Recipe: Caker fairies bread cake

Jenna Baydee

This cake has a simple and nostalgic concept, but it is incredibly good.

This cake brings me back waaaaay.

When I was a kid at birthday parties, I used to make a bee line for fairy bread – that heavenly treat made with the softest white bread imaginable, slathered in soft butter and, most importantly, a healthy sprinkle of 100 and 1000 for color, crunch and sweetness.

This recipe makes two layers of buttercake with pieces of brioche baked on top, which are glazed with whipped vanilla cream cheese buttercream wrinkled with sprinkles.

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Preparation time: 30 minutes

Cooking time: 30 minutes

Ready: 2 hours

For 12 people

Ingredients:

For the brioche croutons:

2 cups of brioche cubes, 1cm x 1cm

50g melted butter

Big pinch of flaky sea salt

For the cake

150g butter, room temperature

150g caster sugar

1 teaspoon vanilla extract

3 free-range eggs

125 g spelled or all-purpose white flour

75g ground almonds

2 teaspoons of yeast

pinch of sea salt

140g buttermilk

2 cups brioche croutons

For the Vanilla Bean Cream Cheese Frosting

150g softened butter

200g icing sugar

1 teaspoon vanilla extract

100 g cream cheese, at room temperature

For the decorations:

¼ cup + more for sprinkling 100 and 1000 or sprinkling of your choice

Fresh roses, optional

Directions:

Preheat the oven to 180C. Line a baking sheet and two 22cm cake tins with parchment paper.

First prepare the brioche croutons. Toss the cubed brioche with the melted butter and salt and spread evenly on the lined baking sheet. Bake for 10 to 20 minutes or until the brioche is golden brown. Let cool.
Then prepare the cake. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy.
Add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next.
Combine flour, ground almonds, baking powder and salt in a bowl. In two parts, add the dry ingredients. Mix between each addition until just combined, being careful not to over mix.
Gently stir in the buttermilk followed by the brioche croutons.
Divide the batter evenly between the two pans.
Bake for about 30 minutes, or until golden, springy to the touch, and an inserted knife comes out clean.
Let cool 10 minutes before unmolding onto a cooling rack.
Meanwhile, prepare the icing. In the bowl of an electric mixer, beat together the butter, icing sugar and vanilla until pale and fluffy. Gradually stir in cream cheese until smooth. Stir in the vermicelli.
Once the cakes have completely cooled, frost one layer then place the other directly on top. Carefully frost the top of the cake and decorate with hundreds and hundreds more and fresh flowers if using.