The Great Australian Bake Off

Adds a bit of saltiness to your usual sweet chocolate cake.


  • Raspberry mud cake

  • 260-270ml water

  • 300g unsalted butter

  • 400g white chocolate

  • 300g plain flour

  • 150g self-raising flour

  • 400g caster sugar

  • 3 eggs

  • 2 tbsp vanilla extract

  • 300g raspberries

  • White chocolate ganache

  • 300g white chocolate

  • 125ml pure cream

  • White chocolate buttercream to then paint

  • 250g unsalted butter

  • 500g soft icing sugar

  • 100ml thickened cream

  • Black edible food paint

  • Caramel mud x2

  • 300g butter, cubed

  • 300g white chocolate, chopped

  • 300g dark brown sugar

  • 240ml hot water

  • 1 1/2 tbsp golden syrup

  • 4 tsp vanilla extract

  • 3 eggs, at room temperature

  • 225g self-raising flour

  • 225g plain flour

  • 2 tbsp sea salt flakes

  • Apple cider cream buttercream

  • 300g unsalted butter, softened

  • 80ml reduced apple cider (330ml reduced to 80ml)

  • 1000g icing sugar mixture

  • Vanilla bean paste

  • Decoration

  • Buttercream

  • 300g unsalted butter

  • 600g icing sugar mixture

  • 100ml thickened cream

  • Fondant

  • 2kg white fondant

  • 2kg black fondant

  • 200g corn flour to dust

  • Pattern

  • 500g red fondant

  • 1kg white fondant

  • 1kg black fondant


  • 1.

    Preheat oven to 160°C and grease tins (3 x 5 inch round, 3 x 10 inch round, 3 x 7 inch square)

  • 2.

    For the raspberry mud cakes, melt butter in a saucepan with the water, remove from heat add white chocolate, sift flours into bowl and add sugar. Add butter mixture, eggs and vanilla and mix, then add in raspberries and mix further to disperse. Separate into 3 x 10 inch round tins and bake until ready.

  • 3.

    For the caramel mud cakes, melt butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan for 5 mins or until chocolate melts and mixture is smooth, set aside for 15 minutes. Add eggs, 1 at a time, beating well, Sift combined flours over chocolate mixture and stir.

  • 4.

    Once mixture is ready, fold in sea salt flakes and ensure they are not overmixed. Separate into square tins, then repeat for final round tins.

  • 5.

    Bake until cooked.

  • 6.

    For the white chocolate ganache, boil cream in a saucepan and then pour over chocolate in a bowl, let sit for 5 minutes and then stir and set in fridge ready to use. Once cooled add to stand mixer and whip until ready.

  • 7.

    For the white chocolate buttercream, beat butter, then add sugar and cream a bit at a time, then finally add melted white chocolate.

  • 8.

    Construct bottom layers with cake and ganache, then cover with butter cream, ensure it’s super smooth and then place into fridge for 1 hour, insert plastic dowls (x4) and then paint with black paint. Set aside to air dry.

  • 9.

    For the apple cider cream, beat butter until pale, add vanilla and salt, gradually add the apple cider and gradually add the icing sugar one cup at a time.

  • 10.

    For the plain buttercream; whisk butter and then add sugar gradually until light and fluffy.

  • 11.

    Construct small round layers with apple cream, then finish with buttercream, insert single dowel in centre for structure, then roll out white fondant and wrap cylinder with overhand at each end, the cut circles to fit and trim final layer. Set aside ready to assemble.

  • 12.

    Square layer build on square cake board, cake and apple cream layers, the cover with buttercream, set aside.

  • 13.

    Roll and cut red fondant strips and then cut white and black fondant in 1.5cm squares, enough to make 8 rows high and 10 wide. Assemble pattern, roll out thin white square for side of cake, brush with water to stick and lay pattern as required (see picture), roll over with pin to fully stick, then apply each sheet to the cake, finally add top layer of black fondant and insert plastic dowels in center to sit cylinder on.

  • 14.

    Place cut rectangle cutting board on top for cylinder to lay on, this should be recessed into black fondant, then

  • 15.

    Assemble all layers together.

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