Big treat for little people
It’s fairy bread as you’ve never seen it
WE’VE transformed the classic party treat, fairy bread, into a show-stopping giant cake. A sure-fire hit at the next birthday party.
Giant fairy bread cake
INGREDIENTS: 250g unsalted butter, softened 1 1⁄2 cups caster sugar 2 tsp vanilla extract 4 eggs 3 cups self-raising flour 1 cup milk 2 tbs confetti sprinkles.
Buttercream – 125g unsalted butter, softened 1 1⁄2 cups icing sugar mixture 1 tbs milk
METHOD: Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 21cm (base) x 24cm (top) square cake pan.
Line base with baking paper. Cut a 90cm length of foil.
Fold lengthways into quarters. Cut a 90cm length of baking paper.
Fold in half lengthways. Place the foil strip on top of the baking paper, along one long side.
Fold baking paper over foil to enclose. Line the sides of the pan with the strip, overlapping along one side.
Cut 2 x 90cm lengths of foil. Place on top of each other.
Fold in half lengthways. Starting at one short end, fold foil over 2cm.
Keep folding tightly until you get to the end. Repeat process 2 more times to form 3 pieces.
Place 1 piece, about 10cm from 1 corner, between the edge of pan and baking paper strip (this will form the curve on the side of the bread slice).
Repeat with another foil piece on the opposite side.
Place remaining foil piece in the centre, on the side closest to the other pieces, between edge of the pan and baking paper strip.
Using an electric mixer, beat butter, caster sugar and vanilla until pale and creamy.
Add eggs, 1 at a time, beating well after each addition.
Add half the flour and half the milk. Beat on low speed until just combined. Add the remaining flour and milk. Beat until combined.
Spoon mixture into prepared pan. Smooth surface.
Bake for 1 hour 30 minutes or until a skewer inserted comes out clean. Stand in pan for 10 minutes.
Transfer to a wire rack lined with baking paper to cool completely.
Meanwhile, make buttercream. Using an electric mixer, beat butter for 5 minutes until pale and fluffy.
Gradually add icing sugar mixture, beating constantly until combined. Beat in milk.
Place cake on a chopping board. Using a sharp knife, cut
5mm off top of cake to level.
Split cake in half horizontally. Place 1 cake slice on a serving plate.
Spread with half the buttercream. Sandwich with remaining cake slice.
Spread top with remaining buttercream. Sprinkle with confetti sprinkles.
Author: Cathie Lonnie and Claire Brookman Image credit: Nigel Lough
Giant fairy bread cake.