The Great Australian Bake Off

Passionfruit cake, sculpted chocolate, choux and spun sugar form this intricate and delicious Oriental garden.


  • Pate a choux  

  • 100g boiled water

  • 100g milk

  • 100g unsalted butter  

  • 15g caster sugar

  • 1/2 tsp salt  

  • 120g plain flour

  • 4 eggs      

  • Spun sugar  

  • 500g caster sugar   

  • 100g glucose syrup 

  • 200g water 

  • Modelling chocolate  

  • 1200g white chocolate

  • 240g light corn syrup

  • 300g white chocolate as glue

  • Choux pastry filling  

  • 600g thickened cream

  • Freeze-dried powder: strawberry and lemon

  • Italian buttercream

  • 280g egg white

  • 50g caster sugar

  • 200g caster sugar

  • 100g water

  • 900g unsalted butter

  • Cake

  • 490g unsalted butter

  • 620g caster sugar

  • 780g plain flour

  • 10 tsp baking powder

  • 11 eggs

  • 520ml milk

  • 1.5 tsp salt

  • 3 tsp vanilla bean paste

  • Freeze-dried powder: passionfruit


  • For the choux pastry:

  • 1.

    Preheat oven to 215°C.

  • 2.

    Add water, milk, sugar, salt, butter into saucepan. Heat on medium till boiled. Lower the heat.

  • 3.

    Add in flour, stir, until it's heated to 75°C. When the flour is cooled to 65°C, add in egg one by one, and stir well.

  • 4.

    Pipe the paste on a baking paper. Bake for 12 minutes.

  • 5.

    Drop the temperature to 180°C, bake for 10 minutes.

  • 6.

    Turn off the oven, keep the bake in the oven for 15 minutes.

  • For the modelling chocolate:

  • 1.

    Melt the chocolate. Warm the syrup. Stir them well and freeze in the fridge for 15 minutes.

  • Spun sugar:

  • 1.

    Add all ingredients in a sauce pan, heat on high.

  • 2.

    Brush the side of the saucepan with a pastry brush and water.

  • 3.

    Add colour at 110°C, stop cooking at 165°C by placing the saucepan in cold water.

  • For the Italian buttercream:

  • 1.

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

  • 2.

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

  • 3.

    Pour the sugar syrup into the egg white.

  • 4.

    Add butter in, mix until smooth.

  • For the cake:

  • 1.

    Preheat the oven at 180°C.

  • 2.

    Beat butter and caster sugar until fluffy and pale. Sift and mix flour, baking powder and salt. Add in eggs one at a time

  • 3.

    Add in vanilla paste. Add in dry ingredients into the batter, mix. Mix milk and freeze-dried powder.

  • 4.

    Prepare four 5-inch round cake pans with baking paper.

  • 5.

    Bake in oven for 25-30 minutes until the cakes are done.

  • To assemble:

  • 1.

    Choux pastry – base of pavilion.

  • 2.

    Whipped cream with freeze-dried powder – filling of the choux pastry.

  • 3.

    Modelling chocolate – roof and body of the pavilion, lotus flowers.

  • 4.

    White chocolate – glue.

  • 5.

    Spun sugar – river.

  • 6.

    Italian buttercream – cake fillings and frosting.

Nutritional information

Nutritional analysis per serving (80 servings)

  • Energy 399kj
  • Fat Total 25g
  • Saturated Fat 15g
  • Protein 4g
  • Carbohydrate 41g
  • Sugar 32g
  • Sodium 156mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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