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Butterfly kisses
Butterfly kisses
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Impress your guests with these stunning special occasion cakes!
Ingredients:
  • 2 x 340g packets golden buttercake cake mix (see note)
  • 36.00 gm sugar pearl cachous
  • 52.80 gm strawberry jam
  • 125g butter, softened
  • 225.00 gm icing sugar mixture
  • 20.60 gm milk
  • Icing sugar mixture, for dusting
Instructions:
  • Preheat the oven to 180C/160C fan-forced and line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
  • Prepare the packet cake mix following the instructions on the packet. Divide the batter evenly, spooning 1/4 cup into each paper case. Bake for 25 minutes or until fully cooked. Allow the cakes to sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • To make the icing, use an electric mixer to beat the butter in a bowl until light in color. Slowly add the mixture of icing sugar and milk, while continuously beating until well combined.
  • Fill a piping bag with the icing using a 1cm fluted nozzle. Pipe small rosettes over half of the cakes, then sprinkle with cachous.
  • With a small sharp knife, carve out a 1.5cm deep round from the center of each cake, staying 1cm away from the edges. Slice each round in half to create butterfly wings. Fill each cake cavity with a bit of icing, then place the butterfly wings on top. Use a piping bag with a 2mm plain nozzle to add a small amount of jam next to the icing. Dust with icing sugar and present the cakes on a stand before serving.

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