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butterfly cakes


25 mins


15-20 mins




butterfly cakes


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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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



For the cake




Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar


Large eggs



Self raising flour



Baking powder

1 tsp

Orange zest

Finely grated rind

Half of an orange


2 tbsp

For the buttercream


Unsalted butter, softened

Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar



2 tbsp

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