Butterfly birthday cake

    4 hours 30 min

    My daughter asked for a butterfly cake for her birthday this year. It is easier than it might look, you can basically make it with any type of round sponge. If you have 2 springform tins of the same size, you can bake them at the same time, otherwise, bake them in the same tin, one after the other. It is best to bake the sponge the day before and wrap it in cling wrap, it is easier to fill when it is not freshly baked.

    1 person made this

    Makes: 1 birthday cake

    • For the sponge
    • 320g plain flour
    • 4 tablespoons cornflour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 300g caster sugar
    • 4 large egg yolks, at room temperature
    • 250ml milk, at room temperature
    • 2 teaspoons vanilla extract
    • 200g butter, softened
    • For the creme filling
    • 2 tablespoons custard powder
    • 500ml milk
    • 50g caster sugar
    • 200ml whipping cream
    • For the icing
    • 225g cream cheese
    • 60g butter, softened
    • 1/2 teaspoon vanilla extract
    • 125g icing sugar
    • 2 round sweets for the eyes
    • 2 biscuit sticks covered in milk chocolate for the antennae
    • berries, other fruits or sweets

    Prep:1hr  ›  Cook:30min  ›  Extra time:3hr  ›  Ready in:4hr30min 

    1. Preheat your oven to 175 C / Gas 3-4. Grease two springform tins.
    2. Sift flour, cornflour and baking powder in a large bowl. Add salt and sugar.
    3. In another small bowl stir egg yolks, a little of the milk and the vanilla extract.
    4. Add butter and the rest of the milk to the flour mixture and mix with the handheld electric mixer till combined, then increase speed and beat for 1 minute. Slowly add the egg mixture and don't forget to scrape the sides of the bowl as well so everything is thoroughly combined.
    5. Tip half of the mixture in each springform tin and bake in the preheated oven for 25 to 30 minutes. Remove from the tin and let cool on wire rack. If using only one tin, bake the second sponge in your tin.
    6. For the cream filling stir custard powder with 500ml milk and 50g sugar and prepare the custard following packet instructions. While the custard cools, stir every so often to keep it smooth.
    7. Whip 200ml cream till it stands it stiff peaks. Fold into the cooled custard.
    8. Place one sponge on a baking tray or a board and generously spread with custard (use the leftover custard for dessert) and place the second sponge on top.
    9. Make two vertical cuts in the centre of the cake about 4cm away from each other. This will be the body of the butterfly.
    10. Make a horizontal cut in the centre for the wings but do not cut through the butterfly body.
    11. Arrange the parts of the butterfly on a cake serving plate. Place the body in the centre and the smaller parts at the top with the curved side joining the butterfly body. Place the larger parts at the bottom.
    12. For the frosting dice the cream cheese and add to a bowl with the butter and mix with the electric mixer till combined, then add the vanilla extract. Gradually add the icing sugar and beat till smooth.
    13. Cover the butterfly with a thin layer of icing. I use a knife with a wide blade but you can also use a spatula.
    14. Refrigerate the cake for 1 hour so the icing can set. If you like you can add a little food colouring to the remaining icing and cover the cake with a second layer of icing (I left my cake white)
    15. Add two round sweets for the eyes and biscuit sticks covered in milk chocolate for the antennae.
    16. Decorate the cake with berries, other fruits or sweets according to your liking. Refrigerate till serving.

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