How to Bake Butterfly Cakes
Preheat the oven to 180˚C/350˚F/Gas 4.; , Put the caster sugar and margarine together in a mixing bowl and beat until a pale creamy-colour., Crack the eggs into a measuring jug and briefly whisk round with a fork., Add a small amount of the...
Step-by-Step Guide
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Step 1: Preheat the oven to 180˚C/350˚F/Gas 4.;
The mixture must be very light and fluffy! , 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! , 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. , 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. , 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. ,, Slice these in two in order to form the ‘butterfly wings’. , 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. ,, -
Step 2: Put the caster sugar and margarine together in a mixing bowl and beat until a pale creamy-colour.
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Step 3: Crack the eggs into a measuring jug and briefly whisk round with a fork.
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Step 4: Add a small amount of the self-raising flour to the mix and fold in using the same ‘Figure of 8’ method.
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Step 5: Fold until the mixture is light and creamy.
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Step 6: 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!
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Step 7: Wait for the butterfly cakes to cool down.
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Step 8: Cut a small circle out of each cake and scoop out.
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Step 9: Place a large knob of butter into a mixing bowl and sift the icing sugar in.
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Step 10: Using a teaspoon
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Step 11: scoop the buttercream mixture into the cakes
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Step 12: placing the two halves base-down on top to form the ‘wings’.
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Step 13: Add a sprinkle of icing sugar and you have your finished cakes!
Detailed Guide
The mixture must be very light and fluffy! , 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! , 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. , 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. , 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. ,, Slice these in two in order to form the ‘butterfly wings’. , 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. ,,
About the Author
Joshua Butler
Writer and educator with a focus on practical home improvement knowledge.
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