Short
Arnold
Lara MBeautiful Butterfly Cakes
December 19th 2006 10:00
These gorgeous cakes were made by my friend for a cake party a while back. They were in this beautiful tin and absolutely tasted as good as they look. Perfect for tea parties.
Ingredients:
100 Grams of Butter
2/3 Cup Sugar
1 Cup of Plain Flour
1 Teaspoon of Baking Soda
2 Teaspoons of Vanilla Essence
2 Eggs
Milk
1 Cup of Pure Cream
3 Tablespoons of Raspberry Jam
½ Punnet of Strawbarries
Method:
Thoroughly cream the butter and sugar together with an electric mixer. Add in the eggs gradually as you continue to beat, do the same with the flour until all is combined evenly. The mixture should be thick but not solid, add milk if necessary. Stir in a teaspoon of baking powder and the vanilla.
Use patty pans to line a muffin tin and pour the mixture into the cavities, approximately half filling each one. Place the butterfly cakes in a preheated oven at 180 degrees and allow to cook for 15 minutes, ensuring that the cakes turn golden brown but do not burn.
While the cakes cook use the electric mixer to whip the cream. Remove the cakes from the oven when cooked and allow to cool for ten minutes. Next cut the tops off the cakes, about ¾ of the way up, and slice the piece in half. Spoon a dollop of cream into the depression created, and top with a slice of strawberry. Finally, arrange the two pieces into the cream so they look like wings. Repeat until all the cakes look as beautiful as those pictured!
Ingredients:
2/3 Cup Sugar
1 Cup of Plain Flour
1 Teaspoon of Baking Soda
2 Teaspoons of Vanilla Essence
2 Eggs
Milk
1 Cup of Pure Cream
3 Tablespoons of Raspberry Jam
½ Punnet of Strawbarries
Method:
Thoroughly cream the butter and sugar together with an electric mixer. Add in the eggs gradually as you continue to beat, do the same with the flour until all is combined evenly. The mixture should be thick but not solid, add milk if necessary. Stir in a teaspoon of baking powder and the vanilla.
Use patty pans to line a muffin tin and pour the mixture into the cavities, approximately half filling each one. Place the butterfly cakes in a preheated oven at 180 degrees and allow to cook for 15 minutes, ensuring that the cakes turn golden brown but do not burn.
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