Cake making day – for a change

I decided to make some cakes today because I had all the right ingredients in my fridge and store cupboard and we had run out of biscuits to have with our tea!

The recipe I followed was from the website:

Everything worked out fine but I had much more mixture so I put the leftover amount into a small tin, lined with greaseproof paper. It worked well and when it was cooked made a small oblong sandwich cake. The cakes took a little longer to cook but I always feel that oven cooking times can vary so much that you have to use your own judgment.

As you can see from the photo, I went one step further. My butterfly cakes are delicious. I scooped out the middle bit from the each cake and put a dollop of butter-cream icing (75g butter & 150g sifted icing sugar beaten with just a little milk at the end for a better consistency) and a little bit of homemade plum jam on half the cakes and homemade nectarine jam on the other half.

Mmmmmm! . . . simply delicious and reminded me of when my children were young and I used to bake fairy cakes. It was a fight between all three of them as to who was going to lick the bowl, beaters and spoons!

Basic recipe for fairy cakes

Makes 24 mini cakes or 12 larger ones

For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1½ cm deep) and you will need to use it twice. For larger fairy cakes use a 12-hole bun tin (these are 6½ cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

Ingredients: 125g/4½ oz softened butter 125g/4½ oz caster sugar 2 eggs, lightly beaten 1 tsp vanilla extract 125g/4½ oz self-raising flour 2 tbsp milk

Method: Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.