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The 2024 Kids Cover Competition

We have a winner! This year’s Kids Cover Competition received a record number of entries, and our absolute fave was designed by 12-year-old Frankie Kelly from Newcastle: a sunny, funny vision of Santa’s summer holidays. “I thought it would be really cool to combine the Australian lifestyle with Christmas, to create a scene on the beach,” she says of her stunning artwork. “I’m really into pop art and really bright and colourful pieces, and I wanted to use a few different mediums.”

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Glamington Recipe by Katherine Sabbath

“Many happy returns Big Issue and congratulations on your 25th birthday. What an amazing milestone! May you continue your life-changing work of helping Australians experiencing disadvantage for many years to come. Best wishes, Kat Sabbath.”

The Glamington

The Glamington

Ingredients

Serves 12–16

Vanilla cake

  • ½ cup (130g) unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 large eggs, at room temperature
  • 2⅓ cups (375g) self-raising flour
  • 1 cup (250ml) milk, at room temperature
  • 1 pinch salt

White Chocolate Ganache

  • 1 cup (250ml) single (pure) cream
  • 500g white chocolate melts
  • Pink gel food colouring

Assembly and Decoration

  • 3 cups (255g) fine desiccated coconut
  • 300ml single (pure) cream
  • 125g fresh raspberries

Storage

This cake is best served on the day it is made. It can be refrigerated for up to 3 days.

Method

To make the vanilla cake, preheat the oven to 160°C fan forced. Grease three 15cm shallow round cake tins. Using an electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, and mix until thoroughly combined.

Gently incorporate the flour in three batches, alternating with the milk in two batches. Add the salt, and mix until just combined, being careful not to over-mix.

Divide the batter among the cake tins. Bake for about 20-30 minutes or until a skewer inserted into the centre of each cake comes out clean. Leave to cool in the tins for 15 minutes before turning onto a wire rack, upside down, to cool completely. Cover and set aside.

To make the white chocolate ganache, pour the cream into a small saucepan and bring to a rolling boil (there should be bubbles all over the surface, not just around the edge). Remove from the heat and add the chocolate, stirring until smooth. Stir in the pink colouring until the desired shade is reached.

Set the ganache aside until it cools and thickens slightly. If needed, briefly chill it in the fridge (for about 5-10 minutes), then stir again until smooth. Once the ganache has reached the right consistency, transfer it to a wide, shallow dish.

To start assembling the Glamington, put the coconut in a wide, shallow dish. Gently dip one of the cake layers into the pink ganache, ensuring even coverage, then dip into the coconut. Place the cake on a plate and refrigerate for 30 minutes or until set. Repeat with the remaining cake layers.

Using an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form.

Place the bottom cake layer on a cake stand or plate. Dollop a generous amount of whipped cream on top and spread it over the cake. Stud the cream with the raspberries. Spread a little more whipped cream on top to help secure the next cake layer. Add the second cake layer and top with more cream and raspberries. Gently place the third cake layer on top.

Plan to recreate this masterpiece at home? Tag us with your creation! @BigIssueAustralia #25YearsBig

First published in Edition #638.

Photo by Jeremy Simons.