Best Family Funs Butterfly Cake For Dummies Recipes

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LEMON CURD BUTTERFLY CAKES



Lemon Curd Butterfly Cakes image

These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.

Provided by AaliyahsAaronsMum

Categories     Dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 12

175 g self-raising flour
1 pinch salt
110 g butter (at room temperature)
110 g caster sugar
2 large eggs, lightly beaten
1 tablespoon lemon juice
1 lemon, zest of, grated
1 large lemon, juice and zest of, grated
75 g caster sugar
2 large eggs
50 g unsalted butter
icing sugar, for dusting

Steps:

  • Pre-heat the oven to gas mark 5/375F/190°C.
  • You will need a 12-cup muffin tin lined with cupcake baking cases.
  • To make the cakes, sift the flour and salt in a bowl.
  • Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
  • Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
  • Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
  • Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
  • To make the lemon curd, place the grated lemon rind and sugar in a bowl.
  • In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
  • Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
  • Stir frequently till thickened - for about 20 minutes.
  • Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
  • To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
  • Cut the round in half, top to bottom, and set aside.
  • Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
  • Dust with icing sugar to serve.

Nutrition Facts : Calories 232.3, Fat 12.6, SaturatedFat 7.4, Cholesterol 99, Sodium 274.5, Carbohydrate 26.8, Fiber 0.4, Sugar 15.7, Protein 3.7

BUTTERFLY CAKE



Butterfly Cake image

Emerging from a 13- x 9-inch pan, this bright idea comes from Taste of Home. I made this beautiful cake for my DD's 6th birthday. I admit that I did not make the recipe for the cake as she requested carrot cake, but I am posting for the design..... The work time is a guess - it depends on how creative you get and how fast you decorate.

Provided by Sweet Diva MJ

Categories     Dessert

Time 2h35m

Yield 16-20 serving(s)

Number Of Ingredients 21

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
1 cup shortening
1/2 cup butter or 1/2 cup margarine, softened
4 1/2 cups confectioners' sugar, divided
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
3 -5 tablespoons milk
your desired color of paste food coloring
colored sprinkles
decorating bag
ziploc bag
pastry dough, tip- # 98 shell and # 5 round
black licorice

Steps:

  • In a mixing bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Beat in vanilla.
  • Pour into a waxed paper-lined 13-in. x 9-in. x 2-in. baking pan.
  • Bake at 350 for 20-25 minutes or until cake tests done.
  • Cool completely.
  • For frosting, cream shortening and butter until light and fluffy.
  • Gradually beat in 2 cups confectioners' sugar; add salt,extracts and 3 tablespoons milk.
  • Beat in remaining sugar.
  • If necessary,add additional milk, a tablespoon at a time, until frosting reaches desired consistency.
  • Remove 2 cups; set aside.
  • Tint remaining frosting with desired color of food coloring.
  • To make butterfly, cut a 1-in. wide strip of cake from the 9-in. side.
  • Place a toothpick in the center of remaining cake.
  • Using string, divide cake into four triangles, holding string at opposite corners.
  • Depress string slightly into cake to mark cutting line; repeat for remaining corners.
  • Cut cake along cutting lines.
  • Place the 1-in. strip of cake in the center of a 20-in. x 15-in. serving board to be the butterfly body.
  • Frost top and sides of body with desired color of frosting. (I frosted the whole cake white and used coconut that I tinted black for the body and colored glittery sprinkles for the wings.).
  • Place two small triangles next to the body for bottom wings.
  • Place two larger triangles for top wings. Frost sides and tops of wings with desired color of frosting.
  • Smooth frosting with a warm spatula.
  • Decorate edges of cake with white frosting, using a pastry bag and shell tip.
  • Mark circles on wings with the top of a 2-in. plastic cup. (I drew mine -free form - in frosting with a toothpick).
  • Sprinkle jimmies or sprinkles in circles; outline with frosting, using round tip.
  • Cut licorice into four small pieces; push ends into top of body for antennae. (We can't stand black licorice - I used pipe cleaners.).
  • Place candles on the body.
  • Yield: 16-20 servings.

Nutrition Facts : Calories 525.4, Fat 26.4, SaturatedFat 9.1, Cholesterol 44.2, Sodium 218.2, Carbohydrate 70.3, Fiber 0.4, Sugar 52, Protein 3.2

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