We’ve been baking cakes in our house since the girls were tiny. Today, whilst making these, Miss R said to me ‘If you take those photos and put it on your blog, maybe some other little children can learn how to cook with their mummy’. Ah bless. Don’t think I’m writing that to be all preachy, I’m really not. I’m just chuffed that she feels she’s learning how to cook with me. At least I’m getting that bit right. It’s been one of my parenting things since they were very small and I’ve always wanted them to enjoy food and to love cooking. Miss E even has her own blog, Monday Mixing, where she writes about her recent recipes.
So onto these super easy Chocolate Butterfly Cakes courtesy of Mary Berry and her Ultimate Cake Book. Miss R loves baking these, or rather she loves eating them, and really knows what ingredients she needs before we even begin.
To make 18 cakes –
Pre-heat the oven to 200 degrees
- 4oz (100g) soft margarine
- 4oz (100g) caster sugar
- 2 Eggs
- 4oz (100g) self-raising flour
- 1 teaspoon baking powder
For the Icing:
- 2 tablespoons cocoa
- 3 tablespoons hot water
- 60z (175g) butter, softened
- 12oz (350g) icing sugar, sifted
- icing sugar, sifted.
One of the things I love about Mary Berry’s cake recipes is that you can throw it all in the bowl together, beat it up with the mixer and divide into the cake cases. Seriously, give it a go, it really works.
Bake in the oven for 15-20 minutes and once they are cooked (check they spring back when touched) pop them onto a wire rack to cool.
Making the Icing:
Blend the cocoa powder with the hot water then allow to cool slightly. Beat in the butter and icing sugar until well blended.
Creating the Wings:
Cut out a ring of sponge from the top of the cake. Angle the knife slightly to make a well. Pipe the soft buttercream filling into the centre of the cake, cut the cake slice in half to make the wings and position gently in the buttercream.
Dust with a smattering of icing sugar to finish. Enjoy!