Butterfly cakes

Butterfly cakes

By
From
Bake and Decorate
Makes
18-20
Photographer
Laura Edwards

Quintessentially British and universally popular.

Ingredients

Quantity Ingredient
1 Victoria sponge, batter only
18-20 fairy cake cases

For vanilla buttercream

Quantity Ingredient
200g unsalted butter, softened
1 teaspoon vanilla extract
250g icing sugar, sifted

For chocolate buttercream

Quantity Ingredient
200g unsalted butter, softened
50g cocoa powder
200g icing sugar, sifted

To finish

Quantity Ingredient
icing sugar, to dust

Method

  1. Preheat the oven to 180ºC.
  2. Place the paper cases into 2 fairy cake tins and divide the batter evenly between them. Bake for about 15 minutes, or until the cakes are well risen and spring back to the touch. Leave in the tins for 1–2 minutes, then remove to cool completely on a wire rack.
  3. For the vanilla buttercream, cream the butter until pale and fluffy, add the vanilla and then the icing sugar. Beat for about 5 minutes until really light. Make the chocolate buttercream in the same way, adding the cocoa powder with the icing sugar and omitting the vanilla.
  4. To make the wings, cut out a shallow dome from the top of each cake and cut the slice in half. Spoon a swirl of buttercream into the cut-out dip on top of each cake and place the wings back in at an angle. Dust with icing sugar and arrange on a cake stand or plate.
Tags:
Baking
Cakes
decorating
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