Butterfly Cake
Butterfly Cake might be just the dessert you are searching for. This recipe serves 20. One portion of this dish contains about 4g of protein, 23g of fat, and a total of 557 calories. Head to the store and pick up confectioners' sugar, sugar, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
Line a 13-in. x 9-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.
Bake at 350° for 20-25 minutes or until a toothpick inserted near 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 9-in. x 1-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.
Cut licorice twists into short lengths; arrange in stripes over butterfly's body. Arrange wing pieces on platter, forming a butterfly.