You can colour the buttercream at this stage. To make 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.

Decorate with a little drizzly icing and plenty of sprinkles, or go for the full butterfly effect. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.