Paper cases, 200g of butter, 200g of sugar, four eggs, 200g of self raising flour (sieved), one of the following: grated lemon rind, grated orange rind, icing-sugar, water, hundreds and thousands.
Use the recipe for fairy cakes, then simply slice off the top, split the disc of cake down the middle, and cut a tiny notch into the curved sides to make ‘butterfly wings’. Cover them with glace icing – mix icing-sugar with a little water to make paste. Then sprinkle them with colourful hundreds and thousands. Next, prepare some butter icing by beating together 100g of butter and 150g of icing-sugar until light and fluffy, flavouring this to match the cake. Cover the cut top of each cake with this and stick the two ‘wings’ at an angle.