Our fairy story is nearly out on Kindle, but not quite, so you will have to wait to meet Florinda herself. (Just for good measure, here’s a picture of a parachuting pony who also appears in that particular story.)
Back to Florinda’s Berry Butterfly Cakes then. The main question for the cake mixture was, ‘Do we do the standard sponge recipe – same weight of eggs, butter, sugar, flour – or shall we try something different?’
One of our tasters pointed out that if we were cooking butterfly cakes, then they had to be ‘super light’, so we set about finding out how to make the cake as light as possible.
Our testing team decided they would have a go at the normal recipe and then try with only half the amount of butter, and see how they turned out. We liked both very much! As you see from the picture, some nibbling went on before we managed to get a picture. In the book we have used equal amounts of butter, sugar and flour, but try with half measures of butter and see what you think.
Avoid using old self raising flour. Your cakes won’t rise very well if you use stuff that’s been in the cupboard for years!
Use really soft butter. It helps when you are beating it together with the sugar. We decided that we would do this with an electric whisk to do it as thoroughly as possible.
Add the eggs one at a time, beating in between each one. If you see the mixture begin to curdle, bung in a tablespoon of flour and then beat it until it goes back to looking normal.
As far as the icing goes, you could try all sorts of things: instead of adding freshly squeezed orange or lemon juice, you could add a little cocoa powder to make it chocolatey. Put a teaspoonful of instant coffee into a mug, pour in a tiny bit of boiling water in to dissolve it to make coffee essence, and use that… If you have any ideas, let us know! firstname.lastname@example.org
Here’s a picture we took in the garden on a rather gloomy day.
Perhaps we should try again when the sun is out!