Butterfly cakes

Butterfly cakes

By
From
Desserts
Makes
12

I only ever see these cakes at village shows on the WI stands! If you’re a complete beginner, this is where you want to start in this book as the recipe is so simple.

Ingredients

Quantity Ingredient
175g unsalted butter, softened
175g caster sugar
few drops vanilla extract
4 medium eggs
175g self-raising flour

For the filling:

Quantity Ingredient
250ml double cream
1 vanilla pod, split
icing sugar, for dusting

Method

  1. Pre-heat the oven to 180ºC. Line a 12-hole cake tin with paper cases.
  2. Cream the butter, sugar and vanilla essence together in a bowl until pale. Gradually add the eggs and beat to combine.
  3. Sift the flour into the mixture and fold to combine. Spoon into the cases and bake in the pre-heated oven for 20–25 minutes, until golden brown and springy to the touch.
  4. Remove from the oven and transfer to a wire rack to cool.
  5. Meanwhile, whip the cream and vanilla seeds in a bowl to form soft peaks. Transfer to a piping bag fitted with a star nozzle.
  6. Carefully slice off the domed tops of the fairy cakes. Cut the tops in half to form semi-circles and set aside. Pipe a little of the cream mixture onto the cut side of the cake. Press the two cake semicircles into the cream, cut-side down, to create butterfly wings. Dust with icing sugar before serving.
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