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English: INGREDIENTS

4 cups self-raising flour 2 cups caster sugar 1 1/2 cups milk 6 eggs 1 teaspoon vanilla extract 250g butter, melted, cooled 1/2 cup rice bubbles 2 tablespoons desiccated coconut 1/3 cup rainbow jimmies sprinkles (see notes) METHOD Step 1 Preheat oven to 180C/160C fan-forced. Grease 3 x 6cm-deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper. Step 2 Using an electric mixer, beat flour, sugar, milk, eggs and vanilla on low speed until just combined. Increase speed to medium. Beat for 2 minutes. Add 1/3 of the butter. Beat until just combined. Repeat with remaining butter, in 2 batches. Divide mixture evenly among prepared pans. Bake for 35 to 40 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks to cool completely. Step 4 Make fairy bread popcorn. Line a large baking tray with baking paper. Combine popcorn, icing sugar and coconut in a large heatproof bowl. Melt copha in a small saucepan over medium-high heat until smooth. Add to popcorn mixture. Mix well to coat. Working quickly, spread mixture onto prepared tray. Decorate with sprinkles. Refrigerate until required. Step 5 Make copha buttercream icing. Using an electric mixer, beat copha and butter together for about 15 minutes or until pale and fluffy, and well combined. Gradually add icing sugar, 1 tablespoon at a time, beating until smooth and combined. Add milk. Beat to combine. Step 6 Trim tops of cakes to level. Combine rice bubbles, coconut, jimmies and 2 cups icing in a bowl. Place 1 cake, cut-side up, onto a cake board or serving plate. Spread top of cake with ½ the rice bubble mixture. Top with another cake, cut-side up. Spread top with remaining rice bubble mixture. Place remaining cake on top of rice bubble mixture, cut-side down. Step 7 Spread top and side of cake with a little of the remaining icing to just coat the cake. Set aside for 15 minutes. Cover top and side of cake with remaining icing (see notes). Step 8 To decorate. Using picture as a guide, thread sour straps, marshmallows, jubes and allsort onto bamboo skewers. Press jimmies around the base of cake and sprinkle a little on top (see notes). Using the picture as a guide, push skewers, lollipops and sherbet cone into the top of cake. Break up ½ the popcorn into pieces and place on top of cake. Decorate with candy balls, jelly beans, fruit sticks and chocolate buttons. Serve with remaining popcorn.

RECIPE NOTES Jimmies sprinkles are long sprinkles available from cake decorating stores. You could use bright or sugar strand sprinkles instead.

The icing will start to firm up on standing because of the copha. If the mixture becomes too firm to spread, simply add a little more warm milk and beat with a wooden spoon until spreadable.

For a quick and easy way to press jimmies on cake, spray a thin line of cooking oil spray along the base of a sheet of baking paper. Sprinkle with jimmies so they stick to the oil. Shake off any excess. Lift paper and press around base of the cake to secure the sprinkles. Repeat where necessary.