Yesterday was one of those days that I will remember for the rest of my life. Being as my lovely Year 11’s had finally finished all their exams, it was their last day at school, and my last day there as a teacher, I decided, for old times sake, to bake them a little treat.
This was one of the first things I baked as a girl with my grandma. There’s always such fond memories from making such lovely, little cakes.
These beauties take approx 10 minutes to mix and then 12 minutes to bake (180°C)
- 250g soft margarine
- 250g caster sugar
- 300g self raising flour – sifted
- 4 eggs
- 4 tbsp cocoa powder
- 50g chocolate – melted (if you’re feeling a bit naughty!)
For the icing:
- 100g softened butter
- 225g icing sugar
- Splash of milk
Mix all the ingredients together in a bowl, make sure you sift the flour as this will help them to rise, and spoon out into individual cake cases. The amounts above will make approximately 24 but I’ve usually been able to squeeze out 3/5 more (depending on how generous your spooning out stage is.) You could even make less and use muffin cases for biggest cakes. It’s entirely up to you!
Bake! Watch how they rise.
Once cooled, take a sharp knife and cut out a circle in the top. Fill with your deliciously creamy icing. Cut the circle into two to make the butterfly wings and place onto if the icing. Then dust with a little icing sugar. Perfection!
These are a classic bake, and always a favourite. What I didn’t count on yesterday was one of my students baking me some brownies which were also chocolatey and delicious. By 9:30 I think we were all caked out!
Have a great weekend everyone! BL x