I always think my signature cakes are butterfly cakes, but it has been nearly a year since I baked a batch. In that time I have worked on a number of recipes which, in time, I would like to share.
Sponge cakes are certainly the cakes I bake most often. They're undeniably simple. Four ingredients, a tin and an oven. Cream the butter, beat in the sugar and eggs, finally sift the flour and fold it into the mixture. On occasion I suppose there can be a fifth ingredient, depending on what you're intentions are for a mixture - I like to add a few drops of vanilla extract if i'm making a plain sponge or perhaps some lemon juice and zest for a drizzle cake....
What you do with the mixture is up to you! Individual cupcakes, Victoria Sponge, Lemon drizzle....the list goes on.
So here is my first post. Some cakes made for a local art fare back in the summer. I think the doily setting on the blue plate is pure sophistication....haha
P.S the scones are not mine - they belong to another excellent baker - Miss Montgomery (including her home made jam)
(above) lemon zest icing half cupcakes
I call them half cupcakes because they aren't large overwhelming cupcakes to fill your tummy between meals. I like to think of them as the perfect accompaniment to a cup of tea.