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Easy Homemade Butterfly Cake on White Background With Sprinkles
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5 from 2 ratings

Easy Butterfly Cake

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.
Prep Time10 minutes
Cook Time45 minutes
Decorating time12 hours
Total Time12 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 749kcal
Author: Abeer Rizvi

Ingredients

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