Subj : Re: Fools was: Free Again
To   : Dave Drum
From : Ben Collver
Date : Sat Apr 05 2025 01:39 pm

  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

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