The Great Australian Bake Off

This rich cake is made with white chocolate butter cream and is filled with a sweet surprise.


  • Caramel Cake

  • 300g unsalted butter

  • 1.5 cups light brown sugar

  • 3 tbs golden syrup

  • 3½ cups self raising flour

  • ½ cup plain flour

  • 6 eggs

  • 1¼ cups milk

  • White Chocolate Butter Cream

  • 300g unsalted butter (at room temp)

  • 500g icing sugar, mixture

  • 375g white chocolate

  • 2 tbs milk

  • Dark Chocolate Ganache

  • 185g dark chocolate

  • ¼ cup thickened cream

  • To Decorate

  • Packet of Maltesers

  • Packet of Pods

  • Equipment

  • 2x20cm cake tins


  • Cake:

  • 1.

    Cream butter , sugar and golden syrup; add flour, eggs, and milk and mix until just combined; pour into 2 prepared 20cm round cake tin base measurement; bake in preheated oven at 160 degrees celsius for 1 hour; allow to cool before icing and decorating

  • 2.

    Once cool, cut each cake in half horizontally. Place the top and bottom pieces aside.

  • 3.

    Using the 2 middle pieces, cut a reasonably large hole in the middle of the cakes.

  • 4.

    Starting with the complete bottom piece, place the two hole cakes on top of each other (using the buttercream to stick it together; fill cake with desired lollies

  • 5.

    Icing the edges of the hole and top with the completed top layer. Ice with chocolate ganache in any particular style.

  • White Chocolate Buttercream:

  • 1.

    Beat butter and a little of the icing sugar until smooth; slowly add more and more icing sugar until all combined in a paste

  • 2.

    Melt white chocolate and add to the mix.

  • 3.

    Depending on the thickness of the icing, you may want to add the milk.

  • Dark Chocolate Ganache:

  • 1.

    Combine ingredients and melt in microwave in 30 second intervals until smooth and well combine.

  • 2.

    Drizzle or pour over cake and allow to set.


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

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