Fairy Bread Lamingtons

Ingredients

2 (450g total) unfilled sponge cake slabs (see note)

450g (3 cups) icing sugar mixture

50g butter, at room temperature

125ml (1/2 cup) hot water

4.40 gm vanilla extract

160ml (2/3 cup) thickened cream, whipped to firm peaks

Hundreds and thousands, to decorate

Step 1

Use a small serrated knife to remove the brown crust from the sponge slabs . Cut each slab into 6 even pieces.

Step 2

Sift the icing sugar into a bowl and add the butter . Pour the hot water and vanilla over the butter to melt. Stir until smooth.

Step 3

Use a small serrated knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream , then replace tops. Place in the fridge for 15 minutes to firm slightly.

Step 4

Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on side of bowl to remove excess. Carefully roll in hundreds and thousands, patting to coat. Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.