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Submitted on
October 3, 2013
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1.5 MB


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Canon EOS 600D
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1/21 second
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37 mm
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Date Taken
Sep 28, 2013, 1:48:29 PM
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Lolly Bag Cake by cakecrumbs Lolly Bag Cake by cakecrumbs
Every time the contestants on MasterChef get to do some crazy dessert by a world-class pastry chef, I decide I'm gonna make it. Then I look at the ingredients list and decide I either can't afford to or would need a professional kitchen to attempt it. When Bernard Chu brought along his Lolly Bag Cake this year, I knew I'd stop at nothing to make it. I saved the cake for my sister's birthday last weekend and was so excited when the day finally rolled around.

The cake is a celebration of the typical Australian mixed lolly bag. A lot of the lollies were things we grew up with, buying from milkbars or the school canteen. Each invokes a thousand different childhood memories.

From top to bottom the layers are:
:bulletpink: Spearmint Leaves Buttercream: made using the soft jelly spearmint leaf lollies
:bulletpink: Bananas Joconde: a joconde sponge soaked in a syrup made from banana lollies
:bulletpink: Musk-mallow: Marshmallow made from musk sticks
:bulletpink: Chocolate Jaffa Ganache: ganache infused with a mandarin concentrate
:bulletpink: Freckles Crunch: a choc hazelnut layer with 100s & 1000s, popping candy and pailleté feuilletine
:bulletpink: Another bananas joconde layer, coated with dark chocolate
The whole thing is then glazed with a ganache made from Redskin lollies. I then chose to decorate it with white chocolate spirals and jaffa lollies.

I made a few changes from the Bernard Chu recipe. Biggest change is making it round rather than rectangle. I opted to use dark chocolate, rather than milk chocolate as I thought it didn't need the extra sweetness. The Masterchef version has two mint layers and a different order, however the version Bernard Chu sells at his restaurant, LuxBite, has one mint layer and the same order I have here. I decided to mirror the original as I thought it would be better balanced in flavour than the TV version.

I changed a few things about the recipe to make it more home-kitchen friendly. I also ended up making 4 of the ingredients as they were nigh impossible to get, or at least get at a reasonable price.

You'll find my version of Bernard Chu's recipe, as well as step by step photos and loads more over at my blog. I've also provided a link to the original recipe and links to where you can get/import all the ingredients, or how to make some yourself.

This cake also marks exactly 4 years since my first cake decorating attempt. I almost didn't want to do this cake for that event as I tend to use the milestone as a measurement of how far I've come and thought I should do an original recipe. But given how technical Bernard's recipe is and how I was able to alter it and troubleshoot with no problems the whole way along, it's still a nice indication of progress.

Here's the previous three years worth of cake progression:

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GreenScissors Featured By Owner Apr 5, 2014
*stares at screen longingly* :iconwantplz:
DoqKing Featured By Owner Dec 15, 2013  Student Digital Artist
It looks so delicious!
BronyStudios Featured By Owner Dec 11, 2013
celinaliu Featured By Owner Dec 4, 2013
this looks so cute !!!!
Petitelapine Featured By Owner Oct 17, 2013  Hobbyist General Artist
I love your ideas and your choice of projects :) hope you keep doing this and you are my inspiration ! :hug:
Dragons-Garden Featured By Owner Oct 16, 2013  Professional General Artist
This is awesome! I remember seeing it in the episode and wanting to try..but nah :P Not that skilled.
May I have a piece? :D
lolsam23 Featured By Owner Oct 9, 2013  Hobbyist Artist
you use the recipe of masterchef australia didn't you?
KorinaSlashBreaker Featured By Owner Oct 9, 2013  Student Digital Artist
Omg. I saw this on a television. o7o
haffyx Featured By Owner Oct 5, 2013  Student General Artist
LordRoseThorn Featured By Owner Oct 5, 2013  Hobbyist Digital Artist
Truly an amazing sight to behold and I bet it tasted even better!
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