Wild pigs and flying horses are competing for attention as sweet treats in the cake competition at this year's Brisbane Ekka.

Today is judgment day for cake decorators, with more than 1,100 entries in the cookery section at the RNA showgrounds this year.

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Tradesman Brendan Clem knows what it takes to be the cream of the cake crop, having won six grand champion awards at the RNA over 25 years of competition.

"[You've] just got to be creative and get the eye of the judge and stand out from everybody else, that's my technique," Mr Clem said.

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A trip to the Maldives inspired his romantic reef cake.

It is made out of a polystyrene mould but the rules require the maker prove to judges this part can also be fashioned from cake.

Everything else is edible, including semolina sand.

In other words, it is about the icing, not the cake.

Zoe Byers is also a champion cake maker and said this year's entry was all about having fun with a pig.

"[I] just started sculpting and this was the end result, so I got a bit carried away and gave him a bit of attitude.

She said she just let her creative juices run.

"He is a chocolate cake and everything about him is edible. I used the hair from a cob of corn on his head — you can even eat his eyes."

Brendan Clem and his sweets of the sea, inspired by a Maldives trip. ( ABC News: Andree Withey )

Michelle Brock, a first timer to competitive cake-making, created a carousel with marine animals.

It took her more than 20 hours.

"I think we will get points for effort but it makes me appreciate the skills of the experts," she said.

First-time entrant Michelle Brock with her marine carousel cake. ( ABC News: Andree Withey )

"Whatever I paid my wedding baker, it wasn't enough."

The top prize for wedding cake decorating is $350, but in most categories it is only $50.

This tasty rooster could prove to make it high in the competition pecking order. ( ABC News: Andree Withey )

Pauline Hermann, who has won multiple awards spanning decades, said the kudos and ribbon was what motivated competitors.

"It is also about creating something even better than last time — competing against yourself" she said.

This year, she entered nine cakes.

Calamities do happen to entrants. A flying horse lost both legs the night before judging, requiring emergency repair.

A Pegasus cake takes flight after some emergency surgery. ( ABC News: Andree Withey )

In another sweet irony, a three-tiered celebration cake fell over in the car.

Susanne McGregor, who has been an Ekka cake judge for 25 years, said a prize-winning cake must have a wow factor.

Cake judge Suzanne McGregor said winners needed a wow factor. ( ABC News: Andree Withey )

"The first thing we look for is impact and sometimes you are disappointed," she said.

"You look at the cover of the cake, how it is presented and the execution of the skills, including the making of the flowers, piping, colour and neatness.

"Competitors get a score sheet with constructive criticism because we want them to come back again and again."

This year for the first time, the judges will provide live commentary on why an Anzac biscuit, boiled fruit cake or jam made top of class — or why not.

The cookery section is one of the most popular at the 10-day Royal Queensland Show, which opens to the public on Friday, August 10.