Family Funs Butterfly Cake For Dummies Recipes

LEMON CURD BUTTERFLY CAKES

Steps:

• Pre-heat the oven to gas mark 5/375F/190°C.
• You will need a 12-cup muffin tin lined with cupcake baking cases.
• To make the cakes, sift the flour and salt in a bowl.
• Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
• Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
• Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
• Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
• To make the lemon curd, place the grated lemon rind and sugar in a bowl.
• In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
• Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
• Stir frequently till thickened - for about 20 minutes.
• Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
• To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
• Cut the round in half, top to bottom, and set aside.
• Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
• Dust with icing sugar to serve.

BUTTERFLY CAKE

Steps:

• In a mixing bowl, cream shortening and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Beat in vanilla.
• Pour into a waxed paper-lined 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350 for 20-25 minutes or until cake tests done.
• Cool completely.
• For frosting, cream shortening and butter until light and fluffy.
• Gradually beat in 2 cups confectioners' sugar; add salt,extracts and 3 tablespoons milk.
• Beat in remaining sugar.
• If necessary,add additional milk, a tablespoon at a time, until frosting reaches desired consistency.
• Remove 2 cups; set aside.
• Tint remaining frosting with desired color of food coloring.
• To make butterfly, cut a 1-in. wide strip of cake from the 9-in. side.
• Place a toothpick in the center of remaining cake.
• Using string, divide cake into four triangles, holding string at opposite corners.
• Depress string slightly into cake to mark cutting line; repeat for remaining corners.
• Cut cake along cutting lines.
• Place the 1-in. strip of cake in the center of a 20-in. x 15-in. serving board to be the butterfly body.
• Frost top and sides of body with desired color of frosting. (I frosted the whole cake white and used coconut that I tinted black for the body and colored glittery sprinkles for the wings.).
• Place two small triangles next to the body for bottom wings.
• Place two larger triangles for top wings. Frost sides and tops of wings with desired color of frosting.
• Smooth frosting with a warm spatula.
• Decorate edges of cake with white frosting, using a pastry bag and shell tip.
• Mark circles on wings with the top of a 2-in. plastic cup. (I drew mine -free form - in frosting with a toothpick).
• Sprinkle jimmies or sprinkles in circles; outline with frosting, using round tip.
• Cut licorice into four small pieces; push ends into top of body for antennae. (We can't stand black licorice - I used pipe cleaners.).
• Place candles on the body.
• Yield: 16-20 servings.