Hey all! My mum’s cousin (and best friend) turned 70, so I surprised her with a fruit-filled butterfly birthday cake! The recipe is my own. 😊❤️🦋
Cake:
170 grams butter (room temperature, use grass fed if available) 170 grams caster sugar 3 large eggs, room temperature 170 grams self-raising flour 1 teaspoon baking powder 1 teaspoon vanilla extract
Cream together butter and sugar, then add the eggs one at a time. Sift in self-raising flour and baking powder a little at a time and mix until well incorporated. Add vanilla extract and mix well. Bake at the centre of a preheated oven (350°F or 175°C) for 30-35 minutes or until a skewer inserted in the centre comes out clean. I use a 20cm cake tin!
Whipped cream (35% fat) with 10% sugar (use 10 grams of caster sugar for every 100 millilitres of cream). Whip until reaching stiff peaks. I used 400 millilitres to frost this cake!
Assembly:
Cut cake in half.
Spread a layer strawberry jam on one half of the cake, then add a layer of the mascarpone filling. Cut cake in half lengthwise, then place outer edges against each other at an angle to resemble butterfly wings. Frost with whipped cream and decorate with fruit of your choosing. I like to use blueberries for my borders, but I have also made this using raspberries!
NewbieMaleStr8isBack
Looks good
Spacelady1953
Sounds delicious. Looks beautiful
voodooxbby
beautiful ! i LOVE this idea ! how did you get such a perfect, beautifully shaped butterfly cake ? do you have a butterfly mold pan, or did you cut this shape by hand ? i would absolutely love to try to make a cake shaped like this. what a wonderful job ! 👏😍🫶
4 Comments
Hey all! My mum’s cousin (and best friend) turned 70, so I surprised her with a fruit-filled butterfly birthday cake! The recipe is my own. 😊❤️🦋
Cake:
170 grams butter (room temperature, use grass fed if available)
170 grams caster sugar
3 large eggs, room temperature
170 grams self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Cream together butter and sugar, then add the eggs one at a time. Sift in self-raising flour and baking powder a little at a time and mix until well incorporated. Add vanilla extract and mix well. Bake at the centre of a preheated oven (350°F or 175°C) for 30-35 minutes or until a skewer inserted in the centre comes out clean. I use a 20cm cake tin!
Filling:
250 grams mascarpone
6 tbsp icing sugar
1 teaspoon vanilla extract
6 tbsp whisked(!) whipped cream
Strawberry jam
Frosting:
Whipped cream (35% fat) with 10% sugar (use 10 grams of caster sugar for every 100 millilitres of cream). Whip until reaching stiff peaks. I used 400 millilitres to frost this cake!
Assembly:
Cut cake in half.
Spread a layer strawberry jam on one half of the cake, then add a layer of the mascarpone filling. Cut cake in half lengthwise, then place outer edges against each other at an angle to resemble butterfly wings. Frost with whipped cream and decorate with fruit of your choosing. I like to use blueberries for my borders, but I have also made this using raspberries!
Looks good
Sounds delicious. Looks beautiful
beautiful ! i LOVE this idea ! how did you get such a perfect, beautifully shaped butterfly cake ? do you have a butterfly mold pan, or did you cut this shape by hand ? i would absolutely love to try to make a cake shaped like this. what a wonderful job ! 👏😍🫶