The social media-organised phenomenon came to prominence during the 2011 Queensland floods, when Danielle Crismani utilised Twitter to get people baking food for strangers coping with the clean-up efforts.

"People don't know how they can help, but most people can bake," she said.

"If they don't have a lot of money to donate to disaster relief funds, they can spend $20 or just pull the ingredients out of their cupboard, bake something and take it down locally to where they live and feel like they've contributed to the effort.

"And they have. They have contributed to the effort, without having to outlay hundreds of dollars or doing something they're not capable of doing or don't know how to do."

As Queensland and northern New South Wales deal with Debbie's wake, Ms Crismani said a team of volunteers were already at work in their kitchens.

"We've launched in Lismore, we've launched in Logan," she said on Monday.

"We will, as of the end of today, (GIVIT founder) Juliette Wright is going to have to me a list of hubs in central Queensland, north Queensland, the Gold Coast and Beenleigh and we'll just list those locations separately as we go and what the need is in each place."

The next region on Baked Relief's hit list would be Rockhampton, once the peak of the city's flood was over.

"We're going to start the activation process today (in Rockhampton) and then we will work through, towards the end of the week, getting out to people," she said.

"Our thing is not necessarily about providing meals to people.

"If people come to us and ask where they can send meals, we'll always assist, but we operate more in the sweet treat category, where you can get a chocolate brownie and a cup of tea or a cold drink when you've been working for four or five hours cleaning up someone else's place."

A lot of lessons had been learnt since 2011, Ms Crismani said, with Baked Relief going as far afield at Western Australia during that state's bushfires.

Drought-affected farmers in Queensland had also been sent treats, along with notes from school children about how much farmers meant to them.

"We've finally got the formula that works, which is me using the skills I have with the coordinating and relationship-building, and then the people who are baking," Ms Crismani said.

"I haven't really baked since 2011. It's not that I don't like to, it's just that my skill set is better spent organising the people that can bake.

"The greatest thing we've been able to establish, through social media, is that people can use our posts to build connections themselves."

A case in point was Graceville Fine Foods, which did a Baked Relief collection over the weekend.

"They ended up with a carload of stuff that people who live locally to Graceville baked and took down," Ms Crismani said.

"They're taking them directly to roads that have just opened today, where the water has just receded.

"We also try to stay ahead where we see the need is going to be."

Ms Crismani said she had no idea what she was starting when she sent out her initial tweets in 2011.

"I didn't anticipate that it would go like this, but it's just organically grown to the point that, right now, it doesn't actually take 20 hours of my day like it did in the beginning," she said.

"Because we now have the system so well sorted, we know what we're doing and people know social media better now."

Since then, Baked Relief had migrated from Twitter to Facebook, from where its efforts were coordinated.

"People who aren't used to social media know how to use Facebook now," Ms Crismani said.