Fairy Bread Layer Cake

Whats a party without fairy bread or fairy floss? Get double the fairy magic with our whimsical celebration cake.

The ingredient of Fairy Bread Layer Cake

• 10 eggs
• 215g 1 cup caster sugar
• 150g 1 cup plain flour
• 150g 1 cup self raising flour
• 125g pkt dollar 5u2019s 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
• 180g white chocolate broken into squares
• 80ml 1 3 cup thickened cream

The Instruction of fairy bread layer cake

• preheat the oven to 180c 160c fan forced grease four 5cm deep round 20cm cake pans line bases with baking paper
• 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 5u2019s 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
• 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
• 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 20u00a0minutes to set gently mix 1 teaspoon of each of the 5 colours in the dollar 5u2019s 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
• 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
• 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
• 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

Nutritions of Fairy Bread Layer Cake

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