Bouncy Butterfly Cake
Cake serves 15
Bake and cool one-layer cake. Place on foil-wrapped cake board, cut to 12 x 12 in. square. Ice smooth with white buttercream.
Use Rotary Cutter to cut 11 strips, 10 long x 1/2 in. wide, from Light Pink Sugar Sheets! Use piping gel to attach to cake top, 1/2 in. apart, beginning with center strip; trim outer edges as needed.
Use Rotary Cutter to cut an 8 x 8 in. square from Light Blue Sugar Sheets! Use border punch with Scallop Border Cutting Insert to punch border design on all four sides. Attach to cake with piping gel. Use Rotary Cutter to cut a 5 1/2 x 5 1/2 in. square from White Sugar Sheets! Attach over light blue square.
For butterfly wings, use punch with Oval Cutting Insert to cut four ovals from Light Green Sugar Sheets! For body, cut one oval from Light Yellow Sugar Sheets! Use pink FoodWriter to draw and fill in large and small dots on wings. Attach wings (lower wings first), then body to cake with piping gel.
For head, use punch with Small Circle Cutting Insert to cut circle from Light Yellow Sugar Sheets! Attach to cake with piping gel. Use black FoodWriter to draw dot eyes, smile and 1 in. long antennae.
Use Rotary Cutter to cut four strips, 10 long x 1 in. wide, from Light Green Sugar Sheets! Use border punch with Scallop Border Cutting Insert to cut design into top edge. Attach to cake sides for bottom border.
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