Butterfly Cakes
Mary Berry's recipe for traditional butterfly cakes is so easy to follow. Combining light sponge with creamy butter icing, they are a perfect tea-time treat.
From the book
My Kitchen Table: 100 Cakes and Bakes
The perfect pocket-sized baking book
Ideas for every occasion
Bakes the whole family can enjoy
Introduction
Butterfly cakes are quick and easy to make, and very effective for a children’s party.
Ingredients
| 100g (4oz) | butter, softened |
| 100g (4oz) | caster sugar |
| 2 | large eggs |
| 100g (4oz) | self-raising flour |
| 1 level tsp | baking powder |
| For the icing: | |
| 175g (6oz) | butter, softened |
| 350g (12oz) | sifted icing sugar, plus extra for dusting |
Essential kit
You will need a 12-hole bun tin and a piping kit.
Method
Preheat the oven to 200°C/Fan 180°C/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.
Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.
Fill each paper case with the mixture.
Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
To make the icing, beat the butter and icing sugar together until well blended.
Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.
Dust the cakes with icing sugar to finish.
