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     Re: Re: Fools was: Free Again   
     By: Dave Drum to Ben Collver on Sat Apr 05 2025 06:15:00   
      
   DD>       Title: Butterfly Cakes   
      
   Last night i made plum fool and it turned out plum delicious, if a trifle   
   rich.  I used home made plum compote, home made extra heavy whipped cream,   
   and crushed shortbread cookie crumbs.  Thanks for the suggestion!   
      
   Your recipe for Butterfly Cakes looks nearly identical to one you posted   
   a while back titled Faery Cakes.   
      
   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Mary Berry's Iced Faery Cakes   
    Categories: Cakes, Desserts, Snacks   
         Yield: 12 Cupcakes   
      
   MMMMM-----------------------FAERY CAKES------------------------------   
       100 g  Butter (4 oz); softened   
       100 g  Caster sugar (4 oz)   
         2 lg Eggs   
       100 g  Self-raising flour (4 oz)   
         1 ts Baking powder; level   
      
   MMMMM--------------------------ICING---------------------------------   
       225 g  Icing sugar (8 oz); sifted   
         2 tb Water; up to 3 tb, warm   
              Handful of sweets;   
              - to decorate   
      
     To make these faery cakes, preheat the oven to 200?C/180?C fan/gas 6.   
     Place faery cake cases into a 12 hole bun tin, to keep a good even   
     shape as they bake. Or if you don't have a bun tin, you can line a   
     standard baking tray instead, but just keep in mind that the cakes   
     may not rise perfectly rounded as they won't have support from the   
     bun tin to hold the mixture in place when baking.   
      
     Measure all the ingredients; 100 g softened butter, 100 g caster   
     sugar, 2 large eggs, 100 g self-raising, and a level 1 ts baking   
     powder into a large bowl and beat for 2 to 3 minutes with an   
     electric whisk or wooden spoon manually until the mixture is well   
     blended and smooth. Fill each paper case with the mixture using a   
     tablespoon to ensure each faery cake will bake to the same size.   
      
     Bake in the preheated oven for 15 to 20 minutes until the cakes are   
     well-risen and golden brown. We would recommend checking the cakes   
     at 15 minutes to make sure they are not browning too quickly on   
     top--don't open the oven though or only open it slightly if you   
     have to otherwise the mixture will sink in the middle and your   
     faery cakes won't rise properly. Once baked, lift the paper cases   
     out of the bun tin and cool the cakes on a wire rack.   
      
     Once the faery cakes are completely cooled, put the icing sugar in   
     a bowl and gradually blend in the warm water until you have a   
     fairly stiff icing. Spoon over the top of the cakes and decorate   
     with sweets. Leave to set for 30 minutes or serve as they are.   
      
     Recipe FROM: https://www.goodto.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
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