SPRING BUTTERFLY RECIPES

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Line bottom of each pan with waxed or parchment paper, cut to fit.
• Combine cake mix, milk, melted butter, egg whites, egg and vanilla in bowl; beat at medium speed until well mixed. Pour half of batter into bowl. Add melted white chocolate to 1 bowl and melted bittersweet chocolate to other bowl; stir each until well mixed.
• Drop half of white batter by tablespoonfuls into each prepared pan; do not spread batter. Spoon half of chocolate batter into each pan, dropping it between spoonfuls of white batter. Using table knife, swirl batters to create marbled design. Smooth top of batter.
• Bake 25-35 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes. Invert cakes onto cooling rack. Remove waxed or parchment paper. Cool completely.
• Beat 1 cup butter in large bowl at medium speed until creamy. Add powdered sugar, vanilla and enough half & half for desired frosting consistency. Beat at low speed until well mixed.
• Place 1 cake layer, top-side down, onto large serving plate. Spread top with 1 cup frosting. Place second layer, top-side up, over frosted layer.
• Trim 1/2-inch slice from 2 opposite sides of cake. Cut cake in half between trimmed sides.
• Spread 1/2 cup frosting over cut-sides of cake. Turn cake pieces and place frosted cut-sides together, forming body of butterfly. Make 2 V-shaped cuts in each outer edge to create separation of wings. Freeze cake at least 1 hour. Frost cake with small amount of frosting to seal crumbs. Return to freezer 15-30 minutes or until frosting is firm.
• Remove from freezer; frost cake. Decorate wings with candies or sugars as desired. Make 2-inch cut in end of licorice twist. Pull apart to create antenna. Place licorice in center of cake to form butterfly body. Pipe frosting along edges of cake, if desired.
• Spring Butterfly Cake Template

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.