Butterfly Cakes

Now let’s be honest, who hasn’t at one point in their lives made these delightful little Butterfly Cakes? A perfect quick bake especially if baking with children.

I used my favourite Victoria Sponge recipe for the Butterfly Cakes but also included a little twist in a hidden surprise…now don’t get too excited it was only a spoonful of jam but mixed with the vanilla icing was delish!!  I used jam as I had some to use up but you could just as easily use lemon curd or even marmalade.

What you need:IMG_2035

For the cakes (makes approx 24)

225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs

For the filling and topping

About 4 tbsp raspberry or strawberry jam
5oz butter, softened
10oz icing sugar, with a little for dusting
1-2tbsp milk
Flavouring if required (I used some vanilla essence)

What you do:

  • Pre-heat the oven to 180°c. Line your bun tins with paper cases.
  • Put the butter in a large mixing bowl, and add the caster sugar, flour, baking powder and eggs (basically, chuck all your ingredients in the bowl together).
  • Beat with an electric mixer for 2 minutes until smooth and then divide amongst the paper cases.
  • Bake for approx 15 – 20 minutes until golden brown.  Cool on a wire tray.

Butterfly Cakes

  • Meanwhile make the icing by combining the butter and icing sugar with an electric whisk or in a freestanding mixer.  Add an flavouring or colouring as required.  I used vanilla.
  • Cut out a circular shape from the cake and cut this in half to create the ‘wings’.
  • Fill the holes with a teaspoon of jam and top off with the icing.  I tried to make mine a little prettier by piping the icing on.  Pop the ‘wings’ back on top of the cake into the icing.

Butterfly Cakes

  • Sprinkle with icing sugar to decorate and enjoy with a nice cuppa!

Butterfly Cakes

Until next time…Happy Baking!

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Lemon Curd Layered Sponge

I needed a recipe to use up some lemon curd so just went for a basic Victoria Sponge but decided to layer it up. I used Mary Berry’s classic Victoria Sponge recipe but adjusted to suit.

What you’ll need:

For the sponge  IMG_1624

225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs

For the filling and topping

3-4 tablespoons lemon curd
5oz butter, softened
10oz icing sugar, with a little for dusting
1-2tbsp milk
Flavouring if required (I used some vanilla essence)

What you do:

Pre-heat the oven to 180°c. Grease and line 2 x sandwich tins.

Put the butter in a large mixing bowl, and add the caster sugar, flour, baking powder and eggs (this is my favourite recipe for a Victoria Sponge because it’s a chuck all your ingredients in the bowl at once method).

Beat with an electric mixer for 2 minutes until smooth and then divide between the 2 tins equally. Check out my new £5.49 Argos bargain mixer! 😉

Bake for approx 25 – 30 minutes.

Lemon Sponge

I wanted to make this one a little different to my previous Victoria Sponge so cut both of the sponges in half. Getting to be quite a dab hand at this.

Lemon Sponge

While the cake is cooling you can make the buttercream. Beat the butter until soft and creamy, then add half the sugar, mix well. Add the remaining sugar and any flavouring and combine.

Lemon Sponge

I then spread on the buttercream icing on the bottom layer, lemon curd in the middle and then another icing layer. It doesn’t look that pretty, but the sponge was lovely and light. If I had more time I may have iced the edges but that’ll do for another time.

Lemon Sponge

Dust the top with icing sugar before serving. Enjoy with a cuppa!

Lemon Sponge

Mary Berry’s Cappuccino Coffee Cake

So this is a very similar recipe to last week’s Victoria Sponge with just the addition of some coffee but oddly produced a different result. I didn’t get quite as much rise as with the plain Victoria but is an example of the versatility of the Victoria Sponge recipe.

What you’ll need:

For the sponge    IMG_1413

225g (8oz) very soft butter, plus more for the tins
225g (8oz) light muscovado sugar or caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
4 large eggs
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the icing

175g (6oz) soft butter
350g (12oz) icing sugar
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

What you do:

In case you missed last week’s post, this is a chuck it all in one go recipe which is great if you’re short on time but still want an impressive result for afternoon tea.

Top tip; make your coffee before starting the cake mixture to give time for it to cool.

So add all your ingredients except the coffee and mix up. Then add the cooled coffee and divide betweent the tins.

Cappuccino Coffee CakeBake for 20-25 minutes until golden brown. Cool on wire racks.

Make the buter icing while the cakes are cooling. Once cooled, you can cut the sponges in half so you can layer the cake. This was the first time I’d cut a sponge in half and it went pretty well. I didn’t over-think or over-plan I just went for it!! 😉

Cappuccino CakeOnce cut, you can add the icing and layer up the cake.

Cappuccino Coffee CakeI’ve also noticed before that sometimes the ingredient amounts don’t quite pan out as sufficient. I used exactly the amount that the recipe stated for the icing but didn’t have enough to use on the top layer. You can see from my photos that I didn’t overfill each layer so if you do make this cake, bear this in mind. This recipe is also quite sweet with the amount of icing so it didn’t really need the top covering so I just sprinkled a little icing sugar to finish.

Cappuccino Coffee CakeThe cake was light (not as light at the plain Victoria) and isn’t flavoured too strongly and actually tasted better on day 2. Of course, you can add more coffee granules if you like a stronger taste. Enjoy!

Mary Berry’s Perfect Victoria Sponge

Last week’s Great British Bake Off episode was Victorian week, I searched around various websites looking for something I could have a go at; considered this Classic Pound Cake  and checked out these Victorian Cake Recipes but in the end I went for simple, a cake named for a Queen and decided to bake a really nice Victoria sponge for my work colleagues.

As Paul Hollywood would say, if you’re going to bake something basic, you need to do it really well. I’m happy to master the basics rather than make a game or pigeon pie thanks very much.

I love Mary Berry’s classic recipe because it’s just a chuck it all in one go method which can’t really go wrong and I’ve always had great results. One of my colleagues said to me “it was so light, it was like eating air”, well that means you can have 2 slices I say!

What you’ll need:

For the spongeIMG_1375

225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs

For the filling and topping

About 4 tbsp raspberry or strawberry jam
5oz butter, softened
10oz icing sugar, with a little for dusting
1-2tbsp milk
Flavouring if required (I used some vanilla essence)

What you do:

Pre-heat the oven to 180°c. Grease and line 2 x sandwich tins.

Put the butter in a large mixing bowl, and add the caster sugar, flour, baking powder and eggs (basically, chuck all your ingredients in the bowl together).

Beat with an electric mixer for 2 minutes until smooth and then divide between the 2 tins equally.

Victoria SpongeBake for 20 – 30 minutes until golden brown.

Victoria SpongeWhilst the cake is cooling you can make the buttercream filling if you’d like some by combining the butter, icing sugar and any flavouring using the milk to bind as needed. Spread over the bottom layer of the cake. Spread your jam on top of the buttercream, and place the top sponge layer on top.

Victoria SpongeDust with icing sugar to serve and enjoy!

Victoria Sponge

Till next time….