The Great Australian Bake Off

This beautiful berry creation is the perfect birthday cake.


  • Butter Cake (Make 3 quantities for this cake)

  • 3 x 125g unsalted butter, room temp

  • 3 x 1 teaspoon organic vanilla bean paste

  • 3 x 1 cup of caster sugar

  • 3 x 3 eggs

  • 3 x 1 ½ cups of plain flour

  • 3 x ½ teaspoon of baking powder

  • 3 x ¼ teaspoon bicarbonate of soda – sifted

  • 3 x ½ cup of milk

  • 6 drops strawberry flavour

  • Soft pink gel paste colour

  • 1 cup caster sugar

  • 1 cup water

  • Strawberry Irish liqueur

  • Raspberry filling

  • 250g fresh raspberries

  • 1 lemon - 2 tablespoons of lemon juice

  • 250g caster sugar (Decided to make the jam instead as it behaves better)

  • Marshmallow butter cream frosting

  • 500g pure icing sugar, sifted

  • 500g unsalted butter, cubed at room temp

  • 2 tablespoons milk

  • 5 to 6 drops marshmallow flavour oil

  • Drops soft pink gel paste

  • Ombre wafer paper and fondant

  • 10 sheets of white and pink wafer paper

  • Rose spirit

  • 2kg RTR white fondant.

  • Airbrush colours, pale pink, pink sheen and gold

  • Edible dior gold dusting powder

  • Sugar glue or clear piping gel


  • 1.

    For the butter cakes, cream butter and sugar until pale and fluffy in a mixer. Add in 1 egg at a time. Sift dry ingredients together in a separate bowl. Add to wet ingredients the milk and vanilla. Sift in dry ingredient and mix – don’t over mix!! Measure out 500 g of batter in 6 separate bowls.

  • 2.

    Bowl 1 – 1 drop of pink

  • 3.

    Bowl 2 – 2 drops of pink and 1 drop of strawberry flavouring

  • 4.

    Bowl 3 – 3 drops of pink

  • 5.

    Bowl 4 – 4 drops of pink and 1 drop of strawberry flavoring. Etc up to 8 bowls)

  • 6.

    Distribute between 8 cake pans (300 g) and bake in a 150°C oven for 30 or minutes –turn out onto a wire rake to cool – cover and stick them in the fridge for 10 minutes for a quick cool (this will tighten the cake, but in a pinch it works)

  • 7.

    For the raspberry filling, heat raspberry gently over a stove with lemon juice until it breaks down – cool it before using it. Use excess butter cream frosting to mix with cooled fresh raspberry and mix until happy with consistency – add a little extra icing sugar if consistency needs it. Divide into 4 bowls and add a little food colouring to create stronger shades of pink for each ombre layer.

  • 8.

    For buttercream frosting, in a mixer whip up the butter until al blended and lightens slightly. Add in a cup of icing sugar a cup at a time – add in milk and flavour – mix for 8 to 10 minutes until it’s no longer grainy. Taste test – add more flavour to taste.

  • 9.

    For the decoration, air brush wafer paper sheets in gradients of pink. Hand brush a sheet of gold too. Trim paper and tear to sizes required. Make a wafer paper or fondant flower and leaves if time permits.

  • 10.

    To assemble, slice and dice the cake layers – 1 ½ to 2 cm per layer. Sugar syrup each layer to keep it moist. Brush with strawberry baileys. Layer darker to lighter cake with Raspberry filling between each layer and finish with marshmallow frosting on the top and scrap around the outside. Stick 6” to larger cake board – chill till firm. 15 minutes – you may need a second crumb coating at this stage and chill again to firm up more. Cover tier in fondant, and smooth surface – doesn’t have to be perfect as you are covering the outside. Arrange wafer paper strips as similar to shown below using sugar glue. Gold tip some bits for real pop. Make a large bloom for the top if time allows from left over wafer paper or fondant.

  • 11.

    Serve cake at room temperature.


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

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