THERE is now less than a month to go until this year’s Worcester Show. This year’s event, which regularly attracts more than 10,000 visitors, takes place in Gheluvelt Park on Sunday, August 12.

Now is the ideal time to start planning your entry. With more than 130 classes to enter ranging from gardening, baking, photography, art and handicrafts, it’s the perfect opportunity to show off your creative talent. And it’s free to enter.

Sheila Bishop, a seasoned judge at the show, shares her advice on how to come up with winning entries in the cakes and preserves classes.

“They say we first eat with our eyes – so bear this in mind when you’re planning your entry. First appearances are vital.

“Whether you’re baking cakes, bread, scones, biscuits, cookies or pastries, the same general rules apply. The colour of the baked item is important – it needs to be evenly cooked and be uniform in shape.

“Twelve marks out of 20 possible marks are given for the flavour and aroma of the baked item – the smell of baking stimulates our taste buds and helps us to enjoy the flavour when we eat.

“Judges will cut through the middle of the cake or break open biscuits (unless you’ve made an iced and decorated cake, in which case we judge in appearance and technique only).

“We’re looking for the depth of crust – is it over cooked or not quite cooked enough? Either way, it will affect the flavour. Then we’ll be checking to see if any fruit, nuts or chocolate pieces used in the cake are evenly distributed throughout.

“Novelty cakes should be cut to shape, then iced to illustrate the theme. A cake which is iced with a novelty or decoration on top is not a novelty cake!”

Jammy delights

Why not make some preserves for the show? Judges are looking for good colour – typical of the fruit or vegetables used – but the most marks are given for flavour.

Make sure you use a clean jar, correctly labelled with the name of the preserve and the full date of making. The jar and lid should be plain with no identifying trademarks – you don’t want to contravene the Trades Description Act! The size of the jar is specified for some preserves classes – double-check in the Worcester Show schedule, available online at worcestershow.org.uk.

If you’re making jams or jellies, the lids should be either a twist top lid or a waxed disc and a cellophane cover – but not both.

If you’re making vinegar preserves such as pickles and chutneys, then use a twist top lid which is coated inside, to prevent corrosion. A waxed disc and cellophane cover are not suitable for vinegar preserves; the vinegar will evaporate over time.

Always use a seal on your jar, or all your work will be wasted. A preserve should do exactly what it says – stay preserved for consumption in the months ahead.

Without a seal it will not keep. The twist top lid or the waxed disc should be put in place covering the whole surface of the preserve, as soon as the jar is full.

Fill the jar up to within 4mm from the rim of the jar, to allow for shrinkage. Put a cellophane cover over the jar when the preserve is cold – if you do it too early, hot moisture will collect underneath.

The deadline to enter all classes (apart from photography) for the Worcester Show is 10am on Monday, August 6. Full details and online entry at worcestershow.org.uk