The Great Australian Bake Off

Skip the gym and make a weight cake!


  • Cake

  • 5 cups plain flour, sifted 

  • 5 tsp baking powder

  • 4 1/4 tsp bicarb soda

  • 1 1/4 cup dark chocolate chips

  • 2 cups fresh strawberries, plus extra for layering

  • 1 cup vegetable oil

  • 1 cup buttermilk

  • 6 tsp vanilla bean paste

  • 8 eggs, lightly beaten

  • 4 cup caster sugar

  • Swiss meringue buttercream

  • 300g caster sugar

  • 4 egg whites

  • 300g caster sugar

  • 400g unsalted butter, room temperature

  • 2 tsp vanilla bean paste

  • Fondant

  • 3 kg black fondant

  • 2 kg purple fondant

  • 2 kg dark blue fondant

  • 2 kg dark green fondant

  • 1 kg white fondant  

  • Colours/tools

  • Black pearl dust

  • Silver highlighter metallic dust

  • Black petal dust

  • Purple lustre

  • Dark blue lustre

  • Dark green lustre

  • Clear rose spirit


  • 1.

    For the cake, preheat the oven to 160C and grease and line cake tins.

  • 2.

    Sift flour, baking powder, sugar, baking soda into a bowl. In a mixer, beat the eggs and on high for 1 min until it nearly doubles in volume. Add sugar and vanilla, and then beat for another minute.  Add oil and beat on high for around 2 mins.

  • 3.

    Bring the speed to low and start adding the flour mix and buttermilk alternately. Scrape the bowl down and give one final mix (do not over mix). Then fold the chocolate chip into half the mix and chopped strawberries into the other half and pour into desired tins and bake for 30 - 40 mins. 

  • 4.

    For the swiss meringue buttercream, pour in the eggs with the sugar and mix over a bain-marie until all the sugar dissolves. Mix constantly otherwise you will have cooked egg whites.

  • 5.

    Once completely dissolved, transfer into a mixing bowl and beat it in a stand or hand mixer for 20 mins until the mix has cooled down and tripled in volume. Slowly start adding butter into the egg whites with the vanilla and beat until it’s all incorporated. Make sure to scrape the sides down in between. Cover and keep in a cool place until needed

  • 6.

    For the fondant, take it out of the packets and knead each one until it’s flexible. Cover tightly in cling wrap and leave it aside until needed.

  • 7.

    For the cakes, once it is baked, cool it in the tins for 5 mins and turn it over on to a flat surface. Level all cakes to remove any mounds. Cut the 8, 7 and 6 inches into two layers and set aside.

  • 8.

    Cut the all the 4 inch squares into perfect squares (dumbbells) by removing any browned bits and set aside (layer with strawberries) Crumb coat all your cakes and chill them well until the buttercream is set.

  • 9.

    Once the cakes are set, using a circle cutter make hole in the center of all your rounds cakes. Using buttercream join the two spheres, give a final crumb coat as evenly as possible and chill in the fridge.

  • 10.

    Roll the fondant out to the desired thickness and cover the sphere and all your circles and squares, black for circles and either colour for the sphere and squares. Mix the luster dust with alcohol and, using a paint brush, evenly paint all the fondant figures to match the fondant colour. 

  • 11.

    Use the stencil to cut out weight numbers/letters and accordingly label the weights and stick it on before the alcohol dries.

  • 12.

    Use the floral wire and create a handle for the kettlebell by wrapping fondant around it and dust it with lustre as well. Use the dowel and wrap fondant around it as well for the squares (dumbbells).

  • 13.

    Make 2 x small holes on the top of the kettlebell and push the expose floral wire into the cake and use the dowel to push the squares into either side to create a dumbbell.

  • 14.

    Stack your circle weights any way you prefer and place the kettlebell and dumbbell next to it.


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

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