My daughter is now 5 years old! It is hard to believe! For her birthday we made Butterfly cakes. I enjoyed these growing up. You will find them at many Australian birthday parties. They are cute. They are a little goofy looking - but kids love them.
I thought I'd share the recipe with you....before I do, check this out:
I don't think these sweet cakes are up to Nourishing Traditions' standard. I put the one SugarBean (DD) wanted next to the book and it feel right on top of her cake and squished it! We really laughed!
BUTTERFLY CAKES - Makes 12
2/3 c. sugar
4oz (120g) butter, softened
2 tsp. vanilla
2 eggs
1 1/2 c. self-rising flour
1/2 c.(125ml/4 fl oz) milk
Strawberry jam
1 cup whipping cream
Heat oven to 180 degrees Celsius or 350 degress Fahrenheit.
Line a muffin tray with paper cupcake liners.
Put the butter, sugar, flour, milk, vanilla and eggs in a bowl.
Beat with electric beaters on low speed for 2 minutes, or until mixed well.
Then, beat on moderate to high speed for about 2 minutes, or until mixture is a pale color and smooth.
Divide mixture evenly between cake liners.
Bake for 20 minutes, or until cooked and golden in color.
Place cakes on wire rack to cool.
Cool completely.
While cooling, beat the whipping cream until soft peaks form.
 Use a small, sharp knife to cut rounds from the top of the cakes. Leaving a small dip to be filled with cream. Cut these rounds in half.Spoon whipped cream into the "dip".
Top cream with a spoonful of jam.
Place cake halves into the cream and jam to look like butterfly wings.
Sprinkle all with powdered sugar (My pictures don't have the powdered sugar because I forgot to buy some!)
Enjoy!
A bit goofy - but fun! | 
Posted by 
Posted by 
Posted by 
