Fairy Bread Party Cake and a Hey YoYo Giveaway

Today I'm bringing you a special Hey YoYo giveaway! We're in the midst of holiday baking season, so it's a good time to stock up on baking essentials, partyware and pretty packaging. Wouldn't a $40 Hey YoYo gift certificate be nice to help out with that? Yes!

In addition, all Sprinkle Bakes readers shopping at Hey YoYo will receive a 20% discount by entering promo code sprinklebakes at checkout - something for everyone! I like it.

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 edible icing transfers. They meld right onto buttercream icing and make cupcakes look adorable. It's seriously the easiest cupcake decorating I've ever done! And I love how they match the rest of the Toot Sweet party line.

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 8x8 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!

Dotty party candles are a must-have!

Dancing ballerinas and sprinkled cupcakes are party-perfect!


Hey YoYo ships everywhere, so this contest is open worldwide! a Rafflecopter giveaway

This is a nice little all-purpose single-layer white cake. 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
(click for printable recipe)
Yield: 8-10 servings
Source: adapted from Roses' Heavenly Cakes; Sprinkle Bakes frosting and design
Prep: 20 minutes; total time about 1 hour

Cake
2 cups/ 200g cake flour
1 cup/ 200g granulated sugar
2 1/2 plus 1/8 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons/ 113g unsalted butter, softened
2/3 cup/5.6 oz/ 160g whole milk
3 large egg whites
1 1/2 teaspoons vanilla extract

Frosting/ toppings
1 cup/226g unsalted butter, softened
2 cups/230g confectioners' sugar
1-2 tablespoons milk
2/3 cup rainbow sprinkles (jimmies)
2 tablespoons rainbow nonpareils
5 oz. milk chocolate fondant

1. Preheat the oven to 350F/175C.
2. Grease and flour an 8x8 baking pan, or spray it with a flour based baking spray (recommended).
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.