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Fairy bread layer cake

  • 1:20 Prep
  • 0:20 Cook
  • 20 Servings


  • 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

Pink chocolate ganache

  • 180g white chocolate, broken into squares
  • 80ml (1/3 cup) thickened cream


  • 1
    Preheat the oven to 180C/160C fan forced. Grease four 5cm-deep, round 20cm cake pans. Line bases with baking paper.
  • 2
    Use electric beaters to beat the eggs in a large bowl until pale. Add the sugar and beat for 8-10 minutes or until the mixture is thick and glossy. Sift the plain flour and self-raising flour into a bowl. Use a large metal spoon to gently fold the flour mixture into the egg mixture. Add 1 tbs of each of the 5 colours in the Dollar 5’s sprinkles packet and gently fold through, being careful not to overmix. Divide evenly among the prepared pans and gently smooth the surface of each. Bake for 20 minutes or until golden brown and the cakes spring back when lightly touched. Cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
  • 3
    To make the buttercream, use electric beaters to beat the butter in a large bowl until pale and creamy. Gradually add the icing sugar, beating until well combined. Add the milk and beat until light and fluffy.
  • 4
    To assemble, reserve 1 cup buttercream to pipe on top. Transfer 3 cups buttercream to a separate bowl and tint pink. Place 1 cake on a cake stand. Spread 1 cup pink buttercream over the top. Repeat layering with remaining cakes and pink buttercream. Spread a thin layer of the remaining white buttercream over the top and side of the cake. Smooth with a metal spatula. Place in the fridge for 20 minutes to set. Gently mix 1 teaspoon of each of the 5 colours in the Dollar 5’s sprinkles through the remaining white buttercream. Cover the top and side of the cake with the rainbow buttercream and use a metal spatula to smooth the surface. Chill the cake while you prepare the ganache.
  • 5
    For the ganache, place the chocolate and cream in a microwave-safe bowl and microwave on High for 1 minute, stirring halfway, until melted and smooth. Tint pink with food colouring and set aside to cool until ganache just begins to thicken.
  • 6
    Pour the ganache evenly over the top of the chilled cake, using the back of a metal spoon to gently spread it to the edge and allowing it to drip down the side of the cake. Place in the fridge for 15 minutes to set.
  • 7
    Spoon the reserved 1 cup buttercream into a piping bag with a 1cm plain nozzle and pipe rosettes around the top edge of the cake. Decorate with the remaining sprinkles and the hundreds and thousands. Just before serving, top with the fairy floss.

Source: taste.com.au


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