Sepia Saturday, Happy Baking Days with Tala
Be-Ro: Strawberry Iced Butterfly Fairy Cakes
When Tala approached me recently and asked if I would like to “test drive” some of their bakeware and baking accessories, I was thrilled; the reason is this, I was brought up on Tala bakeware, both my grandmother and mother used (mum still uses them) their bakeware, and dry ingredients for baking and cooking were always measured in a Tala (magic and amazing) Cook’s Measure!
I am lucky enough to have a couple of vintage cook’s measures where the ingredients are measured in ounces, (passed down to me) as well as a shiny new one that has measures in grams. My Tala parcel arrived and contained a Non-stick 12 Cup Bun Tray, a 3 Tier Card Cupcake Stand, some pink paper cake cases and a lovely Tala Icing Pattern Tea Towel. There was a recipe sheet included with my package, which was for some Strawberry Fairy Cakes, but as I am posting a weekly Sepia Saturday – Seventy Years of Baking with Be-Ro, I decided to make some wee cakes from one of my Be-Ro cookbooks.
This recipe is basically a standard Be-Ro Victoria sandwich cake recipe (as shown below) with Be-Ro buttercream (again, the recipe is shown below) but with a goodly amount of home-made strawberry jam added to the buttercream icing, thus making these wee cakes perfectly pink and Strawberry Iced Butterfly Fairy Cakes. I made them in the lovely heavy-duty bun tray that was sent to me from Tala, and then displayed them on the pretty cardboard stand, for pink strawberry heaven…….oh yes, I also popped a spoon of strawberry jam underneath the buttercream too, for an extra strawberry burst!
These are what I would call Butterfly Cakes, but as they have wings, they can be Fairy Cakes too I have decided! The recipe was taken from one of my most recent Be-Ro books, but these cakes appear in all of the Be-Ro books over the years.
I have shared the basic Victoria Sandwich cake and buttercream recipes below, but here is the method for making these cakes…………..
Be-Ro Butterfly Cakes:
Make as Victoria Sandwich basic recipe (see below).
Heat oven to 190ºC, 375ºF, Gas Mark 5. Have ready 12 to 18 paper cases or well-greased patty tins.
Half fill the paper cases with the mixture and bake for about 15 minutes until firm.
When cold cut a slice from the top of each cake, cut this in half.
Place a little Butter Icing (see below) mixed with strawberry jam on each cake and arrange ‘wings’ around the icing. Dust with icing sugar to decorate. NB: I used an old Tala icing set, similar to the one shown below.
Butterfly or Fairy cakes like these, are always very popular at children’s birthday parties or even for a girl’s afternoon tea party; any flavouring can be added to the basic cake mixture as well as the buttercream icing, and in the manner of Blue Peter, here are some I made earlier this year! Royal Elderflower & Lemon Curd Butterfly Cakes
That’s it for this week’s Sepia Saturday (posted on a Sunday as I didn’t get to finish my draft post last night before I went to bed!!) Last week’s Sepia Saturday was also a cake recipe, Raspberry Cheesecake Muffins, and, if you fancy joining in, just add your recipe/post link to the Linky below, or if you don’t have a blog, please just leave a comment and let me know that you baked along with Be-Ro! Happy baking, Karen
Disclaimer: I was sent some Tala bakeware and baking accessories to try out and sample, with no request to promote them on my blog; all opinions expressed are my own and this is not a sponsored post. Karen S Burns-Booth
If you fancy joining in, just add your recipe/post link to the Linky below, or if you don’t have a blog, please just leave a comment and let me know that you baked along with Be-Ro! Happy baking, Karen