Preheat oven to 200c/180c Fan/Gas Mark 6.
Set out cake cases - 12.

Put ingredients into bowl and beat for 2-3 mins until it's well blended and smooth.

Fill each case with mixture.
Bake in oven for 15-20 mins until well risen and golden brown.
Lift cakes out with cases and cool them on a wire rack.

*You can now either make butterfly cakes with buttercream or whipped cream or just have a simple fairy cake with icing and decorated with sweets, marshmallows, fruit, whatever you like on top.
You can use either filling for both designs.
It's your own preference.*

BUTTERCREAM:
Put the butter into a bowl and beat with electric hand mixer until smooth and creamy.
Sift the icing sugar then work it into the butter - starting slowly at first then beating more vigorously once all the sugar is combined.
Add the milk and the vanilla then beat until creamy and smooth.
If the mixture is too stiff, add a little more milk.
You can colour it at this stage.

ICING:
Put the icing sugar into a bowl and gradually blend in the warm water and food colouring (optional) until it's fairly stiff.
Spoon over the top of each cake and decorate.

BUTTERFLY CAKES:
Cut the top off each cake using a small serrated knife - angling the knife in slightly so that you make a concave cut.
Cut them in half to make two 'wings'.
Spread or pipe a teaspoon of buttercream or whipped cream into the 'concave cut hole' and spoon on a little jam (optional).
Place the wings onto the buttercream or whipped cream.

To learn how to make whipped cream using double cream, check out my double cream recipe.

Fan oven tip.