Melbourne’s Longest Cake Recipe

Crown's head honcho of food and beverage, Walter Wagner, and executive chef Oliver von Brunn have agreed to share the recipe for their 100 metre "CHOC-CHIP BANANA" cake here. You'd better have giant mixing bowls and a big oven...

Above: Executive chefs Tim Clark (left) and Oliver Von Brunn (right)

"CHOC-CHIP BANANA" CAKE (makes 100 metres)
INGREDIENTS:
350 kg Ripe Bananas
350 kg Brown Sugar
350 kg Flour
180 litres Whole Eggs
180 litres Milk
110 kg Chocolate Chips
96 litres Vegetable Oil
11 kg Baking Powder
10.5 kg Bi-carb of Soda
4 kg Salt

METHOD:
Place large white chefs hats on heads. Have your kitchen team (we recommend two dozen sturdy individuals) position your heavy lifting equipment close to a large mixing bowl – a 2000 litre capacity should suffice.

Whisk the sugar and eggs. This should take between four and six hours. Meanwhile have a 50 pairs of kitchen hands peel and mash the bananas while making monkey noises. Keep watch for hungry monkeys.

Add the flour, remembering to bend from the knees. Add the baking powder and bi-carb of soda – 1300 pinches should do it. Then the milk and mix all together to form a smooth mixture.

In teams, add the mashed bananas, a handful at a time and mix well with an industrial implement.

Have several muscular assistants slowly add the oil. Set aside four hours for this task. Add chocolate chips, a bucket at a time, being careful not to accidentally eat too many.

Pour the mixture into giant rectangular cake tins and bake at 160C for one hour while you lick the mixing spoon. Once cooked, turn out cake and leave to cool on wire racks – guard from hungry monkeys while you prepare the icing.

CREAM CHEESE ICING:
360 kg Icing Sugar
120 kg Cream Cheese
46 kg Unsalted Butter
2 kg Lemon Zest

Take your 120 kg of cream cheese out of the fridge. This may take a big fridge and the best part of an hour. Mix with softened butter. Zest several hundred lemons. Mix all ingredients being careful not to become covered head to toe in icing sugar.
 
Find 150 apprentice chefs and cookery students to help spread icing evenly over cooled cake with a hundred gigantic spatulas.
 
Decorate cake with imagination and flair!

DECORATIONS:
A selection of the following confectionery may be used on the icing:
Chocolate Chips
Chocolate Flakes
Banana Lollies
Roasted Flaked Coconut
Coloured Chocolate Crunchies
Jelly Beans
Snakes
Marshmallows
100's and 1,000's
Red & Green Glace Cherries
Rainbow Fruit Jellies

NOTE: All care has been taken not to include nuts in our cake ingredients, icing and decoration. However if you have a severe allergy to nuts or other food ingredients, please take the necessary care. Melbourne's Longest Cake and its organisers are not responsible for resultant adverse reactions in individuals who have certain food sensitivities and who have eaten the cake.

EVENT TIMETABLE:
check early 2009 for details!