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Butterfly Cake Zoom

Butterfly Cake


Watch your celebration take flight when you serve this pastel butterfly cake. This sure sign of spring will be landing at birthdays, showers and just about any occasion that will come up this wonderful season. Watch our online video.
Makes: Cake serves 12.
Skill Level: Easy

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Additional Information

Step 1

Prepare Icing
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Make 4 3/4 cups buttercream icing:
Tint 1 cup yellow
Tint 1/2 cup violet
Tint 1/2 rose
Tint 1/4 cup orange
Reserve 2 1/2 cups white (thin 1 1/4 cups with 1 Tablespoon + 3/4 teaspoon light corn syrup)

Step 2

Decorate in Order

Ice cake sides and background with spatula in thinned white icing.

Step 3

Use tip 16 and violet icing to cover with stars.

Step 4

Use tip 16 and orange icing to cover wing design with stars.

Step 5

Use tip 16 and rose icing to cover wing design with stars.

Step 6

Use tip 16 and yellow icing to cover wing background with stars.

Step 7

Use tip 21 and while icing to pipe star bottom border.

Step 8

Baking Instructions
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.

Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan. Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.

To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.

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Ingredients

Products

$3.49 $2.79

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Lemon Yellow Icing Color

Lemon Yellow Icing Color

Violet Icing Color

Violet Icing Color

Rose Icing Color

Rose Icing Color

Orange Icing Color

Orange Icing Color

Two-layer cake mix

Two-layer cake mix

light corn syrup

light corn syrup

Tools

Products

$13.99

In Stock (ships in 1-2 business days)

$1.19 $0.95

In Stock (ships in 1-2 business days)

$1.19 $0.95

In Stock (ships in 1-2 business days)

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

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Butterfly Cake is rated 4.7368421052631575 out of 5 by 19.
Rated 4 out of 5 by from I had trouble getting the cake to come out of the pan neatly with the indentations on the wings. I managed to piece it back together and get it decorated. I didn't have indentation lines to go on for the placement of the different colors on the wings, but I traced the pattern from the pan onto paper that I placed on the cake and 'traced' with a toothpick. I used the star technique to decorate. It was a bit time consuming, but I used the triple star tip - much easier than tip 16. This cake was for my daughter's 3rd birthday. She LOVED it. She still talks about her 'flutterfly' cake. :)
Date published: 2010-11-29
Rated 5 out of 5 by from I bought this pan to make a for a baby shower cake where the mom to be requested a butterfly theme. I used the color scheme shown, but I "muted" the colors by using less coloring gel to get a "pastel" effect for the baby shower colors. I needed a large quantity of cake so I baked a two mix sheet cake and turn it out, iced it with a pastel green frosting, then positioned the butterfly on top of it and decorated it as directed. The only other change I made was to cover the sides of the butterfly with yellow stars instead of ice it smooth with white. The butterfly cake would be a good starter cake for someone who is learning, as it only has a couple of techiniques (stars and shell border) and doesn't take a lot of special tips or equipment. I'm anxious to try the other ideas shown for this pan.
Date published: 2010-12-04
Rated 5 out of 5 by from Fairly easy to do. I don't actually have the butterfly pan because I'm new to cake decorating. Instead, I used a standard round cake pan, cut the cake in half, cut out the wings, and used a twinkie to make the body. Then I used my Wilton cake decorating tools (the very basic set of tips and bags, plus the icing dye) to decorate. It was a fun project and my daughter loved it so much that I'm buying the pan to make it again this year (or a different variation)!
Date published: 2011-05-15
Rated 4 out of 5 by from This cake is pretty easy to do. The grooves on the wings make it easy to outline if you are piping on stars. It looks good without too much detail if you just follow the basic pattern of the cake. The most tedious part is tinting multiple colors of frosting, then piping on stars. I've seen it done fondant, but the stars taste much better. This is cute and simple!
Date published: 2011-05-12
Rated 5 out of 5 by from My grand-girls (ages 3, 5 and 7) wanted to make this cake for their Daddy's birthday...they used their favorite colors...pink, purple, yellow and several more..they even used the bag with icing with the tips and loved it...their Daddy loved it..even though it was pink and purple...they were so proud that they made it...It is very easy to do...
Date published: 2013-03-06
Rated 4 out of 5 by from This one is a very easy and colorful cake to make. I changed the colors a bit and added some sprinkles too. I used fancy toothpicks to make the antennae since I did not have licorice . Have a look at my cake on my blog http://sadaf-culinaryadventures.blogspot.ca/2013/01/butterfly-cake.html
Date published: 2013-01-29
Rated 5 out of 5 by from I love this pan... it is very versital. I initially bought it for my daughers 2nd birthday which was a butterfly theme and I've since made some of the other designs and I can't wait to try more. You can use any colors you want and as long as you know how to make the star you are good!
Date published: 2010-12-06
Rated 4 out of 5 by from This was the first cake I ever decorated and it was for my daughter's first birthday... I love the design because you can really make it your own by changing up the design on the wings and adding your own colours and accessories to really personalize it to the child's personality...
Date published: 2011-05-13
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