Saturday, 30 December 2006

Butterfly cakes

Continuing my love of all things butterfly here's the edible type.
Pre-heat oven to 190C/375F/Gas mark 5

Beat 5 oz softened butter with 5 oz caster sugar together
add 2 eggs and mix well
Fold in 6 oz self-raising flour
Add 2 tbsp milk & 1 tsp vanilla extract

Spoon mixture in oiled fairy cake/ muffin tins or place paper cases into the fairy cake/ muffin tin s.
Bake for approx. 12 minutes (or until brown, push a strew into a small cake and if it comes out clean the fairy cake is cooked)

Buttercream - Beat together 4oz softened unsalted butter with 6oz sifted icing sugar, 1tsp vanilla extract.

Leave to cool and slice off the tops in one slice. Chop the cut-off slice into two for the wings.
Spoon a small amount of buttercream onto each cake and carefully place the cut-off slices (wings back on top on there sides to look like wings. Add cherries, almonds, chocolates, small fruits to decorate. Have fun and experiment. I like to add 1oz shredded coconut to my cake mix and some creamed coconut to my buttercream.

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