The new series of the Great British Bake Off started last night with some show stopping cakes! One of our particular favourites was Flo’s “One in a Melon” cake. We’ve posted the recipe below for you to recreate at home. Why not bake it with some of our delicious Laid With Love eggs?
View the recipe from the GBBO website.
Makes: one large cake, serves 20
Hands-on time: 3 hours, plus chilling time
Baking time: Approx 1 hour
Skill level: Needs a little skill
For the sponge mixture:
620g baking margarine, at room temperature
620g caster sugar
11 medium eggs, at room temperature, beaten
620g self-raising flour
60g dark chocolate chips
Red food colouring gel, from a 28g tub
2 tablespoons watermelon syrup
For the white buttercream:
250g unsalted butter, softened
400g icing sugar, sifted
1 tablespoon watermelon syrup, or to taste
For the red buttercream:
165g unsalted butter, softened
265g icing sugar, sifted
1 teaspoon watermelon syrup, or to taste
Red food colouring gel, from a 28g tub
5 tablespoons watermelon syrup, or to taste
40g dark chocolate chips
For the fondant icing (or use 1kg green ready-to-roll icing):
20g powdered gelatine
2 tablespoons glycerine
275g liquid glucose
About 900g icing sugar, sifted
Dark-green food colouring gel, from a 28g tub
You will also need:
3 x 20.5cm sandwich tins (with deep sides), greased with butter and base-lined with baking paper
5cm hemisphere mould, well greased with butter
Large stand mixer
Step 1 – Heat your oven to 180°C/160°C fan/350°F/Gas 4.
Step 2 – Put the baking margarine and sugar into the mixer bowl and beat thoroughly until light and creamy (you may need to make the mixture in 2 batches and then combine them). Scrape down the sides of the bowl then gradually beat in the eggs, adding a tablespoon of the flour with each of the last 4 pours of egg. Fold in the rest of the flour with a large metal spoon, followed by the chocolate chips.
Step 3 – In a smaller bowl, mix about half the tub of red food colouring with the watermelon syrup, then stir in a few tablespoons of the sponge mixture. Add this to the rest of the mixture and combine thoroughly until there are no visible streaks. If necessary, stir in a little more food colouring until you’re happy with the colour.
Step 4 – Transfer the mixture to the three prepared tins and mould – they will be about half full – then carefully level each surface with an offset palette knife. Place the hemisphere mould on the baking sheet so it doesn’t wobble. Bake all four tins in the pre-heated oven until a cocktail stick inserted into the centre of each cake comes out clean. The sandwich sponges will take about 30-35 minutes, the hemisphere mould sponge about 55-70 minutes – depending on the size and type of your tins. As soon as the sponges are ready, run a rounded knife around the inside of each tin to loosen the sponge. Turn out the three sandwich sponges onto a wire rack and leave to cool for 5 minutes; leave the hemisphere sponge to cool in its tin before turning out.
Step 5 – While the sponges are baking, make the two buttercreams. Make the white buttercream first so it is not ‘stained’ by the red buttercream. Put the butter into the mixer bowl and beat until creamy, then gradually beat in the icing sugar (use a slow speed to start with) followed by the watermelon syrup. Transfer to a clean bowl, cover and set aside. Make the red buttercream in the same way, adding about 1/8th teaspoon of red food colouring at the end to give a colour similar to the sponges. Cover and set aside.
Step 6 – Lightly brush the undersides of the still-warm sandwich sponges with watermelon syrup then leave to cool. When the sponges are cold, set one sponge top-side down on a cutting board. Spread with a third of the red buttercream and sprinkle over a third of the chocolate chips. Place the second sponge on top, top-side down, and repeat. Add the third sponge and spread with the remaining red buttercream and chocolate chips. Set the hemisphere sponge on top and gently press down so the cake holds together. Put in the fridge for 20 minutes to firm up.
Step 7 – Using a serrated bread knife, carefully carve the bottom 2 sponge layers to form the curved, almost ball-like shape of a watermelon. Clean up any crumbs. Transfer half of the white buttercream to a separate bowl, cover and set aside. Using a palette knife, evenly spread the remaining white buttercream over the whole cake. Chill for 15 minutes, or until firm. Then, using a clean knife, spread over the last of the buttercream to make a smooth and even top layer. Chill until very firm.
Step 8 – Meanwhile make the fondant: put the water into a heatproof bowl and sprinkle over the gelatine. Leave to soak for 5 minutes or until the mixture looks spongy, then set the bowl onto a pan of very hot water and leave for a few minutes until the gelatine is smooth and melted. Remove the bowl before the mixture gets hot, and stir in the glycerine and glucose.
Step 9 – Sift the icing sugar into a large bowl and make a well in the centre. Pour the gelatine mixture into the well and start to mix in the icing sugar. As soon as the mixture feels less ‘damp’, turn it out onto your worktop (liberally dusted with some icing sugar from the bowl). Gradually knead in enough of the remaining icing sugar to make a firm but easy-to-roll fondant icing (you may not need all the icing sugar). Using the tip of a small knife dot the green food colouring on the icing and knead it in thoroughly – add more if needed until it is the same colour as a watermelon rind.
Step 10 – Roll out the fondant icing on the worktop into a large disc (measure your cake to get the right size) then gently lift and drape the icing over the cake. Dust your hands with icing sugar and gently press the icing onto the cake, smoothing out any pleats or gathers. Tuck the icing under the bottom of the cake then trim off the excess with a sharp knife. Transfer to a serving board. Using the tip of a small knife, gently press the edge of the icing under the sponge to cover any gaps.
Step 11 – Mix a little dark-green food colouring with water then carefully paint darker green stripes down the sides of the ‘watermelon’ with the paintbrush. Leave for several hours or overnight to firm up before cutting.