Beautiful Butterfly Cake Recipes

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

BUTTERFLY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
• Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
• Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
• Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.

BEAUTIFUL RAINBOW BUTTERFLY CAKE

Steps:

• Divide Creamy White Frosting evenly among three medium bowls. Add a toothpick tip's worth of pink gel food coloring to frosting in one bowl; stir until frosting is evenly tinted. Repeat with the remaining two bowls of frosting, tinting one with sky blue food coloring and the other with lemon yellow food coloring.
• Place a decorating bag fitted with a large open star tip (such as Wilton brand #1M) into a tall wide-mouth container (this holds the decorating bag in place while you fill it with frosting). Using a long metal spatula, scoop up the pink frosting and carefully transfer it to the decorating bag, spreading the frosting from bottom to top in a strip that covers about one-third of the inside of the bag. Wash and thoroughly dry the metal spatula. Repeat with the blue frosting and then the yellow frosting, being careful not to mix the colors. (The decorating bag will have three strips of frosting side by side. These colors complement each other so if they run together some, they'll form a pretty rainbow.) Pipe the frosting onto a piece of waxed paper or parchment paper just until all three colors start to pipe, giving the rainbow effect.
• To pipe a rainbow rosette, hold the decorating bag perpendicular to cupcake top with the decorating tip barely touching the center of the cupcake. Pipe swirls of frosting onto cupcake, moving decorating tip in a counterclockwise motion from the center to the outer edge. Repeat to pipe rosettes on all remaining cupcakes.
• For the face, roll the pink fondant according to package directions to a 3-inch-diameter circle. Using a 2-inch round cookie cutter, cut out a circle; place the circle on top of one of the frosted 2-1/2-inch cupcakes, pressing gently into frosting. Divide the black fondant into five pieces. Roll each of the pieces between your fingers into a ball. For the antennae, attach a black fondant ball to two of the wooden toothpicks. Position the antennae at the top of the face, gently pushing toothpicks into the cupcake. For eyes, position two more of the black fondant balls on the face (slightly moisten the underside of each eye so it will stick to the face). For the mouth, roll the remaining black fondant ball between your fingers into a thin rope; slightly moisten the underside of the rope and position it on the face.
• To assemble the butterfly, arrange the five larger cupcakes in a vertical line in the center of your serving table, platter, or cake board, placing the head cupcake at the top of the line. Arrange the smaller cupcakes into arched or triangular wing shapes (see photo), using 18 cupcakes for each wing. (You want the wings to mirror each other, so rearrange the cupcakes until you find a shape you like.)
• If desired, sprinkle confetti or paper shapes around the butterfly. Creamy White Frosting
• In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Decorating bag Large open star tip (such as Wilton brand #1M) Tall wide-mouth container (such as an empty 32-ounce yogurt container) Long metal spatula 2-inch round cookie cutter

BUTTERFLY CAKES

Steps:

• Preheat the oven to 200°C/Fan 180°C/gas 6. Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake. Measure all the cake ingredients into a large bowl and beat well for 2-3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture. Bake for 15-20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. To make the icing, beat the butter and icing sugar together until well blended. Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.

BUTTERFLY BIRTHDAY CAKE

Steps:

• Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.
• Cut cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.
• Tint remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

HOMEMADE BUTTERFLY CAKE

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, orange zest and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. Place the large pieces on a 17x15-in. covered board, placing cut sides of hearts together, forming wings. Trim the reserved pointed end pieces to form the top and bottom of the butterfly's body., In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside., Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings and to outline the body. Decorate the wings with gumdrops., Using a citrus stripper, cut two 12-in.-long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae.