BUTTERFLY CAKE

Ingredients:

• 250g Stork with butter
• 250g caster sugar
• 4 large eggs
• 250g self-raising flour, sieved
• 1 teaspoon vanilla extract
• For the icing:
• 150g Stork with butter
• 300g icing sugar, sieved
• 1-2 tablespoons milk
• Food colourings
• Green sugar paste
• Dried spaghetti
• Coloured sprinkles (optional)

Method:

1. Place Stork and sugar in a mixing bowl and cream together until light and fluffy. Add the vanilla, and then add the eggs one at a time, beating well after each addition. Fold in the flour until blended.

2. Place mix into a 20cm (8 inch) greased and lined round cake tin. Bake on middle shelf of oven 170°C, 160°C fan, Gas mark 4 for about 70 minutes.

3. For the icing, beat the Stork with the icing sugar, adding a little milk for a soft spreadable consistency. Using the cutting guide cut the cake into the four sections as indicated on the template.

4. Coat the top and sides of each piece of cake with the icing.

5. Position the pieces as indicated on the template on a serving plate. Colour remaining icing in complimentary colours for the butterfly decoration. Place the icing into piping bags, and pipe the decoration onto the wings.

6. Decorate with sprinkles

7. To create the butterfly’s body, roll small balls of green sugar paste, slightly tapering in size and slide a piece of spaghetti through the middle of each ball, finishing with a slightly larger ball for the head. Place in position down the middle of the butterfly. Enjoy!