I can honestly say I haven’t made butterfly cakes in years; not since I was a girl baking cakes with my mum I expect, so that’s got to be at least twenty years ago! So it was good fun to make these today, with my helpful cooks assistant to put the cases into the tins.
If you use a mixer or electric beater then making these couldn’t be any quicker. And here’s a tip, make your buttercream first, then you can use the same bowl and beater without having to wash it in-between.
I was a little worried that my fairy cakes came out of the oven too flat to make a decent set of butterfly wings, but I found by cutting into the cake I got a good wedge of cake to make the wings plus a nice deep hole to fill with delicious buttercream – win-win!
It is such a simple recipe and will be wonderful to make again when Rosalie is more able to help with weighing out ingredients and spooning the batter into the cases – I just can’t wait for that!
Oh, and by the way, yes those are my home grown sweet peas in the vase – it’s so lovely to have fresh flowers in the house on a regular basis, and these are so colourful and smell amazing.