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Whimsical and magical, this cake will make your heart flutter
Look at the beautiful detail on these amazing cakes!
Wedding cakes are an art form — an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.
Butterflies are some of nature’s most delicate and beautiful creatures. Ancient folklore popularly recognizes butterflies as symbols of the soul, and what could be more romantic than the unity of two souls in marriage?
These gorgeous cakes from Wedding Cakes by Helena perfectly portray that romantic divinity in confectionary form. We are in awe of the intricate detail in each butterfly wing and the fragility of the design in both of these amazing wedding cakes.
For this and other amazing wedding cake ideas, check out the accompanying slideshow. From fairy-tale castle cakes to themed movie cakes, there's a cake for everyone.
Butterfly Cake Pops Recipe
Butterfly Cake Pops Recipe. They were easy to roll into balls and put onto the sticks. They are also popular in the world of decorative bakeries, and butterfly cakes are widely in demand for their universal appeal.
Easy to make and fun to eat, cake pops are the perfect treat for almost any occasion. Favorite add to beautiful butterfly cake pops (6) or (12) drizzleddippeddunked. 24 small butterfly cake pops decorations, wedding birthday party baby shower cake idea, shabby chic, woodland, tinkerbell, small butterfly simplytale. Repeat melting chocolate and dipping remaining cake pops. They are also popular in the world of decorative bakeries, and butterfly cakes are widely in demand for their universal appeal.
Butterfly Cake from cakesmania.net I separated the wings just a bit so that when i piped out the chocolate the wings would be two separate pieces. First i googled butterfly outline and drew a sketch onto my blank piece of paper. Lay on a cookie sheet or pan. Use melted candy in a cut parchment bag to attach jumbo daisy sprinkles. After the cake pops were completed, i put them in the fridge overnight.
Use the back of a metal spoon to press the sprinkles into place where needed.
See more ideas about butterfly birthday, butterfly birthday cakes, butterfly cakes. Lay on a cookie sheet or pan. Bake as directed on box. They are also popular in the world of decorative bakeries, and butterfly cakes are widely in demand for their universal appeal. However, there's no shame in using a boxed cake mix here. In a deep microwave bowl, place candy coating. I know it's not spring but this was the next cake pop in her book. Graduation cake pops decorate the cake popsicles in dark chocolate and make a graduation hat, tie or just a rolled paper. The cake pops worked out amazingly! Add the sprinkles on top, and then place them in the fridge to fully cool and harden. Place cake balls on baking sheet. It was way easier to coat them in the chocolate once they were really cold. Form cake into balls and roll together with hands.
Cake pops are a fun and versatile party treat. Favorite add to beautiful butterfly cake pops (6) or (12) drizzleddippeddunked. Learn techniques for making cake pops with a variety of recipes and get inspired with clever decorating ideas. Every time i need a dessert in a pinch, i find a little goes a long way with cake pops. First i googled butterfly outline and drew a sketch onto my blank piece of paper.
Butterfly and rose cake pops | Cupcake Kitchen from cupcakekitchen.co.za Baby shower cake pops or gender reveal cake pops. Once baked, remove from pan and cool. Dip cake pop in melted marshmallow candy. In a deep microwave bowl, place candy coating. To create funfetti cake pops with swirls of sprinkles, let the first layer of candy coating completely harden.
You can coat the cake popsicles with a blue or pink colour and then decorate it with some baby shoes, napkins, diapers etc in place of hearts and bows that i have made.
Pierce cake pops with a cake pop stick. Dip cake pop in melted marshmallow candy. To create funfetti cake pops with swirls of sprinkles, let the first layer of candy coating completely harden. We have so many cake pop recipes on moms & munchkins, but these are some of our very favorite! 5 out of 5 stars (560) $ 26.95. (i recommend this recipe very much Once baked, remove from pan and cool. They are also popular in the world of decorative bakeries, and butterfly cakes are widely in demand for their universal appeal. Wrap and freeze 1 layer for later use. In a deep microwave bowl, place candy coating. 24 small butterfly cake pops decorations, wedding birthday party baby shower cake idea, shabby chic, woodland, tinkerbell, small butterfly simplytale. My kids love when we make these. Cake pops are a fun and versatile party treat.
After the cake pops were completed, i put them in the fridge overnight. Add the sprinkles on top, and then place them in the fridge to fully cool and harden. They are also popular in the world of decorative bakeries, and butterfly cakes are widely in demand for their universal appeal. Cool for 10 minutes before removing from pans to wire racks to cool completely. Cake pops are prepared by baking a cake, mashing it up, mixing in frosting, rolling it into a balls, putting it on a stick, and dipping it in chocolate.
Recipe: Kid Easy Cake Pops | Duncan Hines Canada® from www.duncanhines.ca Add flour to cream mixture alternately with milk. (i recommend this recipe very much Form cake into balls and roll together with hands. Whether it is for a birthday or a wedding, an anniversary or some other occasion, a butterfly cake can be just the thing you need to make the event extra special. You can coat the cake popsicles with a blue or pink colour and then decorate it with some baby shoes, napkins, diapers etc in place of hearts and bows that i have made.
Directions in a large bowl, cream butter and sugar until light and fluffy.
Using a butterfly plunger cutter, cut out 25 butterfly shapes out of the two icing colours and leave each to set in an apple tray or egg carton. Use piping gel in a cut parchment bag to pipe stripes and dots in center of jumbo daisy sprinkles. Dip cake pop in melted marshmallow candy. To create funfetti cake pops with swirls of sprinkles, let the first layer of candy coating completely harden. It was way easier to coat them in the chocolate once they were really cold. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Decorate pops with decorating icing. To create funfetti cake pops that are completely covered in sprinkles, immediately sprinkle your rainbow nonpareils over the entire surface of your cake pops. Heat oven to 350°f (325°f for dark or nonstick pans). If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. 5 out of 5 stars (560) $ 26.95. 5 out of 5 stars (443) $ 18.99. The cake pops worked out amazingly!
5 out of 5 stars (443) $ 18.99. Super basic recipes for both the vanilla cake and frosting, but i do encourage you to use the correct size pan for the cake. Baby shower cake pops or gender reveal cake pops. I always make the cake the night before, then finish the cake pops the next day. Graduation cake pops decorate the cake popsicles in dark chocolate and make a graduation hat, tie or just a rolled paper.
Easy to make and fun to eat, cake pops are the perfect treat for almost any occasion. Dip cake pop in melted marshmallow candy. Every time i need a dessert in a pinch, i find a little goes a long way with cake pops. Use melted candy in a cut parchment bag to attach jumbo daisy sprinkles. Melt 1/4 bag of melting chocolate per instructions.
Crumble cake into homemade frosting. Beat in eggs and vanilla. Every time i need a dessert in a pinch, i find a little goes a long way with cake pops. After the cake pops were completed, i put them in the fridge overnight. Dip each cake pop in the melted chocolate.
Cake pops are a fun and versatile party treat. The flavor combinations are endless, and you can decorate them with colored sprinkles or dunk them in colored white chocolate to match any party theme or color scheme. Wrap and freeze 1 layer for later use. Basic round cake pops dipped in green and then candy use a mold to make the butterflies and flowers. I know it's not spring but this was the next cake pop in her book.
However, there's no shame in using a boxed cake mix here. (i recommend this recipe very much Favorite add to beautiful butterfly cake pops (6) or (12) drizzleddippeddunked. After the cake pops were completed, i put them in the fridge overnight. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet.
Form cake into balls and roll together with hands.
Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean.
Super basic recipes for both the vanilla cake and frosting, but i do encourage you to use the correct size pan for the cake.
You can make cake pops with your favorite homemade cake recipe
The flavor combinations are endless, and you can decorate them with colored sprinkles or dunk them in colored white chocolate to match any party theme or color scheme.
Here's the dill, pickle. Cake decorating is not one of my gifts. Case in point, this R2D2 cake.
So, when I had the chance to try the Cricut Cake Mini, I jumped at it. If you've never seen or heard of a Cricut Cake, it's a cool little machine that cuts designs, patterns, scallops, borders, letters into gum paste or fondant so that they can easily be applied to cakes, cupcakes or cookies.
The cake is a vanilla bean yellow layer cake and is SERIOUSLY one of the best cakes I've ever had. It's moist without being Tres Leches moist.
(Does Tres Leches give anyone else the heebie jeebies?)
The layers are filled with lemon curd. you can make your own, but I used this one.
I love it. no preservatives and tastes tart and wonderful. The whole thing is topped off with a lemon buttercream. It's so good that my "I-don't-really-like-cake" husband immediately asked for a second piece.
Back to the Cricut Cake Mini. the machines take cartridges with all sorts of options for different designs. I chose one of the Martha cartridges. I
Now, I did have a little bit of a learning curve with this. One, I learned I was rolling my gum paste too thick. My advice is to roll it thinner than you think you need it, then roll it thinner again. Two, I live where it's very humid and on top of that, it was storming when I tried this. What helped was rolling out the gum paste very thin and letting it dry at room temperature on the mat for about 10 minutes. Once I learned those little tricks, cutting was a breeze.
Would you like a Cricut Cake Mini. I bet you would. I already have a few more projects in mind for mine.
Here's the recipe (make it!). the cake is adapted from the lovely book Cake Ladies and the frosting is adapted from the lovely Shelly of Cookies and Cups.
Lemon-Vanilla Bean Layer Cake
Crisco for greasing pans
3 cups unbleached, all-purpose flour
2 tsp. baking powder
1/2 tsp kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups sugar
4 eggs, separated and at room temperature
3/4 cup whole milk, at room temperature
1/2 cup buttermilk, at room temperature
1 TBSP vanilla bean paste
for the filling & frosting:
12 ounces lemon curd
3 sticks (1 & 1/2 cups) salted butter, at room temperature
1/2 cup shortening
2 pounds powdered sugar
1/4 - 1/2 cup milk
2 teaspoons pure lemon extract
Grease the cake pans with Crisco, line the bottoms with parchment and grease the parchment. (I used 2-6" pans, and 2-4" pans, and had enough leftover for 8 cupcakes. This will also be enough batter for 3-9" round pans.)
Sift the flour, baking powder and salt into a medium bowl and set aside.
Using the paddle attachment of a stand mixer, beat the butter and sugar together until very light and fluffy. Scrape down the sides and bottom of bowl as needed.
Add the egg yolks, one at a time, beating until incorporated. Scrape down the sides and bottom of bowl after each addition. Once all yolks have been added, beat for 5 minutes.
In a small bowl, stir together the milk, buttermilk and vanilla bean paste.
On low speed, add the flour and milk mixtures to the butter mixture, alternating between each beginning and ending with the flour. You'll add the flour in four additions and the milk in three. Mix just until incorporated.
In a separate bowl, use the whisk attachment to beat the egg whites until they form a stiff peak. In three additions, gently fold the egg whites into the batter until incorporated.
Scoop the batter into the cake pans. If using 9" (or 8"), divide the batter evenly. If using the smaller pans, put 2 cups batter in the 6" pans and a heaping 3/4 cup batter in the 4" pans.
Bake until a toothpick inserted in the center comes out clean.
9": 25-30 minutes
4": 18-20 minutes
cupcakes: 15-18 minutes
Let the cakes cool in the pan for 10 minutes on a wire rack. Remove from pans, wrap in plastic wrap while still warm. Place in refrigerator to cool, up to overnight.
Make the lemon buttercream:
With the paddle attachment of a stand mixer, beat together the butter and shortening until fluffy, about 3 minutes. Add the sifted powdered sugar in four additions, beating on low speed until combined. Once all of the sugar has been added, beat for another 2 minutes. Add in the milk and extract, starting with only 1/4 cup milk. If the frosting is too stiff, add the remaining milk and beat until combined.
Place one cooled cake layer, top down on a cake stand, spread with 1/3 cup lemon curd (for a 6" layer). Top with the remaining 6" layer and cover with buttercream. Place a 4" layer, top down, on the frosted 6" cake. Spread with 1/4 cup lemon curd. Top with the remaining 4" layer. Cover with buttercream.
Wedding Cake of the Day: Butterfly Cake - Recipes
Light butter cakes are filled with jam and whipped cream, and topped with cake 'wings', a small dollop of jam and a dusting of icing sugar.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
115g butter or margarine
112g (1/2 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
225g (1 1/2 cups) self-raising flour, sifted
145ml (1/2 cup + 1 tablespoon) milk
188ml (3/4 cup) thickened cream
1 teaspoon icing sugar
About 2 to 2 1/2 tablespoons jam (about 60g)
Extra icing sugar, for dusting
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
Line 15 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases that measure about 5cm across the base and 8cm across the top.
Beat butter, sugar and vanilla in an electric mixer until light and creamy. © exclusivelyfood.com.au
Gradually beat in eggs.
Add half the flour and stir in by hand. Stir in half the milk. Repeat with remaining flour and milk. Beat with an electric mixer for just a few seconds, to thoroughly combine the ingredients.
Divide mixture evenly between cases.
Bake for about 13-15 minutes. The cupcakes are ready when a knife or skewer inserted into the centre of a cake comes out clean. Also, the cakes will bounce back when lightly pressed in the middle.
Allow cakes to cool completely before cutting and filling.
Hold a sharp, pointed knife at a downward angle and cut a round from the top of each cupcake.
Cut the round in half to create the 'wings'.
Whip cream with icing sugar until thick.
Place about 1/2 teaspoon of jam in each cake.
Top with a heaped teaspoon of whipped cream. Position the 'wings' in the cream. Place a small dollop of jam between the wings and dust with icing sugar.
Store butterfly cakes in an airtight container in the refrigerator. © www.exclusivelyfood.com.au
posted by Amanda and Debbie at 10:00 am
I have made these a several times now and they turn out perfectly each time (even though my oven can be a little tempermental )My family can be harsh critics too at times but they adore them and ask me to make them.
ima 14 yrs old and made butterfly cupcakes at school .
yurs is sooo yummy . lol
my parents love them a lot .
I've NEVER made anything from scratch before and they were quite easy !
they tasted sooo yum!
my school used to make cocolate one of these can you do the same with these? how would you do it?
Hi, my name is Jessica and i'm in high school, i have an assignment for cooking and we have 2 make cupcakes. i have chosen 2 make da butterfly cake. i have seen dis recipe in another book but dey have also uesd strawberries as wings, if i used strawberries 4 wings where wud i put dem?
We have chocolate butterfly cake instructions here. The cake recipe is here.
hi, i was wondering, what is the difference in using the white chocolate mud cake as the batter of the cupcake with this batter of cupcake? cos the white chocolate recipe tastes kind of like butter cake as well. does this butterfly batter produce a lighter (less dense) cupcake compared to the white chocolate cupcake?
Yes, these cupcakes are much lighter and fluffier than white chocolate mud cupcakes.
We haven't seen butterfly cakes with strawberry wings so can't really advise you. However, we found a couple of recipes that include strawberries as part of the decoration.
Would this recipe be suitable to use egg replacer (the powder form)? I am hosting a cupcake party, but have a few kids with allergies.
Hi, Can you please tell me where you get your cupcake cases from. The ones a buy from the supermaket doesn't seem to fit well in the tins.
Unfortunately, we are unable to advise whether egg replacer would work in this recipe as we haven't tested it. If you do try it, please let us know how you go.
We use either Multix 100 Patty Pans (50 large foil and 50 large paper), or Wilton Baking Cups (pictured above). Both of these products measure about 5cm across the base.
We purchase the Multix Patty Pans from Coles supermarkets, and the Wilton Baking Cups from cake decorating stores.
I have decided to make mini cupcakes for my daughters 2nd birthday, the patty pans measure 3.5cm across the bottom - what cooking time would you suggest? Also, will they keep if I cook them 2 days in advance (decorated day before serving). Ta :) Love every one of your recipes Ive tried!!
We can't be sure of the baking time for mini cupcakes without testing the recipe in smaller pans. We suggest that you keep an eye on your first batch and test the cakes when they are a light golden colour.
These cakes can be made two days in advance. We would store the unfilled cupcakes in an airtight container at room temperature. Keep them in the refrigerator once you've filled them with cream.
Did the mini cupcakes - recipe created 55 little cuties :) 7.5 minute cooking time in a convection/microwave (our oven has recently died). So probably shorter for an oven. Maybe 6 mins??
Anyhoo, all good, very happy. Gave my daughter the taste test of one fresh warm one - turned into taste test of 3, ha ha.
Made these today, beautiful my 3 year old that will usually eat the cream and jam from anything wolfed his whole cake down within minutes then asked for another, with anything I cook that is how I measure success. So thank you, also brought back happy memories of my own Gran making us grandkids these when we were younger.
Hi would love to make some lemon cup cakes for easter should i use butterfly receipe if so what quantitys of lemon essence would i need to use
Yes, you could use this recipe to make lemon cupcakes. We don't use lemon essence so can't really help with the amount of essence you should use. If you want to make a large number of cupcakes, you could try using this cake recipe to make cupcakes.
I have made a half batch of these cupcakes with Orgran No-egg in place of the one egg, especially for my nephew who has an egg allergy (Made 8 cup cakes). They were still nice a light, not too dense, but they didn't rise too well - though I think most cakes that you susbstitute No-egg into have this problem anyway.
And he loved them! Wasn't keen on the cream but I did ice some with butter frosting and they were winners!
The normal, egg batch I made went down extremely well and were loved by the whole family!
Just wondered if you can give me a recipe for butter frosting/icing so I can use this instead of cream? Thanks. By the way your recipes are FANTASTIC1 :-)
I have made these so many times and each time i get so many comments. they are so yummy
To the person looking for a butter icing recipe:
You could make a plain buttercream icing by omitting the cocoa from the icing recipe on this page.
I'm making these for kids party and was just wondering whether to put them in the fridge with the jam and cream or if it's better without it.
We aren't really sure what you would like to know. Could you please clarify your question?
Im a bit of a critic when it comes to food but i have to say that this is the BEST EVER cake recipe I have come across. Thanks for the great recipe, it will be enjoyed by me and my family for many years to come.
I have made these cupcakes a few times and they tastes fantastic. The only thing is that everytime i make them i get large tunnels throughout each cake. I know that this is usually caused by overmixing. I follow the instructions exactly, creaming the butter and sugar and then stiring in the flour and milk by hand. Do you know where i might be makin my mistake? How long should i mix for in each stage? is there a trick to mixing in the flour to avoid tunnels?
I've always thought these cakes are difficult and fiddlely but that wasn't the case at all. Great explaination and photos. I made these and my boyfriend said his grandma used to use lemon butter instead of raspberry jam, tried it and it was good. Will definately be making them again. Thank you.
To the person who asked about the tunnels: We haven't noticed tunnels in our butterfly cakes, but we have had a problem with tunnels in another type of cupcake (and we believe those tunnels were the result of overmixing). We haven't recorded the mixing time for each stage of the process but will do so next time we make the butterfly cakes. If you have a digital camera and make the cakes again, it would be great if you could email us a photo of the tunnels.
I've made these for Mothers Day and my mum absolutely LOVES them. She's a chef and she thinks they're really good.
The cake turns out much fluffier than chocolate. They're so much lighter.
Yea, the recipe is great.
This is a beautiful recipe. I'm no cook but my mother-in-law thinks I'm the "bees knees" when I make these cakes. Thanks
(Looks like I'll be making them often ha ha)
I'm now addicted to your site!
These turned out so well! Not only are they light and fluffy, they are super easy to make. I thought I would have trouble, as they look fiddly, but they really aren't! Fantastic! Thanks!
I made these for my daughter's first birthday and they went down a treat. I've made them twice since and they have turned out perfectly. Thanks for a great recipe.
I don't usually cook but I had had a good day and decided to cook as I was home alone. When I found this recipe I decided to make these. They were the best! Better than any other butterfly cakes I have ever tried before. I ABSOLUTELY ADOREDDDD them! I am sure I will be using a lot more of your recipes.
Thank you for making my day all the more better. :D xxox
Lovely recipe- very clear instructions and beautiful pictures. Beats my old recipe hands down. Thank you!
I made a couple of batches of your Butterfly Cakes for a morning tea at work. I made half of them with blackberry jam filling and the other half with lemon curd filling. both flavours went down a treat!!
been looking for a good recipe and had baked 2 sets of cupcakes with different recipes before this one. they didnt turn out at all and i bake quite often. i tried this recipe and its the best so far, beautiful, moist, tasty and will definiately will make it again. Thanks, Nat.
Wow, these cakes are super delicious! Thanks for a perfect recipe. So light and fluffy and simple to make - thanks for another great recipe :)
I have made these Butterfly Cakes many times and everyone loves them. However sometimes after cooling they become sticky on top. This mostly occurs the next day. Any hints?
More items to explore
From the Inside Flap
Let them eat cakein fact, let them eat your cake. Whether you're the bride, the groom, or a loving friend or family member who wants to make that special day unforgettable, public television cooking show host Dede Wilson knows that youyes, youcan bake, frost, assemble, and decorate a spectacular, delicious, and totally unique wedding cake that won't put your budget over the edgeeven if you've never mastered anything more complicated than a birthday cake or two. In Wedding Cakes You Can Make, this top-tier expert reveals that all it takes to make that big-day cake is a love of baking and a willingness to plan properly and work patiently.
Whether you're feeding 20 or 150 people, preparation begins long before you preheat the oven. In this easy-to-follow, hands-on guide, Wilson takes you through the entire process, from the drawing board to the presentation table, sharing time-tested techniques that help you turn that cake of your dreams into a delectable reality.
She helps you get started by having you write a wish list that can be honed into a framework for the ideal cake. Then it's time to make the cake happen by working through all the practical elements that come into play, such as setting your budget (and sticking to it) choosing the essential flavors (if chocolate is the bride's passion, don't leave it out!) considering the wedding date (if it's October, think about fall colors) accommodating the number of guests (small guest list equals modest-sized cake) keeping in tune with the wedding's style or mood (beach-casual vs. black tie-formal) and getting organized (time to borrow that decorating turntable).
When it comes to execution, Wilson encourages you to use the highest-quality ingredients and equipment specific to the task, and to gain a foundation by making a six-inch sample cakean integral step that, much like dating, allows you to try the cake on for size before making the final commitment. She shares her own favorite flavor combinations as well as those most frequently requested by bridal couples. For each of the 16 cakes, Wilson provides essential detailsa timeline, thorough recipe directions, and tips. Recipes range from the lighthearted Raspberries and Cream Cake to the contemporary Nutella Cake and the sophisticated Gilded Mocha Cake. Color photographs of all the finished cakes and dozens of how-to photos give you the inspiration and know-how to bake your own special wedding cake.
As Wilson says, wedding cake flavor and design choices are infinite. In Wedding Cakes You Can Make, she helps you create your own special slice of what is possible.
From the Back Cover
If you love to bake and are willing to plan ahead, you can make a spectacular wedding cakeand you don't have to be a pastry chef to do it! Let prominent wedding cake expert Dede Wilson guide you through every layer of the processfrom choosing among flavors and styles to baking, assembling, and decorating your way to a beautiful and delicious cake. This accessible cookbook not only gets you ready for the big event, it helps you lend a truly personal touch to the celebration.
"If you want to make your own wedding cake, Dede Wilson is the perfect guide. She helps you bake with confidence every step of the way to a delicious personalized result."
Donna Ferrari, BRIDE'S magazine
About the Author
Naked Wedding Cake - A Recipe & Decoration Ideas
Photography by Paige Grace Photography
Photography by Paige Grace Photography
A naked wedding cake is a stylish choice that would suit any theme or colour scheme. Simple and understated, there are literally thousands of ways to decorate your naked wedding cake so you can truly make the design your own. We've got a wealth of decoration ideas below as well as a delicious naked wedding cake recipe. You are so welcome. The beautiful cake in the header image is from Clare and Chris's amazing budget village hall wedding. Go take a look for ideas and inspiration on how to achieve the perfect day without the huge spend. And if you're wondering how much cake you need to feed your guests, we also have this handy guide to portions, tiers and flavours.
Preheat the oven to 200°C/Fan 180°C/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.
Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.
Fill each paper case with the mixture.
Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
To make the icing, beat the butter and icing sugar together until well blended.
Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.
Ebooks by Cakewhiz
This cake turned out so cute that I almost didn’t want to slice into it (hehehe!) but I couldn’t resist showing you the inside. It’s a moist lemon cake with creamy white chocolate buttercream frosting. I chose these specific flavors because they work so well during the Spring season. However, you can use whatever cake flavor and frosting flavor you and your family likes.
The charms represent a variety of symbols. For example, the trumpet pull meaning relates back to music, although not all meanings are quite as obvious. Depending on the shape of the charm, meanings include:
- Ring: Upcoming marriage
- Heart: New love
- Kite: Fun and leisurely life
- Fleur-de-lis: Love will blossom, prosperity
- Four leaf clover: Lucky in life
- Anchor: Adventure awaits
- Red bean: Good luck
- Star: Wish comes true
- Thimble: Spinsterhood
- Hot air balloon: A life of travel and adventure
- Butterfly: Eternal beauty
- Wreath: Contented life
Different cake charms sets may include different symbols, or brides may even choose individual charms to coordinate with the wedding theme, such as dolphins, anchors, shells, boats, and fish to use for a beach wedding.
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)
Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.
Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.
Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.
Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.
Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally.
Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)
When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.
To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage.
To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar.