BUTTERFLY CAKE
Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 320 mg, Sugar 43 g, TransFat 3 1/2 g
BUTTERFLY CUT-UP CAKE
You'll "wow" your guests when you bring out this pretty party cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
- Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
- Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 32 g, TransFat 2 1/2 g
HOW TO CUT AND ASSEMBLE A BUTTERFLY CAKE
What a great Easter cake or fun cake for anytime! So easy to make, and I thought that I would pass along the directions on how to create such a beauty!
Provided by Linda Kauppinen
Categories Other Desserts
Time 10m
Number Of Ingredients 2
Steps:
- 1. 1. Cut cake in half. Then cut each half in 1/3 and 2/3 pieces.
- 2. 2. On a tray, arrange the cake pieces with the curved sides together to form the butterfly.
- 3. 3. Separate the cake pieces to form the wings.
- 4. Now you can decorate your butterfly. I found that using stick candy or tube licorice is great for the body mid section.
HOMEMADE BUTTERFLY CAKE
Impress guests by making an adorable and delicious cake. It is actually easy to put together.-Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 775 calories, Fat 40g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 472mg sodium, Carbohydrate 99g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERFLY CAKE
Emerging from a 13- x 9-inch pan, this bright idea comes from Sue Gronholz of Beaver Dam, Wisconsin. "I pipe on some frosting, but you can simply decorate with purchased candies and cake trims if you prefer," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 20
Steps:
- Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat in vanilla. Pour into prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, beat shortening and butter until fluffy. Gradually beat in 2 cups confectioners' sugar, then the salt, extracts and 3 tablespoons milk. Beat in remaining confectioners' sugar and enough milk to achieve a spreading consistency. Tint frosting with food coloring, setting aside a small amount of pale purple frosting for the face. Tint remaining frosting a darker purple as desired., Remove cake from pan and discard waxed paper. For butterfly body, cut a 9x1-in. strip from the cake's short side. Round the edges if desired. For wings, cut remaining cake into four triangles. Frost top and sides of each piece. Decorate sides of body with purple jimmies; decorate wing pieces with pink jimmies and purple sugar., Place butterfly body on a serving platter. Pipe reserved frosting onto head; form a smile and antennae with shoestring licorice. Add Skittle eyes. Cut licorice twists into short lengths; arrange in stripes over butterfly's body. Arrange wing pieces on platter, forming a butterfly.
Nutrition Facts :
BUTTERFLY CAKE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 1 butterfly that serves about 16
Number Of Ingredients 5
Steps:
- 1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.
- 2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.
- 3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.
- 4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.
BUTTERFLY CAKES
Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 419 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium
FROSTED BUTTERFLY CAKE
Our Test Kitchen bakers predict the colorful cake they created will set taste buds aflutter and give your next gathering a springtime lift.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions, using two greased and floured 9-in. round baking 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 one cake in half widthwise. (Save the second cake for another use.) Cut a notch from the center of each cut side to define outer edges of wings. Cut corners of wings so they are slightly rounded. Let cake stand for 2 hours. , On a serving platter, position cake halves on each side of sponge cake. Frost top and sides of butterfly with chocolate frosting. Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with candies.
Nutrition Facts :
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3 WAYS TO MAKE A BUTTERFLY CAKE - WIKIHOW
From wikihow.com
85% (34)Estimated Reading Time 7 minsCategory Shaped And Themed CakesPublished 2013-08-03
- Simple butterfly cake 1 Cut the cake in half. This will form the butterfly's wings. 2 Assemble the cake on the serving plate. It is easier to decorate the butterfly in position, as it can't be moved once made.
- Shaped butterfly cake. This cake is a little more elaborate than the first one, as you'll be shaping the cake into realistic looking butterfly wings.
- Two butterfly cakes. You do not need a special butterfly cake pan to make a butterfly cake; you can create your own simple butterfly cakes using two round cake pans.
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