Butterfly Cake

I made this a few weeks ago for a colleague's leaving do. We went out for dinner and drinks the night before so I had to make something quick and simple.  I knew I wanted to make a cake but wouldn't have time to make a fancy layer cake so I decided to jazz up a sponge cake with jam filling to look like a butterfly. 

I used to make these quite often pre-blog which is why I'm only sharing this with you now. Since starting my blog, I've tried many new recipes and tend to make something different each time so I can blog about it. This cake has brought back memories of my early baking days and I will try to share a few other tried and tested recipes with you on my blog in the coming months. 

 leftover blackcurrant jam from we should cocoa challenge last month 

 fill the cake with jam 

 spread buttercream frosting on top 

 

 add a little glitz and glamour 

 slice the cake in half and turn them around as shown to create the butterfly wings 

 add a giant twix bar in the middle 

For the sponge

250g butter

250g caster sugar

250g self raising flour

3 eggs

1 teaspoon vanilla extract

For the buttercream

100g butter

200g icing sugar

few drops of food colouring 

• Preheat the oven to 170C.
• Cream the butter and sugar until pale and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Add in the vanilla extract and flour.
• Divide evenly between 2 round sandwich tins.
• Bake for approximately 15-18 minutes or until it's golden brown and a skewer inserted into the middle comes out clean.
• Allow to cool completely before assembling.
• Place 1 cake on a plate. Spread jam evenly over the top.
• Sandwich with second cake.
• To make the buttercream icing, mix all the ingredients until smooth.
• Spread the icing on top of the cake and add sprinkles.
• Slice the cake in half and turn both halves around as shown.
• Add a twix bar in the middle.