This Australia Day I was bunkered down on the couch, taking it easy and appreciating how lucky we are to live in this beautiful country.

I also spent it eating 3 of these delicious Lamingtons, because, well any excuse will do.

I found this recipe on Taste and it was an absolute hit. Its super easy to make with the prefilled sponge, but can get a little messy- so have the vacuum at the ready once you’re finished. Those pesky 100’s and 1000’s can get away from you.

Fairy Bread Lamingtons


  • 2 unfilled sponge slabs (I used the coles 450gram slabs that came in 2 pieces)
  • 3 cups of icing sugar mixture
  • 50 grams of butter at room temperature
  • ½ cup very hot water
  • 1 teaspoon vanilla extract
  • 2/3 cup of thickened cream, whipped into firm peaks
  • Hundreds and thousands


  • Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.
  • Sift the icing sugar into a bowl and add the butter. Pour the hot water and vanilla over the butter to make it melt. Stir until smooth.
  • Use a small serrated knife to cut sponge pieces in half horizontally (or if you prefer the sponge thicker like I do, don’t cut them and just spread cream onto one of the already cut pieces.) Spread bases with a little whipped cream, then replace the tops. Place in the fridge for 15 minutes to firm slightly.
  • 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 the side 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.

Written by Jess

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