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Butterfly Cake Recipe

Butterfly Cake Recipe

Preheat oven to 350 degrees for regular pans and 325 degrees for nonstick pans. With nonstick cooking oil or spray, grease the bottom and sides of two 8 or 9-inch round cake pans. Make, bake, and cool the cake as directed on the box. Wrap and freeze 1 layer of cake for later use. Freeze remaining layer for 45 minutes before cutting it to reduce crumbs.

Cut off the rounded top of the cake to make a flat surface, then, place the cake cut side down. Cut cake in half crosswise, then, cut each half into 1/3 and 2/3 pieces. Place the cake pieces on a platter to form the butterfly. Gently separate the pieces to form the wings.

Set aside a 1/2 cup of the frosting. Spread the top and sides of the cake with a thin layer of frosting to seal in the crumbs. Refrigerate or freeze for 30-60 minutes to set the frosting. Frost the cake with remaining frosting. Place the candy stick between the cake pieces to form the body of the butterfly.

Stir the food color into the 1/2 cup reserved frosting until it is well blended. Spread the mixture over cake in the desired pattern on the wings. Outline the wing patterns with gel and sprinkle with sugar crystals. Place the jellybeans or candy coated almonds on the corners of the wings. Decorate the rest of the butterfly with candy decorations. Store loosely covered.


Butterfly Cake Recipe - Recipes

Butterfly Cakes

Ingredients

  • 200g butter
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 1 vanilla pod, seeds removed
  • Icing sugar to dust

Method

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.

Pre heat the oven to 180ºc.

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.

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Ingredients

  • 200g butter
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 1 vanilla pod, seeds removed
  • Icing sugar to dust

Method

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.

Pre heat the oven to 180ºc.

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.


Butterfly Shaped Cake Video Tutorial

Via CakeStyle, Rumble.

This wonderful tutorial comes from Vanessa at CakeStyle. Her channel is full of so many creative cakes like the Giant Rose Cake and the Unicorn Rainbow Cheesecake we recently shared.

In this video, you’ll see how to take a simple template you print off your computer and turn it into a butterfly-shaped cake. Vanessa shows you how to master every step. Click Play above ^

Via CakeStyle

Recipe Summary

  • cooking spray
  • 7 tablespoons butter, at room temperature
  • ¼ cup white sugar
  • 2 tablespoons white sugar
  • 1 egg
  • 1 ⅔ cups all-purpose flour
  • 1 pinch salt, or to taste
  • 6 tablespoons milk

Preheat an air fryer to 350 degrees F (180 degrees C). Spray a small fluted tube pan with cooking spray.

Beat butter and 1/4 cup plus 2 tablespoons sugar together in a bowl using an electric mixer until light and creamy. Add egg and mix until smooth and fluffy. Stir in flour and salt. Add milk and mix batter thoroughly. Transfer batter to the prepared pan use the back of a spoon to level the surface.

Place the pan in the air fryer basket. Set the timer for 15 minutes. Bake until a toothpick inserted into the cake comes out clean.

Turn cake out of pan and allow to cool, about 5 minutes.


Preheat the oven to 180C/160C Fan/Gas 4.

Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture.

Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each.

To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.

Recipe Tips

The cakes will keep in a cake tin for up to 3-4 days. The cakes can be frozen for up to one month. Fairy cakes are not as deep as cupcakes or muffins so look for shallower cake trays and make sure you buy the right paper case to fill the tin. You can also make these with lemon zest and lemon curd if preferred.


How to make Butterfly Cakes

  • Add all the cake ingredients to your food processor and process for about 15 seconds until smooth, or according to your machine’s instructions.
  • Divide the mixture between 12 fairy cake cases, placed inside a 12-hole cupcakes tin. Bake in the oven, pre-heated to 160C (fan), for about 15-20 minutes, or until a skewer inserted into each comes out clean. After about 5 minutes, remove the cakes from the tin and cool on a wire rack.
  • Once the fairy cakes are cool, use a sharp knife to carve a circle out from the top of each. Cut each circle in half to create the butterfly buns, as pictured here.
  • Fill each circle with a heaped teaspoon of icing. Warm the jam in the microwave for a few seconds, then use brush a thin later of jam onto each ‘wing’.
  • Roll the jam-side of the ‘wing’ in the sprinkles, then stick them onto the top of the iced cake, as pictured. They should then resemble butterfly wings, as per the name!

More great bakes to make with children is my easy biscuit recipe, or a pretty cherry cake

Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases.

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A warm welcome to Quick and Easy Recipes.

Hello. I’m a British mum and I love to cook. I also want food to be quick, easy, cheap and tasty!

As a busy parent, blogger and content writer, I haven’t got a lot of time to prepare food, yet I live with fussy eaters…

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Method

Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)

Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.

Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.

Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.

Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.

Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally.

Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)

When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.

To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage.

To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar.


Creamy White Frosting

  • 1 cup shortening
  • 1 ½ teaspoons vanilla
  • ½ teaspoon almond extract
  • 1 16 ounce package powdered sugar (about 4 cups)
  • 3 &ndash 4 tablespoons milk

In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.


Ingredients

Makes : 12

Cupcakes

  • 100g sifted self-raising flour
  • 100g caster sugar
  • 1 tsp baking powder
  • 100g softened butter
  • 2 large eggs
  • zest of a lemon

Butter icing

  • 200g sifted icing sugar
  • 100g softened butter
  • 2 tsp lemon juice
  • 1 tsp icing sugar for dusting

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Watch the video: 5 Cakes That Look Complicated But Are Easy (December 2021).