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Easy Home Made Butterfly Cake

1. Using a round pan bake the cake as instructed on the box, after both are baked place them in the freezer until firm. (I made two 9″ round pans)

2. Remove from freezer and cut in half. Flip cake sides the the straight edge is out: () – )(

Cut out a triangle 1/3 from the bottom of each wing, position the two triangles between the wings as the body.

3. Brush away any crumbs and refreeze if necessary, then apply a glaze base to the entire cake. (I frosted the cake and when it was finished the frosting was almost 2″ thick!))

4. Using a star tip decorate with florets. :) Use round tips for words.

If you make the cake in advance (recommended) freeze it after decorating, then when you set the cake out to defrost as it warms all the moisture will be nicely trapped inside the icing for a delicious moist cake. :)


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