Celebrate any happy occasion with this super-cute cake. Traditional fairy bread is made using sliced bread, butter, and sprinkles, and this cake celebrates the treat in an even sweeter way!
With all the confetti-themed party supplies floating around the house, I couldn’t resist making a fun celebration cake. This one stems from my love of fairy bread. It’s easily made with an 8×8 square cake pan and a serrated knife. I used some brown fondant strips around the edges to give it an authentic-looking bread “crust”, but honestly, the cake was pretty cute without the fondant!
Before I get to the fairy bread party cake (which may be my favorite sprinkle cake, ever!) I have to tell you about these neat icing transfers. They meld right onto buttercream icing and make cupcakes look adorable. It’s seriously the easiest cupcake decorating I’ve ever done! The ones pictured are no longer available, but there are so many options to choose from these days! Just check out these rainbow leopard print toppers – in love!
This cake is so easy to assemble. You’ll simply trim a small sheet cake into a bread slice shape, frost with buttercream, and cover with sprinkles.
The recipe description is “white velvet” but the southern girl in me hesitates to call it such. In my experience, a true velvet cake should be made with buttermilk and have vinegar and baking soda leaven. I’m often surprised at what people will call a velvet cake, but I’m never one to turn down a piece – however it’s been remixed!
Fairy Bread Celebration Cake
- 2 cups cake flour
- 1 cup granulated sugar
- 2 1/2 teaspoon plus 1/8 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tbsp unsalted butter softened
- 2/3 cup whole milk
- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1-2 tablespoons milk
- 2/3 cup rainbow sprinkles jimmies
- 2 tablespoons rainbow nonpareils
- 5 oz. milk chocolate fondant
- Preheat the oven to 350F/175C.
- Grease and flour an 8×8 baking pan, or spray it with a flour based baking spray (recommended).
- Mix flour, sugar, baking powder and salt in a large bowl. Add butter and milk; mix on low speed with an electric hand mixer. Add vanilla and raise speed to medium, beat for 2 minutes.
- Reduce speed to medium low and gradually add the egg whites in two additions. Beat at medium speed for 2 minutes. Scrape batter into the prepared pan and smooth the surface with a rubber spatula.
- Bake the cake for 35-45 minutes, or until the top is golden brown and a toothpick tester comes out clean. Let cake cool in the pan before turning it out onto a wire rack to cool completely. When cake is cool, place on a cake board or serving platter. Designate the top of the cake and round those two corners using a serrated knife. Carve away cake pieces a little at a time until a bread slice shape is achieved (see pictures).
- For the frosting, combine the butter and confectioners’ sugar in a large bowl. Beat on medium speed until combined. If frosting is stiff, add milk 1 tablespoon at a time until a spreadable consistency is achieved. Beat at high speed for 2 minutes until fluffy. Spread frosting onto the surface of the cooled cake; leave a 1-inch unfrosted border around the top edge of the cake. Pour sprinkles and nonpareils onto the frosting. Use a pastry brush to sweep away any stray sprinkles or crumbs from around the cake.
- Knead the fondant until pliable. Roughly shape it into a rope between your palms, then roll it out flat with a rolling pin. Cut one 16-inch long x 1 1/2-inch wide strip. Re-roll scraps and cut another strip of the same size. Frost the sides of the cake with some of the remaining frosting (you will have leftover frosting) Apply fondant strips to the sides of the cake. Trim away excess with a small plain-edge knife. Store cake loosely covered in plastic wrap.