Fairy/butterfly cakes =]
Always a winner.
Ingredients
Instructions
STEP 1:
1. Pre-heat the oven to 180 or 160 for fan assisted. Put butter/marg and caster sugar in a large bowl and cream together using an electric wisk until light and fluffy
STEP 2:
2. In a seperate bowl crack the eggs and beat together. Add the eggs to the sugar and butter mixture a bit at a time whilst beating with an electric wisk until it is all combined.
STEP 3:
3. Sift in the flour and fold into the mixture. When it is combined stir in teaspoon of vanilla extract if using. When it is combined it should be a dropping consistancy, if not add in a little milk until it is.
STEP 4:
4. Line a fairy cake tin with cake cases or alternatively place cake cases on a baking tray and spoon the mixture into the cases to about three quarters full. Bake in the oven for 15 to 20 minutes or until golden and springy to the touch.
STEP 5:
5. Whent they are cooked remove from the oven to cool.
STEP 6:
STEP 7:
Butter icing:
STEP 8:
This recipe makes an awful lot of butter icing so you can either alter it to your needs, eat the left overs or make another batch of cakes =]
STEP 9:
STEP 10:
1.In a bowl beat the butter with an electric whisk until light and fluffy.
STEP 11:
2.Add in the icing sugar, vanilla extract and milk and keep on beating until well combined. If needed add a little more milk.
STEP 12:
3.When the cakes are cool you can either spread a layer of buttercream onto the cakes and add sprinkles or you can make butterfly cakes as follows:
STEP 13:
STEP 14:
1.Cut a circle off the top of the cake and cut the top in half to make wings. Spoon a bit of buttercream into the hole and place the two wings eitherside so it looks like a pretty butterfly =]
STEP 15:
STEP 16:
To make coloured buttercream you can add a couple of drops of food colouring and stir it into the mixture when it is combined.