Butterfly Cut-Up Cake
Butterfly Cut-Up Cake might be just the Mexican recipe you are searching for. This recipe serves 12. This dessert has 422 calories, 4g of protein, and 9g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. Several people made this recipe, and 306 would say it hit the spot. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. Head to the store and pick up piece of cardboard covered, candies, whipped fluffy frosting, and a few other things to make it today. It is a good option if you're following a dairy free diet.
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
Using serrated knife, cut rounded top off cake to level surface; place cut side down.
Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting.
Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired.
Roll fruit snack rolls to make antennae. Store loosely covered.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
![Dragonette Cellars Sta. Rita Hills Pinot Noir]()
Dragonette Cellars Sta. Rita Hills Pinot Noir
2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.