The Great Australian Bake Off

The outside of the cake is be decorated with Australian icons and the inside contains a union jack flag with a heart in the center.


  • Madeira Cake

  • 450g unsalted butter

  • 3 cups caster sugar

  • 12 eggs

  • 4 cups plain flour

  • 8 tbsp cornflour, gluten free

  • 2 tsp baking powder

  • 2 lemons

  • 2 tsp vanilla extract

  • 1 tbsp salt

  • 50ml liquid blue food colouring

  • 4 tbs glucose syrup

  • Red Velvet Cake

  • 115g unsalted butter

  • 285g caster sugar

  • 30g cocoa powder

  • 70ml liquid red food colouring

  • 2 eggs

  • 310g plain flour

  • 235ml buttermilk

  • 3 tsp white vinegar

  • 1 tsp bicarbonate of soda

  • Frosting

  • 100g unsalted butter

  • 100g cream cheese

  • 400g icing sugar, pure

  • 1 tsp vanilla extract

  • Fondant

  • 700g white marshmallows

  • 3 tbsp water

  • 1400g icing sugar

  • 100g copha

  • Syrup

  • 100g caster sugar

  • 100ml water

  • 1 tsp glucose syrup

  • 1 tsp vanilla extract

  • 2 tsp black food colouring gel

  • ½ cup cornflour (for dusting)

  • Equipment

  • 2 x 8” square tins

  • 1 x small 4’’ x 6’’ (or similar) loaf tin


  • 1.

    To make Madeira cake, in 2 batches, cream the butter (half) with the sugar (half) until pale and fluffy. Add eggs one at a time slowly. Sift together the flour, cornflour and baking powder. Add to cake mixture and add glucose syrup, then add lemon juice, vanilla, salt and colour.

  • 2.

    Repeat and fill 2 8” square tins with mixture and bake at 165’c for 50-60 minutes.

  • 3.

    To make red velvet cake, cream butter and sugar together. In a separate bowl mix the cocoa and red colouring together until smooth, add to butter mixture and mix. Add eggs one at a time. Sift flour and add with buttermilk alternatively. Add vinegar and bicarb together in a separate bowl then quickly add to mixture. Pour onto 2 flat baking trays, and one loaf tin, bake sheets for 8-10 minutes and tin for approximately 20 minutes or until they just spring back.

  • 4.

    Put marshmallows and water in a large slightly greased bowl, microwave for 15 second intervals until melted. Add half the icing sugar and mix with a dough hook, continue to add more icing sugar, then turn out onto the bench and knead adding more icing sugar as necessary. Add copha and knead until smooth. Refrigerate.

  • 5.

    For sugar syrup, heat sugar, water and glucose until dissolved and thicker, leave to cool.

  • 6.

    Cut love heart shapes out of the loaf tin cake, trim the tops off the square blue cakes and cut both in half, then trim off the edges.

  • 7.

    Make frosting by creaming together butter and cream cheese, add icing sugar and vanilla.

  • 8.

    Make fondant accents with fondant using the black colouring, assemble cake.


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

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