Fairy Bread Jelly Cake

Delightful Fairy Bread Jelly Cake Recipe

Basic or not, it's a childhood favorite! Making regular appearances at birthday parties and afternoon teas alike, experience nostalgia with this classic Aussie Fairy cake recipe with a twist!

Aeroplane Jelly's fantastical, colourful a...

Delightful Fairy Bread Jelly Cake Recipe

Basic or not, it's a childhood favorite! Making regular appearances at birthday parties and afternoon teas alike, experience nostalgia with this classic Aussie Fairy cake recipe with a twist!

Aeroplane Jelly's fantastical, colourful and sugary Fairy Bread Jelly Cake is everything you loved about the original, just in cake form! Jelly and bread was always a winning combination as a kid, so why not take it to the next level by making it into an impressive cake? This recipe is deceptively simple, but will definitely be a showstopper at any event.

What Is Fairy Bread & Why Is It Popular?

Fairy bread is a classic Aussie treat that consists of white bread, butter, and sprinkles of all kinds. It's believed to have originated in the 1920s and has been a popular kids' party food ever since! The reasons for its popularity are two-fold – it's easy and affordable to make, and children and nostalgic adults absolutely love it!

A New Take On An Old Classic

This recipe for Fairy Bread Jelly Cake takes the classic treat to the next level by turning it into a fun and festive cake! The sponge is light and fluffy, and coated in a generous amount of jelly and sprinkles. It's the perfect dessert for any party or special occasion!

What's more? This fairy bread jelly cake is quick and easy to make, so the whole family can enjoy a slice (or two) of this nostalgic treat in no time. Simply get started by gathering your recipe ingredients and equipment and start following our guide below.

Top Tips For the Perfect Slice

  • Don't let your jelly set too much! You want your Aeroplane Jelly mixture to still be liquid when you dip your cake slices, as this will ensure that the sprinkles stick to the outside of the cake.
  • Be generous with your sprinkles! This is a fairy bread cake, so make sure to go wild with the sprinkles! You can use any type or colour of sprinkle you like – the more colourful, the better!
  • Use a serrated knife when cutting your cake. This will help to prevent the cake from crumbling and will give you nice, clean slices.
  • When slicing a round cake, it’s really easy to end up with unevenly sized slices. Before you cut your cake, mark halfway points around the circumference of the cake. This will give you a guide for even slices.

What You'll Need:

  • A large bowl
  • A plate
  • A measuring cup
  • A spoon
  • A knife
  • An electric mixer
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1h 35 min
PREP TIME
7
INGREDIENTS

SERVINGS: 8

PREPARATION

  • 1 Place both packets of raspberry jelly crystals into a large bowl. Add 1 cup (250 mL) boiling water and stir until the jelly crystals are completely dissolved. Add 2 cups (500 mL) cold water, stir to combine, then place in the fridge for 1 hour or until partially set.
  • 2 Measure out 1 tbsp of small cake decorations and set aside for decorating. In a large shallow bowl (or plate) mix the coconut and 100’s & 1000’s and decorations.
  • 3 Keeping both sponge cakes stacked together, cut them into 8 even cake slices.
  • 4 Remove jelly from the fridge and carefully dip each piece of cake into the partially set jelly, being sure to coat all sides, (working quickly so the cake does not become soggy and break) then roll it in the coconut mix and place on a plate. Repeat for both layers of sponge, placing the 2 layers on separate plates, then into the fridge for 20 mins to firm slightly.
  • 5 Whip the cream using an electric mixer until soft peaks form.
  • 6 Spread raspberry jam on the top of one layer of sponge slices, then spread the cream over the jam. Place the second layer of sponge on the top of the cream being sure to line up the cake slices below. Pipe or spoon any leftover cream on to the top of each slice and decorate with sprinkles.

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