Lyla Lindsey
Fairy cakes are a delightful and nostalgic Anglo-Australian treat. They are simple to make and provide a 'Proustian Madeleine' moment, a rush of childhood memories, with every bite into the glace icing and soft cake underneath. Margaret Fulton's Fairy Cakes Recipe includes a basic cake batter made with flour, butter, eggs, milk and essence, which is then decorated with icing and sprinkles. Australian fairy bread is another popular treat, especially for children's parties, and consists of slices of white bread covered with butter and colourful sprinkles.
| Characteristics | Values |
|---|---|
| Number of Ingredients | 3 |
| Ingredients | Bread, butter, sprinkles |
| Bread Type | White |
| Bread Texture | Soft |
| Sprinkles Type | 100s and 1000s, nonpareil sprinkles |
| Cake Type | Fairy bread, butterfly, sponge |
| Cake Shape | Triangles, Christmas tree |
| Cake Prep Time | 1 hour 20 minutes |
| Cake Cook Time | 25 minutes |
| Cake Oven Temperature | 160°C (320°F) |
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What You'll Learn
Ingredients
Australian fairy bread is a simple treat that can be made with just three ingredients. These are:
- White bread: Ideally, you should use store-bought white bread. It should be cheap and cheerful with no nutritional value.
- Butter: You will need spreadable butter or margarine to cover the bread. Be generous and spread the butter or margarine right to the edges of the bread.
- Sprinkles: The sprinkles used are typically 100s & 1000s, which are small, round, colourful sprinkles. They are sold in most grocery stores in Australia and are sometimes referred to as nonpareil sprinkles in other countries.
If you want to make a fairy bread cake, you will need additional ingredients. Here is a list of ingredients for a fairy bread sponge cake:
- Eggs: You will need four eggs for this recipe. The egg whites and yolks should be beaten separately.
- Caster sugar: You will need two-thirds of a cup of caster sugar. You will add this to the egg whites and yolks while beating.
- Self-raising flour: One cup of self-raising flour is required for this recipe.
- Cornflour: Add two teaspoons of cornflour to the mixture.
- Cream of tartar: One teaspoon of cream of tartar is needed.
- Vanilla essence: You will need one teaspoon of vanilla essence.
- Unsalted butter: For the icing, you will need 250 grams of unsalted butter, cut into small cubes.
- Icing sugar: Three cups of icing sugar are required for the icing.
- Full-cream milk: Two tablespoons of full-cream milk are needed for the icing, along with an additional 190 grams for the cake batter.
These are the primary ingredients for making Australian fairy bread and a fairy bread sponge cake.
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Preparation
To make Australian fairy cakes, you will need the following ingredients:
- Eggs
- Caster sugar
- Self-raising flour
- Cornflour
- Cream of tartar
- Vanilla essence
- Unsalted butter
- Icing sugar
- Full-cream milk
- 100s and 1000s sprinkles
First, separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites on high speed with an electric mixer, gradually pouring in half of the caster sugar, until the mixture holds soft peaks and has a meringue texture. Clean and dry the beaters, then beat the egg yolks on high speed, gradually pouring in the second half of the caster sugar, until the yolks have roughly doubled in size. Pour the yolks into the whites and gently fold the mixture together with a soft silicone spatula.
Next, prepare a 9-inch (23cm) diameter cake tin and set aside. In a small bowl, sift together the dry ingredients (flour, cornflour, and cream of tartar). Add the butter, eggs, milk, and vanilla essence to the bowl. Beat the mixture on medium speed for about 3 minutes or until it is smooth and slightly lighter in colour.
Pour the batter into the prepared tin and bake in the oven at 160°C (320°F) for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Once the cake is done, let it cool before decorating.
To decorate, use a long, thin knife to level the top of the cake. Spread cream cheese frosting over the cake and cover with 100s and 1000s sprinkles. Cut the cake into large triangles or serve as one giant slice.
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Baking
To make Margaret Fulton's fairy cakes, you will need the following ingredients:
- Eggs
- Caster sugar
- Self-raising flour
- Cornflour
- Cream of tartar
- Vanilla essence
- Unsalted butter
- Icing sugar
- Full-cream milk
- Hundreds and thousands sprinkles
First, prepare a 9-inch (23cm) diameter cake tin and set it aside. Separate your eggs, placing the yolks in one mixing bowl and the whites in another. Beat the egg whites on high speed with an electric mixer, gradually pouring in half of your caster sugar as you go, until it holds soft peaks and has a meringue texture. Clean and dry or change your beaters, then beat the egg yolks on high speed, gradually pouring in the second half of your caster sugar as you go, until the egg yolks have roughly doubled in size. Pour the egg yolks into the whites and gently fold them together with a soft silicone spatula.
Next, sift the dry ingredients (self-raising flour, cornflour, and cream of tartar) into a small bowl of an electric mixer, then add the butter, eggs, milk, and vanilla essence. Beat on medium speed for about 3 minutes or until the mixture is smooth and slightly lighter in colour.
Pour the batter into the prepared tin. Margaret Fulton's recipe does not specify an oven temperature or baking time, but a similar fairy bread cake recipe from SBS Food recommends baking at 160°C (320°F) for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Once your cake is baked and cooled, decorate it with a cream cheese frosting and cover with hundreds and thousands sprinkles. Finally, cut the cake into large triangles or serve as one giant slice.
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Decoration
The fun part about decorating Australian fairy cakes is that you can be creative and use a variety of toppings. Here are some ideas to get you started:
- Buttercream Frosting: You can use a simple buttercream frosting made by beating together butter, icing sugar, and milk until smooth and creamy. This will create a sweet and delicious base for your decorations.
- Sprinkles: Sprinkles are a must-have when it comes to Australian fairy cakes. Go for the traditional 100s and 1000s, which are small, round, colourful sprinkles that add a crunchy texture. You can also use chocolate sprinkles or nonpareil sprinkles for a different look.
- Fresh Fruit: Add a touch of freshness to your cakes by using sliced strawberries, raspberries, or other berries on top. You can also create a fruit glaze by cooking down the fruit with a little sugar and brushing it onto the cake for a shiny finish.
- Nuts and Coconut: For a bit of crunch and texture, chop up some nuts like pistachios, almonds, or walnuts and sprinkle them on top. You can also use shredded coconut, which adds a chewy texture and a tropical flavour.
- Candy and Chocolates: Get creative with your favourite candies and chocolates. Chop up some chocolate bars into small pieces and sprinkle them on top, or use candy-coated chocolates for a colourful touch.
- Fondant Shapes: If you're feeling adventurous, you can create fondant shapes to decorate your cakes. Roll out some fondant and use cookie cutters to create stars, hearts, or other shapes. You can even colour the fondant with food colouring to make it more fun.
Remember, the key to decorating Australian fairy cakes is to have fun and be creative. Don't be afraid to experiment with different toppings and combinations to find your unique style. Enjoy the process and indulge in these delightful treats!
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Serving
Australian fairy cakes are best served fresh. You can make them a few hours before serving, but they are best consumed when they are freshly made. This is to ensure that the bread stays soft and doesn't get soggy.
If you are making the traditional fairy bread, cut the buttered and sprinkled bread into small triangles before serving. You can also arrange the slices into a cute Christmas tree shape, especially if you are serving them during the holidays. For a fun twist, you can cut the bread into stick shapes before decorating.
For the fairy bread sponge cake, spread the cream cheese frosting over the cake and cover it with sprinkles. You can cut the cake into large triangles or serve it as one giant slice.
If you are making Margaret Fulton's fairy cakes, you can decorate them with glace icing and butterfly wings made from the cake tops.
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Frequently asked questions
Australian fairy cake, also known as fairy bread, is a colourful crunchy treat that is Australia's favourite party snack for kids and nostalgic adults alike. It is made with just three ingredients: bread, butter, and sprinkles.
You will need white store-bought bread, spreadable butter or margarine, and 100s & 1000s (small, round, colourful sprinkles).
Start by covering slices of white bread in lots of spreadable butter. Be generous and spread the butter right to the edges (this is what the sprinkles will stick to). Carefully add 100s & 1000s sprinkles on top of the butter. Finally, cut your bread slice into small triangles and serve.
Australian fairy cake can be made in just a few minutes. It is best served fresh, but it can be made a few hours before your party.
