The Great Australian Bake Off Audition!!! - Ideas Please!

Baking By Jasmin32 Updated 3 May 2017 , 1:49am by aldonza

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Jasmin32 Posted 5 May 2015 , 12:18pm
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Hi Everyone!

After applying for The Great Australian Bake Off show on TV, I have now been invited to attend an audition next week.

I have to take with me, one sweet bake and one savoury bake. I'm struggling to come up with ideas on what to take with me!

The email says to make something impressive to stand out from the others, something unique! 

The only rule is:

 Fresh cream and uncooked egg products (such tiramisu & some mousses) must NOT be transported to the audition. If these ingredients are used in any of your bakes they will NOT be tasted.

I first thought of a Pork pie for a savoury, they are a little technial, but maybe too boring?

Then after hours and hours of internet searching I thought of doing a Gateaux Opera, quite technical, impressive looking and will top it with a mini macaron! Although, now I'm wondering if the ganache layers in the gateaux count as using fresh cream in the bake? I'm so confused!

Any ideas will be greatly appreciated!

Thank you!!!


8 replies
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SquirrellyCakes Posted 6 May 2015 , 12:19am
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Ganache used to be considered to be food safe at room temperature for up to 5 days due to the fat to sugar ratio etc.  But it appears in recent years to be the subject of heated debate.  So hazarding a guess and preferring to err on the side of caution I think based on the stipulation about fresh cream I wouldn't take a chance.  Can you request clarification on that?

Wish I could help with ideas but I think your fellow Aussies would be the best people to offer ideas as to what might stand out.  Pork pie sounds good to me for savoury.   Do you do something a bit unusual in your approach with them?  Best of luck to you this sounds So exciting!

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Magic Mouthfuls Posted 6 May 2015 , 1:05am
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Ganache is cooked cream, so is no longer fresh and has been mixed with so much sugar and cocoa butter that it is room temperature/transport secure.  It would definately be acceptable.

The rectangular Gateaux Opera's (specially in individual serving size) are visually more spectacular than round ones - play with a gorgeous garnish such as gold leaf or wedge of tuille or praline.  In 2014, Maria used her fondant skills in almost every creation and in my opinion rocked it visually everytime.

But having said that.... think of the Judges.  Matt Moran is a farm boy, so things like dairy (his mum & dad's farm), beef & lamb will warm his heart-strings - but use city presentation  Maggie Beer is also a farm girl - she is more about awesome flavour and country goodness than technique.  Think of her iconic items - pheasants, quince paste, pear paste.  I'd go one sophisticated stunner for Matt and one rustic heart warmer for Maggie.

Pork Pie sounds too British for me - think Australian - seafood, kangaroo, wattle seed, macadamias, rosella flowers, drovers pie, outback spices, finger limes.  Some indigenous foods are an acquired taste (ie bush tomatoes) but others are divine (wattle seed, finger limes, bush pepper).

And remember - they are ALSO looking for a mix of interesting personalities, so let your real personality shine bright!!!

BEST OF LUCK - how awesome for you!!!

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SquirrellyCakes Posted 6 May 2015 , 11:50pm
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In addition to the great advice Magic Mouthfuls gave you, not sure if auzzi is still on this site but you might try messaging her for ideas.  She was always an amazing resource and a lovely, helpful person too.  Very bright knowledgeable lady.

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Jasmin32 Posted 28 Mar 2017 , 10:58pm
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I never replied to everyone who replied to me! Thanks for everyone's advise, I ended up being chosen as one of the contestants and made it as far as the final

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Cakey-Pin Posted 29 Mar 2017 , 3:52pm
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Fantastic!!!!  What did you make to get on to the show?  

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Jasmin32 Posted 17 Apr 2017 , 2:33pm
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I did a traditional British pork pie and for the sweet, in individual layered opera cake!

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Cakey-Pin Posted 2 May 2017 , 2:48pm
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Brilliant, my mouth is watering at the thought!

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aldonza Posted 3 May 2017 , 1:49am
post #9 of 9

Congrats! I'm so excited for you!

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