Butterfly Cake

Name: Butterfly Cake
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 8 jelly beans or candy coated almonds; 8 servings Betty colored sugars; 19 grams Betty decorating gel (from tube) in any color; 8 servings Betty gel food colors (in desired colors); 1 candy stick (8 to 10 inches long); 8 servings Small round candy decorations; 1 container Betty Rich & Creamy vanilla frosting; 1 box Betty yellow cake mix; 8 servings Tray or cardboard (10x10 inches), covered with wrapping paper and plastic food wrap or foil

You can never have too many dessert recipes, so give Butterfly Cake a try. This dairy free recipe serves 8. One serving contains 680 calories, 4g of protein, and 20g of fat. If you have round candy decorations, cardboard, betty colored sugars, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.

Instructions

Heat oven to 350F (325F 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.

Ingredients you will need

Wrap

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Wings

Reserve 1/2 cup frosting; set aside.

Ingredients you will need

Frosting

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.

Ingredients you will need

Frosting

Spread