If you’ve ever wished for a dessert that captures both the whimsy of an Aussie birthday party and the comfort of a homemade treat, then Fairy Bread Lamingtons are your new go-to delight. Imagine a tender vanilla sponge, dipped in a silky icing and dressed up in a riot of rainbow nonpareils—each bite is a celebration! These playful little cakes combine the nostalgic charm of fairy bread with the classic lamington, making them a must-try for anyone craving sprinkles, color, and pure happiness in dessert form.
Ingredients You’ll Need
The beauty of Fairy Bread Lamingtons is how a handful of simple ingredients come together to create something truly special. Each one plays its part in building that perfect bite—soft, buttery sponge, smooth vanilla icing, and of course, a cascade of crunchy, colorful sprinkles.
- Unsalted Butter (for sponge and icing): Softened butter helps make the cake rich and moist, and adds lusciousness to the coating.
- Granulated Sugar: Gives the sponge cake its subtle sweetness and tender crumb.
- Large Eggs: Essential for structure and a light, airy texture.
- Vanilla Extract: Adds warmth and that classic, comforting vanilla aroma in both cake and icing.
- All-Purpose Flour: The backbone of your sponge, providing structure without heaviness.
- Baking Powder: Ensures your lamingtons rise to fluffy perfection.
- Salt: Just a pinch sharpens all those sweet flavors.
- Whole Milk (for sponge and coating): Keeps the cake moist and makes the icing silky smooth.
- Powdered Sugar: The base of your luscious, sweet coating.
- Hot Water: Loosens the icing just enough for easy dipping.
- Rainbow Nonpareil Sprinkles: The star of the show—these crunchy, colorful sprinkles create the iconic Fairy Bread Lamingtons look.
How to Make Fairy Bread Lamingtons
Step 1: Prepare and Bake the Sponge
Start by preheating your oven to 350°F and lining an 8×8-inch square baking pan with parchment paper. Cream the softened butter and sugar together until light and fluffy—this step is key for a tender crumb! Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla. In a separate bowl, whisk together your flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two parts, alternating with the milk, and mix until just combined. Pour the batter into your prepared pan, smooth the top, and bake for 25 to 30 minutes, or until a toothpick comes out clean. The house will smell amazing!
Step 2: Cool and Chill the Cake
Let the cake cool completely in its pan—patience here pays off! Once it’s cool, pop it in the fridge for about an hour. Chilling firms up the sponge, making it much easier to cut cleanly and dip without crumbling, which is especially important for Fairy Bread Lamingtons.
Step 3: Cut Into Squares
Gently lift the chilled cake out onto a cutting board and slice it into 16 even squares. Use a sharp, serrated knife for the neatest edges. If you want to get creative, you can also use a small round cutter for mini, fairy-sized lamingtons!
Step 4: Make the Icing
Whisk together the powdered sugar, milk, melted butter, vanilla, hot water, and a pinch of salt in a medium bowl. The icing should be smooth, glossy, and just runny enough to coat the cake squares easily. This sweet vanilla glaze is the perfect sticky canvas for your sprinkles.
Step 5: Dip and Sprinkle
Set up an assembly line: icing in one bowl, rainbow nonpareils in another. Using two forks, dip each cake square into the icing, letting the excess drip off, then immediately roll it in the sprinkles. Make sure every side gets coated for that classic Fairy Bread Lamingtons look. Place each finished square on a wire rack to set—the hardest part is waiting for them to dry!
Step 6: Let Them Set
Allow the coated lamingtons to rest at room temperature for at least 30 minutes. This gives the icing time to set, so you’ll get that satisfying crunch when you bite in. Serve and watch them disappear!
How to Serve Fairy Bread Lamingtons
Garnishes
For a little extra magic, try sifting a dusting of powdered sugar over the top or add a few edible glitter stars before the icing dries. If you’re feeling fancy, a dollop of whipped cream or a swirl of vanilla buttercream on the side adds a lovely touch.
Side Dishes
Fairy Bread Lamingtons are perfect with a cup of hot tea, frothy coffee, or a glass of cold milk. For a party table, pair them with fresh berries, fruit kabobs, or even a scoop of vanilla ice cream to balance the sweetness.
Creative Ways to Present
Stack lamingtons on a cake stand for a rainbow centerpiece, or skewer mini versions for sprinkle-topped dessert pops. For birthdays, tuck a candle into the center of each and let everyone make a wish! You can also wrap them in cellophane bags for the cutest party favors.
Make Ahead and Storage
Storing Leftovers
Store Fairy Bread Lamingtons in an airtight container at room temperature for up to two days. They’re at their crunchiest and freshest on day one, but the sprinkles will stay lively for a while. If you live somewhere humid, you may want to keep them in the fridge to preserve their texture.
Freezing
You can freeze uncoated sponge squares for up to a month—just wrap tightly in plastic and pop into a freezer bag. When you’re ready, thaw at room temperature, then dip and sprinkle as usual. Freezing after coating isn’t recommended, as the sprinkles may bleed or lose their crunch.
Reheating
No need to reheat these—they’re best enjoyed at room temperature. If you’ve stored them in the fridge, let them come back to room temp for about 15 minutes before serving to bring out the full flavor and softness.
FAQs
Can I use a store-bought sponge cake for Fairy Bread Lamingtons?
Absolutely! If you’re short on time, a plain store-bought sponge or pound cake works in a pinch. Just be sure it’s sturdy enough to handle dipping and coating with the icing and sprinkles.
Can I make these gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s one that works as a cup-for-cup substitute for baking, and check that your sprinkles are gluten-free too.
How do I keep the sprinkles from falling off?
Roll the cake squares in sprinkles while the icing is still wet and sticky. Press gently to help them adhere, and let the lamingtons set on a rack until the coating firms up.
Can I fill Fairy Bread Lamingtons with jam or cream?
Definitely! Slice each cake square in half and spread a thin layer of jam or vanilla buttercream inside before coating. This adds a delicious surprise to every bite.
What’s the best way to cut clean squares?
Chilling the baked cake is the secret. Use a sharp serrated knife, wipe it clean between cuts, and go slowly for neat, bakery-worthy lamingtons.
Final Thoughts
If you’re looking for a treat that’s as fun to make as it is to eat, Fairy Bread Lamingtons are the answer. They’re a joyful mashup of color, crunch, and classic Aussie flavor—perfect for parties, gifts, or anytime you want to bring a little magic to your kitchen. Go on, give them a try and watch the smiles appear!
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Fairy Bread Lamingtons Recipe
- Total Time: 1 hour 30 minutes
- Yield: 16 lamingtons 1x
- Diet: Vegetarian
Description
Fairy Bread Lamingtons are a fun, colorful twist on the classic Australian lamington dessert, featuring moist sponge cake squares dipped in a sweet vanilla icing and coated with vibrant rainbow sprinkles. Perfect for birthday parties and celebrations, these treats bring a nostalgic fairy bread flavor with a delightful sprinkle crunch.
Ingredients
For the Sponge Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
For the Coating:
- 2 1/2 cups powdered sugar
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup hot water
- Rainbow nonpareil sprinkles (about 1 cup)
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and grease and line an 8×8-inch square baking pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which creates a tender crumb.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, beating thoroughly after each addition, then stir in the vanilla extract to infuse the cake with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in two parts, alternating with the whole milk, mixing gently until just combined to maintain a light cake texture.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating that the cake is fully cooked.
- Cool and Chill: Allow the cake to cool completely in the pan, then remove it and refrigerate for 1 hour to firm up, which makes cutting and coating easier.
- Cut Into Squares: Once chilled, slice the cake into 16 even squares for individual lamingtons.
- Prepare the Coating: Whisk powdered sugar, milk, butter, vanilla extract, hot water, and a pinch of salt together in a medium bowl until smooth and slightly runny to create a perfect icing consistency.
- Coat the Lamingtons: Using two forks, dip each cake square into the icing, allowing excess to drip off. Immediately roll the coated square in a bowl of rainbow nonpareil sprinkles until fully covered for that iconic fairy bread look.
- Set and Serve: Place the coated lamingtons on a wire rack to set. Let them stand for at least 30 minutes before serving to let the icing firm up and the sprinkles adhere properly.
Notes
- Chilling the cake before cutting and dipping helps maintain clean edges and prevents crumbling.
- For a fun surprise, try filling the centers with jam or buttercream before coating.
- These lamingtons are best served the day they are made to enjoy the maximum sprinkle crunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 lamington
- Calories: 230
- Sugar: 26 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg
