Butterfly Cakes!

Butterfly cakes have been something that I have always baked. Whenever I bake them it always reminds me of when I used to bake them with my mum when I was little.

I use a simple recipe from Mary Berry's Baking Bible and it is a really good thing to bake whatever your age.

Ingredients

For the cakes:

100g Softened Butter
100g Caster Sugar
2 Large Eggs
100g Self-Raising Flour
1 tsp Baking Powder

For the icing:

175g Softened Butter
350g Icing Sugar

Steps

Step 1

Preheat the oven to 200 degrees celsius (180 fan oven) and place the cake cases into the tin.

Step 2

Place all of the ingredients into a large bowl and beat for 2-3 minutes.

Step 3

Fill the cake cases and bake for 15-20 minutes. However, keep an eye on them as mine could have done with a few minutes less. Allow them to cool on a cooling rack.

Step 4

To make the icing, beat the butter and gradually add the icing stage until well blended.

Step 5

Cut a slice from the top of each cake and cut the slice in half. Then pipe a swirl of butter cream into the centre of the cake. Finally place the cake slices on top and dust with icing sugar.

Thanks For Stopping By! :)