Quick & Easy

Butterfly cakes

butterfly cakes
30 Item
30M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Line muffin pans with the paper cases.
2.Make cake according to directions on packets. Drop 2 1/2 level tablespoons of the mixture into each paper case; bake about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
3.Sift half the icing sugar into a medium heatproof bowl; stir in enough water to make a stiff paste. Place bowl over medium saucepan of simmering water (do not let the water touch the bottom of the bowl); stir until icing is thin and spreadable. Tint with pink colouring.
4.Place coconut in a shallow bowl. Spread (or dip) the tops of half the cakes with icing; dip tops in coconut, stand cakes on wire rack to set.
5.Repeat step 3 with remaining icing sugar and water; tint with green colouring. Spread (or dip) the tops of remaining cakes with icing; dip tops in coconut, stand cakes on wire rack to set.
6.Meanwhile, beat cream and extra sifted icing sugar in small bowl with electric mixer until soft peaks form.
7.Cut 5mm-thick rounds from tops of all the cakes. Cut pink rounds in half to form butterfly “wings”; leave green rounds whole.
8.Drop 1/2 teaspoon jam into the hole in each cake; dollop with cream. Using picture as a guide, position “wings” on the pink cakes; top with jelly beans. Top green cakes with green rounds; secure flowers to cakes with a little cream.

Equipment: 3 x 12-hole (1/3-cup/80ml) standard muffin pans, 30 standard paper cases. The icing will set quickly, so return it to the pan of water and reheat it gently until it’s runny again. Don’t overheat the icing or it will crystallise. A tiered cake plate is the perfect way to show off these ever-popular patty cakes. Make sure you have enough cakes for your guests.

Note

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