Lehakwe and Madbontle’s Butterfly Cake

Sponge
2 cups caster sugar 

2 1/4 cups Clover butter ( 4 sticks) 

4 eggs 

3 tablespoons lime zest

4 tablespoons lime juice 

2 tablespoons Clover milk 

2 1/2 flour 

1 teaspoons baking powder 

1/4 teaspoons baking soda

1/2 teaspoon salt 

Filling 

Strawberry compote 

1 cup water

1 cup sugar 

6 strawberry 

Butter cream
1 cup Clover Butter room temperature

2-3 teaspoon vanilla extract

 3-4 cups of icing sugar

Pink food coloring

Green food coloring

White food coloring

Black food colouring

Method: 

Cake

1. Preheat the oven to 180°C and grease two cake pans.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy
3. Mix in the eggs one at a time followed by the lemon zest, lemon juice, and milk.
4. Add the flour, baking soda, baking powder, and salt. Mix until combined.  
5. Split the batter between 2 greased round pans, and bake for 35-40 minutes or until a cake tester comes out clean.
6. Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely

Filling 

Strawberry compote 

1. Place the strawberries, sugar and water in a medium sized saucepan set over medium heat.
2. Stir the strawberries to coat them in sugar and gently mash the strawberries, just until they begin to release a bit of liquid.
3. Cook the berries for 8-10 minutes, stirring until the compote is has desired thickness.

Butter Cream 

1. Beat the  butter at room temperature until smooth, add Icing sugar, vanilla extract and salt 
2. Beat the mixture on a low speed until thick, fluffy and light
3. When satisfied divide the icing in there bowls to add green, pink and black in each separate bowls

When done with both the sponge and  butter cream you begin to Ice your cake.