1.Preheat oven to 180°C. (160°C fan forced). Grease cake pans, line bases with baking paper.
2.Make cakes according to directions on packets. Pour mixture evenly into cake pans, bake about 1 hour. Stand cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool.
3.Using a serrated knife, level cake tops. Sandwich cakes together with jam, secure on cake board with a little butter cream.
4.To make butter cream. Beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Cover cake all over with butter cream.
6.Trim edge of ALLEN’S Strawberries & Cream to make wings of butterflies, join two trimmed edges together using picture as a guide. Position wings on cake with ALLEN’S Milk Bottles as body, push into butter cream to secure. Decorate cake with ALLEN’S JAFFAS. Sprinkle cake with glitter dust. Tie ribbon around base of cake, and attach paper flowers.
equipment two deep 18cm-round cake pans 20cm-round covered cake board (page 110) decorations 24 ALLEN’S Strawberries & Cream 6 caramel ALLEN’S Milk Bottle Mania 12 ALLEN’S JAFFAS pink edible glitter dust 1.6 metres ribbon, approximately paper scrapbooking flowers