Thank you for your lovely comments regarding Cake Expectations. You were so kind, supportive and enthusiastic and you didn’t even mention the less than average photography – very good of you!
I’ve had a few requests for the recipe for the Banana Split cake so I’ll share that with you today. I would however, strongly recommend that if you are interested in making amazing cakes for your children, that you purchase one of the cake cookbooks from the Australian Women’s Weekly. This recipe is from The Australian Women’s Weekly, Party Cakes for All Occasions cookbook and I’m sure it can be shipped to anywhere in the world.
The Banana Split cake looks more challenging than it really is. It’s actually quite forgiving and any flaws can be easily concealed. This is a great cake to start with if you’re not used to making much more than a square or circle decorated in lollies because in terms of difficulty it truly is just another small step.
One thing I always do is make my cakes a few days ahead so there is time to freeze the cake. A frozen cake is always easier to cut and ice – you won’t be dragging cake crumbs through the icing if the cake has been frozen.
So do give this a try and I’d love to hear how the banana split turned out for you.
Serves: 10-20 young people
Degree of Difficulty: 3/5
Cost: This cake can be made for around $20.00
- 3 x 345g (12.2 oz) packets buttercake mix
- 2 quantities fluffy frosting
- 1 sponge roll
- yellow, rose pink and brown colourigs
- chocolate-flavoured Ice Magic
- 2 wafer biscuits
- red glace cherries
Make cakes according to directions on packets. Two-thirds fill 3 greased muffin pans (1/3 cup capacity) with mixture. Spread remaining mixture into greased 32cm (12 inch) long oval cake pan. Bake cakes in moderate oven (180C/375F) for about 20 minutes, remove small cakes. Bake large cake about further 40 minutes or until firm; cool cakes on wire racks.
This is when I would wrap the cakes in cling wrap and freeze.
Scoop out centre of oval cake, leaving 3cm (1 inch) edge. Discard cake scraps.
Cut sponge roll into quarters (I would have frozen this as well), trim 1 end of each quarter to a curved shape.
Place oval cake on prepared board, spread with half the frosting, reserve 1/4 cup frosting. Tint two-thirds of remaining frosting yellow.
Spread sponge roll lengths with yellow frosting, position on cake as shown.
Spread 1 small cake with reserved white frosting. Divide remaining frosting in half, tint pink and brown. Spread remaining cakes with both frostings. Lift cakes into position on bananas. decorate with Ice Magic, waters, cherries and marshmallows.
Fluffy Frosting: (You will need double quantity)
- 1 cup sugar
- 1/3 cup water
- 2 egg whites
Combine sugar and water in small saucepan, stir constantly with a wooden spoon over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, for 3 to 5 minutes or until slightly thick but not coloured.
If a candy thermometer is available, the syrup should reach 114C/240F when it is ready to use.
Otherwise test the syrup by dropping 1 tsp into a cup of cold water. The syrup should form a ball of soft sticky toffee when rolled gently between your fingertips.
If testing syrup in water, remove pan from heat when syrup falls from spoon in a heavy drop; allow bubbles to subside, then test in cold water. They syrup should not change colour; if it does, it has been cooked for too long and you will have to throw out that batch and start again.
While syrup is boiling, beat egg whites in a small bowl with electric mixer until stiff, keep beating (or whites will deflate) while syrup is reaching the correct temperature.
When syrup is ready, allow bubbles to subside, pour a very thin stream onto the egg whites while mixer is operating on medium speed.
If syrup is added too quickly to the egg whites, frosting will not thicken. Continue beating and adding syrup until all syrup is used. Continue to beat until frosting stands in stiff peaks (frosting should be only warm at this stage).
For best results, frosting should be applied to the cake on the day it is to be served, while frosting is beautifully soft with a marshmallow consistency. The cake can be frosted the day before; however, frosting will become crisp because it has dried out a little and will lose its glossy appearance, much like a meringue.
Make sure to frost cake around the base near the board; this will form a seal and help keep the cake fresh.
Good luck and happy cooking!