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Butterfly Cake

butterfly cake Dessert
Butterfly Cake
  • Prep 40 min
  • Total 1 hr 45 min
  • Servings 12

Ingredients

  • Cake
  • 1 pkg Betty Crocker* SuperMoist* Golden Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Platter, tray or foil-covered cardboard (about 10x10 inches)
  • Frosting and Decorations
  • 1 tub Betty Crocker* Creamy Deluxe* Vanilla Frosting
  • 1 candy stick (8 to 10 inches long)
  • Food colour (in desired colours)
  • Decorating Gel in any colour
  • Decorating sugar crystals (any colour)
  • 8 jelly beans
  • Small round candy decorations

Steps

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  • 1
    Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Make and cool cake as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer for a later use.
  • 2
    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.
  • 3
    Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place candy stick between cake pieces for butterfly body.
  • 4
    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.

  • Planned-Overs: Turn the leftover cake layer into a trifle! Cut leftover cake into 1-inch cubes, and layer them with chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream.
  • Cutting and Assembling Butterfly Cake: Cut cake in half; cut each half into 1/3 and 2/3 pieces. On tray, arrange cake pieces with curved sides together to form butterfly. Separate cake pieces to form wings.

No nutrition information available for this recipe

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