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Fairy bread layer cake
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Elevate your party with our enchanting celebration cake featuring fairy bread and fairy floss - double the magic in every bite!
Ingredients:
  • 10 eggs
  • 215g (1 cup) caster sugar
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 125g pkt Dollar 5’s sprinkles
  • Pink gel food colouring, to tint
  • Hundreds and thousands, to decorate
  • Pink fairy floss, to decorate
  • 750g butter, at room temperature
  • 1.35kg (9 cups) icing sugar mixture
  • 80ml (1/3 cup) milk
  • 180g white chocolate, broken into squares
  • 80ml (1/3 cup) thickened cream
Instructions:
  • Preheat the oven to 180C/160C fan forced and generously grease four 20cm round cake pans that are 5cm deep. Line the bases with baking paper for easy removal later.
  • Beat eggs in a large bowl using electric beaters until pale. Mix in sugar and beat for 8-10 minutes until thick and glossy. Sift plain flour and self-raising flour into a separate bowl, then gently fold into the egg mixture using a large metal spoon. Gently fold in 1 tablespoon of each color from a 5-color sprinkles packet. Divide the batter among pans, smooth the surface, and bake for 20 minutes until golden and springy. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • In a large bowl, use electric beaters to whip the butter until pale and creamy. Slowly incorporate the icing sugar until well combined. Mix in the milk until the buttercream is light and fluffy.
  • To begin, set aside 1 cup of buttercream for piping, then move 3 cups of buttercream to another bowl and add pink coloring. Place one cake on a stand and evenly spread 1 cup of pink buttercream on top. Repeat layering with the other cakes and pink buttercream. Lightly coat the top and sides of the cake with the remaining white buttercream, using a metal spatula to create a smooth finish. Refrigerate for 20 minutes to firm up. Next, gently fold 1 teaspoon of each of the 5 colors of sprinkles into the remaining white buttercream. Cover the cake with the rainbow buttercream, smoothing the surface with a metal spatula. Chill the cake while preparing the ganache.
  • Make the ganache by combining the chocolate and cream in a microwave-safe bowl. Microwave on High for 1 minute, stopping halfway to stir, until melted and smooth. Add pink food coloring and let it cool until the ganache starts to thicken.
  • Drizzle the ganache over the chilled cake, using a metal spoon to spread it gently to the edges, letting it cascade down the sides. Chill for 15 minutes to set.
  • Transfer the 1 cup of reserved buttercream into a piping bag fitted with a 1cm plain nozzle. Pipe rosettes along the top edge of the cake. Sprinkle the remaining sprinkles and hundreds and thousands on top. Finish by adding fairy floss just before serving.

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