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butterfly cakes | by leonghong_loo
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butterfly cakes

got these at an old school bakery just for old times' sake. my teacher’s version was prettier, decorated with a butterfly sitting on the cupcake made of buttercream, jam, raisin eyes & angelica antennae. :)

 

A cupcake (also British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminium cup.

 

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.

In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

 

A butterfly cake is a variant of cupcake, also called fairy cake for its fairy-like "wings". They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns.

 

Source: Wikipedia

 

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Taken on July 25, 2014