In case you haven’t noticed, around here I’m still gearing up for an epic Royal Wedding Watching Party, which will have an afternoon tea theme. I’m trying to assemble a crack team of really British-themed dishes to go with it, and when it comes to afternoon tea and delicious sweet treats, you can’t get much more nostaglia from your calories than with a butterfly cake.

Butterfly cakes have been sadly neglected in recent years for their more ostentatious American cousin, the cupcake. Alas, I am guilty of this as well – you only have to check out the cupcakes section of this blog to see some towering, buttercream topped monstrosities. But here’s the funny thing about me and cupcakes – I love to make them, but I’m not so crazy about eating them. Here’s a frightening confession. I don’t actually really like buttercream all that much.

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You forgive me, right? I hope so. But, after all that, some of you are probably thinking – ‘hey, you idiot, fairy cakes are filled with buttercream! That’s the point!’ To you, I say ‘ah hah, I already thought of that.’ So, stay tuned for something that’s going to curl your hair – my recipe for sweet vanilla cream and dulce de leche butterfly cakes, fit for serving at your very own royal wedding watching party!

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