The Great Australian Bake Off

A cake that is out of this world!


  • Chocolate mud cake (times x 2 one for each hemisphere cake tin)

  • 260ml water

  • 300g unsalted butter

  • 400g white chocolate

  • 300g plain flour

  • 150g self-raising flour

  • 400g caster sugar

  • 3 eggs

  • 2 tbsp vanilla extract

  • Raspberry jam

  • 600g fresh raspberries

  • Water

  • 500g jam sugar

  • 15g jamsetta

  • Buttercream - moon

  • 400g unsalted butter

  • 800g pure icing sugar

  • 100ml thick cream

  • Grey food gel colour

  • Slate food gel colour

  • Black food gel colour

  • Royal icing

  • 1 large egg white

  • 180g pure icing sugar

  • 1/4 tsp cream of tartar

  • 1 tbsp lemon juice

  • Honeycomb

  • 1 cup caster sugar

  • 1/4 cup honey

  • 1/4 cup golden syrup

  • 1/4 cup water

  • 2 tsp bicarbonate soda

  • Buttercream – moon craters

  • 200g unsalted butter

  • 400g caster sugar

  • 60ml thick cream

  • Black food gel colour

  • 1kg white fondant

  • Stars

  • Bright yellow food gel colour

  • Planets

  • Bright orange food gel colour

  • 200g black fondant

  • Astronaut & Space ship

  • 1kg white Fondant

  • Hardener

  • Black food paint

  • Cornflour to dust


  • 1.

    Preheat oven to 160°C and grease tins (3 tins: 1 20cm spring tin and 2 20cm Hemisphere cake tins, and also 2 tart rings to stabilize in oven.)

  • 2.

    For the chocolate mud cake, melt butter in water. Then take off heat, add white chocolate, sift flours into bowl and add sugar. Add in butter mixture, eggs and vanilla and mix. Make 2 batches of mixture and put each batch into the 2 tins. Place into oven and bake, between 1 hour and 90 mins.

  • 3.

    Begin the jam by mixing raspberries, water, jamsetta and sugar in saucepan and heat until mixture reduces. Strain mixture to remove seeds and place into fridge to cool and set, ready for assembly.

  • 4.

    To make the buttercream, beat butter in mixer with whisk attachment. Wait until fluffy and pale, then slowly add sugar and cream, and mix until combined.

  • 5.

    For the honeycomb, combine sugar, honey and water. Dissolve sugar and bring to the boil until temp reaches 150C. Then remove from heat until mixture stops bubbling, then stir in bicarb and pour out onto lined tray.

  • 6.

    To make the grey buttercream, start butter in mixer with whisk attachment. Wait until fluffy and pale, add food colour gel, slowly add sugar and cream.Mix until fully combined.

  • 7.

    For the royal icing, combine icing sugar, tartar and egg white in stand mixer and mix for approximately 4 minutes, then add lemon.

  • 8.

    Knead fondant until soft enough to cut out the stars. Roll with rolling pin and cut out approximately 10-12 stars in yellow, then approximately 20 small plain white stars

  • 9.

    To form the fondant planets, knead fondant until ready, roll into balls and make 2 planets with rings

  • 10.

    For the spaceship, knead fondant and shape body of ship, then shape wings and tail fin. Once complete paint tips and windows.

  • 11.

    To assemble, build cake layers with plastic rod in the center to support, with Jam between the layers. Cover in butter cream until smooth. Create craters with extra cream and, in each crater, use darker grey buttercream.

  • 12.

    Place moon slightly offset on a black plate with the shuttle and honeycomb meteorites. Arrange stars to spell out GABO.


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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings