48 X PRE-CUT BEAUTIFUL SMALL BLUE BUTTERFLIES EDIBLE RICE / WAFER PAPER PRE CUT CUPCAKE CAKE DESSERT TOPPERS BIRTHDAY PARTY WEDDING BABY SHOWER DECORATIONS (Small)

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Make sure you usesmall paper cases to make your butterfly buns in rather than cases designed for cupcakes. Cupcake cases are much bigger so you’ll get far fewer cakes if you use those (around 6). If serving butterfly cakes for afternoon tea consider adding crystalised flowers for decoration with sophisticated style. Keep with tradition and fill your cakes with a swirl of vanilla buttercream. This is the obvious way to go if making vanilla cakes. Isn't it incredible how something as simple as a color can change your whole perception of a cake? Colors are one of those things that make me incredibly happy. Gentle hues, enchanting wispy swirls of pretty shades, color-themed desserts. It's a kind of grown up "playing with food" I wholeheartedly approve of.

I love how this cake looks, and whether you want the butterflies to be the main focus of the cake, or maybe you just want to add the odd butterfly on your cake which is covered in flowers these butterflies look so pretty and are relatively easy to make. They can be a little fiddly when gluing them together, but once they have been left to dry they are so easy to add with a little dot of royal icing. Either way, you can also play around with the recipe volume on your own to create a desired height by increasing the ingredients in proportion to your pan size. I never worry if I make a little extra filling, etc. since you can always freeze it in small silicone cupcake moulds on the side and have a bit extra dessert that way. Vanilla extract/ vanilla bean paste:traditional recipes do not list vanilla as an ingredient. However, vanilla butterfly cakes really are a delight. Sugar:white caster sugar is the best option to use here. It has a neutral taste and a fine texture ideally suited to cake baking.Blue fruit and veg chemistry, involving combining things like purple cabbage juice and baking soda or berries, etc.: works wonderfully for some things, but not for raw cakes. You can read about my experiments with it here. In a nut shell: it worked for me for things like frosting or parfaits, but not raw cheesecake. If you're curious about the cabbage method though, on my blogging pal Natalie has a great DIY tutorial on it here .

But you can also add a small amount of jam – try piping some seedless raspberry or strawberry jam between the wings (make sure your jam is not too runny or it might just slide off). Blueberry juice: I never tried it in cakes but in my view it won't be enough to achieve the desired colour intensity in a cake. It might be a good solution for frostings and smoothies. Yes, magic water is a great idea. I have a friend who had something like that for her girl's birthday -- like a magic potion :)I recommend using grams and digital kitchen scales when baking cakes as this is the best way to ensure that the ingredients are measured accurately. The cup system is a hugely inaccurate method for measuring and I don’t recommend it.