Praline Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cake release.

2. 2

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

   Tip: Sift the flour to ensure even distribution.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.

   Tip: Start with a slow speed and increase as needed.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Use room temperature eggs for best results.

5. 5

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Avoid overmixing.

6. 6

   Pour in the heavy cream and mix until the batter is smooth.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

7. 7

   Divide the batter evenly among 6 piping bags fitted with large round tips.

   Tip: Use a pastry bag with a large round tip for best results.

8. 8

   Pipe 3 small circles on each sheet of parchment paper to form the butterfly wings.

   Tip: Don't worry if the edges are a bit rough – it's part of the charm.

9. 9

   Spoon a small amount of praline paste into the center of each wing.

   Tip: Use a piping bag or a spoon – whichever you prefer.

10. 10

    Fold the wings in half to form the butterfly shape, using a small amount of batter to secure the folds.

    Tip: Don't overfill – you can always add more batter.

11. 11

    Bake for 18-20 minutes or until the cakes are golden brown and firm to the touch.

    Tip: Rotate the baking sheet halfway through baking for even cooking.

12. 12

    Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Don't stack the cakes – they'll be fragile when warm.