By French Tart on August 28, 2006
Photo by Chef #1803100398
Photo by Chef #1803100398
"An absolute must for ANY children's party or even dare I say, adult parties too......weddings, girls night's in, showers, pajama parties & sleep overs, retro buffets, etc. My Mum showed me how to make these--the recipe is an original Be-Ro standard Victoria Sponge mix--very easy to multiply or reduce. I have given a modest amount here for 12-18 butterfly or fairy cakes, depending on what size paper case you use. Expect these to FLY off the plate--sorry, I could not resist the pun!"
Serving Size: 1 (40 g)
Servings Per Recipe: 12
"For French Tart and also the person who made the adorable little white cake with sparkling sugar on top. I was so enchanted with that little white cake that I bought and rounded up what I need to make some like it (hopefully). But I wanted to ask you what those sugar circles are on top of your butterfly cakes, the short cupcakes with the raspberry-colored runny frosting with what looks like sugar crystal circles of lavendar and white. Did you make them or are they are some specialty item you bought? I fear you posted so long ago you won't see this now, but thank you for posting what you did."
"I made this with my young nieces and it was so fun!!! Delicious too. We used a teeny tiny uptake pan (literally the Itty Bitty Baking Kit) cooked at 350 F for 10 minutes. Wonderful."
"Lovely and light little cakes. I halved the recipe and used two 3 inch cake pans and split each one in half horizontally to make 2 adorable little layer cakes. As they are for a friend on her 21st birthday I added rum along with the vanilla both in the cakes and in the frosting, then dusted them with sugar. I had intended on topping them with sliced strawberries before sugaring them, however my DH seems to have eaten an entire pint of berries since yesterday...Thank you, French Tart, for yet another delightful recipe. -Kari"
"These remind me if when I was a child, but my mother would put a dollop of strawberry jam in the hole cut in the top, and covered it with vanilla whipped cream. I now make it myself but for variety put a spoonful of nutella instead sometimes. I have never tried it with buttercream."
"Ah memories, these little buns were the first things that my big sis and I made way back when we were little girls. My mum was a wonderful baker, and we baked on Sundays for tea time. I still have my Be-Ro book all the pages are dirty and torn but I can't bear to throw it out. I made them to the recipe and they look just like my mum had made them so soft snd light. Thank you for the memories and the recipe. Made for afternoon tea 2010"
"this will be awesome for the party i am hosting !!!!!! :-)"
"Reminds me of growing up in England."
"These were so wonderful! All I had on had were muffin pans, so I made them a little larger and used strawberry halves as the "wings". They still turned out great, and so beautiful! Thanks for the recipe!"
"These little cakes were soooo goood!!! Loved them! My daughter said she would make them for me on my birthday. yum yum"
"My friend and I made these cos we made the candied angelica this chef had posted. We made them with vanilla cream and used the angelica for leaves with cherries for flowers. Good recipe and these cakes are going to a fair to be sold. Very pretty, we want to try the rose petals next."
"This is a recipe from my childhood - these are very popular in Britain. I just want to say thank you to the subscriber."
"Wonderful, just wonderful, these decadent little gems are sooo good. We really enjoyed these little cakes, dusted with icing sugar, vanilla buttercreme icing and colored crystal sugar. I used white & dark pure vanilla essence for the flavouring. I will most definitely double the recipe next time I make these, there just weren't enough...(15). Thanks once again FT, for sharing another winner...Kudos...Kato"
"These taste as good as I remember from my childhood in the 1970's."
"Perfect little 'butterfly' cakes. Wonderful texture and taste. I used butter and made my own caster (superfine) sugar by whizzing regular sugar in my food processor. Couldn't find free range eggs so I used Omega eggs. Added a dash of lemon extract for flavoring, dusted the 'wings' with sifted icing sugar, and garnished with lemon zest. Delicious. Everyone loved them. Will definitely make these again. I used to make 'butterfly' cupcakes using cake mixes for the batter with lemon pie filling instead of icing. One time I made chocolate 'butterfly' cupcakes and used those individual prepared chocolate puddings for the filling, and dusted the 'wings' with sifted icing sugar and cocoa. My grandchildren loved them."