Butterfly Cake Recipes

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BUTTERFLY CAKE



Butterfly Cake image

Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (10x10 inches), covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Betty Crocker™ gel food colors (in desired colors)
Betty Crocker™ decorating gel (from 0.68-oz tube) in any color
Betty Crocker™ colored sugars
8 jelly beans or candy coated almonds
Small round candy decorations

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round 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.
  • Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
  • Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
  • 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.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 320 mg, Sugar 43 g, TransFat 3 1/2 g

BUTTERFLY CAKES



Butterfly cakes image

Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 30m

Yield Makes 10

Number Of Ingredients 12

110g butter , softened
110g caster sugar
2 eggs
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
1 tbsp milk , plus 2 tbsp if needed, to loosen the buttercream
strawberry jam (optional)
sprinkles (optional)
300g icing sugar
150g butter , softened
2 tsp vanilla paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
  • While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
  • Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

Nutrition Facts : Calories 419 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium

BUTTERFLY CAKES



Butterfly Cakes image

Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!

Provided by MRSMAC4

Categories     Desserts     Cakes     Cupcake Recipes

Time 55m

Yield 16

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
2 tablespoons white sugar
3 eggs
1 teaspoon vanilla extract, or more to taste
1 ½ cups self-rising flour
1 cup confectioners' sugar
2 ½ tablespoons confectioners' sugar
¼ cup butter, softened
1 teaspoon vanilla extract, or to taste
½ cup raspberry jam, or as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
  • Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
  • Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
  • Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
  • Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

Nutrition Facts : Calories 262 calories, Carbohydrate 35.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.6 g, Sodium 243.8 mg, Sugar 26.3 g

BUTTERFLY CAKE



Butterfly Cake image

Emerging from a 13- x 9-inch pan, this bright idea comes from Sue Gronholz of Beaver Dam, Wisconsin. "I pipe on some frosting, but you can simply decorate with purchased candies and cake trims if you prefer," she notes.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16-20 servings.

Number Of Ingredients 20

1/2 cup shortening
1-1/2 cups sugar
2 eggs
2-1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
FROSTING/DECORATING:
1 cup shortening
1/2 cup butter, softened
4-1/2 cups confectioners' sugar, divided
1/8 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
3 to 5 tablespoons milk
Purple food coloring
Purple and pink jimmies
Pink jimmies and purple colored sugar
Assorted candies: black shoestring licorice, Skittles, and blue raspberry and strawberry licorice twists

Steps:

  • Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat in vanilla. Pour into prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, beat shortening and butter until fluffy. Gradually beat in 2 cups confectioners' sugar, then the salt, extracts and 3 tablespoons milk. Beat in remaining confectioners' sugar and enough milk to achieve a spreading consistency. Tint frosting with food coloring, setting aside a small amount of pale purple frosting for the face. Tint remaining frosting a darker purple as desired., Remove cake from pan and discard waxed paper. For butterfly body, cut a 9x1-in. strip from the cake's short side. Round the edges if desired. For wings, cut remaining cake into four triangles. Frost top and sides of each piece. Decorate sides of body with purple jimmies; decorate wing pieces with pink jimmies and purple sugar., Place butterfly body on a serving platter. Pipe reserved frosting onto head; form a smile and antennae with shoestring licorice. Add Skittle eyes. Cut licorice twists into short lengths; arrange in stripes over butterfly's body. Arrange wing pieces on platter, forming a butterfly.

Nutrition Facts :

BUTTERFLY CAKE



Butterfly Cake image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 1 butterfly that serves about 16

Number Of Ingredients 5

1 16-oz. box pound cake mix
2 cups white frosting
4 pieces STARBURST® Brand FUN SIZE® Fruit Chews
13/4 cups M&M'S® Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S® Brand Dark Chocolate Candies)
1 9-inch round cake pan

Steps:

  • 1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.
  • 2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.
  • 3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.
  • 4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.

BRITISH BUTTERFLY CAKES



British Butterfly Cakes image

A true British classic.

Provided by Matty

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 20

Number Of Ingredients 8

½ cup white sugar
7 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¾ cup self-rising flour
4 cups confectioners' sugar
½ cup butter, softened

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
  • Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
  • Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 33.6 g, Cholesterol 41.5 mg, Fat 9.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 152.5 mg, Sugar 29.6 g

HOMEMADE BUTTERFLY CAKE



Homemade Butterfly Cake image

Impress guests by making an adorable and delicious cake. It is actually easy to put together.-Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
3 large eggs
1 teaspoon grated orange zest
1 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Yellow gel or paste food coloring
Colored sugars
Gumdrops
Orange peel

Steps:

  • In a large bowl, cream butter and sugar. Add the eggs, orange zest and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. Place the large pieces on a 17x15-in. covered board, placing cut sides of hearts together, forming wings. Trim the reserved pointed end pieces to form the top and bottom of the butterfly's body., In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside., Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings and to outline the body. Decorate the wings with gumdrops., Using a citrus stripper, cut two 12-in.-long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae.

Nutrition Facts : Calories 775 calories, Fat 40g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 472mg sodium, Carbohydrate 99g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.

SIMPLE BUTTERFLY CAKES



Simple butterfly cakes image

Extremely easy to make and taste delicious, go down a treat

Provided by alice1211

Time 50m

Yield Makes Cakes

Number Of Ingredients 8

2 eggs
110g (4oz) self-raising flour
110g (4oz) butter/margarine
110g (4oz) Caster sugar
2 tsp baking powder
220g (8oz) icing sugar
110g (4oz) butter
Milk

Steps:

  • Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
  • Lay out 12 cake cases in a bun tin
  • Mix the sugar, flour and baking powder together
  • Add the butter/margarine and eggs
  • Whisk all of it together
  • Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
  • Put the tray in the oven for around 15 mins or until they are golden brown
  • Take them out of the oven and place on a cooling rack
  • Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
  • Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

FAMILY FUN'S BUTTERFLY CAKE (FOR DUMMIES)



Family Fun's Butterfly Cake (For Dummies) image

I am *not* a cake baking expert. What I wanted: (1) to bake a cake for --Tasty's-- birthday, (2) butterfly shaped and (3) something festive, kid-pleasing and easy. Family Fun website to the rescue! Happy Birthday, --Tasty Dish-- and this marks my 1,000th recipe posted on the site. I predict this recipe will somehow make its way to cakewrecks.com...

Provided by COOKGIRl

Categories     Dessert

Time 1h

Yield 1 9

Number Of Ingredients 7

1 baked 8-or-9-inch round cake (*yellow, white, chocolate, etc.)
2 cups frosting, your choice (original recipe used chocolate frosting)
1 cup yellow frosting
1 Hostess Twinkie
jelly fruit slices
assorted candy (gumdrops, jelly beans, mini chocolate chips, etc.)
red string licorice (for antennae) or black string licorice (for antennae)

Steps:

  • *Note: I must confess that I cheated and used a box of 'Baker Josef's Golden Yellow Cake Mix' from Trader Joe's. Sincere apologies to my loyal fans who depend on me for made-from-scratch recipes. Also, it's worth mentioning I made two cakes-one using a standard 9" pie pan and the other using a 9" cast iron skillet. The cake baked in the cast iron skillet turned out far better. To remove the cake from the pan *after it has cooled completely*, first take a knife and run along the edge of the pan to loosen. Place a wire cookie rack over the top of the pan, invert carefully and set aside. I used two spatulas and carefully moved the cake from the wire rack to the cake serving plate to frost it. This method worked best for this inexperienced cake baker. Two cakes were made in case of any mistakes. The second cake was cut in half then in half again and made into "baby butterflies".
  • Other candy decorating suggestions: M&Ms (regular or mini size), gummy candy, non pareils, sprinkles, etc.
  • Once cake has baked and cooled *completely*, cut the cake in half (see photo) and place the two halves close together with the flat/straight cut side facing out and curved sides facing each other (leave about a 3/4" gap between the two halves).
  • Frost. For my test cake: The main body/wings and Twinikie were frosted yellow, the inner body pink. I made a pattern out of a piece of paper for the inner wing design. Placed the piece on paper on the cake halves and using a toothpick made small holes around the edge of the pattern as my guide. Then I carefully drew the line with the toothpick. Remove paper and frosted the main section first then the inner wing. (See photo.).
  • Frost the Twinkie and place it on top of the two cut cake halves between the wings for the butterfly's body.
  • *Decorate the wings with candies and adding licorice antennae to the Twinkie. (I just curled the ends of the licorice and placed the pieces on the plate.).
  • *Tip: it's best to decorate the cake right before serving [depending] on the candies you choose. As an example, if you use M&M candies, the dye will run and stain the frosting. Fortunately I was able to frost the cake the day before and due to the type of candies used had no staining problems.

Nutrition Facts : Calories 2896.7, Fat 112.5, SaturatedFat 20.6, Sodium 1275.1, Carbohydrate 470.5, Sugar 437.3

BUTTERFLY BIRTHDAY CAKE



Butterfly Birthday Cake image

Turn your next birthday celebration into a sweet and colorful one when you make this Butterfly Birthday Cake recipe from My Food and Family! Decorate this Butterfly Birthday Cake assorted ring-shaped hard candies and bite-size creme-filled chocolate sandwich cookies.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield Makes 16 servings, one piece each.

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 vanilla creme-filled chocolate sandwich cookies
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
food coloring
1 cup fruit-flavored sweetened rice cereal
decorations: assorted ring-shaped hard candies and mini vanilla creme-filled chocolate sandwich cookies

Steps:

  • Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.
  • Cut cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.
  • Tint remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.9733 g, Sugar 0 g, Protein 2 g

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EASY BUTTERFLY CAKES RECIPE BY MARY BERRY - THE HAPPY FOODIE
Preheat the oven to 200°C/Fan 180°C/gas 6. Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake. Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture. Bake for 15–20 minutes or ...
From thehappyfoodie.co.uk
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EASY BUTTERFLY CAKES (FAIRY CAKES) - CUPCAKE PROJECT
2020-01-28 Preheat oven to 350 F (175 C). In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt. Add the vanilla bean sugar and mix until well combined. Add butter and mix on medium-low speed for three minutes.
From cupcakeproject.com
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BUTTERFLY CAKES RECIPE BAKING WITH CLOVER A RECIPE CHILDREN LOVE
2015-11-06 Preheat oven to 190C/375F/Gas 5. Put cupcake cases into a muffin tray. Mix all the ingredients together in a large bowl and then spoon into the cupcake cases until they are half full. Bake in the oven for 15 minutes or until nicely golden on top. Leave to cool fully.
From whattheredheadsaid.com
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HOW TO MAKE BUTTERFLY CAKES - CREATE BAKE MAKE
2020-07-15 Thermomix Instructions. Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases. Place the butter, caster sugar, self raising flour, vanilla extract and eggs into your Thermomix bowl and mix for 10 seconds, speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 to combine.
From createbakemake.com
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BUTTERFLY CAKES | CUPCAKES WITH WINGS | COOKING WITH NANA LING
2019-05-27 Tips for making perfect butterfly cakes Weigh your eggs. This particular recipes recommends weighing your two eggs and using the same weight in sugar and flour. I’ve suggested 125 grams based on the eggs I used, but adjust …
From cookingwithnanaling.com
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OLD FASHIONED BAKING. LIGHT AND DELICATE. VANILLA BUTTERFLY CAKES …
2013-07-13 A Classic Italian Tea Cake. The River Cafe Almond, Ricotta and Polenta Cake. Recent Posts. Freshly Baked. Salted Peanut Cookies…With A Hint Of Cocoa. Deep Dish Pizza Friday… With Garlic Prawns and Mozzarella Cheese; Eat, Fast and Live Longer. A 5-2 Fast Day Recipe Idea Under 200 Calories. Donna Hay’s Asparagus “Risotto” With Snow Peas ...
From thepaddingtonfoodie.com
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BUTTERFLY CAKE RECIPE | MYRECIPES
Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool. Step 3. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings use the printable template and cut out a 1-inch triangle from each straight side, 2-inches from the bottom. Step 4.
From myrecipes.com
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CHOC-BANANA BUTTERFLY CAKE RECIPE | ALLRECIPES.COOKING
2020-12-15 Preheat the oven to 180C/160C fan forced. Grease and line the base and side of a 20cm round cake pan with baking paper. Combine the cocoa and boiling water in a small bowl, stirring until smooth. Set aside to cool. Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy.
From allrecipes.cooking
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VANILLA BUTTERFLY CAKES RECIPE - MYFOODBOOK
With Mum or Dad's help, preheat the oven to 180°C and place 12 paper cases into a cupcake tin. Beat the butter and sugar in a bowl with an electric mixer on medium until pale and fluffy. Slowly add the eggs and mix well. Add the flour, baking powder, vanilla and milk, and continue to mix until smooth. Be careful not to mix too quickly or the ...
From myfoodbook.com.au
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LEMON BUTTERFLY FAIRY CAKES | DESSERT RECIPES | GOODTOKNOW
2021-04-22 Preheat the oven to 180°C (355°F, gas mark 4). Line 2 bun tins with 18 paper cases. Beat the butter, eggs, flour and sugar together using a wooden spoon or electric hand whisk, until the mixture is light, fluffy and drops off the spoon or mixer easily. Fold in the lemon zest. Divide mixture between the paper cases.
From goodto.com
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EASY HOMEMADE BUTTERFLY CAKES - SWEETEST MENU
2020-08-16 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, beat together butter, sugar and vanilla using an electric mixer on medium speed until pale and creamy – this will take a couple of minutes. Add egg and beat briefly until combined.
From sweetestmenu.com
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Top Asked Questions

How do you make butterfly cakes?
To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam.
What can you do with butterfly cupcakes?
The butterfly cupcakes on a stand can give you an idea of how to use them as a butterfly birthday cake. However, as you can see, they’re also perfect for wedding and baby showers! You could even put them on top of another cake to make a butterfly birthday cake itself. So many wonderful party ideas!
How do I make a butter and sugar cake?
Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.
What is a butterfly birthday cake?
As a child growing up in the UK, these were standard fare at birthday parties, and practically everyone’s mum made butterfly cakes (which is what they are called the UK); it was just a given. The butterfly cupcakes on a stand can give you an idea of how to use them as a butterfly birthday cake.

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