I don’t know about you but I always seem to get my wings around the wrong way when making butterfly cakes! Here’s a simple method to make sure they are flying in the right direction…

1. Cut a shallow cone-shaped piece out of the top of a cupcake, leaving about a 1cm border.
2. Cut the piece of cake in half.
3. Spoon a little whipped or thick cream or mascarpone and then some jam into the hole to fill.
4. Arrange the two pieces of cake into the jam to from wings, top side up and round edges facing outwards.
5. Dust with icing sure if you wish.