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…
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)
1/2 Tsp vanilla extract
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?
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.