“My mum was a rural girl, I was a rural girl,” she said.

“You had to make everything and the tradition has flowed on. 

“I can honestly say I don’t think I have ever bought a cake to give to my family, I cook.”

Ms Ceely said cooking was in her family’s DNA and her mother never had a mixmaster, so doing things the ‘hard way’ was how she learnt. 

“My mother’s special was the ‘surprise tart’ which was shortcut pastry, banana, jelly and cream,” she said.

“It was simple that would have been one of the first things. 

“It’s a favourite among my family still.” 

Ms Ceely said she had to give credit, where credit was due. 

“I have to say the Country Women’s Association has improved my skills in competition cooking,” she said.

“The finer art of what judges look for and how to achieve that, things like lining the tin.”

Ms Ceely joked that her grandchildren think of her as a cook, but they have their own aprons to whip out when the time comes to bake. 

Ingredients:

Method:

PRO TIP: Put on a glove and run your hand under water. Using the back of your hand smooth the top down. This will create a smooth and shiny finish to the cake. 

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