Butterfly Cakes

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • The basic mixture cooked in greased bouché (small) tins
  • 1 gill sweetened and flavoured cream
  • a little

Method

Cut a thin slice from the top of each cake, cut each slice in two to make wings; dredge with icing sugar. Spread cut top of cake with a little red jam, pipe a large rosette of beaten cream on this and place wings in position.