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When Suncore sent me their Blue Butterfly Pea Supercolor Powder,I wanted to make a cake that was white and blue in colour. Why you'll love this recipe As with all ingredients when baking any sponge cakes, ensure they are at room temperature before starting.
As for me, when it comes to cakes, I like a plentiful variety. But there’s something particularly endearing about classic British butterfly cakes that really pulls at my heartstrings. Memories of a happy home life throughout my childhood and Mum ensuring that my birthday parties were always well-catered for jollies must be behind this twang of my strings. What are butterfly cakes? Yes, magic water is a great idea. I have a friend who had something like that for her girl's birthday -- like a magic potion :) Once the cakes are baked, proceed to cut and decorate them as instructed previously, ensuring all additional decorations are suited to a vegan diet. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix. In the step-by-step recipe below you will find out how to make a blue cake with both natural food dyes or artificial food coloring.If you don't have two cake pans, you can bake the batter in one. Consider increasing the baking time with 10-15 minutes in this case. Keep with tradition and fill your cakes with a swirl of vanilla buttercream. This is the obvious way to go if making vanilla cakes. If serving butterfly cakes for afternoon tea consider adding crystalised flowers for decoration with sophisticated style. It's a dilemma I've already struggled through when this raw blueberry cashew cheesecake happened. I got a reader request for a blue birthday cake to fit in with a specific party theme. Strapped for natural options in my kitchen I've gone through the rounds and tried everything in sight to create a gorgeous blue cheesecake to no avail. So I tried steeping the butterfly pea flower in water to extract some of the colour before adding it to the buttercream... it worked, but I would've had much more success with Suncore's Blue Butterfly Pea Supercolor Powder.
Another great idea would be to use butterflies that are equal to the age of the birthday boy/girl. Here is an example of a butterfly birthday cake for an 18-year-old girl. To make lemon butterfly cakes just leave the vanilla extract out and mix in the finely grated zest of a lemon instead. Isn't it incredible how something as simple as a color can change your whole perception of a cake? Colors are one of those things that make me incredibly happy. Gentle hues, enchanting wispy swirls of pretty shades, color-themed desserts. It's a kind of grown up "playing with food" I wholeheartedly approve of.Of course these little cakes need some sweetness. Caster sugar is the sugar of choice here and is preferable over granulated sugar, as it is finer and mixes better into the batter. Disclosure: This post is in a sponsored partnership with Suncore Foods. All images and opinions expressed are solely mine. Thank you for supporting brands that help make Sift & Simmer possible! Before I tell you about the blue butterfly pea tea powder and why I favor it, let me tell you about other alternatives I've tried out or explored for context: Use the batter to fill 20-24 small bun cases. Remember – butterfly cakes are around half the size of cupcakes, so the recipe will make a lot. I finally landed on what I think is the perfect solution: blue butterfly pea flower powder. That's what's coloring this cake. All natural. All simple. All the blue shades you'll ever need. And more (since blue powder has some magical chameleon properties I'll tell you about in a minute).
If you do not want to cut the cake into different pieces then you can make the cake in the shape of a butterfly and make the face of a butterfly on the top of the cake. Add another ½ teaspoon blue pea powder to the remaining mixture in the blender and blend to combine. Transfer this mixture into the pan, pouring it mostly to the left. Now use a skewer or a small spoon to lightly swirl the mixtures together. I used a circular motion and went mostly around the edges of the pan to create the sea wave effect. Feel free to improvise -- just don't over-mix or the different layers will merge into one color. Tender, moist, white cake with a pleasing light blue whipped cream filling that's not too sweet -- it's an angelic cake fitting for a baptism, a baby shower, or for everyday. Other roll cake recipes you may enjoy Similar to our Victoria Sponge recipe, I recommend using margarine over butter for your butterfly cake batter. Some believe butter gives a better flavour to a cake, but margarine does make a better textured and more predictable sponge. Plus, it’s pretty much guaranteed that any butterfly cakes you would have indulged in as a kid would have been made using margarine!Either way, you can also play around with the recipe volume on your own to create a desired height by increasing the ingredients in proportion to your pan size. I never worry if I make a little extra filling, etc. since you can always freeze it in small silicone cupcake moulds on the side and have a bit extra dessert that way. As with all ingredients when baking any sponge cakes, ensure it is at room temperature before starting. Make the vegan buttercream – you might not use it all up but the leftovers will store well in the fridge for several weeks. For the butterflies I used patchwork cutters that give a really pretty veined texture on the surface, but any cutters or butterfly texture mats will give a very similar style. You can then put your butterflies together to look like they have their wings open or create a slightly closed up butterfly, which I love, as they look like they have actually landed on the cake. Also, about the hues -- the directions are recreating the cake pictured, but of course feel free to improvise and adjust the colors to your liking.
The size of the eggs doesn’t matter too much (I always use medium) but just be sure you’re using free-range eggs. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Put the paper cases into the bun tins before baking begins. Once the batter has been mixed the raising agent (baking powder) is activated, so getting the cakes into the oven as soon as possible is the best course of action to ensure you get light and fluffy buns.The Blue Velvet Cake is seriously tasty and pretty! It doesn't really need too much decoration: it looks beautiful with just the frosting on top.
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