butterfly rolls

How to Make Butterfly Cakes: A Simple Guide

Butterfly cakes, charming treats with winged tops and creamy centers, are easy to bake and delight all ages. Here’s a basic guide to crafting these classics.

Ingredients & Baking:

Start with a vanilla sponge cake: cream 100g butter and 100g sugar until fluffy, beat in 2 eggs, then fold in 100g self-rising flour and 1 tbsp milk. Spoon into a muffin tin lined with cases and bake at 180°C (350°F) for 15–20 minutes until golden. Cool completely.

Shaping the Wings:

Once cooled, cut a circular cone from the top of each cake, about 1/3 deep. Pull this cone apart gently to create two "wings."

Filling & Decoration:

Fill the hollow center with buttercream (beat 100g butter, 200g powdered sugar, and vanilla extract). Pipe more cream on top, then place the "wings" back at an angle, fanning them out. Dust with powdered sugar or add sprinkles for extra flair.

Variations:

For chocolate lovers, add cocoa powder to the batter. Try fruit fillings like strawberry jam or lemon curd. Top with fresh berries or edible flowers for a seasonal touch.

With simple steps and endless creativity, butterfly cakes turn a plain bake into a whimsical delight—perfect for parties or afternoon tea!