Entries in the Ekka's Fine Arts Cookery Competition have grown 20 per cent in the past 12 months and officials are crediting cooking shows for the rise in popularity.

RNA councillor in charge Susan Hennessey says there has been a definite rise in the competition’s popularity.

“The cookery section has been growing on an annual basis and this year in particular the decorated cakes and preserves have increased in exhibit numbers,” says Susan.

“I believe that all the interest in TV cooking shows and the fact that people want to get back to natural basics influences their decisions to enter the exhibition.”

One of the lucky Queenslanders who will taste the delicious culinary creations is Janette Johnson.

“We have been getting lots more entries each year,” says Janette.

“I don’t know if that’s necessarily because of the popularity of Masterchef and things like that but it’s good to see.”

Janette has been involved in the Ekka for the past fifteen years and says that despite being tempted, not all entries are tasted.

“We first cut the cake in half and check for things like holes and bubbles. It’s a process of elimination,” says Janette.

“The best ones are put aside; the others that don’t make it because of holes or something aren’t tasted.”

Joining traditional entries such as lamingtons, scones and the classic fruit cake are three new classes of entry.

Salted caramel cupcakes, fruit mince pies and cakes decorated with a circus theme will also be on show this year.

“Each year we review the classes offered to the exhibitors as we wish to remain modern and relevant to today's society and standards,” says Susan.

“For example, cupcakes are a big thing in the retail world at the moment therefore we included a new class for salted caramel.”

With the popularity of cake decorating classes and books growing, Susan says the cake decorating section of the competition is a highlight.

“The decorated cakes have a new theme each year which piques the interest of the general public and also tests the ability of the cake decorator,” says Susan.

“This year it is a circus theme. We also have a novelty cake class which is open to any form of novelty cake which keeps the cookery section interesting.”

While crowds are drawn to attractions such as the rides and show bags, Susan says that the tradition of the Cookery Competition is important.

“The cookery competition showcases cooks of all ages, from all walks of life - farmers, truck drivers, children, home cooks, chefs, cake decorators and CWA members of all ages from six to ninety plus,” says Susan.

“Over 110,000 people viewed the fine arts last year which shows the popularity of this competition.”

Janette Johnson says that while the competition covers a range of entries – from ANZAC biscuits to olive tapenade – there is one thing at the heart of it all.

“It all comes down to flavour, texture and colour - but it’s really about flavour.”

Judges will undergo the gruelling task of tasting the entries on the 2nd and 6th of August.

The entries and winners will be on show when the exhibition opens on the 8th of August.