I’m mad for pretty, fluttering butterflies at the moment. Especially, as we ‘supposedly’ enter spring, it’s the perfect time to create pastel frosted cakes with shimmering butterflies.
This cake was for Alisa’s 10th birthday in March.
And how easy it was too.
What you need:
A cake, any you like. I double Isa’s cupcake recipe, bake in 2 lined 8 inch round tins at 350f/180c for about 30 minutes until skewer inserted comes out clean.
Frosting, any you like. I made a simple strawberry ‘buttercream’ by blitzing 150g soya margarine, 400g icing sugar, 1 tsp vanilla and 1/4 cup/60ml strawberry puree in a processor until smooth and fluffy.
A filling, any you like. Jam, ganache etc.
A piping bag with a plain round nozzle
A small offset spatula
200g fondant icing
A butterfly cutter
edible glitter or shimmer spray
A grill pan
A cake plate or board (whatever you will serve your cake on)
What you need to do:
- The night before serving your cake, make the butterflies, as the need time to set hard. Simply roll out some ready made white fondant icing about 1/2 cm thick and cut out little butterflies with a cookie cutter. Place them on a grill rack, in between the slats and leave them uncovered, overnight to dry. See this post for images of this.
- The next day decorate the butterflies with shimmer spray or glitter and leave that to dry whilst you start decorating the cake.
- Place your bottom cake layer on your cake plate and top with your filling of choice. Add the top cake layer.
- Smooth a thin layer of your frosting over the cake to help create an even surface. Place uncovered in the fridge for at last half an hour to harden slightly.
- Remove from the fridge and decorate the sides of the cake with your piping bag and spatula by piping vertical rows of dots then dragging them with your spatula. See this brilliant post here for a visual tutorial. It helps of you have a decorating turntable.
- Add rough waves to the top of the cake with the frosting using the spatula to swirl and dab.
- Position the butterflies on the cake.