Butterfly Cake

Cake 

1 box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Platter, tray or foil-covered cardboard (about 10x10 inches)

Frosting and Decorations 

2 containers (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

1 marshmallow pole or candy stick (8 to 10 inches long)

Food color (in desired colors)

Betty Crocker® decorating gel (from 0.68-oz tube) in any color

Decorating sugar crystals (any color)

Jordan almonds or Jelly Beans

Small round candy decorations/sprinkles

Directions

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Make and cool cake as directed on box for 2 (8- or 9-inch) round cake pans. Level the tops of each cake and put together with a layer of frosting in between.

2. 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.

3. Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place candy stick between cake pieces for butterfly body.

4. 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.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch or 9-inch round cake pans. 

 Adapted from Betty Crocker 

Printed from mybiscuitsareburning.blogspot.com