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Little fairy bread trifle cakes recipe
Little fairy bread trifle cakes recipe
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Prep Time:
30 minutes
Cook Time:
1 minute
Total Time:
31 minutes
Combine fairy bread and trifle flavors into festive mini cakes that are perfect for entertaining, especially during the holidays. Inspired by classic desserts, these colorful treats can be made ahead of time and are great for morning tea or a late night indulgence. Top with cream just before serving. Use gelatine leaves for ease and long-life custard for convenience. Enjoy these whimsical treats, suitable for all ages, after chilling for 4 hours 15 minutes.
Ingredients:
  • 225g packet rectangular double unfilled sponge cakes
  • 39.60 gm raspberry or strawberry jam
  • 60g (1/4 cup) hundreds and thousands, plus extra, to serve
  • 500ml (2 cups) long-life Custard Vanilla Flavour
  • 5 gelatine leaves
  • 85g pkt watermelon jelly crystals
  • 250ml (1 cup) boiling water
  • 150ml thickened cream, whipped
Instructions:
  • Prepare muffin pan by lining each 1/3 cup (80ml) hole with paper cases. If needed, remove the thin brown surface from the sponge using a small sharp knife. Using a 5.5cm cutter, create 6 rounds from the sponge. Cut each round in half horizontally, resulting in 12 rounds. Spread jam over each round and place them jam-side-up in the paper cases. Finish by sprinkling ½ tsp of hundreds and thousands over each round.
  • Transfer the custard to a jug. In a bowl, cover gelatine leaves with cold water and let soak for 5 minutes or until soft. Remove excess water from gelatine and place in a small saucepan. Melt over very low heat for about 15 seconds. Stir the melted gelatine into the custard until well combined.
  • Drizzle half of the creamy custard over the fluffy sponge rounds. Sprinkle each with an additional ½ tsp of colorful hundreds and thousands, then generously pour the rest of the custard on top (the sprinkles may shift, but it's all part of the fun). Chill in the fridge for 45 minutes until perfectly firm.
  • First, combine the jelly crystals in a heatproof jug and pour boiling water over them. Stir until the crystals are fully dissolved. Mix in 80 ml (⅓ cup) of cold water. Chill in the fridge, stirring occasionally for about 30 minutes, until it's cool but not chilled to prevent it from setting prematurely.
  • Carefully drizzle the jelly mixture over the custard layer in the paper cases, ensuring it covers the entire surface. Chill in the fridge for 3 hours or until firm.
  • Remove the trifle cakes from the muffin pans and gently peel off the paper cases. Place the cakes on a serving plate. Using a piping bag with a 1cm nozzle, create a small swirl of whipped cream on top of each cake, then sprinkle with extra hundreds and thousands. Serve immediately.

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