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butterfly cakes

Prep

25 mins

Bake

15-20 mins

Serves

12

Difficulty

Easy
butterfly cakes

About

Dusted with icing sugar; these buttery, creamy butterfly cakes are beautiful to look at, and even tastier to eat. Ideal to serve for afternoon tea.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Preheat oven to 190C/170Cfan/gas 5.

Step 2

Combine the butter, Tate & Lyle Caster Sugar, eggs, flour, baking powder, vanilla and orange rind in a bowl and beat together until well mixed and smooth. Add enough milk to make a soft dropping consistency.

Step 3

Place 12 paper cake cases in a twelve-hole bun tin, then divide the cake mixture between the cases and cook for 15-20 minutes, or until well risen and golden. Cool on a wire rack.

Step 4

To make the buttercream, put all the ingredients into a bowl and beat until smooth and creamy. Transfer to a piping bag fitted with a medium sized nozzle.

Step 5

When the cakes are cold cut a slice from the top of each, and cut in half to form the wings. Pipe a little buttercream on top of each cake, then arrange the 2 wings of each to resemble butterfly wings. Dust with the Icing Sugar and serve. GET THE KIDS INVOLVED!

Step 6

Ask the kids to pop the wings on top of the buttercream!

Ingredients – 8 items

Serving

1

For the cake

Butter

Butter

Softened

100g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

100g
Eggs

Large eggs

Beaten

2
Flour

Self raising flour

Sifted

150g
Baking-powder

Baking powder

1 tsp
Orange-zest

Orange zest

Finely grated rind

Half of an orange
Milk

Milk

2 tbsp

For the buttercream

Butter

Unsalted butter, softened

75g
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

175g
Milk

Milk

2 tbsp

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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