You can cut the butter into smaller pieces to make it easier to beat, but since it should already be softened, and at room-temperature, this may not be necessary.
Consider using a measuring cup instead of a small bowl. The spout will make it even easier to pour the eggs into your butter-sugar mixture. [6] X Research source
If your mixture splits or curdles, don’t worry: the mixture will even itself out once you add the flour in the next step.
You can sift the flour to make it lighter and fluffier and add some air. It is also recommended to sift the flour if it is lumpy.
You can test whether or not the cakes are fully baked by poking a toothpick into the center of one. If the toothpick comes out clean, the cakes are done. If the toothpick comes out with gooey batter attached to it, the cakes are not done and need to be baked more. [7] X Research source
You can make the buttercream more colourful by adding in a few drops of food colouring with your milk and vanilla extract.
If you wish to make your fairy cakes look like butterflies, then refer to the section in this article on making butterfly cakes.
If it is around Halloween, tint the icing orange, and decorate with orange and brown sugar strands. If it is spring, then decorate the cakes using white or pastel-coloured icing and sugar flowers or flower-shaped sprinkles. If the fairy cakes are for a party, take the party’s colours into consideration. For example, if the theme colours of the party are blue and white, then tint the icing blue, and use white hundreds and thousands.
If you do not have a decorating bag, you can make your own by filling a plastic bag with buttercream icing and cutting one of the corners of the bag off. Secure the open part of the bag either by knotting it or by tying a rubber band around it. This is so that the icing doesn’t squish out the wrong way while you are using it.
You can also spread buttercream over the domes of each cake, and then dip the frosted part into a bowl of sugar sprinkles.
To make the base cakes, refer to the section on making fairy cakes. To prepare some buttercream icing, refer to the section on making buttercream icing.
If you do not have a decorating bag, you can make your own by filling a plastic bag with buttercream icing and cutting the corner off. To prevent the icing from squishing out the opposite way and getting all over your hands, secure the open part of the bag either by knotting it or by wrapping a rubber band around it.
You can use coloured sugar or hundreds and thousands instead of icing sugar. This will make the butterfly cakes more colourful.
