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Butterfly Cake

Butterfly Cake
Emerging from a 13- x 9-inch pan, this bright idea comes from Sue Gronholz of Beaver Dam, Wisconsin. "I pipe on some frosting, but you can simply decorate with purchased candies and cake trims if you prefer," she notes.
16-20 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • FROSTING/DECORATING:
  • 1 cup shortening
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar, divided
  • 1/8 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons milk
  • Purple food coloring
  • Purple and pink jimmies
  • Pink jimmies and purple colored sugar
  • Assorted candies: black shoestring licorice, Skittles, and blue raspberry and strawberry licorice twists

Directions

  • Line a 13-in. x 9-in. baking pan with waxed paper and grease the
  • paper; set aside.
© Taste of Home 2013

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Butterfly Cake (continued)

Directions (continued)

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine
  • the flour, baking powder and salt; add to creamed mixture
  • alternately with milk. Beat in vanilla. Pour into prepared pan. Bake
  • at 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool completely on a wire rack.
  • For frosting, beat shortening and butter until fluffy. Gradually beat
  • in 2 cups confectioners' sugar, then the salt, extracts and 3
  • tablespoons milk. Beat in remaining confectioners' sugar and enough
  • milk to achieve a spreading consistency. Tint frosting with food
  • coloring, setting aside a small amount of pale purple frosting for
  • the face. Tint remaining frosting a darker purple as desired.
  • Remove cake from pan and discard waxed paper. For butterfly body, cut
  • a 9-in. x 1-in. strip from the cake's short side. Round the edges if
  • desired. For wings, cut remaining cake into four triangles. Frost
  • top and sides of each piece. Decorate sides of body with purple
  • jimmies; decorate wing pieces with pink jimmies and purple sugar.
  • Place butterfly body on a serving platter. Pipe reserved frosting
  • onto head; form a smile and antennae with shoestring licorice. Add
  • Skittle eyes. Cut licorice twists into short lengths; arrange in
  • stripes over butterfly's body. Arrange wing pieces on platter,
  • forming a butterfly. Yield: 16-20 servings.
© Taste of Home 2013