Mrs Watts said these were just suggestions, not rules, and she pointed out that every judge was different and considered different aspects.

“Cakes should not have cooking rack marks, try cooling the cake on a tea towel to avoid marks,” she said.

“Aim for a fine texture in your baking and try to avoid ‘holes’.

“Baking should appear fresh and scones should be spongy and cut with a sharp knife or cutter.”

There are classes for chocolate cake, orange cake, banana cake and biscuits, as well as scones, muffins and cupcakes.

Exhibits should be entered on disposable paper plates and cake mixes are not permitted.

Mrs Watts said ring tins were not allowed and cakes must be iced on top only, with no added decoration.

Preserves steward Lynne Latimer said judges would look favourably on entries having list of ingredients and being presented in preserving jars of a uniform 375g size.

“Jars should be full, but not over-full, with the filling coming to the bottom of the screw top lids,” she said.

There are classes for preserved vegetables, preserved fruit, marmalade, jam, jelly, lemon butter, relish, chutney, pickles, sauce and more. The pavilion will be open from 9am-11am today, April 27 for entries.

Items will be available for collection from 9.30am -11am on Sunday, April 30.