Butterfly cakes

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Butterfly cakes

  1. 1. MATERIALSWhite wings vanilla cupcake mixture2 eggs160mL of milk60g margarine or soft butterBig bowlCupcake trayCream for wipingPink food colouingPatty pansElectric mixer
  2. 2. MATERIALS FOR FROSTING80g of margarineWhite wings frosting mixtureSmall bowlElectric mixerCaster sugar [optional]Piping bag
  3. 3. STEP 1Preheat oven to 160 fan forced 180 conventional and line a cupcake tray with patty pans
  4. 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. 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. 6. STEP 4Let the cupcakes cool for 5 to 10 minutes
  7. 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. 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. 9. STEP 3Cut the top to make a small hole
  10. 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. 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. 12. STEP 6Put both wings into the cream and add caster sugar to the top
  13. 13. FINISHED PRODUCT
  14. 14. FINISHED PRODUCT

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