How To Cut And Assemble A Butterfly Cake Recipes

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.

BUTTERFLY CUT-UP CAKE

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.

FROSTED BUTTERFLY CAKE

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.

SIMPLE BUTTERFLY CAKES

Steps:

• Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
• Lay out 12 cake cases in a bun tin
• Mix the sugar, flour and baking powder together
• Add the butter/margarine and eggs
• Whisk all of it together
• Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
• Put the tray in the oven for around 15 mins or until they are golden brown
• Take them out of the oven and place on a cooling rack
• Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
• Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

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.

HOW TO CUT AND ASSEMBLE A BUTTERFLY CAKE

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.

BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)

Steps:

• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
• Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
• Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
• Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
• Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.

BUTTERFLY CAKE

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.

BUTTERFLY CAKE

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 CUPCAKES

Steps:

• Preheat your oven to 180 degrees celsius (160°C fan-forced).
• Line a 12 hole muffin tin with paper cases, spray the cupcake cases with oil
• In a large bowl place the butter, vanilla, and sugar, cream until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift flour and baking powder together. Fold half of the sifted flour into the creamed butter,
• Fold in the milk
• Fold in the remaining flour
• Spoon mixture evenly into the prepared tin.
• Bake for 20 minutes or until cakes springs back when lightly touched.
• Transfer to a wire rack to cool.
• Once cool
• In a medium-sized bowl beat cream, icing sugar and vanilla until soft peaks form.
• Using a sharp knife carefully cut out the centre of each cupcake, hold your knife at approximately a 45-degree angle this will mean you won't just remove the top of the cupcake but you will also create a shallow well in the centre of the cupcake. Set the piece of cupcake you have removed aside as this will become the wings
• Add a spoonful of jam to the well you have just made
• Top with the whipped cream. You can either pipe this or just dollop with a spoon
• Carefully cut the cupcake top you set aside in half to create two butterfly wings
• Arrange on top of the whipped cream
• Dust with icing sugar

BUTTERFLY CAKES

Steps:

• Preheat oven to 170 degrees celsius (fan-forced).
• Place cupcake cases into the holes of a 12-hole muffin tray.
• Place the butter, caster sugar, salt and vanilla extract into a bowl.
• Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
• Add the eggs one at a time and continue to beat until well combined.
• Sift in the self raising flour and stir with a spoon until just combined (don't over combine).
• Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
• Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
• Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
• Using beaters or a stand mixer, whip the cream until firm. Set aside.
• Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
• Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).
• Preheat oven to 170 degrees celsius (fan-forced).
• Place cupcake cases into the holes of a 12-hole muffin tray.
• Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
• Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
• Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
• Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
• Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
• Insert the butterfly into the Thermomix bowl. Pour in the cream and mix on Speed 3 until whipped and firm (keep an eye on it and stop mixing as soon as the cream is whipped).
• Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
• Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).