Royal Elderflower & Lemon Curd Butterfly Cakes
Forman & Field Jubilee Bake Off
When I was asked by Forman & Field if I would like to participate in a special Jubilee Bake Off, it took me a nano second to say YES! I mean come on, it’s the Jubilee, it’s baking and it’s with fabulous ingredients from Forman & Field…….so a BIG yes for all of those reasons. It all started off with the arrival of the Mystery Box of ingredients…..seven beautiful and very special ingredients all swathed in acres of bubble wrap to keep them safe in transit, and with a clever coolant cushion to make sure they all arrived in tip top condition. The ingredients were as follows:
Forman & Field Jubilee Bake Off Mystery Ingredients:
ORIGINAL BEANS CRU VIRUNGA 70% DARK CHOCOLATE: A new chocolate producer that is rapidly becoming the choice of top Chefs, chocolatiers and restaurants including Marcus Wareing, The Fat Duck, Galvin at Windows and Damian Allsop to namedrop but a few.
DOVE’S FARM FLOUR: This general purpose white flour is milled from English wheat grown by organic farmers to Ethical Trade standards which involve a fair price for the farmer and fair treatment of workers, as well as involvement with local communities. This is great for baking pastry, cakes and biscuits.
LONGMAN’S UNSALTED FARM BUTTER: Proper butter from a family run Dairy farm in Somerset.
FORMAN & FIELD LEMON CURD: Our own handmade lemon curd from the Forman & Field kitchens. Tarter than most with a good hit of lemon zest so it’s makes for a mighty fine baking ingredient.
CRÈME ANGLAISE: More homemade goodness from our kitchens. We make this daily to order with lots of fresh Bourbon vanilla.
ELDERFLOWER LIQUEUR: This heavenly elixir is made in small batches with hand-picked elderflowers by Bramley & Gage down in South Devon. They’re a family business with son Michael recently having taken over from his old man Edward. And if you can’t think of a good recipe to bake with it…
MULLED PEARS: The final contribution from the F&F kitchens, pears poached in a mulled red wine syrup.
So, what exactly is this Jubilee Bake Off? Well, this is the brief as posted by Forman & Field on their blog:
It’s the launch of our inaugural (diamond jubilees don’t come around every day after all) Forman’s Jubilee Bake Off. We picked 9 of our favourite blogging bakers and sent them a mystery box of the finest ingredients we could lay our hands on. Their task is to use them to create a fabulous, magical, celebratory and most importantly delicious cake or sweet treat in honour of Her Maj’s Jubilee. Bloggers will photograph their entries post recipes online. Then they will be thoroughly tested and judged by Chef here at Forman & Field.
The prize for the winning entry will be a pair of tickets to our incredible Olympic dining experience, plus a guest post on the blog. The runner up will receive a Diamond Jubilee hamper.
With such a diverse and unusual (exciting) box of ingredients, I struggled to come up with something at first, so I read the leaflet that accompanied the box of ingredients again to check what they were looking for, and homed in on this suggestion…..“Think British!” “Think Street Party!” “Think Pretty!”…….and so my ideas, and I had a couple by this time, were formulated and reinforced by these suggestions, and the kitchen was booked for a whole day! I have seen LOTS and LOTS of lovely Union Jack cakes around, with berries marking out the flag, and although I LOVE this idea, I wanted something a little more unique and a bit different, BUT with some British culinary heritage to the recipe too…..I also wanted to steer away from the American style “cupcake”, as I think we have lots of wonderful little cakes as part of our British baking heritage; so with this in mind, I decided to reinvent the classic Butterfly Cake, which, I am sure HRH will have enjoyed at tea parties when she was a little girl.
These ARE classic Butterfly cakes insofar as they are based on the same recipe that would have been used for the Queen’s Coronation, BUT, with a delicious and modern twist of flavours, inspired by the ingredients that arrived in my mystery box! The cake mix is infused with a liberal helping of Elderflower Liqueur, which adds fragrance to the cakes, then more of the liqueur is drizzled over the top of the cooked cakes for the flavour, before being topped with zingy lemon curd (I LOVE the combination of lemons and elderflowers) and then the crowning glory of these little cakes are the “wings” which sit atop a generous swirl of lemon curd and clotted cream ripple. I was VERY pleased with these wee cakes, as I think they fitted the “brief” exactly…….they ARE British, they ARE very Street Party and they ARE (I think!) very pretty…….I dusted some edible gold over them for a regal finish and then added my little patriotic flags to create the street party feel to these cakes…..
The ingredients that I used to make these Jubilee Cakes that came from the mystery box comprised:
DOVE’S FARM FLOUR
LONGMAN’S UNSALTED FARM BUTTER
FORMAN & FIELD LEMON CURD
I also managed to make another recipe with the fabulous ingredients that were sent to me, but I will share that recipe in another blog post. I am sharing the recipe for these Royal Elderflower & Lemon Curd Butterfly Cakes below, and if this recipe has inspired you to make them, please let me know how they turned out for you and where you served them…….I would LOVE to hear what your jubilee bakes and cakes are going to be too……that’s all for today, please check back tomorrow when I will be sharing my OTHER Forman & Field Jubilee Bake Off recipe and post with you. Have a WONDERFUL sunny day……Karen
Disclaimer: With thanks to Forman & Field who sent me these ingredients in order that I could participate in the Jubilee Bake Off.
Royal Elderflower & Lemon Curd Butterfly Cakes
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Dessert, Side Dish, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Birthday Party, Casual Party, Formal Party|
|By author||Karen S Burns-Booth|
- 150g butter, softened (LONGMAN’S UNSALTED FARM BUTTER)
- 150g caster sugar
- 150g plain flour (DOVE’S FARM FLOUR )
- 1 tablespoon baking powder
- 3 large free-range eggs
- 3 to 4 tablespoons Elderflower Liqueur (Bramley & Gage ELDERFLOWER LIQUEUR)
- 3 tablespoons Elderflower Liqueur (Bramley & Gage ELDERFLOWER LIQUEUR)
- 12 teaspoons lemon curd (FORMAN & FIELD LEMON CURD )
- 200g Clotted Cream
- 3 tablespoons lemon curd (FORMAN & FIELD LEMON CURD )
- edible gold lustre
- 12 mini cake flags
Royal Elderflower & Lemon Curd Butterfly Cakes for a right Royal knees up.....lovely little cakes flavoured with elderflower liqueur and lemon curd, then topped with a dollop of clotted cream, dusted with edible gold for your Jubilee Street Party!
|Step 1||Preheat oven to 190 C or 375 F. Place cake cases into a 12 hole patty tin, I used patriotic cake cases from Lakeland.|
|Step 2||Cream butter with the sugar until light, fluffy and pale in colour. Mix the baking powder with the sifted flour.|
|Step 3||Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.|
|Step 4||Add the elderflower liqueur, mix well and half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but not too dark.|
|Step 5||Leave the cakes to cool then cut a slice from the top of each cake and cut this in half. Drizzle the elderflower liqueur over each cut cake and then add a teaspoon of lemon curd on the top of each cake.|
|Step 6||Mix the clotted cream with the lemon curd for the cream topping, swirling it through to get an ripple effect.|
|Step 7||Place some of the cream topping on top of each cake then arrange the 'wings' how you want them, see the photos.|
|Step 8||Dust some of the edible gold glitter over each cake and stick a cake flag into each cake.|
|Step 9||Put a crown on, buy a corgi, arrange the cakes on a suitably regal plate or cake stand and have a right Royal knees up!|
Are you planning a Red,White and Blue Street Party?
What are you or your family and friends planning to bake?
What would you have done with the Mystery Box ingredients?
I have just discovered a new blog challenge run by Linzi over at Lancashire Food,
for elderflower recipes, so I am also adding this recipe to her link up!
I haven’t had butterfly cakes since I was at school (oooh that;s a long time) but I like the idea of making them a little bit royal with the swish of gold! Of course the lovely ingredients would make them taste extra special.
Thanks Denise – I do love a bit of gold sprinkled over cakes and bakes….
Rhys Orwin (@Rhysorwin) says
These look amazing, I love the idea and those ingredients look stunning! Lemon anything wins me over.
Many thanks Rhys, these were really lovely and the lemon and elderflower was a great combination.
These look amazing! Makes me proud to be English (also makes me hungry).
Thanks very much Dan! 🙂
I haven’t had a butterfly cake in years! Thank you for reminding me of this delight!
Thanks Laura! 🙂
These butterfly cakes look delicious! I’m amazed by how simple (and quick) the recipe is, and the edible gold glitter is a nice touch 🙂
Thanks very much Gisele, I always love a bit of gold dust on my cakes….
Jude A Trifle Rushed says
Wonderful, like you I’m a fan of fairy cakes and butterfly cakes, so superior to the huge cupcake. I made some for C’s 4th birthday as it was a Butterfly Party, but haven’t made any since. I thought that you’ve made a super use of the ingredients, I love elderflower flavoured cakes and they lookso elegant with the flags. Well done Karen , and I’m looking forward to seeing what you do with the pears!
Thanks Jude, these were fun to make and although the elderflower was more of a fragrance in the cakes, the drizzle added more floral notes! I do love a good baking day…Karen
these look amazing! perfect for a jubilee street party, ill definately be printing this recipe!
Thanks so much Charley…..I think that smaller cakes are better for a street party, no wielding knives and what have you!
Very impressed with the Lemon curd butterfly cakes! They look delish!
Thanks very much Josh!
What a nice recipe… a very good idea. As I will be in France for the Jubilee, be sure I will make them anyway for my Mum’s birthday. It is also the Mother’s day in France during this week-end, so a lot to celebrate too 🙂
Thanks! Are you going to be passing by us Laura? DO call in if so……and yes, I forget that we have a SECOND mother’s day in France too! 🙂
I adore the cake stand! it’s glorious and I love all those wonderful little cakes… so excellent! and so British!
Why thanks Dom…..terribly British was one of the aims! 🙂
Fishfingers for tea says
What sweet little cakes! I can’t remember the last time I had a butterfly cake but these have made me feel all nostalgic!
THANKS! They were also very tasty….
Beautiful set dressing Karen. It all looks very festive.
Thanks Janice…..these were fun to make too…:-)
Those are wonderful to behold! Better to taste them I am sure! This is one of the things I love about you Karen…you are simply amazing and you fascinate me! Move over Martha Stewart…you need to meet Karen!!! 🙂
P.S. I have never had butterfly cakes? A sprinkle of gold…lovely!
Oh, my. They look and sound scrumptious and anything lemon curd I’m all in for. Yum! Best of luck with the bake-off, Karen. I don’t see how they could lose!
Thanks Noeleen, they tasted pretty good too….:-) And I am the same as you….I LOVE lemon curd!
Congratulations, Karen! What a tough competition! You did VERY well!
Thanks Noeleen…..I was up against some VERY stiff competition, you are right!
Gorgeous recipe Karen. These sound delicious. Love the decoration (I have the cake stand too from Lakeland)
I wondered if anyone else had the same cake stand N! LOL! Thanks so much!
wow and wow – BRILLIANT entry!! I love that you made butterfly cakes – I remember having a comment conversation on your blog earlier in the year about the death of butterfly cakes so it’s great to see it making a comeback in a major way!! (I’m being hypocritical I know as I’ve baked a lot of cupcakes recently which i don’t normally do!) Great use of your mystery box and I can’t wait to see the next recipe.
THANKS so much Ros! I remember that post of yours too…I just thought, HRH will have had butterfly cakes when she was little at parties etc, but not cupcakes!
How wonderful Karen! These were my absolute favourite cakes when I was little and my daughters adore them too. Your photos are making me feel very much in the party spirit and I think you have done the ingredients justice here. Love all your decorations too! xx
Thanks Laura! Who cannot resist a flutterby cake!
Oh I do love a butterfly cake! These are lovely! Perfect for a jubilee, I bet there were lots of butterfly cakes at the silver jubilee!
Thanks Jayne, and at the coronation too maybe…..all ready to fly away!
Melanie Moss says
Having tasted one of these gorgeous little butterfly buns that Karen made last week I can safely say that they are very moorish and the flavours and aromas work beautifully together. Long live glittery gold fingers after eating one!
Thanks Melanie – I drizzled some extra elderflower liqueur over the next batch, and the flavour was more pronounced! I know, we were all GOLD FINGER candidates after eating them! 🙂
Maya Russell says
Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/309931402797907969
Maya Russell says
Shared the recipe on Twitter as @maisietoo – https://twitter.com/maisietoo/status/313538353775640576
Maya Russell says
Shared this top recipe on Twitter, @maisietoo