Butterfly Cake is every little girls dream 1st birthday cake. The exotic taste of Butterfly Cake brings refreshment to your taste buds.
INGREDIENTS
METHOD
1. Heat the oven to 325 deg F.
2. Greese a 9 inch square tin.
3. Sift the flour with the baking powder into the mixing bowl and
add the remaining ingredients. Beat with electric mixer for 2 to 3 mins.
Pour the sponge mixture into the tin and level surface, then make a
hollow in the center. Place in a hot oven and bake for 25 to 30 mins until the top of cake is golden and springy to touch.
4. Remove the cake from the oven and leave for 1 or 2 mins to settle. Invert the
cake on a wire rack to cool.
5. Trim the cake to level it off. Slice the cake in half horizontally
and sandwich it together with 4 tbsps of Apricot jam.
6. Cut the cake in half diagonally to make 2 triangles,
then trim off the triangle tips opposite the cut edges.
7. Sieve 6 tbsps. of Apricot jam into a small heavy based saucepan,
add 2 tbsps.water, and stir over low heat until the jam has melted.
Brush the side of the cake, except the trimmed corners with some
of the melted jam. Spread 50 gms. dessicated cocunut on a plate.
Press the jam coated sides of the cake into the coconut one at a
time until they are evenly coated.
8. Brush the trimmed corner of each corner with melted jam. Place the two pieces
of cake on a silver cake board, with the trimmed corners almost touching, to
make a butterfly shape. Place 3 flaky choclate bars in the gap one on top of the
other, then push the wings together.
9. Sift 225 gms. icing sugar into a bowl, then beat in 3 tbsps. water to give a thick coating consistency.
10. Brush the top of the cakes with remaining melted jam. Spread the white
icing evenly over the top with knife.
11. Put 4 tbsps. of icing in a small bowl and add coco powder to make brown
icing. Immediately pipe parallel lines of brown icing down the wings.
12. Draw a skewer through the brown lines to give a feather effect.
13. Decorate with chocolate gems on the edges and pipe with brown icing the
antennas.
INGREDIENTS
- Self raising flour 100 gms.
- Baking powder 1 tsp.
- Butter 100 gms.
- Castor sugar 100 gms.
- Eggs 2 nos.
- Vanilla essence 2 drops
- For Cake Decoration:
- Apricot jam 10 tbsps.
- Dessicated coconut 50 gms.
- Flaky chocolate bars 3 nos.
- Icing sugar 250 gms.
- Coco Powder 1tbsp.
- Chocolate gems 1 packet
METHOD
1. Heat the oven to 325 deg F.
2. Greese a 9 inch square tin.
3. Sift the flour with the baking powder into the mixing bowl and
add the remaining ingredients. Beat with electric mixer for 2 to 3 mins.
Pour the sponge mixture into the tin and level surface, then make a
hollow in the center. Place in a hot oven and bake for 25 to 30 mins until the top of cake is golden and springy to touch.
4. Remove the cake from the oven and leave for 1 or 2 mins to settle. Invert the
cake on a wire rack to cool.
5. Trim the cake to level it off. Slice the cake in half horizontally
and sandwich it together with 4 tbsps of Apricot jam.
6. Cut the cake in half diagonally to make 2 triangles,
then trim off the triangle tips opposite the cut edges.
7. Sieve 6 tbsps. of Apricot jam into a small heavy based saucepan,
add 2 tbsps.water, and stir over low heat until the jam has melted.
Brush the side of the cake, except the trimmed corners with some
of the melted jam. Spread 50 gms. dessicated cocunut on a plate.
Press the jam coated sides of the cake into the coconut one at a
time until they are evenly coated.
8. Brush the trimmed corner of each corner with melted jam. Place the two pieces
of cake on a silver cake board, with the trimmed corners almost touching, to
make a butterfly shape. Place 3 flaky choclate bars in the gap one on top of the
other, then push the wings together.
9. Sift 225 gms. icing sugar into a bowl, then beat in 3 tbsps. water to give a thick coating consistency.
10. Brush the top of the cakes with remaining melted jam. Spread the white
icing evenly over the top with knife.
11. Put 4 tbsps. of icing in a small bowl and add coco powder to make brown
icing. Immediately pipe parallel lines of brown icing down the wings.
12. Draw a skewer through the brown lines to give a feather effect.
13. Decorate with chocolate gems on the edges and pipe with brown icing the
antennas.
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