We were hoping for snow, and we got rain. After yesterday's clear blue sky the constant downpour has been a little disappointing, especially since we were planning to shoot on the beach today. However my more pressing concern is not being able to get back to university tomorrow evening...
All concerns aside, today's look is quite frothy and playful. My sister and I have spent the early hours of the afternoon baking old school butterfly cakes, so it's definitely been a day that calls for soft fabrics and romantic shapes! The blouse is from New Look, the dress is from H&M, the headband is from Poppy Daisy and the shoes are by London Rebel.
In fitting fashion, here is my recipe for rainy day butterfly cakes...
Ingredients
For the cakes -
200g of self raising flower
200g of caster sugar
200g of butter/margarine
4 medium/large eggs
2 tsp of vanilla extract
1 tsp of baking powder
For the filling -
200ml of whipping cream
3 tbsp of icing sugar
Method
Grease two muffin trays and preheat the oven to 180oC.
Sieve the dry ingredients and throw everything into a mixer - mix on a high speed until light and fluffy. When it looks pale and light, let it continue to mix for an extra minute or two for good measure.
Divide the mixture equally between the muffin trays.
Bake for 15-20 minutes until firm and golden - allow to cool.
Whip the cream to spooning consistency and gradually sieve in the icing sugar.
Cut shallow cones out of the top of the cakes. Spoon the whipped filling into the hole. Cut the cone into two halves and arrange on top to form the 'wings'.
We also made mini Victoria sponges by using a shallower cake tin and sandwiching the layers together with strawberry jam. The whipped filling is a great alternative to butter cream; it's far lighter, fresher, and compliments the fluffy sponge beautifully. These cakes are so easy but so satisfying!