Sift all dry ingredients into a bowl and set aside
Place eggs in mixer bowl and using the whisk attachment beat (on 6/8 kitchen aid) for 4/5 minutes . So a good ribbon affect is achieved.
While eggs are whisking place milk and butter in pan and gentle warm till butter has melted.
When eggs have finished whisking add caster sugar and whisk for another 4 minutes.
Stir in the vanilla extract slowly so you don't loose any air.
Add all dry ingredients to mix and mix on slow till well combined
Pour in the butter and milk mixture and mix till combined on slow
Pour mixture as equally as you can into prepared tins cook on 170c for 25-30 minuets.
After it's cooked leave in tin for 10- 15 mins to cool before cooling on rack
When cake has cooled 2-3 hrs cut each cake in half and put a layer of butter cream in each. Add another layer of butter on top of one of the cakes and place the other cake on top. Add a crumb coat all over the cake and place into the fridge to set.
Cut the sugar bracelet place the sweets in bowl . Take the 2 wires and curl ends of each. Then leaving 2" of wire twist the rest of the wire together and spread top of wires apart to make antennas for butterfly and add sweets to wire and set aside.
Take cake out of fridge and cut in half and then and about two thirds way down at a 45 degrees angle cut halves into half to make butterfly wing and body.
Cover each section with buttercream place on board and using icing sugar decorate as in photo. Using wire measure length you need for body trim wire and turn under last sweet to secure. Dot icing on a white fondant board for extra affect
Tip when you can start to smell the cake it is nearly done. It will have a nice golden colour to it. Cool on rack with parchment paper on. Use different extras for different effects to create your own magic and have fun with the kids.