Mary Berry’s Delightful Butterfly Cakes

The first time I made butterfly cakes was on a dreary Tuesday afternoon when I was feeling a little down. My fridge wasn’t stocked with anything fancy—just the basics like eggs, margarine, and self-raising flour. I needed something quick to lift my spirits, so I grabbed Mary Berry’s Fast Cakes book.

At first, I thought they’d be just like simple fairy cakes with a fancier top. But I wasn’t prepared for how easily I could overfill the cases (hello, burnt wings!) or how tricky it would be to perfect that “butterfly” shape. My first attempt looked more like moths, honestly.

But after a few tries and some adjustments to the icing texture, I finally got the hang of it. These little cakes became my go-to for birthdays, playdates, and those spontaneous “let’s bake something” days. Let me walk you through how I fixed my mistakes, what surprised me about the method, and why this version really stands out.

WHY THIS RECIPE WORKS

What makes these cakes so special is the balance: a light sponge, buttery icing, and just the right amount of sweetness without being overpowering. But what really makes this version stand out?

• Margarine instead of butter: I didn’t expect it, but margarine gives a lighter crumb, rises beautifully, and makes the texture so much softer. Plus, it’s straight from the fridge—no waiting.

• All-in-one method: Mary skips the creaming step, and it works. Less time spent and fewer dishes to clean.

• The butterfly effect: Once the cakes cool, the icing holds its shape, preventing it from sinking into the sponge.

INGREDIENTS + WHY THEY MATTER

• Margarine (114g) – Provides a softer, fluffier crumb compared to butter. I tried it with butter once, and while the flavour was richer, the texture wasn’t as light.

• Superfine (caster) sugar – Dissolves quickly, contributing to the delicate rise of the cakes.

• Self-raising flour (100g) – Already contains leavening agents, which combine well with a touch of extra baking powder for lift.

• Eggs (2 large) – Make sure they’re at room temperature! Cold eggs can mess with the batter’s texture.

• Baking powder (½ tsp) – Helps achieve the perfect dome for cutting the “butterfly wings.”

• Butter (for icing) – Must be soft but not melted. Melted butter will make the icing runny.

• Confectioners’ sugar (150g) – Be sure to sift it to avoid lumps!

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? I’ve tested this recipe with Vitalite for the sponge and a dairy-free spread for the icing, and it worked wonderfully.

• Gluten-Free? I used Doves Farm self-raising GF flour, and although the cakes were a bit denser, they were still delicious. Add an extra ½ tsp baking powder for lift.

• Flavour Twist? Try adding a bit of lemon zest to the batter and some lemon curd beneath the icing for a sunny version.

• Jam Wings? For a sticky, sweet variation, add a little raspberry jam beneath the wings.

COMMON MISTAKES (AND HOW TO FIX THEM)

HOW TO MAKE MARY BERRY’S BUTTERFLY CAKES

1. Preheat the oven to 200°C (180°C fan) / 400°F and line a 12-hole muffin tin with paper cases.

2. Mix all the sponge ingredients together using an electric hand mixer. The batter should be smooth but not runny.

3. Scoop the mixture evenly into the cases—about 1 heaped dessert spoon per case.

4. Bake for 15 minutes or until golden, risen, and springy to the touch.

5. Let the cakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

6. Whip the butter and sifted icing sugar into a fluffy icing—start slowly to avoid a sugar cloud.

7. Cut a small circle from the top of each cake, then slice it in half.

8. Pipe a generous swirl of icing in the hole and place the two halves of the “lid” on top to form the butterfly wings.

9. Dust with icing sugar to finish—this gives the perfect fairy dust effect!

   TIPS FROM MY KITCHEN

   • I use an old ice cream scoop to make sure the batter is evenly portioned.

   • My fan oven tends to run a bit hot, so my cakes usually take around 13 minutes.

   • If I’m in a rush, I pop the cakes (un-iced) in the fridge for 10 minutes to speed up the cooling process.

   • I keep a damp tea towel under my mixing bowl to stop it from spinning away while I whisk.

   STORAGE + SERVING

   • Room Temp: Best eaten within 2 days (though they probably won’t last that long).

   • Fridge: Can be kept in an airtight box for up to 3 days. Let them sit for 10 minutes before serving.

   • Freezer: Freeze the plain cakes (without icing!) for up to a month. Defrost them and ice fresh.

   • Serving Idea: I love serving them with a cup of Earl Grey and a bowl of strawberries on the side.

   BUTTERFLY CAKES FAQS

   • Q: Can I make butterfly cakes in advance?
     A: Yes! Bake the cakes a day ahead and store them un-iced in an airtight tin. Ice them on the day for the best results.

   • Q: Why are my cakes flat instead of domed?
     A: This could be due to overmixing or the oven not being hot enough. A quick burst of heat helps them rise and form the dome.

   • Q: Can I use butter instead of margarine?
     A: You can, but they will be a bit richer and denser. I find margarine creates a more traditional “fairy cake” texture.

   • Q: What piping tip do you use for the icing?
     A: I use a simple round nozzle—it’s all about the swirl, not frills.

   • Q: Can kids help with this recipe?
     A: Absolutely! They’ll love placing the wings. Just don’t expect perfect symmetry—embrace the wonky charm!