Butterfly Cakes

Directions

1. 1
   Line 2 deep 12 hole muffin tins with paper patty cases.
2. 2
   Beat butter, essence, sugar, eggs and milk with electric beaters add flour and beat on low speed until just combined.
3. 3
   Beat on high speed 3 minutes until smooth and pale.
4. 4
   Divide among patty pans.
5. 5
   Bake in moderate oven (180C/350F) for 15 minutes.
6. 6
   Cool on wire rack.
7. 7
   WHITE CHOCOLATE CREAM.
8. 8
   Place chocolate and 1/4 cup cream in saucepan and stir until chocolate melts.
9. 9
   Cool to room temperature.
10. 10
    Beat remaining cream with electric mixer until soft peaks form.
11. 11
    Fold cooled melted chocolate into cream until combined.
12. 12
    using a sharp knife cut a circle from the top of each cake; cut circle in half to make two wings.
13. 13
    Fill hoes with with cream mixture.
14. 14
    Put wings on top of cakes; top with with srawberries, dust with icing sugar.
15. 15
    MAKE A PIG OF YOURSELF.