So, I just couldn’t wait, I had to test out my new piping nozzle straight away! And I love it! I felt like making something pretty to take round to a friend’s house and thought some pretty butterfly cakes to match my butterfly blog would be perfect! And baking is always a welcome break from revision!
6oz caster sugar
6oz self raising flour
2 large eggs
splash of milk
1 tsp vanilla essence
Simple, mix everything together in a big bowl. Starting by mixing the butter and sugar, then adding the eggs one at a time. Add the flour and fold in with a metal spoon. Finally mix in the milk and vanilla. Spoon into cupcake cases, filling each one about 2 thirds full and bake in a preheated oven (180C) for 15 -20 minutes.
300g Icing sugar
150g Cream Cheese (cold)
Mix the icing sugar and butter together first. Add the cream cheese all at once and mix it quickly on a high speed, but make sure you don’t overbeat it as it will go runny.
Once the cakes are cooled, you can ice the cakes! Swirl the icing on to the cakes using a knife or use a piping bag. Then decorate! I made butterflies out of white fondant icing to use on mine.
To get the effect on the white cakes (I think it looks like whippy Ice Cream!) start from the outside and pipe in to the centre. For the rose effect on the pink cakes, start in the centre and pipe outwards.