Butterfly Cake Recipe Video
Here’s a beautiful birthday cake to make for a butterfly themed party. It’s quick and easy, once you learn just a few tricks, from professional baker Liv Hansen for the Betty Crocker Kitchens.
Ingredients
Baked 9-inch cake - 1, chilled
Offset spatula
Frosting
Three pre-colored icing tubes for accent colors (or make your own colored frosting with food coloring and use a pastry bag or pastry cones)
Serrated knife
Hot water – 1 small bowl
Candy for decorating such as a swizzle stick and colorful candy-coated almonds
Sanding sugar
Toothpicks
Directions
1. Refrigerate a 9-inch round cake for 30 to 40 minutes. This will reduce the number of crumbs when we cut it.
2. Use a serrated knife to cut off the dome. Flip it over.
3. Cut the cake in half right down the middle and keep the two halves together.
3. Use a toothpick as a guideline and cut a peace sign from the two halves to get it right.
4. Remove the tooth pick. Flip over the pieces and rotate them to make wings. The edges of the cake will face inwards but be spread apart slightly to make four distinct areas. If you want to make a bigger butterfly cake, add a second layer of the cake on top of the base. In case, you need to add a second layer, crumb the coat before, you cut it out.
5. In order to crumb coat the butterfly cake, layer a thin coat of frosting over the entire cake. His process seals the crumbs and prevents it from showing through the frosting of the butterfly cake.
6. Refrigerate the crumb coated cake in the freezer for 30 minutes.
Frosting
7. Use an offset spatula (or a table knife or back of a spoon) and place big dollops of frosting on the four pieces. Spread this frosting to get a nice thick coat of frosting on the cake about ¼-inch thick. Smoothen out the frosting and make sure everything is covered. Dip the spatula into a bowl of hot water between applications to keep it nice and clean in order to spread the frosting nicely. Scrape off excess frosting to get clean lines after it is totally covered. Be generous with your frosting.
Decorating the butterfly wings
11. Choose three colors of frosting, either pre-made in tubes at the store or make your own using food coloring. If you make your own, fill your frosting color into pastry cones so that you can work easily with it.
12. Use one color frosting at a time and apply a large dollop of it on the wing close to the outside edge. Then, using your spatula spread the dollop inward, toward the center of the butterfly cake.
13. After the first color gets completed, clean your spatula using hot water and work on different colored frosting. Do another round of this different colored frosting so that all the wings have three colors.
Final touches
15. You can even accent the frosting by piping extra frosting on top of the colored frosting.
16. Add candies such as candy-coated almonds to the wings. Place them on top of the colored frosting in the outside corners.
17. Place along colorful candy stick in the middle of the cake.
18. If you want your butterfly cake to shimmer, sprinkle it with coarse sugar to give a sparkle.
2. Use a serrated knife to cut off the dome. Flip it over.
3. Cut the cake in half right down the middle and keep the two halves together.
3. Use a toothpick as a guideline and cut a peace sign from the two halves to get it right.
4. Remove the tooth pick. Flip over the pieces and rotate them to make wings. The edges of the cake will face inwards but be spread apart slightly to make four distinct areas. If you want to make a bigger butterfly cake, add a second layer of the cake on top of the base. In case, you need to add a second layer, crumb the coat before, you cut it out.
5. In order to crumb coat the butterfly cake, layer a thin coat of frosting over the entire cake. His process seals the crumbs and prevents it from showing through the frosting of the butterfly cake.
6. Refrigerate the crumb coated cake in the freezer for 30 minutes.
Frosting
7. Use an offset spatula (or a table knife or back of a spoon) and place big dollops of frosting on the four pieces. Spread this frosting to get a nice thick coat of frosting on the cake about ¼-inch thick. Smoothen out the frosting and make sure everything is covered. Dip the spatula into a bowl of hot water between applications to keep it nice and clean in order to spread the frosting nicely. Scrape off excess frosting to get clean lines after it is totally covered. Be generous with your frosting.
Decorating the butterfly wings
11. Choose three colors of frosting, either pre-made in tubes at the store or make your own using food coloring. If you make your own, fill your frosting color into pastry cones so that you can work easily with it.
12. Use one color frosting at a time and apply a large dollop of it on the wing close to the outside edge. Then, using your spatula spread the dollop inward, toward the center of the butterfly cake.
13. After the first color gets completed, clean your spatula using hot water and work on different colored frosting. Do another round of this different colored frosting so that all the wings have three colors.
Final touches
15. You can even accent the frosting by piping extra frosting on top of the colored frosting.
16. Add candies such as candy-coated almonds to the wings. Place them on top of the colored frosting in the outside corners.
17. Place along colorful candy stick in the middle of the cake.
18. If you want your butterfly cake to shimmer, sprinkle it with coarse sugar to give a sparkle.
Editors Review
Want to make an attractive cake for your kid’s birthday? Try making this Butterfly Cake! This effort that goes into making the cake look like a butterfly is worth it when your kids start drooling over it! This cake is also good to make for kids’ parties. Definitely worth a try!Chef
