Caster Sugar
The fine crystal of Chelsea...
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Cakes
Butterfly Birthday Cake
30 mins
2 hours
30 mins
Moderate
10
All fairies and princesses will love this birthday butterfly cake, no need for special shaped tins, this is made using a large, round cake tin. Decorate to your hearts desire!
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- Ingredients
- Method
Ingredients
Cake
- 600g white chocolate
- 400g butter
- 500ml milk
- 330g Chelsea Caster Sugar
- 1 Tbsp vanilla essence
- 4 large eggs, lightly beaten
- 200g self-raising flour
- 300g plain flour
Butterfly Buttercream Icing
- 240g butter, softened
- 750g Chelsea Icing Sugar
- 60-75ml milk
- 3 tsp vanilla essence (or to your taste)
- Sweets to decorate (licorice straps, Maltesers, Smarties, M&Ms etc)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
6
What did you think of this recipe?
Unknown
love this recipe have made it many times.I have two friends with boys of same age and one of them as for the cake which I put the face of Mickey Mouse on it.
5
Flowers and cake delivery in noida
I made this on my daughter birthday .yummy delicious cake .
5
Abby
A yummy dense cake, perfect for birthdays. I halved the recipe to make a test cake and that worked out great too. Final product for birthday was a hit!
5
Unknown
My granddaughter loved it
5
Unknown
I made this for my birthday and it was brilliant! It's so fun decorating it and making it look awesome. It tasted good too which is always a plus.
5
Unknown
Made this for my daughters 5th birthday and it looked awesome and tasted wonderful. Baking time was just under 2 hours.
5
Method
Place chocolate, butter, milk and Chelsea Caster Sugar in saucepan over a low heat, stir occasionally. Once chocolate and butter has melted remove from heat, stir until fully combined. Allow to cool to room temperature.
Preheat oven to 160°C. Grease a round 25 cm tin, (approx 7cm deep) and line the base and sides with baking paper.
Once chocolate mixture has fully cooled stir in vanilla and eggs.
In a large bowl combine flours together. Stir in a cup of chocolate mixture until it forms a smooth paste. Add another cup of the chocolate mixture and mix thoroughly. Stir in the remaining chocolate until smooth.
Pour into prepared tin and bake for approx. 2 ½ hours until cooked through (when an inserted skewer pulls out clean). Allow to cool on a wire rack.
Once cake has fully cooled, cut into shapes by cutting in half, then cutting a notch out of each half, then rotate the halves (see pictures). Assemble on a cake board or tray and ice with buttercream icing. Decorate with sweets of your choice.
Icing: Beat together butter and Chelsea Icing Sugar. Add 60ml milk and the vanilla, beat for five minutes. Add extra milk if icing is too stiff to spread easily. Optional: Add food colouring if desired (add a drop at a time and mix thoroughly before adding more).
Tip: for easy pink icing use 2 packets of Chelsea Berry Flavoured Icing Sugar. You'll not only get the perfect pale pink but a subtle berry flavour as well!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
6
What did you think of this recipe?
Unknown
love this recipe have made it many times.I have two friends with boys of same age and one of them as for the cake which I put the face of Mickey Mouse on it.
5
Flowers and cake delivery in noida
I made this on my daughter birthday .yummy delicious cake .
5
Abby
A yummy dense cake, perfect for birthdays. I halved the recipe to make a test cake and that worked out great too. Final product for birthday was a hit!
5
Unknown
My granddaughter loved it
5
Unknown
I made this for my birthday and it was brilliant! It's so fun decorating it and making it look awesome. It tasted good too which is always a plus.
5
Unknown
Made this for my daughters 5th birthday and it looked awesome and tasted wonderful. Baking time was just under 2 hours.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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