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.
Ooooh these look delicious! Your posts are very dangerous for my waistline as I always have an urge to bake when I've read them. :-) I don't think I've made butterfly cakes for a while either. It just always seems easier to pop some water icing on any fairy cakes we make.
ReplyDeleteLovely flowers!
Thanks Vickie, they were delicious!! You must make buttercream next time, nothing beats it! x
DeleteThese look delicious, butterfly cakes are still one of my favourites from childhood! x
ReplyDeleteThanks Katie, they look so pretty don't they? And it's a good excuse to eat lots of buttercream! x
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