GIANT ‘FAIRY BREAD’ CAKE 4

July 29, 2016

ARET

BRET

CRET

DREGT

Just the sight of Fairy Bread makes me SUPER HAPPY.

It symbolises everything that was fun and warm and loving and special about my childhood.

I know many of you will feel the same.

I first saw this cake on the INCREDIBLY TALENTED Steph’s blog, Raspberri Cupcakes. And the minute I laid my eyes on it I KNEW I too had to make it!

The recipe for the actual cake is DELICIOUS and was printed on the back of the box of the special bread-shaped cakewich pan (click here to buy one!) that I used. I just used my standard buttercream recipe as the ‘butter’ topping and of course sprinkled the whole thing with lashings and lashings of 00’s and 000’s.

Kali Orexi!

INGREDIENTS

For the cake

2 cup flour (spoon flour into dry-measure cup and level off)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk

For the buttercream

125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk

Hundreds and Thousands – lots and lots!

METHOD

For the cake

Set rack at the middle level and preheat oven to 160°C.
Grease and flour the inner bottom surface of your CAKEWICH cake pan.
Combine the flour, baking powder and salt in a bowl, mixing well with a whisk.
Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
In a heavy-duty mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add vanilla and beat vigorously.
Reduce speed to low and add one-quarter of the flour, then one-third of the milk mixture, mixing until just combined, scraping down the bowl and beater after each addition. Repeat until all ingredients are just combined.
Scrape the bowl well with a large rubber spatula. Pour the batter into the CAKEWICH pan and smooth the top.
Bake for about 60 to 70 minutes, until a toothpick inserted in the center emerges clean.
Cool the cake in the pan on a cooling rack for one hour, then unmold it to finish cooking right side up.
Note: this will make you two ‘pieces’ of Fairy Bread.

For the buttercream

Beat butter in the bowl of your electric mixer until pale. Slowly add (sifted) icing sugar and milk.
Beat constantly until well combined.

ARET

BSFS

CAKDF

DERD

EFDG

FREHT

GHDFS

HERT

IFGF

JDGDFG

KUYT

LFGF

MGDFG

NRET

OTRER

PRET

 

XAEG

YES

YZDSF

ZARA

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4 comments

1 carol { 07.29.16 at 2:55 pm }

Where do you buy the cake mould in Sydney Australia please. Looks absolutely delicious. Want to make.

2 phoodie { 08.01.16 at 9:03 am }

Hi Carol, I’m also from Sydney. I got mine on Amazon. Google ‘Amazon Cakewich pan’- its so cute! Alternatively a square pan works well too~

3 Danya Breman { 08.02.16 at 12:30 pm }

I’m going to make this today for my daughters 13th birthday cake, in a square pan though. Just to clarify, do you slice the cake in half? Or just use the whole cake as one piece of fairy bread? I just love this :)

4 phoodie { 08.04.16 at 11:45 am }

Hi Danya! I hope it worked out for you? A square pan is fine, looks great. I sliced mine in half and used just one half as one “piece of bread” but you can really do whatever you like. There are lots of American sites that show it as two “pieces of bread” with a peanut butter and jam filling (frosting and jam) for example.

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