Easy Butterfly Cake (Recipe and Tutorial)
Use this step by step cake decorating tutorial to learn how to make an easy butterfly cake. It requires simple supplies and is great for Spring/ Summer birthday parties.
Servings: 10 Slices
Calories: 749kcal
Ingredients
- 4 Lemon cake Round, Dimensions: 8x2 each
- 4 cups White chocolate buttercream frosting
- 4 cups Fondant Blue, red, pink, black, yellow
- ¼ cup Corn syrup
Instructions
- Bake the cakes and prepare the frosting.
- When the cakes cool down completely, cut each cake in half.
- Arrange 2 cakes in the form of wings.
- Spread frosting on top of each cake.
- Place the other 2 cakes on top of the frosting and fully frost these "wing" cakes.
- Roll out blue fondant and spread it over both the cakes and cut off excess with a sharp knife.
- Roll out pink fondant and cut out various sizes of fondant leaves.
- Roll out red fondant and cut out various sizes of fondant leaves.
- Stick these pieces on top of the wings with corn syrup in a beautiful arrangement.
- Draw "veination" details on the leaves with a black edible marker.
- Roll black fondant into a cone shape.
- Push a toothpick through the top.
- Roll out a yellow fondant ball and push that into the toothpick and stick it together with some water or corn syrup.
- Stick the stamens and eyeball sprinkles on the yellow ball.
- Let this butterfly body dry.
- Once it's fully dry, place it in the center of the two wings and stick it into place with corn syrup.
- Stick black sprinkle balls with corn syrup, randomly, on the wings and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 749kcal | Carbohydrates: 141g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 815mg | Potassium: 150mg | Fiber: 1g | Sugar: 108g | Vitamin A: 185IU | Calcium: 88mg | Iron: 3mg