Fairy Bread Cake reminds me of Fairy bread that was a staple at every Aussie child's birthday party. White bread, butter and 100's and 1000's sprinkled on top. I made a version of this Fairy bread cake a while ago inspired by a colourful creative Australian baker Katherine Sabbath. I wanted to revise my recipe with a new Fairy bread Cake this version with less sugar and a buttercream frosting instead of the original cream cheese. This fairy bread cake is a perfect celebration cake, sweet treat or even a special lunch box snack.
Takes = 15 minutes
Bakes = 30 to 35 mins
Makes = 12 small triangles
Ingredients = 8
- Unsalted butter – 125g
- Caster sugar – 215g (1 cup)
- White Spelt flour (or your choice) – 310g (2 + 1/4 cups)
- Baking powder – 1+1/2 teaspoons
- Bicarbonate of soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Milk – 250ml (1 cup)
- Vanilla extract – 1 1/2 teaspoons
- Unsalted butter – 125g
- Vanilla extract – 2 teaspoons
- Sifted Icing sugar – 230g (about 2 cups less 2 tbsp)
- Sprinkles (100s and 1000s) – 75g (about 1/2 cup)
OVEN - preheat 170˚C fan, Gas Mark. Grease the base and side of a 23cm (9inch) square cake tin, then line the base with baking paper.
Step 2 Reverse creaming method
MIX butter, flour, baking powder, baking soda, salt and sugar.
WHISK eggs, milk and vanilla in a small bowl or glass jug.
POUR in half the liquid and mix for about 1 minutes to combine. Then stop and scrape. Pour in balance and mix on medium for 30 seconds then stop and scrape. Mix for another 30 seconds to ensure you have smooth batter. Be careful to not over-mix.
SCOOP out into your prepare cake tin, tap a few times to remove any air bubbles. Bake in your pre-heated oven for 30 to 35 minutes, on the middle shelf until golden and the skewer comes out clean. Transfer to a wire rack and cool in the tin for 10 minutes then remove and cool completely before adding the icing.
WHIP the butter until slightly softened (skip this if your butter is already soft), then sift the icing sugar on top, add in the vanilla and beat for about 3-5 minutes until light, white and fluffy. Spread on top of the cooled cake leaving a slight edge of 2-3mm around the outside. Scatter the sprinkles on top. In my video I mentioned 150g, I think that's too much I only needed 75g (about 1/2 cup). Slice in triangles and enjoy.
Sue Maree P Baking Tips
- FLOUR – you could swap out the spelt flour and use self-raising flour and leave out the baking powder and baking soda.