Cake Butterfly

Description

Delicious, beautiful, original cakes. as you already know, the competition to participate I can't, but give a gift I want. And give I want beautiful boy, my "godmother" on the forum, very funny, original, interestnoy, witty and resourceful young woman, my inspiration - the Nina,barska. And you know that if you catch a butterfly, whisper your wish, and then let go, it will come true? Mommy, let these butterflies on their wings will bring you everything you want in life, fulfill all your dreams and desires, and let your Golden pens I never get sick, and continue to do only great things!

Ingredients

Butter

125 g
Sugar

0.75 cup
Chicken egg

2 piece
Vanilla sugar

1 pack
Flour

2 cup
Leavening agent

1 pack
Milk

0.5 cup
Butter

125 g
Sugar

0.75 cup
Chicken egg

2 piece
Vanilla sugar

1 pack
Flour

1.5 cup
Leavening agent

1 pack
Cocoa powder

0.5 cup
Milk

0.5 cup
Cream

400 ml
Sugar

0.5 cup
Jam
Candy
Powdered sugar
Vanilla sugar

2 pack

Cooking

That's all we need.

To prepare vanilla butterfly: beat the butter with the sugar until smooth, light mass.

Add the eggs one at a time, whisking after each addition. Add the vanilla and whisk everything until smooth. Flour mixed with baking powder, sift. Continuing to whisk, alternately, in small portions add the flour and milk, beat only until mixing (excessive beating when adding flour, make cakes "heavy").

Fill molds 2/3 of the dough. Bake in a preheated 180°C oven for 10-15 minutes until Golden, remove from the oven and let stand for 5 minutes, remove from the mold on a rack and allow to cool. After cooling, I immediately placed them in a paper podstavochki for convenience and beauty.

Chocolate butterflies to cook just as prepared vanilla *I 2/3формочки is 1 tbsp.

Here are the cupcakes we got.

Make "wings": to gently cut off the tops, keeping the knife slightly angled towards the center and down to get the "easy" funnel=cone=globl IX.

Cut cut the tops in the middle.

To impregnate "the bottoms" jam. To impregnate the taste, we love the wet and so I put 2 tbsp on each. But 1 tbsp is also sufficient.

Whip the cream with sugar and vanilla, to the point where turning the bowl upside down the cream does not fall out. You can add stabilizer cream or a little vanilla pudding, but not necessarily. Spread whipped cream in a pastry bag and a spiral moving from the center to the outer edge, to fill in the "bottoms". Leave a little cream for decoration.