KID-FRIENDLY BAKES
recipes
With the school holidays in full swing, this month FRAN STEVENS, aka The Food Wife, has some great sweet recipes you can try at home with your kids!
BUTTERFLY CAKES Makes 12
Butterfly cakes are fun to make and a delicious treat. They’re an excellent addition to a party spread or to accompany an afternoon tea. For dietary requirements they can easily be made dairy-free by switching the butter in the sponge and buttercream to a vegetable fat based block. We added some coloured sugar sprinkles to make ours colourful, but you can leave them plain, if you wish.
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Ingredients For the sponges 160g softened butter or vegetable baking block/spread 160g caster sugar 160g self-raising flour (or 160g plain
flour with 3 level tsp baking powder) 3 large eggs 1 tsp vanilla extract For the buttercream 150g softened butter or vegetable baking block/spread 250g icing sugar 1 tsp vanilla extract Method Preheat the oven to 150°C (fan) and line a 12 hole muffin tray with cases. Place all the cake ingredients into a mixer and beat using the paddle attachment, until smooth. Divide evenly between the cases and bake for about 22 minutes. They
should be risen and spring back to the touch. Allow to fully cool. Make the buttercream by beating the ingredients together until smooth. Use a sharp knife to cut a circle out of the top of each cake. Leave a centimetre rim around the edge, and angle the knife so that you can pop the circle out to reveal a hollow. Slice each removed circle in half to make two wings. Fill the hollows with buttercream (using a piping bag will make them nice and neat but you can spoon them in if needs be) and then pop the wings back on. Add any sprinkles or extra decorations as you like. THEWESTWILTSMAGAZINE 27
