The Great Australian Bake Off

A great cake for a themed occasion. 


  • Biscuit dough

  • 340g unsalted butter, room temperature

  • 450g caster sugar

  • 4 eggs

  • 4 tsp vanilla extract

  • 780g cake and pastry flour

  • 2 tsp baking powder

  • 2 tsp table salt

  • Meringue kisses

  • 100g caster sugar

  • 2 egg whites

  • Black food colouring

  • Red food colouring

  • Brownies

  • 125g unsalted butter, melted and cooled

  • 100g dark chocolate (90%)

  • 115g light brown sugar

  • 115g caster sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 80g plain flour

  • 1/4 tsp table salt

  • Macarons

  • 100g icing sugar mixture

  • 60g almond meal

  • 2 large egg whites, at room temperature

  • 1/8 tsp cream of tartar

  • Pinch salt

  • 25g caster sugar

  • 2 to 3 drops red gel food colouring

  • Chocolate ganache filling

  • 300g dark chocolate melts

  • 150ml thickened cream

  • Vanilla buttercream

  • 250g unsalted butter, room temp

  • 250g Crisco shortening, room temp

  • 500g soft icing sugar mixture

  • 1/2 tsp table salt

  • 2 tsp vanilla bean paste

  • 4 tbsp milk

  • 1/2 cup raspberry puree, seeds strained

  • Other decorations

  • Fresh red roses (3-4)

  • Fresh white dragon fruit x 2

  • White fondant 100g

  • Gold luster dust

  • White spirit


  • 1.

    For the biscuit dough, in a stand mixer with the paddle attachment beat butter and sugar together for 3 mins. Add eggs one at a time, add vanilla. Sift flour, salt, and baking powder together and add slowly to the butter mix. Mix briefly then place on cling wrap and chill dough for 1/2 hour.

  • 2.

    For the meringue kisses, place sugar on a baking sheet lined with baking paper. Put into a 200C oven for about 5 mins or until you see the sides of the sugar starting to melt. Whisk the egg whites to stiff peaks then add a spoonful at a time of the sugar. Once all the sugar is added whisk on high for 5 mins.

  • 3.

    Paint black stripes onto the insides of a large piping bag with a plain tip. Fill the bag with meringue and pipe kisses onto a baking sheet. Bake in a very low 90C oven for 30-40mins.

  • 4.

    For the brownies, melt the butter and chocolate and put aside to cool. In a large bowl whisk eggs, sugars, salt, and vanilla. In another bowl sift flour. Add the butter/chocolate to the egg mix and whisk. Next add the flour slowly and fold in. 

  • 5.

    Pour into a baking pan lined with baking paper. Bake in a 170 oven for 25-30mins.

  • 6.

    For the macarons, sift icing sugar and almond meal. Whisk egg whites, salt, and cream of tartar in a mixer with the whisk attachment until soft peaks. Slowly add the caster sugar into the egg whites. Add food coloring. Fold in the almond meal mix until you have a ribbon or lava consistency. Place in a piping bag with a small plain tip and pipe love hearts onto a baking paper lined baking tray.

  • 7.

    Tap the tray on the counter a couple times to release air bubbles and then let rest for 30mins or till a skin forms. Bake in a low 130C oven for 20mins.

  • 8.

    For the chocolate ganache filling, place the chocolate buttons and the thickened cream in a microwave safe bowl and melt together stirring frequently till smooth.

  • 9.

    For the buttercream, place butter and salt in the bowl of a stand mixer with a paddle attachment. Beat butter till pale and smooth and slowly add in the icing sugar a spoonful at a time. Add in vanilla and beat for 5 min add milk for a smooth consistency. Fold in the raspberry puree until smooth.

  • 10.

    To assemble, make the biscuit dough and chill in the fridge. Meanwhile make the macarons and allow them to rest. While they are resting make the biscuit shapes and bake. While they are baking, the macarons will now be ready for the oven.

  • 11.

    While they are cooking, start to make the chocolate ganache filling and set aside to start cooling. Next start the brownies. While the brownies are baking make the vanilla buttercream.

  • 12.

    When the brownies are done, set aside to cool and start the meringue kisses and bake. Place one layer of the biscuit heart on the plate. Pipe the buttercream in dollops around the border and then place another heart shaped biscuit on top. Repeat again and place the final biscuit on top.

  • 13.

    Cut crown shapes and card symbol shapes out of the fondant and colour with gold luster dust. Arrange on the biscuit cake. Slice dragon fruit into discs and place around the cake as well as the red roses, macaron hearts, brownies, and kisses.

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