Taste as great as it looks.
For the vegan coconut cake (3 of 6 cakes), preheat oven to 175C.
Grease 3 oval cake tins and line with baking paper. Melt coconut oil and allow to cool. Mix flour, sugar, bicarb, baking powder, salt and coconut in a bowl.
With electric mixer combine milk, applesauce, vinegar and vanilla. With electric mixer combine wet and dry ingredients before adding coconut oil. Divide batter evenly between tins. Bake of 35-40 minutes. Repeat.
For spiced rum buttercream, beat butter until pale. Add sugar 1 cup at a time. After 8 cups add cinnamon and salt, mix until combined. Add the last cups of sugar and the rum.
For the swiss meringue buttercream, set up double boiler and heat egg whites and sugar whisking constantly. Check sugar is fully dissolved by rubbing the mixture between your fingers.
Once all the sugar is dissolved transfer to stand mixer and mix until bowl is cool to the touch and stiff peaks have formed. Add butter a little bit at a time until all is incorporated. Add vanilla.
For the chocolate chip cookies, heat oven to 180C. Whisk together icing sugar, cocoa powder and salt. Add vanilla and egg white and mix until thick, if its too thick add another egg white. Stir in chocolate chips.
Spoon batter on tray giving room for them to spread. Bake for 12-14 minutes. Let cookies cool completely before taking them off the tray.
For the succulent, cut out squares of baking paper. Put a little bit of buttercream on rose pin and attach baking paper. Pipe succulents and transfer to baking tray and put in freezer.
For the assembly, make a sugar syrup by boiling 1/2 cup water and 1/2 cup caster sugar let it cool. Trim all cakes so they are level (possibly cut in half). Place down first layer and cover with buttercream, repeat for remaining layers. Do a crumb coat put in fridge.
Roll out fondant on bench. Measure how tall cake is and cut out rectangles 8.5cm wide and 2cm taller than the cake. Use toothpick to make marks in fondant to look like wood.
Mix brown food colouring and yellow and paint onto fondant. Brush cake with sugar syrup. Attach each piece on fondant to the cake making sure it’s on well. Using Fondant extruder push out 1 line of gum paste
Wrap around cake making sure it’s even.
Using round piping tip make indents around gum paste
Crush chocolate cookies and sprinkle on top of barrel. Start placing succulents on top of barrel.
Do some extra piping down the front and if you have time pipe some grass down the bottom.
This recipe has not been edited or tested by the Bake Off Food Department.
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