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Fairy Bread Cake

October 11, 2016

In Recipes 0 comment

With Buttercream Butter and Sprinkles (Hundreds & Thousands)!

Buttercream, Candy, Collection--novelty-cake-recipes, Food, Novelty cakes, Recipes-export, Simple syrup

Prepare Cake Batter

Prepare your 4lb portion of vanilla cake batter, and divide evenly among pans. Bake at 350 degrees for 40 minutes, or until a cake tester comes out completely clean. Let cool completely in pans.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside.

Plastic Wrap Cakes

Wrap each cake tightly with plastic wrap. Lay your wrapped cakes flat on top of a length of twin, about 1.5 from the top edge of the cake. Wrap the twine all the way around your cake several times, in one direction. Tie with a knot. This will create a baked bread shape. Repeat process on second cake.

Chill Cakes

Chill both cakes overnight. Remove twine and plastic wrap.

Cut Cakes

Laying your cakes flat, use your serrated knife and ruler to cut the top off your cakes. Flip your cakes over, and cut the bottoms.

Cut Horizontally

Cut each cake into two equal layers horizontally. You will be left with 4 vanilla cake bread slices.

Dye Buttercream

Add small amounts of Wilton Lemon Yellow, Golden Yellow, and Buttercup Yellow to 1 cup of your buttercream to mimic the look of butter.

Spread Buttercream and Sprinkles!

Spread your buttercream onto your cake slices, then sprinkle on your 100s and 1000s.

Congratulations!

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Item Name:	Availability:
2 x 6" square cake pans
Plastic Wrap
2-3 feet Twine or yarn
Medium large elastic bands
Serrated knife
Ruler
Small offset palette knife

Fairy Bread Cake

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