Butterfly Cake

Butterfly Cake

You will need:

  • 600g pkt Betty Crocker® Vanilla Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs, lightly beaten
  • 453g tub Betty Crocker® Ready-to-Spread Vanilla Frosting
  • 1 candy stick (approx. 20cm long)
  • food color (in desired colors)
  • decorating gel, in any color
  • decorating sugar crystals (any color)
  • 8 jelly beans
  • small round candy decorations
95 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Grease 20cm round cake pan with oil or cooking spray. Line the base with baking paper.
  2. Beat Cake Mix, water, oil and eggs in a medium bowl with an electric mixer on low speed for 30 seconds, then on medium for 2 minutes. Pour evenly into pan and gently smooth top.
  3. Bake for 45-50 minutes until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 10 minutes; gently remove cake from pan. Remove paper and cool on a wire rack.
  4. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
  5. Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place candy stick between cake pieces for butterfly body. Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations.

* Australian Standard Measuring Cup used.