The Great Australian Bake Off

Add a touch of magic to your big day with a floating three-tiered wedding cake.


  • Cake

  • Freeze dried powders: lemon, passionfruit, raspberry

  • 8 lemons

  • 8 passionfruit

  • 300g raspberries

  • 1550g unsalted butter

  • 1970g caster sugar

  • 2470g plain flour

  • 32 tsp baking powder

  • 34 eggs

  • 1654ml milk

  • 5 tsp salt

  • 9 tsp vanilla bean paste

  • Buttercream

  • 1180g egg whites

  • 1050g caster sugar

  • 3800g unsalted butter

  • Modelling chocolate

  • 1000g white chocolate

  • 250g light corn syrup

  • Presentation

  • 1000g white chocolate

  • Choc freeze spray

  • Gold leaf

  • Cake decorator’s rose spirit

  • Super gold lust dust


  • Cake:

  • 1.

    Preheat the oven at 180°C. Beat 490g butter and 623g caster sugar until fluffy and pale. Sift and mix 781g flour, 10 teaspoons baking powder and 1.5 teaspoons salt. Add in 11 eggs one at a time. Add in 1 tablespoon vanilla paste. Add in dry ingredients into the batter. Mix.

  • 2.

    Divide the batter into 900g and 1500g.

  • 3.

    Mix 196g milk and 90g lemon freeze dried powder, then mix with the 900g batter.

  • 4.

    Mix 327g milk with 180g passionfruit freeze dried powder, then mix with the 1500 batter.

  • 5.

    Repeat steps; mix 523g milk with 260g raspberry freeze dried powder, then mix with the batter.

  • 6.

    Prepare three 5-inch round cake pans, three 7-inch round cake pans, three 9-inch round cake pans with baking paper.

  • 7.

    Pour 300g lemon batter into the three 5-inch tins.

  • 8.

    Pour 500g passionfruit batter into the three 7-inch tins.

  • 9.

    Pour 850g raspberry batter into the three 9 inch tins.

  • 10.

    Bake in oven for 35-40 minutes until the cakes are done.

  • Modelling chocolate:

  • 1.

    Melt the white chocolate, warm the light corn syrup, mix them together and freeze for 15 minutes.

  • Italian buttercream:

  • 1.

    Beat the egg whites with a stand mixer, add sugar in, stop when it reaches stiff peaks.

  • 2.

    Mix sugar and water in a saucepan; heat to 116°C.

  • 3.

    Pour the sugar syrup into the egg white.

  • 4.

    Add butter in, mix until smooth.

  • Chill the cakes:

  • 1.

    Cool to room temperature (wrap the cakes and leave them in the freezer for at least 70 minutes).

  • Decoration:

  • 1.

    Make chocolate sails with modelling chocolate, shape and freeze.

  • 2.

    Make buttercream flowers.

  • 3.

    Prepare the loose petals and flowers for the rack and bottom.

  • Fillings:

  • 1.

    Mix Italian buttercream with freeze dried powder/fresh fruit to taste.

  • Cake base:

  • 1.

    Level the 5” and 7” into 1 ¼ inch layers.

  • 2.

    Level the 9” into 1 inch layers.

  • 3.

    Cut a hole in the centre of each piece; align the layers.

  • 4.

    Trim the edge of 5” and 7” cakes.

  • 5.

    Add filling to cakes.

  • 6.

    Chill in the freezer for 10 minutes.

  • 7.

    Cover the 3 tiers of cakes with Italian buttercream; smooth them out; chill in the freezer for 10 minutes.

  • To assemble:

  • 1.

    Stack cakes on the cake boards

  • 2.

    Pipe pearl boarder on the cake. Arrange chocolate sails. Arrange buttercream flowers on the cake. Add gold leaf onto the cake. Hang the whole cake frame on the rack. Add fresh flowers and petals under the frame


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

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