How to Bake Butterfly Cakes

Forget the fancy recipes, this quick and easy method produces fabulous results and is fun for all the family!

Ingredients

For the cakes: makes 12

  • 4 oz caster sugar
  • 4 oz margarine
  • 4 oz self-raising flour
  • 2 eggs
  • Food colouring (optional)

For the buttercream:

  • Butter
  • Icing Sugar
  • Vanilla Essence

Steps

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    Preheat the oven to 180˚C/350˚F/Gas 4.
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    Put the caster sugar and margarine together in a mixing bowl and beat until a pale creamy-colour. The mixture must be very light and fluffy!
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    Crack the eggs into a measuring jug and briefly whisk round with a fork. Swap the wooden spoon for a metal tablespoon. Slowly, add a small amount of the eggs to the cake mixture. Fold into the cake mix using the ‘Figure of 8’ method – make sure lots of air can get into the mixture!
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    Add a small amount of the self-raising flour to the mix and fold in using the same ‘Figure of 8’ method. Alternate between the flour and eggs: adding one, folding this in, and then adding the other, until both have been entirely ‘folded’ into the mix.
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    Fold until the mixture is light and creamy. If you want a coloured butterfly cakes, add a few drops of the food colouring to the mixture before distributing amongst the cake cases. Place in oven and leave to cook for 15-20 minutes.
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    Insert a skewer or a sharp knife once golden-brown in colour into the biggest cake: if this comes out clean then the cakes are ready! Alternatively, if you gently press down on the cakes then they should spring back up instantly if properly cooked. Leave to cool on a wire rack.
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    Wait for the butterfly cakes to cool down.
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    Cut a small circle out of each cake and scoop out. Slice these in two in order to form the ‘butterfly wings’.
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    Place a large knob of butter into a mixing bowl and sift the icing sugar in. You must be generous with the sugar else the buttercream will be too ‘buttery’. Add a few drops of vanilla essence and beat together until soft and creamy.
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    Using a teaspoon, scoop the buttercream mixture into the cakes, placing the two halves base-down on top to form the ‘wings’.
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    Add a sprinkle of icing sugar and you have your finished cakes!

Tips

  • They should last for about three days once sealed in an airtight container.


Things You'll Need

  • Wooden Spoons
  • Mixing Bowls
  • Measuring Scales
  • Baking Tray
  • Cake Cases
  • Sieve
  • Knife

Article Info

Categories: Shaped and Themed Cakes