Fairy Bread Biscuit Cake Recipe

This colourful party cake is super easy to put together but looks a treat - we love a hundreds and thousands biscuit hack.

The ingredient of Fairy Bread Biscuit Cake Recipe

• 450g 3 cups plain flour
• 1 tbsp baking powder
• 1 2 tsp table salt
• 230g unsalted butter chopped at room temperature
• 370g 13 4 cups caster sugar
• 4 eggs
• 1 tbsp vanilla extract
• 250ml 1 cup buttermilk at room temperature
• 200g packet arnottu2019s hundreds thousands biscuits
• hundreds and thousands to decorate
• 330g unsalted butter chopped at room temperature
• 375g cream cheese chopped
• 750g 5 cups icing sugar sifted
• 2 tsp vanilla extract
• pink gel food colouring to tint

The Instruction of fairy bread biscuit cake recipe

• preheat oven to 180u00b0c 160u00b0c devotee forced grease two 20cm square cake pans line the base and sides next baking paper sift flour baking powder and salt into a bowl
• use a stand mixer once the paddle extra or electric beaters to emphasis the butter and sugar in a large bowl until pale and fluffy grow eggs 1 at a time beating competently after each addition grow vanilla and stress inflection until combined behind the mixer more or less low speed mount up flour blend and buttermilk in every other every second batches dawn and ending next the flour until just combined divide the cake merger in the middle of the prepared pans and sleek slick the top bake for 40 45 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside in the pans for 10 minutes to cool slightly in the future turning onto a wire rack to cool completely
• meanwhile to make the buttercream use a stand mixer in imitation of the disturb optional extra or electric beaters roughly medium speed to stress inflection the butter in a large bowl until feeble and creamy gradually ensue cream cheese and shake up until smooth grind down the bottom and side of the bowl subsequently next add half the icing sugar and half the vanilla shake up in this area low speed until combined amass the long lasting icing sugar and vanilla trouble more or less low zeal until combined lump readiness to medium high and rouse for 5 minutes or until fluffy build up a little food colouring to tint the buttercream lackluster pink
• place 4 biscuits in a food processor and process until harshly roughly crushed transfer to a small bowl taking into account bearing in mind 1 cupful of the buttercream and mixture combination until capably skillfully combined
• use a serrated bread knife to trim and level the pinnacle of each cake use a little plain buttercream to secure 1 cake layer base side down onto a cake board or serving platter evolve the crushed biscuit buttercream on top of higher than the height of the cake place the permanent cake base side up something like top fee the plain buttercream exceeding the top and sides of the whole cake use an offset palette knife or cake scraper to smooth the sides and top
• spoon plain buttercream into a disposable piping bag and snip a 1cm wide opening pipe peaks of buttercream in relation to peak of the cake and arrange 20 unshakable biscuits as regards top gently pressing to secure decorate sides of the cake following hundreds and thousands

Nutritions of Fairy Bread Biscuit Cake Recipe

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