Mrs Scriven took out every category in the masters cake decorating and sugar art classes section at the show with two spectacular creations.

After taking out first prize with both her special occasion cake and wedding cake, Mrs Scriven was awarded the Dorothy Evans Perpetual Trophy for the seventh time.

She also claimed the Bernice J Vercoe Annual Prize for the most successful exhibitor in cake decorating and sugar art classes.

The veteran cake decorator said her entries for this year’s show were the “most challenging” she had ever created.

The magnificent bride and groom peacock wedding cake was 200 hours in the making and featured two icing birds perched on a fruit cake tree trunk and base.

Mrs Scriven said the piece was her best ever.

“I have been national champion twice in the past, but this cake definitely beats anything I’ve ever done,” she said.

“It looked stunning in the display case at the show and the stewards were blown away by it.”

Mrs Scriven said a lot of detailed work went into designing and creating the wedding cake.

“Each individual peacock feather is made from icing rolled so thin that I could see through it,” she said.

“Each one was hand cut using a template, then sprinkled with glitter or finished with a piped icing curl or gelatin crystals.”

The bride bird wears a tiara and her groom is sporting a top hat, while the couple is surrounded by delicate piped icing detail including a spray of golden flowering gum.

Mrs Scriven said the creation was made more difficult because it was mounted on fruit cake, rather than a solid polystyrene base.

She said the cake would be for sale once it returned from the show and similar works of art could fetch up to five or seven thousand dollars in Sydney shops.

“I have no idea what it will sell for – I can’t put a dollar value on it,” Mrs Scriven said.

Just as spectacular was her intricate chandelier cake that took out first in the special occasion category.

Each piece of the light was piped flat and flooded with royal icing before being stood up and joined together with icing using butchers’ skewers.

The icing candles are topped with flames made from red gelatin that was stamped while still soft.

Mrs Scriven is thrilled with her win after competing in the Royal Easter Show for 18 years.

“I have worked my way up and I’m usually in the top two now,” she said.

“But I scooped the pool this year and won the lot!”