The fairy toadstool cake recipe is a delightful cake recipe for kids with green or white frosting.
This fairy-themed cake is perfect for children’s birthday parties or any time you want to give them something fun and delicious to eat.
Kids will love the toadstool shape, and grown-ups will love the taste. As a bonus, this tasty cake recipe is both quick and easy!
This recipe will make a large fairy toadstool cake. You can easily make these into smaller cakes using a smaller baking tray.
The baking time will be reduced to approximately 25 minutes, depending on the size of the cakes.
How to make a fairy toadstool cake recipe?
The fairy toadstool cake recipe is easy but will take many hours of preparation.
It would be best if you had a stand mixer, cake pans, and a piping bag fitted with a round tip. You also need some blue powdered sugar for decoration.
Preparation Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Serves: 6
Fairy toadstool cake recipe ingredients:
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoons salt
- 3/4 cup butter, soft and cold
- 3/4 cup sugar and granulated sugar (icing sugar) you will use to decorate the cake.
- 2 x 340g packets butter cake mix
- 35 centimetre x 50cm prepared board
- yellow and pink coloring
- 15-centimeter -round cardboard
- 2 spearmint leaves
- 8 mini heart lollies
- 1 yellow fruit stick
- 25 large heart lollies
- 24 silver cachous
- 3 large white marshmallows
- 1 teaspoon cocoa powder
- Butter cream
Instructions:
1. Preheat the oven to 160 degrees C.
2. Grease and flour 2 cake pans.
3. Sift the flour, baking powder, and salt into a large bowl and beat for about 1 minute with an electric mixer on low speed until combined well.
4. Add butter to the flour mixture and blend for half a minute at medium-high speed until the mixture looks like coarse sand.
5. Stir in the sugar until combined. Set aside.
6. In a large bowl, combine the cake mix with ⅔ cup warm water and stir for about 2 minutes until well blended.
7. Add 3 tablespoons of the flour mixture to the cake mix and blend well until combined.
8. Scrape down the sides of the bowl and add 1 cup warm water and 1 teaspoon vanilla extract to the cake mix; blend for another 2 minutes on medium-high speed, or until well-blended but not overmixed.
9. Pour the mixture evenly between the greased cake pans, smoothing down the surface with a spatula to ensure even distribution.
10. Bake for about 23 minutes for rounds, 10 minutes for square, and 10 minutes for rectangular cake pans, until a skewer inserted into the middle of the cake comes out clean (if you are unsure if your cakes are made, insert a clean skewer).
11. Remove from oven. Place on kitchen rack and allow to cool completely before icing.
12. Prepare the frosting.
13. To decorate, place 5-centimeter round cardboard on the cake board. Place two spearmint leaves over it to form a square (the mint leaves will be used to hold up the fairy cake tops).
Repeat with another set of mint leaves and top with 8-centimeter round cardboard to create a second layer of fairy cakes.
14. Place two mint leaves over the 8-centimeter round cardboard and top with a 15-centimeter x 50cm prepared board to create a third layer.
15. Colour all the butter cream frostings, except for approximately 100g (½ cup) of it, yellow.
16. Put all but 100g of yellow frosting in a cake decorating bag fitted with a star nozzle, and pipe swirls on the first level of your cake, covering the entire surface.
17. Leave the first layer untouched to dry.
18. Colour the rest of the butter cream frosting, except for approximately 100g of it, pink.
19. On a sheet of parchment paper or a large baking tray covered with wax paper, a pink pipe swirls over the last layer of cakes.
20. Let all three layers dry for about 2 hours before iced.
21. Meanwhile, prepare the toadstools by rolling out a yellow fruit stick in a circle of approximately 9 centimeters.
22. Use a heart-shaped cutter to cut the fruit stick into approximately 12 hearts. You could create smaller or larger toadstools by using cutters of different sizes.
23. Place two marshmallows on the prepared board and attach 2 mini heart lollies on top of each marshmallow as legs (with the point facing downwards).
24. Roll silver cachous in half and place it on the marshmallows.
25. Place two spearmint leaves (approximately 8 centimeters in diameter) on top of the toadstools, leaving a gap between them and the cachous.
26. Set aside and allow to dry overnight before icing in rainbow colors with buttercream frosting, which we’ll use to decorate the cake later.
27. You will need to prepare the butter cream frosting as follows:
- 25-grams/1 oz butter
- 100-grams/3 1/2 oz caster sugar (powdered sugar)
- 5-grams/1 tsp glucose (clear corn syrup)
- 1 1/2 tbsp light corn syrup
- 6 1/2 tbsp water
- 5 tsp vanilla extract or any flavoring of your choice.
- 30 ml water and 5 ml lemon juice
- 45 grams butter, softened at room temperature.
28. Beat the butter in a clean stand mixer bowl with a paddle attachment until very light and fluffy.
29. Add the caster sugar, glucose, corn syrup, water, and flavoring to the butter mixture.
30. Mix well on medium-high speed until completely smooth.
31. Add 5 tablespoons of flour and 3 tablespoons of water to the batter and mix on medium speed for about 1 minute until well combined.
32. To prepare the frosting, pour half of the butter cream frosting into a bowl and add the water and lemon juice. Stir well until smooth.
33. Add this mixture to half the remaining buttercream frosting and mix on low speed until well combined.
34. Add to this half of the remaining butter cream frosting and mix on low speed until well combined.
35. Add the other half of the remaining butter cream frosting and mix on low speed until well combined.
36. Add approximately 100g of the butter cream frosting to a decorating bag fitted with a star nozzle and pipe swirls on your three layers.
37. When all three layers have been iced, chill them in the refrigerator for around 1 hour before serving.
38. To serve, arrange the three iced layers on a serving platter and add the toadstools on top of your cake.
39. Eat your fairy cake!
Nutrition Facts of Fairy toadstool cake recipe
- Calories: 3.2 Kcal
- Fat: 12.1 g
- Saturated Fat: 8 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Sodium: 0 mg
- Fiber: 0 g
- Protein: 1.4 g
Please note that the nutrition facts in this table are based on standard measurements and approximate values. Thus, actual values may vary.
5 Benefits of Fairy toadstool cake recipe
1. Fairy toadstool cake is good for people who suffer from upset stomachs because it will help restore the balance in your stomach.
2. It’s also one of the best remedies for constipation because there will be no excessive sugar or too much flour in this fairy cake recipe, which will help you have a clear order in your system.
3. This fairy cake is good for people with dry and flaky skin because it contains a lot of dietary fiber to help keep the skin moisturized.
4. Fairy toadstool cake is good for people fighting weight because it contains very little fat and sugar.
5. Children will be delighted seeing these cute toadstools on top of this fairy cake!
Final Thoughts
If you are a friend or auntie of mine, and you have children, this fairy toadstool cake recipe is one of the best surprise birthday cakes!
Please feel free to rate this fairy toadstool cake recipe if you have tried it. Your feedback will help us improve our recipes for other people.
I hope this recipe was useful for you and that you liked it! Leave a comment below if you have any questions or concerns. Thank you!
Hi, I’m Mary, and I’m a cake maker here at Cakerecipenow.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!
