Show Subscription Form




Butterfly Cake Recipe
Butterfly Cake Recipe photo by Taste of Home

Butterfly Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 16-20 servings

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

  1. Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Butterfly Cake in Taste of Home February/March 1997, p13

Reviews for Butterfly Cake

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 23, 2010

"My Mother first made this cake in 1960 for my birthday party that year. I still make it for special occasions. We have always made it using devil's cake and seven minute frosting, then M&M's for most of the decoration on the wings and eyes & a licorice whip for the antenna. Always a beautiful cake!!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT