Baking

Butterfly beauty

ButterfLy Beauty
12 Item
30M
45M
1H 15M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease cake pans; line bases and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cakes according to directions on packets; divide mixture evenly into pans. Bake about 45 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
3.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
4.Level cake tops so they are the same height; place cakes together, side by side, cut-side down. Using pattern from pattern sheet, cut out butterfly. Secure cake pieces, cut-side down, on cake board to form butterfly, as pictured; secure with a little butter cream. Discard any leftover cake pieces.
5.Using toothpicks, transfer markings on paper pattern onto cake.
6.Divide butter cream into three portions; tint one portion violet and one portion yellow. Divide remaining portion into three smaller portions; tint pink, green and blue.
7.Spread top and sides of cake with coloured butter creams, using markings on the cake as a guide.
8.Position Smarties around edges of different butter cream colours, decorate with snowflakes. Twist chenille stick to resemble antennae; position antennae and lollipops, as pictured.

Two 20cm x 30cm (8-inch x 12-inch) rectangular cake pans 35cm x 40cm (14-inch x 16-inch) rectangular cake board toothpicks. Position paper pattern on cake, cut out butterfly using a sharp knife. Use toothpicks to transfer butterfly markings from paper pattern onto the cake. Spread different coloured butter creams on butterfly markings. The butterfly is like a flower that flutters on a warm summer’s breeze;the colours of this cake will brighten even the greyest day.

Note

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