Butterfly Cake Recipe

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Butterfly Cake
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Ingredients
21
Count
Nutrition
495
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. In a mixing bowl, cream shortening and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each.
  3. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Beat in vanilla.
  4. Pour into a waxed paper-lined 13-in. x 9-in. x 2-in. baking pan.
  5. Bake at 350 for 20-25 minutes or until cake tests done.
  6. Cool completely.
  7. For frosting, cream shortening and butter until light and fluffy.
  8. Gradually beat in 2 cups confectioners' sugar; add salt,extracts and 3 tablespoons milk.
  9. Beat in remaining sugar.
  10. If necessary,add additional milk, a tablespoon at a time, until frosting reaches desired consistency.
  11. Remove 2 cups; set aside.
  12. Tint remaining frosting with desired color of food coloring.
  13. To make butterfly, cut a 1-in. wide strip of cake from the 9-in. side.
  14. Place a toothpick in the center of remaining cake.
  15. Using string, divide cake into four triangles, holding string at opposite corners.
  16. Depress string slightly into cake to mark cutting line; repeat for remaining corners.
  17. Cut cake along cutting lines.
  18. Place the 1-in. strip of cake in the center of a 20-in. x 15-in. serving board to be the butterfly body.
  19. 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.).
  20. Place two small triangles next to the body for bottom wings.
  21. Place two larger triangles for top wings. Frost sides and tops of wings with desired color of frosting.
  22. Smooth frosting with a warm spatula.
  23. Decorate edges of cake with white frosting, using a pastry bag and shell tip.
  24. Mark circles on wings with the top of a 2-in. plastic cup. (I drew mine -free form - in frosting with a toothpick).
  25. Sprinkle jimmies or sprinkles in circles; outline with frosting, using round tip.
  26. Cut licorice into four small pieces; push ends into top of body for antennae. (We can't stand black licorice - I used pipe cleaners.).
  27. Place candles on the body.
  28. Yield: 16-20 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 495.13 Kcal (2073 kJ)
Calories from fat 185.25 Kcal
% Daily Value*
Total Fat 20.58g 32%
Cholesterol 28.88mg 10%
Sodium 88.33mg 4%
Potassium 126.99mg 3%
Total Carbs 76.81g 26%
Sugars 61.81g 247%
Dietary Fiber 0.36g 1%
Protein 2.46g 5%
Vitamin A 0.1mg 2%
Iron 1.3mg 7%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 405.56 Kcal (1698 kJ)
Calories from fat 151.74 Kcal
% Daily Value*
Total Fat 16.86g 32%
Cholesterol 23.65mg 10%
Sodium 72.35mg 4%
Potassium 104.02mg 3%
Total Carbs 62.91g 26%
Sugars 50.63g 247%
Dietary Fiber 0.29g 1%
Protein 2.01g 5%
Iron 1.1mg 7%
Calcium 47.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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