Caramel Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350¿aF). Grease and flour six 8cm (3–inch) round cake pans.

   Tip: Use a paper liner for easy cake release.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, whisk together butter, eggs, and milk.

   Tip: Use an electric mixer for a light and fluffy batter.

4. 4

   Gradually pour the dry ingredients into the wet ingredients and mix until just combined.

   Tip: Avoid overmixing for a tender crumb.

5. 5

   Divide the batter evenly among the prepared pans and smooth the tops.

   Tip: Tap the pans gently to remove air bubbles.

6. 6

   Bake for 15–2020 minutes or until the cakes are golden brown and a toothpick inserted comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack.

7. 7

   To make the caramel buttercream, melt the unsalted caramel and unsalted butter in a saucepan over low heat.

   Tip: Stir until smooth and glossy.

8. 8

   Beat in the unsalted buttercream until well combined and creamy.

   Tip: Adjust the consistency by adding more buttercream if needed.

9. 9

   To assemble the cakes, place one cake layer on a serving plate and spread a thin layer of caramel buttercream on top.

   Tip: Use a small offset spatula for a smooth and even surface.

10. 10

    Repeat the layering process with the remaining cake layers and buttercream.

    Tip: Finish with a smooth layer of buttercream on top.

11. 11

    Using a small amount of caramel buttercream, pipe a delicate butterfly design on top of the cake.

    Tip: Use a piping bag fitted with a small round tip for a precise design.