Let’s Eat Cake!

Tuesday 30 July 2019, 11:00am

There is (almost) always cake at a wedding. We’ve been inspired by today’s story to make special butterfly cakes, almost as if we were making them for a wedding!

Part 1: The Cake


  • 100g (4oz) caster sugar
  • 100g (4oz) soft butter
  • 100g (4oz) self-raising flour
  • 2 level teaspoons of baking powder
  • 2 eggs


  • 1 mixing bowl
  • 1 sieve
  • 1 wooden spoon
  • 1 teaspoon
  • 20 paper cake cases
  • 1 baking tray
  1. Put the oven at 190°C.
  2. Place the sugar, butter and eggs in the mixing bowl.
  3. Sift the flour and baking powder using the sieve, and put these in with the other ingredients in the mixing bowl.
  4. Beat the ingredients in the mixing bowl together for 2 to 3 minutes using a wooden spoon.
  5. Spoon the mixture into the 20 paper cake cases, and stand them on a baking tray.
  6. Place the cakes in the oven for 15 minutes (when they come out, they should be a golden-brown colour).
  7. Allow to cool before decorating.

Part 2: Icing the Cake


  • 250g (10oz) icing sugar
  • 125g (5oz) butter


  • 1 teaspoon
  • 1 wooden spoon
  • 1 (damp) cloth
  • 1 small mixing bowl
  • 1 sieve
  • 1 sharp knife
  1. Sieve the icing sugar into the mixing bowl.
  2. Add the butter and mix them together with the wooden spoon until the mixture is soft and creamy.
  3. Cover the mixture in the bowl with a damp cloth until ready to use it.

When the cakes are ready to ice:

  1. Using a sharp knife, carefully cut a circle out of the top of each cake.
    You’ll want an adult to help you with this.
  2. Cut this circle of cake in half to make it into two butterfly wings.
  3. Spoon a little of the butter icing onto the top of each cake, and then put the two ‘wings’ on top of the icing.

Other Suggestions

If you wanted to experiment, you could try adding cake sprinkles, jam, strawberries or berries onto the top of the cakes.

Or, if you wanted to, you could add orange, lemon or chocolate to the cake mix.

Have fun baking!