The Great Australian Bake Off

This simple vanilla creation is one for the recipe book.


  • Vanilla butter cake

  • 680g unsalted butter

  • 1200g caster sugar

  • 900g self-raising flour

  • 12 eggs

  • 750ml milk

  • 100ml vanilla extract

  • 4 tsp table salt

  • Bright white food colour

  • 56.7g candy colour cc22 violet food colour

  • Vanilla bean Swiss meringue buttercream

  • 600g caster sugar

  • 300g egg whites

  • 910g unsalted butter

  • 3 vanilla beans

  • Vanilla extract

  • 50ml Bright white food colouring

  • 56.7g candy colour cc22 violet food colour

  • Decoration

  • 500g clear ready to use isomalt

  • 50ml violet food colour

  • Flower decoration

  • 1 punnet blueberries

  • 200g white chocolate

  • 100g thickened cream

  • 5g titanium dioxide or bright white food colouring


  • 1.

    For the vanilla butter cake, sift your flour and salt into a bowl. Beat the butter, sugar and vanilla in a stand mixer, with the paddle attachment, until fluffy. Add the eggs to the sugar and butter mixture one at a time. Add the dry ingredients alternatively with the milk in 3 stages.

  • 2.

    Pour batter into lined cake tins and bake at 170°C. Bake for around 30 minutes or until a skewer inserted comes out clean.

  • 3.

    For the vanilla swiss meringue buttercream, in a metal or glass bowl, mix together the egg whites and caster sugar and place it over a pan of lightly simmering water. Continue mixing until all sugar is dissolved and you can no longer feel granules of sugar. Once dissolved, put mixture in a stand mixer with the whisk attachment and beat until thick and glossy. Slowly add in the room temperature butter, vanilla beans and the vanilla extract.

  • 4.

    To make the ganache drip, boil cream and titanium dioxide and pour over white chocolate, stir to combine and let cool slightly.

  • 5.

    To assemble, once cakes are cooled, layer and fill with the buttercream until all cakes are used up. Once filled, ice the outside with a gradation of purple coloured buttercream. Slowly pour the ganache drip over the sides of the iced cake and let it slowly drip. Decorate with pulled isomalt shards and fresh flowers.


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

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