Episode 1: The Great Australian Bake Off – Cake

Children’s Party Cake

Vanilla and Raspberry Marble Cake with Pink Chocolate Mousse


I wanted to make a wonderful girly cake that had bursts of pink, butterflies and flowers a magical garden that would sparkle and delight. The original design had might I say alot more decorations on the cake but under the circumstances Im proud of my cake and delighted by the judges Kerry Vincent and Dan Lepards comments. I hope you all enjoy it too!


1 quantity of batter for a 10inch cake pan or two 7inch cake tins.

This cake will require 3 quantities of batter I made two 10 inch cakes and two 7 inch cakes.



3/4 cup Rice Bran Oil

1 3/4 cup Caster Sugar

4 Eggs and 2 egg yolks

1 teaspoon Queen Vanilla Bean Paste

3 cups Lighthouse SR Cake Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 1/4 cups Buttermilk

2 teaspoons Raspberry Flavouring (available in most cake decorating stores)


Pre-heat the oven to 180C

Grease and line a 10 inch cake tin or two 7 inch tins with baking paper and set aside

1: Sift the flour, baking powder and salt into a bowl and set aside

2: Beat the sugar and eggs together till light and fluffy then add the oil and vanilla

3: Begin adding the flour and buttermilk alternating, mixing on a low speed so as to fold through to a smooth batter

4: Remove 1/2 a cup of batter and put aside in a bowl, pour the remaining cake batter into the cake tin

5: Add the raspberry flavouring to the reserved cake batter and mix well, pour this in a continuous stream over the vanilla batter and using a butter knife zig zag through to create a marble effect (remember not to over mix)

6: Bake for approximately 45 -50 minutes for a 10 inch cake 35 minutes for the 7 inch cake or till a skewer that has been inserted in the middle comes out clean

7: Once the cake has been baked allow it to cool completely in the tin before removing

Pink Chocolate Mousse


750g Nestle White Chocolate

2 1/2 cups Cream

2 – 3 drops Pink food Colour


1: Bring 1 cup of cream to a simmer and pour over the chocolate stirring till the chocolate has melted and the cream are now a smooth paste. Set aside to cool to room temperate

2:  Whip the remaining cream and allow it to come to room temperature ( if the cream is too cold when you fold through the chocolate may seize and become grainy in texture) Fold through the chocolate mix and the whipped cream ( try not to over mix as you will loose the air out of the whipped cream)


2 1/2 kg of White or pre mixed fondant

* Kneed you fondant well to remove any air bubbles and roll out 3-4 millimetre thickness

Use plunger cutters to create the flowers and butterflies use a sugar syrup or royal icing to attach these to the cake

Assembling your cake

1: Carefully cut the tops off your cakes and then slice them in half

2: Spread 3/4 cup full of the mousse between each layer of the large cake and 1/2 between the layers of the small cake (* To create an even surface on top use the base of the cake on top)

3: Once you have filled the cakes use the remaining mouse to cover the exterior of the cakes, smooth the edges and place the cake in the fridge to become firm.

4:  Cover with fondant and carefully smooth the edges and cut away any excess

5: Both cakes need to be placed on cake boards and to assemble you need to insert support structures like wooden cake dowels (these can be bought from all good cake decorating stores)

6: The decorating is all up to you I always like to draw a design first and then put the finishing touches in the cake




 Episode 1 – Star Baker Maria

3 thoughts on “Episode 1: The Great Australian Bake Off – Cake

  1. lisa

    hi maria just wanted to know could I use caramal flavouring for the mousse the kids doesn’t like Raspberry Flavouring thank you maria cant wait for next Tuesday on bake off..

  2. Gráinne

    Just binge watched the whole season online. Loved everything you baked! So glad you posted this. It looked amazing and I really want to try it…

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