Oh what a lovely weekend!

I had promised myself (and boyfriend) that I would do no work or sewing this long Easter weekend! But by Saturday I had my sewing machine out and was cutting out fabric! Oh well, if that’s how I want to spend my birthday then I can!
I sorted out some more cushions for my stock for my upcoming craft fair (omg 1 month left to get ready!) and also worked out what else I wanted to make for it. I also cut more fabric up for some more Rapunzel organiser towers (I still am crazy in love with them).
I then also made myself a birthday cake(s) because no one else would make one (and I don’t like the shop bought ones very much).

I know this is meant to be a sewing blog, but I also thought it nice to share this simple recipe so you can make butterfly cakes too!

Cake ingredients:

  • 150g Butter (softened)
  • 150g Caster Sugar
  • 3 Eggs
  • 150g Self-raising Flour
Icing ingredients:
  • 75g Butter (softened)
  • 150g Icing Sugar
  • 2 Tablespoons of Milk
  1. Preheat the oven to 190*C and put some paper cake cases into a cake tray.
  2. Put the sugar and butter into a mixing bowl and whisk together until they are fluffy and very pale coloured.
  3. Beat in the eggs, one at a time, adding a tablespoon of flour with each one.
  4. Add the rest of the flour into the mix and gently mix it all up, trying to keep it fluffy.
  5. Use a teaspoon to put the mixture into the paper cake cases (it makes around 15-18 cakes). Bake in the oven for 20-25 mins till golden brown. Then leave them to cool on a wire rack.
  6. Once the cakes have cooled slice off the top of each cake and cut the slice in half.
  7. To make the butter icing, use an electric mixer to beat the butter until soft.
  8. Sift half the icing sugar into the bowl and beat the mixture again until smooth.
  9. Add the rest of the icing sugar and 2 tablespoon of milk, plus any food colouring you may want. Beat the mixture until it is smooth and creamy.
  10. If the mixture is too thick add a little extra milk, if it is too runny add some more icing sugar.
  11. Place a little butter icing on top of each cake and gently push in the two half’s you cut off earlier to make little butterfly wings.
  12. Dust the top with more icing sugar and enjoy 🙂 yummmm

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