I have found the solution to the perfect butterfly cake, and thought I'd share! Use your usual amount of mixture, in this case, 4 oz butter, 4oz sugar, 4 oz SR flour and two eggs, little milk to mix. Instead of eking it out to a dozen cakes, I make ten, and use a really quick oven. The extra bit of mixture added to each paper case cause it to rise into a good peaked top. When cool, this peak is sliced off flat, rather than dug out with a teaspoon; big dollop of buttercream (this was lemon flavoured), cut your top in half and arrrange the wings on the top. Decorate as desired. Looks much more generous and sumptuous, don't you think?
4 comments:
Looks pretty perfect to me! Did you use food colouring?
No, I tend not to; the lemon was just juice mixed in with the butter and icing sugar. Colour is from teh decorations - little pastel coloured chocolate dragees and hundreds and thousands, multi-coloured. Couldn;t resist them!
Sorry Mrs L - it was my dodgy screen :D Ds1 has just come along and fixed it for me - now they look absolutely perfect.
LOL!! I have been "accused" pos using colouring in my psonges before, as they are so yellow with the yolks of the home produced eggs compared to most shop-bought ones!
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