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Butterfly cakes
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Butterfly cakes

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Transcript

  • 1. MATERIALSWhite wings vanilla cupcake mixture2 eggs160mL of milk60g margarine or soft butterBig bowlCupcake trayCream for wipingPink food colouingPatty pansElectric mixer
  • 2. MATERIALS FOR FROSTING80g of margarineWhite wings frosting mixtureSmall bowlElectric mixerCaster sugar [optional]Piping bag
  • 3. STEP 1Preheat oven to 160 fan forced 180 conventional and line a cupcake tray with patty pans
  • 4. STEP 2Place white wings cake mixture ,eggs ,milk and theMargarine or soft butter into a bowl and use a electric mixer and beat on medium speed for 3 minutes
  • 5. STEP 3Place cupcake mixture into patty pans in the cupcake tray and place into oven for 20 to 25 minutes or until a skewer is clean when you pull it out of the cupcake
  • 6. STEP 4Let the cupcakes cool for 5 to 10 minutes
  • 7. DECORATINGPure frosting mixture in to a bowl and add 80g of margarine or soft butter and mix for 30 seconds until combined and than mix on high speed until smooth
  • 8. STEP 2Get cream for wiping and add a little bit of pink food coloring and use a electric mixer and mix until creamy
  • 9. STEP 3Cut the top to make a small hole
  • 10. STEP 4Get a piping bag and put some frosting made earlier and cut a very small corner off and squeeze all around the side of the cake and add sprinkles
  • 11. STEP 5Cut the previously cut top in half and put frosting on the top edge of the cut in half top and add sprinkles
  • 12. STEP 6Put both wings into the cream and add caster sugar to the top
  • 13. FINISHED PRODUCT
  • 14. FINISHED PRODUCT