How to Make a Butterfly Cake

Make a round cake. (My recipe is for a white cake that fits a 28 cm round cake tin.) Cut the cake in half, and then cut a wedge from each half.

The knife is cutting the wedge.

Invert the two sides and place the two wedges at an angle to look like a butterfly.

Ice the base of the cake with purple icing and then pipe along the edges with yellow icing.

Pipe pink icing onto the wings and decorate with candy.

Spoon colored coconut around the butterfly. Place a licorice stick between the wings and use yellow pipe cleaners for the feelers.

My modifications:

I didn’t have a 28 cm round cake tin, and I didn’t want to use the white cake recipe the instructions gave. I made a chocolate cake recipe that normally fits a 13 x 9 pan and baked it in two round cake tins I had. So my butterfly wasn’t very big.

The pink icing on the wings is supposed to be filled in; I just did a yellow outline and filled with candy. I didn’t do the coconut base. I didn’t have a licorice stick, so for the body, I iced a Tinkie (South African Twinkie–speaking of which, I heard Hostess went out of business–anyone want me to bring them a Tinkie??) I also didn’t have pipe cleaners (never seen them here), so I did the feelers in icing. Oops, I did them on the wrong end of my butterfly! My butterfly flies with its smaller wings! 🙂

I quickly iced the extra round cake with the leftover icing to say, “Happy Birthday Callie!” (Seen here.)

The feelers are on the wrong side–oops!