits for four hours last week to search for the best.
"It can certainly get a bit much when you have to sample about 60 pieces," Nicole says.
"I ate maybe a kilogram; it's a lot, believe me! I didn't eat for the rest of the day."
But Nicole relishes the chance to don her judge's hat and hunt for the perfect cake.
"The criteria I look for is it must be well baked, risen and looks presentable, and tastes good," she says.
"It's most definitely a fun experience."
Traditional fruitcakes, scones and sponges dominated, with sponges the hardest to get right, Nicole says.
"Everyone strives to try and make the perfect sponge and it's not easy," she says.
Decorated cupcakes and the use of Asian spices were on the rise this year, while a huge array of treats from junior cooks impressed.
"We had preps bringing in their gingerbread and gorgeous boys bringing in their truffles," Nicole says.
"There's a lot of interest out there from boys and girls."
Lemon butter, marmalade, chutneys, sweet sauces and breads were some of the other big entries, organising committee chair of art, craft and cookery Robyn Johnson says.
"I haven't seen this much bread in years," Robyn says.
"You should have smelt it. It was like going into the old-fashioned baker."
Robyn estimates more than two million hours of work went into the 3300 entries of cookery, arts and crafts.
"One woman spent up to 80 hours on a decorated cake," she says.
"It's about perfection, to improve the standard of your work and you can always learn from someone else.
"The cooks are funny, they will talk to each other but they are careful of what they say, they don't want to let their secrets out."
