Friday, 13 March 2015

'As Light as a Butterfly' Is a #bestbudgetbake and Dairy-Free

The publishing (and Twitter sharing of this post) will note me down as being one eager participator in the Aldi Easter Blogger online competition. 
This is an exceptional baking competition. I've not only got to bake 'exceptionally' well, but I've got to be inventive and tip share, I've got to celebrate Easter time and make a cake fit for 'spring'. I've got to money save by buying all baking ingredients from Aldi and stick to a budget of £20. And most importantly make sure this Butterfly doesn't fall like a lead balloon - but 'flies high' and 'dairy free!'


'As Light as a Butterfly Cake'


YOU WILL NEED THE FOLLOWING ALDI INGREDIENTS


for the cake (make TWO cakes using the butterfly silcone mould because it makes for a more impressive end result). The amounts below are for one cake so remember to double up the amounts below when you write your shopping list!

125g  (4 1/2 oz) margarine (suitable for baking purposes) 
175g (6 oz) caster sugar
3 large free range eggs
175  (6 oz) plain flour
1 tsp baking powder
Raspberry Conserve (for filling)

for the decoration (note:will only decorate the  surface of the top tier so no need to double ingredients this time)

265g (9 oz) icing sugar
125g (4oz) Sunflower Spread
2 tsps Lemon Curd
Turkish Delight squares (cut into different sized sections)
Sprinkles (sugar strands/sugar beads)
1 tube yellow food colouring
icing sugar (to dust)

how to make the sponge cakes: Preheat the oven to 180 degrees centigrade. Gas Mark 4.
Cream the margarine and the sugar together and beat until light and it resembles thick cream. Add the eggs gradually, beating well in between, together with a spoonful of the flour and baking powder mix (dry ingredients). 
Add what is left of the dry ingredients and ensure these are fully combined by stirring in from the sides with a spatula.
Distribute the mixture evenly into the Butterfly mould. Bake for 20-25 minutes until the cake is springy to the touch, and is a light and golden in colour. Allow it to cool for 10 minutes and then carefully run a knife around the outline before turning it out onto a wire rack. 

Repeat this whole process and make and bake two cakes. 


Sandwich the two cakes together with the raspberry conserve.


Cake Container
£4.99
"The Aldi Cake Container is big and round and deep. The diameter measures 11 inches 27.7 cm approx) and the depth is 5 1/2 inches (13.7 cm approx). I made the two sponge butterfly cakes on days prior to decorating. I could store the cakes easily on the blue tray base with the top fitting snugly, this is secured by 2 lockable flaps. I can lift the container around the kitchen by 2 large carry handles. I intend storing the finished cake in this container to help protect it and to keep it fresh."

How to decorate:

Beat or whisk together the icing sugar, sunflower spread and lemon curd for approx 3 to 5 minutes until the mixture is light and smooth. The consistency has to quite firm, so if it's too runny add a bit more icing sugar (one spoon at a time).
Keep a little of the mixture in reserve (because this will be coloured yellow with the gel for piping). Back to the majority of the mix...now dollop it onto the top of your cake. We are not really using the butterfly impression left in the sponge when decorating, it is purely the butterfly shaped cake itself we need. As the first and second images below illustrate - do not cover the sides of the cake with the dreamy icing...







Squeeze yellow food colouring gel into the remaining icing, combine it through until you achieve the desired shade of deep yellow. Transfer to a piping bag. Using the detailing on silicone mould that was used in the baking process as a guide you can begin to decorate your cake. I arranged the Turkish Delight down the centre spine for the butterfly's body, Using the prepared piping icing I piped on the wings and wing decoration and the antenna. I used smaller pieces of Turkish Delight to highlight areas, and added the eyes. I traced the piping with a trail and a sprinkling of sugar strands and sugar beads. Finally dust the cake with the icing sugar from your Turkish Delight box.











 Happy Easter! Wish me luck with the competition. If you should feel inclined please RT my cake if you see it on Twitter under the hashtags #bestbudgetbake and #favouritethings 

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