Butterfly Cake Recipe

Butterfly Cake Recipe

I love baking with the girls – they love helping to weigh out the ingredients and stir the mixture and we all love eating the results!

This week we made a Butterfly Cake and instead of using butter we used the new Stork with Butter which is supposed to help make light, buttery cakes.

The recipe can be found on their website but I have reproduced it here too…

Ingredients

250g Stork with Butter

250g Caster Sugar

4 Large eggs

250g Self Raising Flour

1 Tsp vanilla extract

for the icing…

150g Stork with Butter

300g icing sugar (sifted)

Food colouring

1/2 Tsp vanilla extract

Method

Cream the stork with the sugar, then add the eggs one at a time. Mix in the flour and fold into a buttered and lined 8 inch cake pan. Cook on 160 degrees for 60 minutes or until a skewer comes out clean. Leave to cool on a wire rack. Remove from the tin when cold.

Mix the stork, icing sugar, vanilla and any colours to make the icing. Cut the cake into slices according to the template found here and arrange in a butterfly shape.

Decorate as you choose with the icing, adding sprinkles if you like.

Here is our effort…what do you think?

butterfly cake recipe IMG_2682-1

I think the cake turned out lovely using Stork instead of butter, but I would maybe stick to real butter for the icing – although this version was nice enough.

Disclosure – I was compensated for the cost of the ingredients for the purpose of this post. 

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10 Comments

  1. September 1, 2015 / 7:12 pm

    This looks fab and sounds so easy, will defiantly give it a go 🙂

  2. September 1, 2015 / 8:27 pm

    Wow they look fab. Very well decorated. We’ll have to try the stork alternative next time we are baking x

  3. September 1, 2015 / 8:32 pm

    Lovely cake. I might try this with Caitlin – anything pink involving butterflies is a firm favourite and she enjoys baking too.

  4. September 1, 2015 / 8:40 pm

    Mmm, you’re making me hungry! We always use Stork when making birthday cakes as it gives such a light and fluffy flavour. Great to see the new with butter version too. x

  5. September 1, 2015 / 9:10 pm

    Ooo this looks lovely. I need cake now!x

  6. September 1, 2015 / 9:24 pm

    Ooh this look delicious. Rebecca made a butterfly cake in the middle but she cut it into two not four- this looks a lot more butterfly like so we’ll do it this way next time! Thanks x

  7. September 1, 2015 / 9:29 pm

    I love making cake, but on my own, the boys get in the way! Haha. I love the shape of this, what a brilliant, yet simple, idea xx

  8. September 1, 2015 / 10:26 pm

    This is an amazing effort, it looks great, well done!

  9. September 2, 2015 / 10:22 am

    Lovely cake shape. I always wonder whether i should try margarine instead of butter because my cakes are always quite heavy. But I think i get put off by the icing being made with marg. But that’s silly cos as you say, you could just do cake with marg and icing with butter. Might do this cake for Joni’s birthday next week. Thanks lovely!

  10. September 2, 2015 / 10:36 am

    That cake looks amazing! I wish I had the patience to bake!

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