The Great Australian Bake Off

This complex creation is crafted with cloves, cranberries, edible violets and a ton of amazing spices. 


  • 125g butter unsalted

  • 90g light brown sugar

  • 230g golden syrup

  • 375g plain bakers flour

  • 2 tsp ginger ground

  • 1 tsp nutmeg ground

  • 3 tsp cinnamon ground

  • 3/4 cup dried cranberries

  • 1 tsp bicarb soda

  • 2 eggs (80g eggs)

  • 3 cups pure icing sugar

  • 1 lemon (juiced)

  • 450g mini marshmallows (white)

  • 4 tbs tap water

  • 1kg pure icing sugar

  • ½ cup vegetable shortening

  • Violet food colouring gel

  • ¼ cup dried cranberries to decorate

  • 300g white chocolate

  • 1 cinnamon quill

  • 2 star anise

  • 1 tbs whole cloves

  • 1 tbs cardamom

  • 1 tbs allspice

  • 500ml thickened cream

  • 10 sugar cubes

  • 20cm white twine

  • Edible violets to decorate


  • 1.

    To make the gingerbread dough, place the butter and sugar in the stand mixer bowl and beat for 8 minutes or until light and fluffy.

  • 2.

    Add the golden syrup and beat again.

  • 3.

    On low speed, add the sifted flour, baking powder and spices and dried cranberries and mix until combined.

  • 4.

    Wrap in cling film and allow to rest in the fridge for about 10 minutes

  • 5.

    Preheat the oven to 160c. Remove the gingerbread and roll out to 0.5cm thick using two pieces of baking paper. Cut out all the required shapes using the stencils. There should be 8 pieces for the teacup and 2 for the side biscuits and one teabag with a hole in the top and a biscuit plate.

  • 6.

    Place the gingerbread cookies into the preheated 160c oven and bake for 8-10 minutes or until golden and dried out.

  • 7.

    Allow all the cookies to cool on the drying rack while you prepare the fondant.

  • 8.

    To make the fondant, melt the marshmallows and two tablespoons of the water in a heatproof microwave safe bowl in the microwave in 30 second bursts until the marshmallows have melted completely.

  • 9.

    Add ¾ of the icing sugar into the melted marshmallow, taking care not to burn yourself. Once it starts to come together, turn the mix out onto a non-porous surface covered in the Crisco or shortening. This will stop the fondant sticking too much.

  • 10.

    Knead the fondant until the icing sugar is well incorporate and smooth. Add icing sugar until the fondant is at the right texture, solid enough to work with and roll but moist enough to not crack when rolled.

  • 11.

    Cover in cling film and rest for a few minutes.

  • 12.

    Colour about a cup of the fondant with the violet food colouring and once coloured, use to make little flowers to adorn the finished cup.

  • 13.

    Also make the handle of the cup and using the largest stencil you had for the gingerbread dough, make an outline for the cup of the teacup using white fondant.

  • 14.

    Make the royal icing by mixing the egg whites, icing sugar and lemon juice together until smooth. This will be used to stick the teacup layers together.

  • 15.

    Heat the cream in small saucepan with the spices, being sure to crush the cardoman pods before adding. Simmer until the spices have infused the cream, taking care not to boil the cream.  Strain the cream over the chopped white chocolate to remove spices and stir until the chocolate has melted.

  • 16.

    Once everything is cool, begin assembling. Stick all the teacup pieces together with a small amount of the royal icing in a piping bag. Attach all fondant décor with royal icing around the base and lip of the cup.

  • 17.

    Place the teacup on the silver tray on top the biscuit plate along with the tea bag inside, sugar cubes in a small bowl and the ganache in the milk jug on the side. Decorate with edible violets.

  • 18.

    To serve, pour the ganache into the tea cup.


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

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