The Great Australian Bake Off

This recipe is almost too pretty to eat! Made with marshmallow, chocolate biscuit and m&m's this tasty treat is a must try at home. 


  • Chocolate Biscuit

  • 1kg unsalted butter

  • 800g caster sugar

  • 1kg desiccated coconut

  • 1.12 kg cake flour

  • 120g cocoa powder

  • 4 tsp baking powder

  • Marshmallow

  • 60ml gelatine powder

  • 250ml cold water

  • 830 g caster sugar

  • 250ml boiling water

  • 6-10 drops of raspberry oil

  • Food gel – electric pink

  • 2 cups desiccated coconut

  • Decoration

  • 2.5kg pure icing sugar

  • 5 egg whites

  • Variety of silver cachous

  • Edible glitter – white hologram & crystal candy pink

  • 200g cocoa powder

  • 150g modelling paste

  • 30 red mini m&m’s

  • 160g of sour straps strawberry flavoured

  • 250g white fondant

  • 200g dark chocolate

  • 200g white chocolate

  • Food gels – super red, electric pink, orange


  • Biscuit:

  • 1.

    Cream butter and sugar until light and fluffy.

  • 2.

    Add cocoa, baking powder, coconut and flour.

  • 3.

    Pat mixture into a flat round shape.

  • 4.

    Roll between two sheets of baking paper.

  • 5.

    Cut out biscuit shapes using your stencil (x3) and biscuit cutters.

  • 6.

    Bake at 180 degrees celsius for 10-15mins or until just starting to brown.

  • 7.

    Cool on trays for 10 minutes then transfer to cooling rack.

  • Marshmallow:

  • 1.

    Soak gelatine in cold water in mixer bowl.

  • 2.

    Allow to absorb water.

  • 3.

    Melt gelatine over a saucepan of boiling water.

  • 4.

    Add sugar and boiling water.

  • 5.

    Mix until sugar is dissolved and hot.

  • 6.

    Whisk with mix master until mixture is thick and shiny (8-10mins).

  • 7.

    Add half an eye dropper of raspberry oil and a drop of pink food gel.

  • 8.

    Set in aluminium baking tray lined with baking paper, level marshmallow with the back of a long knife or spatula work quickly.

  • 9.

    Refrigerate till set (15-30mins).

  • 10.

    Cut out the marshmallow using the same stencil design as the biscuit structure.

  • 11.

    Slowly pull away the off cuts so that you are left with your design.

  • 12.

    Heat one side of your marshmallow design with heat gun/hairdryer and stick biscuit onto it.

  • 13.

    Make chocolate royal icing by mixing 1 cup of icing sugar and ¼ cup cocoa to an egg white.

  • 14.

    This icing needs to be very thick as it is the glue to hold up your biscuit sculpture so if the icing looks too runny keep adding icing until the spoon you are mixing it with stands up on its own.

  • 15.

    Using the same thick icing glue small heart shaped biscuits onto the third biscuit cut out. When complete pipe a thick coil of icing over the top of the hearts and stand it up joining the two other biscuits and marshmallow.

  • 16.

    Support the structure with a bottle until the icing has set enough to hold on its own.

  • 17.

    Ice and assemble with decorations.

  • 18.

    Pat desiccated coconut on the edge of the marshmallow.


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

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