Steward rises to cake job
RICH and dark, flat on top, and with an even size and distribution of fruit are the judges’ criteria.
For some, it’s the holy grail of the culinary section at the local show.
While the best rich dark fruit cake cannot compete for Champion Cake of Show, the best entry will compete for best in the Burnett region, and the regional winner may compete at the Brisbane exhibition.
Esmae Morgan and Anne Kenny have been stewards of the culinary section at Gayndah’s Show for about 30 years.
As the rich dark fruit cake is an expensive cake to make, Ms Morgan said the show would receive one or two entries per year.
By contrast, the most popular cakes would be the chocolate cake, orange bar cake, sponge roll and date loaf, she said.
The junior section for 17 years and under may attract up to 15 entries, and the most artistic class would be the kids’ decorated cake, Ms Morgan said with a smile.
“You’ll get some interesting ones in the junior section,” she said.
“They’ll have smarties and all sorts of things on them to decorate them; it’s just their imagination.”
While her mum used to be a steward and judge years ago, it was not Ms Morgan’s inspiration to become a culinary steward.
“Well, I started off on the flowers, and the ladies that were doing the cooking were too old and reached that age where they wanted to retire, so Anne and I took it on and we’ve been doing it ever since,” she said.
After a few years, she was invited to judge at the Mundubbera Show and accepted further invitations from Bundaberg, Childers, Monto and Eidsvold.
Ms Morgan recommended being attentive to judges’ comments – either as an entrant or as a steward – to improve the chances of becoming a champion.
YUM: Culinary steward Esmae Murgon takes the plunge into a rich dark fruitcake.