Baking

Raspberry layered butterfly cake

RASPBERRY  LAYERED   Butterfly Cake
10
2H 20M

Ingredients

Method

1.Preheat oven to 150°C (130°C fan forced). Grease two 17cm (6¾-inch) round cake pans, line bases and sides with baking paper, extending the paper 5cm (2 inches) above sides.
2.Stir chocolate, butter and buttermilk in a medium saucepan over low heat until smooth. Transfer to a large bowl, cool 10 minutes.
3.Whisk sugar, eggs and extract into chocolate mixture. Whisk in sifted dry ingredients until mixture is smooth and glossy. Divide mixture evenly into pans.
4.Bake cakes about 1 hour. Stand in pans 5 minutes, turn, top-side up, onto wire racks to cool.
5.To make fluffy mock cream frosting. Stir milk, the water and sugar in a medium saucepan over heat, without boiling, until sugar dissolves.Sprinkle gelatine over the extra water in a cup, add to pan, stir syrup until gelatine is dissolved.
6.Cool to room temperature. Beat butter and extract in a medium bowl with an electric mixer until as white as possible. With motor operating, gradually pour in cold syrup in thin, steady stream, beat until light and fluffy. Mixture will thicken more on standing.
7.Transfer half the frosting to a medium bowl, stir in jam, tint pink with colouring.
8.Draw butterflies onto baking paper (we used one large, one medium and five small butterflies), place paper, marked-side down, onto an oven tray.
9.Place white chocolate Melts in a small heatproof bowl over a small saucepan of simmering water, stir until melted. Tint melted chocolate pink, spoon into a piping bag. Pipe chocolate around and inside butterfly shapes on tray, stand at room temperature until set.
10.Split cold cakes in half, sandwich cakes with pink frosting on a cake stand or prepared cake board. Spread cake all over with remaining plain frosting. Position butterflies on cake.

Use small piping bags with or without small plain tubes, or use strong plastic bags ­ snip a tiny corner from the bag for easy piping. Prepared cake boards are available from cake decorating and craft stores. You will need one 20cm (8-inch) round board for this cake. The cake can be baked two days ahead (or baked then frozen for up to three months). Fill and decorate the cake on the day of serving.

Note

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