Big treat for lit­tle peo­ple

It’s fairy bread as you’ve never seen it

Life & Style Weekend - - TASTE -

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

PHOTO: CON­TRIB­UTED

Gi­ant fairy bread cake.

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