BUTTERFLY SHAPED CAKE RECIPES
BUTTERFLY CAKE RECIPE - BETTYCROCKER.COM
Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!
Provided by Betty Crocker Kitchens
Total Time 3 hours 35 minutes
Prep Time 40 minutes
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 , CarbohydrateContent 60 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), SodiumContent 320 mg, SugarContent 43 g, TransFatContent 3 1/2 g
BUTTERFLY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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HOMEMADE BUTTERFLY CAKE RECIPE: HOW TO MAKE IT
Impress guests by making an adorable and delicious cake. It is actually easy to put together.—Bonnie Jost, Manitowoc, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 775 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 775 calories per serving
- 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.
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BUTTERFLY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories per serving
- 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.
See details
HOMEMADE BUTTERFLY CAKE RECIPE: HOW TO MAKE IT
Impress guests by making an adorable and delicious cake. It is actually easy to put together.—Bonnie Jost, Manitowoc, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 775 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 775 calories per serving
- 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.
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From food.com
Reviews 5.0
Total Time 1 hours
Calories 2896.7 per serving
From food.com
Reviews 5.0
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