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Fairy bread popcorn cake
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Prep Time:
105 minutes
Cook Time:
45 minutes
Total Time:
150 minutes
Try our irresistible popcorn cake with a magical fairy bread twist for your next party!
Ingredients:
  • 600.00 gm self-raising flour
  • 430.00 gm caster sugar
  • 386.25 gm milk
  • 6 eggs
  • 4.40 gm vanilla extract
  • 250g butter, melted, cooled
  • 125.00 ml rice bubbles
  • 13.60 gm desiccated coconut
  • 82.50 ml rainbow jimmies sprinkles (see notes)
  • 1000.00 ml popped popcorn
  • 37.50 gm icing sugar mixture
  • 21.25 gm desiccated coconut
  • 75g copha
  • 20.00 ml bright sprinkles
  • 250g copha, chopped, softened
  • 250g unsalted butter, softened
  • 900.00 gm icing sugar mixture
  • 64.38 gm milk, warmed
  • 3 rainbow sour straps
  • 3 rainbow marshmallows
  • 1 jube heart
  • 1 jube ring
  • 1 licorice allsort
  • 62.50 ml rainbow jimmies sprinkles
  • 2 rainbow lollipops
  • 1 sherbet cone
  • Large blue, pink, green and yellow candy balls, to decorate
  • Mini jelly beans, to decorate
  • Mini fruit sticks, to decorate
  • Pink, blue and green chocolate buttons
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease three 20cm round cake pans that are 6cm deep, and line the bases and sides with two layers of baking paper.
  • Combine flour, sugar, milk, eggs, and vanilla in an electric mixer on low speed until just mixed. Increase speed to medium and beat for 2 minutes. Gradually add butter in 3 parts, beating until just incorporated after each addition.
  • Pour the mixture into the pans, making sure to distribute it evenly. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Let it sit in the pans for 10 minutes before flipping them onto wire racks lined with baking paper to cool down.
  • Prepare a large baking tray with baking paper. In a heatproof bowl, combine popcorn, icing sugar, and coconut. Melt copha in a saucepan until smooth, then add it to the popcorn mixture. Mix thoroughly to coat the popcorn. Quickly spread the mixture onto the prepared tray and decorate with sprinkles. Chill in the refrigerator until ready to enjoy.
  • In an electric mixer, whip together copha and butter for 15 minutes until pale, fluffy, and well combined. Slowly incorporate icing sugar, 1 tablespoon at a time, until smooth. Finally, add milk and beat until fully combined.
  • Level the tops of the cakes. Mix rice bubbles, coconut, jimmies, and 2 cups of icing in a bowl. Put the first cake, cut-side up, on a cake board or serving plate. Spread half of the rice bubble mixture on the cake. Add another cake on top, cut-side up. Spread the rest of the rice bubble mixture on top. Finally, place the last cake on top, cut-side down.
  • Using some of the leftover icing, generously coat the top and sides of the cake. Let it sit for 15 minutes. Finish by covering the entire cake with the rest of the icing as instructed in the notes.
  • Prepare the decorations by threading sour straps, marshmallows, jubes, and allsort onto bamboo skewers. Press jimmies around the base of the cake and sprinkle some on top. Follow the picture as a guide to push skewers, lollipops, and sherbet cones into the top of the cake. Break up half of the popcorn into pieces and place them on top of the cake. Finally, decorate with candy balls, jelly beans, fruit sticks, and chocolate buttons. Serve the cake with the remaining popcorn on the side.

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