Royal Elderflower & Lemon Curd Butterfly Cakes for a right Royal knees up.....lovely little cakes flavoured with elderflower liqueur and lemon curd and topped with a dollop of clotted cream, dusted with edible gold for your Jubilee Street Party!
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!
Preheat oven to 190 C or 375 F. Place cake cases into a 12 hole patty tin, I used patriotic cake cases from Lakeland.
Cream butter with the sugar until light, fluffy and pale in colour. Mix the baking powder with the sifted flour.
Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.
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.
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.
Mix the clotted cream with the lemon curd for the cream topping, swirling it through to get an ripple effect.
Place some of the cream topping on top of each cake then arrange the 'wings' how you want them, see the photos.
Dust some of the edible gold glitter over each cake and stick a cake flag into each cake.
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!
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