The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27107/wooden-planter-box-illusion-cake

lifestyle.com.au

Taste as great as it looks. 

Ingredients

  • Vegan coconut cake (Make 6 individual cakes)

  • For 1 cake x6 batches

  • 2 1/2 cups plain flour

  • 1 1/2 cups raw sugar

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp table salt

  • 1 1/4 cup shredded coconut

  • 1/4 cup coconut oil, melted

  • 400g can coconut milk

  • 1 cup apple sauce

  • 2 tsp apple cider vinegar

  • 1 tsp vanilla extract

  • 1 1/2 tsp natural coconut essence

  • Spiced rum buttercream

  • 675g unsalted butter, softened

  • 13 cups icing sugar mixture

  • 2 tsp ground cinnamon

  • 1 tsp table salt

  • 8 tbsp spiced rum

  • 1430g icing sugar mixture

  • Swiss meringue buttercream

  • 8 large eggs

  • 2 cups caster sugar

  • 563g unsalted butter, softened

  • 2 tsp vanilla extract

  • Chocolate cookies

  • 180g icing sugar mixture

  • 35g cocoa powder

  • Pinch of table salt

  • 2 egg whites, at room temperature

  • 1 tsp vanilla extract

  • 90g dark chocolate chips

  • Decorations

  • 1/2 cup caster sugar

  • 1/2 cup boiling water

  • Cake decorating rose spirit

  • Petal dust in colours (silver, dark blue, grey and white shimmer)

  • Vegetable shortening

  • Gum paste

  • 3kg white fondant

  • Brown, grey, pastel purple, golden yellow, light blue, pastel pink, dark green gel food colouring

Method

  • 1.

    For the vegan coconut cake (3 of 6 cakes), preheat oven to 175C.

  • 2.

    Grease 3 oval cake tins and line with baking paper. Melt coconut oil and allow to cool. Mix flour, sugar, bicarb, baking powder, salt and coconut in a bowl.

  • 3.

    With electric mixer combine milk, applesauce, vinegar and vanilla. With electric mixer combine wet and dry ingredients before adding coconut oil. Divide batter evenly between tins. Bake of 35-40 minutes. Repeat.

  • 4.

    For spiced rum buttercream, beat butter until pale. Add sugar 1 cup at a time. After 8 cups add cinnamon and salt, mix until combined. Add the last cups of sugar and the rum.

  • 5.

    For the swiss meringue buttercream, set up double boiler and heat egg whites and sugar whisking constantly. Check sugar is fully dissolved by rubbing the mixture between your fingers.

  • 6.

    Once all the sugar is dissolved transfer to stand mixer and mix until bowl is cool to the touch and stiff peaks have formed. Add butter a little bit at a time until all is incorporated. Add vanilla.

  • 7.

    For the chocolate chip cookies, heat oven to 180C. Whisk together icing sugar, cocoa powder and salt. Add vanilla and egg white and mix until thick, if its too thick add another egg white. Stir in chocolate chips.

  • 8.

    Spoon batter on tray giving room for them to spread. Bake for 12-14 minutes. Let cookies cool completely before taking them off the tray.

  • 9.

    For the succulent, cut out squares of baking paper. Put a little bit of buttercream on rose pin and attach baking paper. Pipe succulents and transfer to baking tray and put in freezer.

  • 10.

    For the assembly, make a sugar syrup by boiling 1/2 cup water and 1/2 cup caster sugar let it cool. Trim all cakes so they are level (possibly cut in half). Place down first layer and cover with buttercream, repeat for remaining layers. Do a crumb coat put in fridge.

  • 11.

    Roll out fondant on bench. Measure how tall cake is and cut out rectangles 8.5cm wide and 2cm taller than the cake. Use toothpick to make marks in fondant to look like wood.

  • 12.

    Mix brown food colouring and yellow and paint onto fondant. Brush cake with sugar syrup. Attach each piece on fondant to the cake making sure it’s on well. Using Fondant extruder push out 1 line of gum paste

  • 13.

    Wrap around cake making sure it’s even.

  • 14.

    Using round piping tip make indents around gum paste

  • 15.

    Crush chocolate cookies and sprinkle on top of barrel. Start placing succulents on top of barrel.

  • 16.

    Do some extra piping down the front and if you have time pipe some grass down the bottom.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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