Friendly Butterfly Cake
7 ingredients
7 steps
Ingredients
- 2 packs vanilla sponge cake mix
- None None Confectioners' sugar, for dusting
- 3 lbs ready-made white fondant
- None None Yellow, green, orange, pink and purple food coloring
- 1/2 cup apricot jam, warmed, sieved
- 2 None pink M&M's or other round candies
- 2 None yellow pipe cleaners
Directions
-
1Preheat oven to 350°F. Grease two 7-inch heart-shaped cake pans and line with parchment. Line four cups of 12-cup muffin pan with paper liners. Make cakes according to package directions. Place 3 tbsp cake mixture into each muffin cup and divide remaining cake mixture between heart pans. Bake cupcakes for 20 mins and heart cakes for 35 mins, or until a skewer comes out clean. Cool in pans for 5 mins, then turn on to wire racks to cool completely.
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2On a work surface dusted with sifted confectioners' sugar, knead 12 oz fondant until smooth. Knead yellow coloring into fondant; roll out to 1/8-inch thick. Using a 3-inch-round cutter, cut four rounds from fondant. Brush tops of cupcakes with one-quarter of the jam, top with rounds of fondant. Wrap yellow trimmings in plastic wrap.
-
3On surface dusted with sifted confectioners' sugar, knead 1 lb fondant until smooth. Knead green coloring into fondant; roll out to 1/4-inch thick. Brush top and sides of one heart cake with half the remaining jam. Using a rolling pin, lift fondant over cake, then neatly trim excess at base of cake with a sharp-pointed knife. Using hands dusted with confectioners' sugar, gently mold fondant around cake. Repeat with another 1 lb fondant, green coloring, and remaining jam and heart cake.
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4Arrange yellow cupcakes in a line along the center of a cake platter to make the butterfly's body and position the heart cakes as wings.
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5On a work surface dusted with sifted confectioners' sugar, knead remaining fondant until smooth. Divide into 3 portions and wrap 2 portions in plastic wrap. Knead orange coloring into remaining portion and roll out to 1/8-inch thick. Using cutters or a sharp-pointed knife, cut heart and star shapes from icing. Position on butterfly wings with a little dab of water. Repeat with reserved yellow trimmings and remaining fondant portions, one portion tinted pink and one tinted purple.
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6Using tiny scraps of leftover fondant, position M&M's for eyes on butterfly. Shape a small piece of leftover pink fondant into a mouth; position on butterfly.
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7Twist tops of pipe cleaners into curls; position on cake for antennae.
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