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Butterfly Cakes with Strawberry Buttercream

Makes 10 butterfly cakes

Based on simple sponge, we have added strawberry jam to the buttercream and lemon icing to the ‘butterfly wings’ of the traditional tea party treat.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CAKES
  • 75g butter
  • 75g caster sugar
  • 2 eggs
  • 100g Doves Farm Organic Self Raising White Flour
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • LEMON ICING
  • 25g icing sugar
  • 1 tsp lemon juice
  • STRAWBERRY BUTTERCREAM
  • 200g icing sugar
  • 75g butter, softened
  • 75g strawberry jam

Cakes  

  1. Stand 10 cake cases in the holes of the tart tray.
  2. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  4. Sieve the flour into the bowl then stir it into the mixture.
  5. Add the milk and vanilla and combine well.
  6. Divide the mixture between the 10 prepared cake cases.
  7. Bake for 12-15 minutes, until the sponges spring back when touched.
  8. Cool the cakes on a wire rack.

Lemon Icing

  1. When the cakes are cold, slice the top off each one, lay out the circles on a chopping board and cut each slice into two halves.
  2. Put the decoration icing sugar and lemon juice into a bowl and stir into a smooth paste.
  3. Drizzle a little of the icing over the cakes top halves and leave to set.

Strawberry Buttercream

  1. Sieve the icing sugar into a bowl.
  2. Add the butter and jam stir and mix into a soft and smooth icing.
  3. Spread or pipe some of the icing onto the top of each cake.
  4. Press two sponge halves sideways into the icing to make the ‘butterflies’.

Equipment

1x12 hole cake tray, 10 fairy cake cases, chopping board and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6.

Cooking time

12-15 minutes

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Find a recipe

Ingredients

Change Quantities:
  • CAKES
  • 75g butter
  • 75g caster sugar
  • 2 eggs
  • 100g Doves Farm Organic Self Raising White Flour
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • LEMON ICING
  • 25g icing sugar
  • 1 tsp lemon juice
  • STRAWBERRY BUTTERCREAM
  • 200g icing sugar
  • 75g butter, softened
  • 75g strawberry jam

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