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GSABO - S2 - Recipes

Tomato Crate Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Base cake:

  • 1 pkt tomato soup
  • 850ml water
  • 2 eggs
  • 30ml olive oil
  • 330g sugar
  • 215g flour, sifted
  • 10g baking powder
  • 5g salt
  • 15g cinnamon, ground
  • 5g cloves, ground
  • 115g raisins
  • 115g tomatoes, sun-dried

Tomatoes:

  • 1 pkt tomato soup
  • 850ml water
  • 1 egg
  • 15ml olive oil
  • 165g sugar
  • 108g flour, sifted
  • 5ml baking powder
  • 5ml salt
  • 15ml cinnamon, ground
  • 5ml cloves, ground
  • 58g raisins
  • 58g tomatoes, sun-dried

Chocolate icing:

  • 240g icing sugar
  • 42g cocoa powder
  • 60g almond milk butter
  • 60ml coconut milk
  • 5ml vanilla essence
  • 80ml tomato soup

Royal icing:

  • 1 egg white
  • 180g icing sugar
  • 2.5g cream of tartar
  • 1ml food colouring, green

Flood icing:

  • 200g icing sugar
  • 60ml water
  • 1ml food colouring, red

Fondant:

  • 7g gelatine powder
  • 60ml water, cold
  • 125ml liquid glucose
  • 15ml glycerine
  • 30g vegetable shortening
  • 5ml vanilla paste
  • 500g icing sugar, sifted
  • 1ml food colouring, brown

Assembly:

  • 4 fondant rectangles
  • 24 tomatoes
  • 1 chalkboard sign
  • 1 wooden crate/box

Preparation method

Base cake:

  • Pre-heat oven to 180 C
  • Line and grease two 20x20x5cm rectangular pans
  • Add water to soup and boil
  • Beat egg and oil
  • Combine sugar, flour, baking powder, salt, cinnamon and cloves
  • Add 3 cups of soup to oil and egg mixture
  • Incorporate wet and dry ingredients
  • Add raisins and chopped sun-dried tomatoes to batter
  • Divide cake batter into the two pans
  • Bake at 180 C for 45 minutes

Tomatoes:

  • Pre-heat oven to 180 C
  • Grease a cake pop pan with spray and bake
  • Add water to soup and boil
  • Beat egg and oil together
  • Combine sugar, flour, baking powder, salt, cinnamon and cloves
  • Add 3 cups of soup to oil and egg mixture
  • Incorporate wet and dry ingredients
  • Add raisins and chopped sun-dried tomatoes to batter
  • Divide cake batter into cake pop pan
  • Bake at 180 C for 20 minutes
  • You should get 24 cake pops tomatoes
  • Allow to cool

Chocolate icing:

  • Sift dry ingredients together
  • Smooth out almond butter
  • Add dry ingredients to butter
  • Mix coconut milk with tomato soup and vanilla essence
  • Add tomato soup mixture to butter and icing sugar
  • Mix well
  • Cover with cling wrap

Royal icing:

  • Beat egg whites until light foam appears
  • Gradually add icing sugar and cream of tartar
  • Add food colouring
  • Transfer to a piping bag fitted with a leaf nozzle

Flood icing:

  • Sift icing sugar
  • Mix water into icing sugar
  • Add food colouring
  • Dip each cake pop into the flood icing
  • Coat the entire surface evenly

Fondant:

  • Bloom gelatine in water
  • Heat liquid glucose, glycerine and gelatine
  • Add vegetable shortening
  • Remove from heat when shortening has melted
  • Take a few drops of brown food colouring and mix with 15ml of water
  • Add vanilla and food colouring and mix well
  • Pour liquid into icing sugar
  • Add extra icing sugar to form a dough
  • Roll out fondant to 5mm thickness and cut out four 20x5cm rectangles

Assembly:

  • Cover the square cakes with chocolate icing
  • Place one square cake onto of the other
  • Cover with chocolate icing
  • Place the fondant rectangles around the perimeter of the square cake to make the crate or box
  • Use the green royal icing to pipe a stem and 4 leaves on each tomato
  • Place 12 tomatoes onto the top of the cake
  • Place the cake onto the wooden crate
  • Position remaining tomatoes onto the sides of the cake
  • Insert the chalkboard sign into the centre of the cake