I still haven't figured out why it's called fairy bread, but I do think that the colourful sprinkles make fairy bread magical. Traditionally fairy bread is made using plain ol’ white bread slathered in margarine or butter, and topped off with sprinkles. But in true How To Cake It (don't forget to subscribe!) fashion…I’m going to cake it with vanilla cake, and rich, dreamy buttercream.

Actually, I shouldn't say sprinkles - this Canadian girl apologizes. In Australia they are called 100's and 1000's, as I was informed by my Aussie friend and co-star for this video, Caspar (find him here). Make sure to use the type of sprinkles that are tiny rounds instead of tiny sticks!




Let's Make Vanilla Cake Fairy Bread!

Giant Slices of Vanilla Cake ‘Bread’

Ingredients & Tools You Will Need:

2 x 6" square cake pans -

1 x 4lb recipe of vanilla cake - find my recipe here

Plastic wrap

2-3 feet Twine or yarn

Medium – large elastic bands

Serrated knife



Dividing your batter


Split your 4lbs of vanilla cake batter evenly between your pans. You may eyeball, or measure your batter in cups and eliminate the guessing!


Turning Your Vanilla Cakes Into…BREAD!


Bake your two 6" square vanilla cakes and let them cool completely. Remove the cakes from their pans.


Now we are going to use a neat little trick to create those ‘indents’ you find at the top of a loaf of bread….


  • Wrap each cake tightly with plastic wrap.


  • Lay a length of twine on your working surface, and then lay one of your cakes flat on top of it, so that the twine is about 1.5” from the top edge of the cake.


  • Then wrap that twine all the way around your cake several times, in one direction and tie with a knot.


  • I also used rubber bands in addition to my twine, as I really wanted to make sure the cinches were distinct!   Repeat this on your second cake.


  • Chill both cakes overnight. Then remove the twine and plastic wrap – voila! You now have what looks like two really stubby loaves of bread :) Time to cut into slices.


  • Laying your cakes flat, use your serrated knife and ruler to cut the top off both your cakes horizontally.


  • Then flip your cakes over, and cut off the bottoms – for tips and tricks on leveling, check out my video tutorial HERE.


  • You are now left with what looks like a hugely thick slice of bread, crust and all! We want thinner, more life like slices, so, keeping your vanilla cake laying flat, cut each cake into two equal layers horizontally.


  • You will be left with 4 gorgeous vanilla cake ‘bread’ slices in total!






Vanilla Cake Bread + Buttercream Butter = A Match Made In Heaven

 Ingredients & Tools You Will Need:

1 x recipe Italian Meringue Buttercream - find my recipe here

Wilton Lemon Yellow Icing Colour -

Wilton Golden Yellow Icing Colour -

Wilton Buttercup Yellow Icing Colour -


Butter makes everything better. The same is true for buttercream! Time to colour your buttercream the beautiful soft yellow of butter. I used about 1 cup of my buttercream (you can freeze the rest of the batch you made, or keep it in the fridge for up to a week!).


Simply add very tiny dollops of Wilton Lemon Yellow, Golden Yellow and Buttercup Yellow until you are happy with the colour. It helps to keep some real butter beside you while you play with the colour.




It's Fairy Time!

 Ingredients & Tools You Will Need:

Small offset palette knife –

Round Sprinkles (100s & 1000s) -



Have fun spreading your buttercream ‘butter’ on your vanilla cake ‘bread’, then sprinkle on your 100's and 1000's.  Caspar and I had a little ‘fairy bread competition’ in my video to see who could decorate theirs the prettiest, and I’m embarrassed to say…he won. I’m convinced it’s because he is Australian – he was BORN to make Fairy Bread!! This would be a fun thing to do with your guests and kids :)