Butterflies Ladybird And Dragonfly Cupcakesfairycakes Recipes

BUTTERFLY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
• Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
• Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
• Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.

BUTTERFLIES, LADYBIRD AND DRAGONFLY CUPCAKES/FAIRYCAKES

Steps:

• FOR THE CUPCAKES:.
• Preheat oven to 150 deg celcius.
• Sieve flour then add the rest of the ingredients.
• Bind the mixture on slow speed, then faster for 1 minute(until it looks creamy).
• Spoon into cupcake papers in fairycake sized trays.
• Bake for about 15 minutes.
• FOR THE ICING:.
• Mix the ingredients - except the colouring - in a bowl on low speed, then increase speed until light and fluffy.
• Divide mix approximately into 3 bowls.
• Add a few drops of colouring to each bowl, one bowl for each colour, and mix each bowl of icing well with a spoon.
• FOR THE BUTTERFLIES:.
• Ice each fairycake with the yellow icing.
• Break a chocolate stick into the right length for it's body and place.
• Pipe the outline of the wings.
• Fill wings with hundreds and thousands.
• Add a chocolate-covered raisin for each head.
• Pipe on white eyes with black pupils.
• FOR THE LADYBIRDS:.
• Ice each fairycake with the red icing.
• Place a chocolate-covered raisin for each head.
• Pipe on white eyes with black pupils.
• Pipe wing shape with black icing.
• Place chocolate chips for the spots.
• FOR THE DRAGONFLIES:.
• Ice each cake with the blue icing.
• Place a long piece of chocolate stick for the body.
• Place a chocolate-covered raisin for the head.
• Pipe on white eyes with black pupils.
• Pipe on white wings.

BUTTERFLY COOKIES

Steps:

• Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.
• Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.
• Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.
• Preheat oven to 350 degrees F.
• Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.
• Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.