The Great Australian Bake Off

This decadent cake will be the show stopper at any party!


  • Orange shortbread biscuit base

  • 1.5kg icing sugar, sifted

  • 2kg butter

  • 3kg plain flour, sifted

  • (Reserve 1.5kg of this mix to make the orange shortbread)

  • 6 oranges – rind

  • 4 egg yolks

  • Belgian chocolate orange shortbread

  • 1.5kg orange shortbread

  • 550g Belgian chocolate buttons 54.5% cocoa

  • 330g thickened cream

  • 4 egg yolks

  • 2 tablespoons caster sugar

  • 150g Seville orange marmalade

  • Juice of 1 orange

  • Meringue domes

  • 2 egg whites

  • squeeze lemon juice

  • 100g caster sugar

  • Food gel to colour (blue, green, yellow, red)

  • Fondant icing – make double this mix

  • 750g pure icing sugar, sifted

  • 100g caster sugar

  • 25g premium lard

  • 2 teaspoons vanilla extract

  • 1 dessertspoon lemon juice

  • 6 tablespoons hot water

  • 1 dessertspoon gelatine powder

  • 3 dessertspoons cold water

  • 1 x Black food colouring gel

  • 4 x “Red Red” food colouring gel

  • Spiral tower

  • Red fondant

  • 30g Tylose CMC (stiffener)

  • Royal Icing (white and green)

  • 750g pure icing sugar

  • 3 egg whites

  • ½ teaspoon lemon juice

  • ½ teaspoon glycerin

  • Leaf Green paste colouring

  • Finishing touches

  • Edible gold paint

  • White flower wires 18g


  • 1.

    For the orange shortbread Biscuit base, combine all ingredients until well kneaded and smooth. Reserve 1.5kg for the Belgian chocolate orange biscuits. Line 2 (30x30) lamington tins. Bake in a preheated oven 160°C fan for about 1 hour until slightly golden. Remove from the oven and cool. This is used for the large base and for carving the pedestals for the towers.

  • 2.

    For the Belgian chocolate orange biscuits, melt the chocolate and orange juice over a bain-marie and mix in the cream. In a separate bowl, beat the butter and sugar until pale and fluffy, then add the egg and keep whisking until the mixture thickens. Whisk the chocolate mixture in a stand mixer for around 10 minutes. Then, mix the melted chocolate mix into the biscuits until well combined. Using baking paper lined tin foil, roll into salami sized logs sealing both ends and place in the freezer until stiff but a bit pliable. Then roll the logs until fairly cylindrical and put in the freezer until ready to coat with red fondant to form the main towers.

  • 3.

    For the meringue domes, preheat oven to 100°C. Line the baking trays. Beat egg whites and lemon juice until stiff, and then gradually add the sugar. Prepare 4 piping bags by painting stripes (1: blue, 2: green and gold, 3: red and green 4: red and gold). Spoon in the meringue mix, snip the end of the bag and swirl away to replicate the tower caps. Bake for 1 hour at 100°C then turn down to 50°C until crisp. Make these whilst you are icing and piping the building, as the meringues will be the last things to go on.

  • 4.

    For the fondant icing, dissolve gelatine in cold water. Boil together hot water, sugar and lemon juice in a pan and bring to the boil whilst stirring. Cover and boil for 2 minutes, then uncover and boil for 4 to 5 minutes. Add the gelatin, vanilla essence and the lard stirring until dissolved. Leave until lukewarm. Mix gelatine with half of the icing sugar and stir well, gradually adding all icing sugar and kneading as you go. Separate 150g of the mix and dye black for the doors. Reserve another 50g for knobs and spires. Dye the remaining fondant red. Transfer to a plastic bag to keep moist and store at room temperature. This can be heated slightly in the microwave to soften for use.

  • 5.

    For the fondant icing spiral on the main tower, knead Tylose CMC into the red fondant. Roll between cling film, peel off and wrap around a cream horn support. Trim the base level and leave to harden. This should be done when you make the fondant to allow sufficient time to set.

  • 6.

    For the royal icing, whisk egg whites and lemon juice until foamy. Gradually beat in icing sugar and glycerin and continue beating until the icing is very white and firm.

  • 7.

    To assemble, make the biscuit base of the building by sandwiching together the two large biscuit bases with royal icing. Using the building template, carve the floor plan out of the base. Coat the sides with marmalade and cover with red fondant and adhere the black fondant doors. Follow the same process carving out each individual tower support. For the cylindrical towers, cut the Belgian chocolate orange towers to the required height, coat with marmalade and cover with red fondant. Gradually construct and glue the towers on the base building using stiff royal icing. Once all of the towers are in place, pipe with white royal icing around the edges, then flood the roof tops with green runny royal icing. Pipe green scallops on the towers and trim with spires using flower wires. Lastly, place the spire on the large tower and top with a ball of white fondant and paint gold. Top the cylindrical towers with the meringue domes, and embellish with a little gold paint to finish off.


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

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