Prep Time: 40 Minutes • Start to Finish: 3 Hours 35 Minutes • 8 servings
This pretty cake is perfect for a group of youngsters that enjoy being out of doors. The cake can be decorated with any variety of colors and you can use paper on the tray to match your theme.
1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of 2 (8- or 9-inch) round cake pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
2 Cut off rounded top of cake to make flat surface; place cake cut side down on work surface. Cut cake in half crosswise; cut each half into one-third and two-third pieces as shown in diagram 1). Place cake pieces on platter to form butterfly as shown in diagram 2. Gently separate cake pieces to form wings as shown in diagram 3.
3 Reserve ½ cup frosting in small bowl; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost 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. Store loosely covered.
1 Serving (Cake and Frosting Only): Calories 400; Total Fat 17g (Saturated Fat 3.5g, Trans Fat 3.5g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 60g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 3½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 4
Tip Turn the leftover cake layer into a trifle! Cut it into 1-inch cubes, and layer them with chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream.
1. Cut cake for wings.
2. Arrange pieces on tray to form butterfly.
3. Separate pieces to form wings.