Fairy bread layer cake
Fairy Bread (noun)
Pronounced fair-rhee br-ed
Sliced white bread, coated in margarine, encrusted with hundreds and thousands and cut into triangles. Invented in Australia and served almost exclusively served at children’s birthday parties in Australia and New Zealand. Commonly accompanied by jelly squares, rainbow popcorn, party pies and chocolate spiders. Now recreated in the form of a layer cake.
Vanilla buttermilk cake
510 grams of plain flour
6 teaspoon of baking powder
1½ teaspoons of salt
240 grams of unsalted butter (softened)
600 grams of caster sugar
3 teaspoon of vanilla bean paste
6 large eggs
510 millilitres of buttermilk
Pink, yellow and purple gel food colouring
Swiss meringue buttercream
525 grams of caster sugar
300 grams of egg whites
750 grams of unsalted butter (softened)
2 teaspoons of vanilla bean paste
Pink gel food colouring
Pink and yellow sprinkles
Make the vanilla buttermilk cake
- Preheat the oven to 180C.
- Grease and line four eight inch cake pans with baking paper.
- In a medium bowl, sift the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat the butter until smooth.
- Add the sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
- Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
- Add the flour mixture in three batches, alternating with the buttermilk.
- Evenly divide the batter between three medium sized bowls. Tint the batter in the bowls pink, yellow or purple using the get food colouring.
- Using a tablespoon, evenly spoon the coloured batters into the prepared tins. Alternating the colours as you fill the tins.
- Take a skewer and swirl the coloured batters together to create a marble effect.
- Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cupcakes clean. Set aside to cool.
Make the swiss meringue buttercream
- Combine the sugar and egg whites in the bowl of a stand mixer.
- Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
- Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
- Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
- Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
- Add the vanilla bean paste and combine.
- Tint to the desired shade using the pink food colouring.
Assemble the fairy bread layer cake
- Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
- Using a small amount of buttercream, affix one cake to a cake board or plate.
- Spread a small amount of the swiss meringue buttercream on the first cake. Repeat with the second, third and fourth cakes.
- Using the swiss meringue buttercream, frost the top and sides of the cake, smoothing with a scraper. Chill in the fridge for 30 minutes.
- Add a second layer of buttercream and smooth with a scraper.
- Using a flat palm, lightly press the sprinkles on to the bottom of the cake.
- Press sprinkles on to the top of the cake, leaving a narrow boarder around the outside of the top of the cake.
- Add the remaining buttercream to a piping bag fitted with a star tip. Pipe buttercream around the top of the cake.