Growing up, I have fond memories of my mother making some very beautiful and creative cakes for my birthday!
I loved it. Each cake spoke volumes!
The thought and care she put into making each one, I still remember to this day!
My wheels turned, wondering what next year’s would look like.
Maybe that is why I love to do the very same thing now?
Who would have thought, a little girl who spent most of her days frolicking in the great outdoors, splashing in the mud and building tree forts that would impress even Ty, from ABC’s hit show, Extreme Makeover, Home Edition,
would enjoy spending her time, indoors, decorating cakes?
I love it!
Please don’t get the wrong idea….. I am NO expert.
I have never even taken any formal classes.
I love creating something pretty,
something that makes another feel special,
How can you make this very same cake?
1. Bake a cake in a large pan ( I think I used an 11 x 15 pan)
2. Cut it diagonally
3. Flip over one side, to the tips of the triangle pieces face towards the center
4. Google “butterfly” under images and print a picture off that you like
5. Cut along the 2 “triangle” edges to form wing shapes
6. Frost a base coat onto the wings (I use the Wilton Buttercream recipe)
7. Take some cake decorating gel and “draw shapes” on your butterfly
8. Now for the FUN, yet TIME CONSUMING part… using a star tip ( I used #16) pipe stars of all different colors onto your butterfly. Be creative! You can cover the whole thing in “piped stars”, or just the shapes.
9. For the body of the butterfly, I frosted a twinkie, and cut off a small piece of a second one for the head. As you can see, I used pipe cleaners for the antennas.
Color: Rose (I used my own variation of pink and purple)
Recipe: Buttercream Icing
5 cake ice cream cones; 5 sugar ice cream cones
1. Bake a 2 layer round cake. Use spatula to ice cake smooth in rose icing.
2. Cut base off 4 cake cones. Fill uncut cake cones with icing for stability. Position sugar cones on top of cake cones and attach by piping stars where they join, using tip 129 and rose icing.
3. Position cones on top of cake. Pipe stars at base of cone using tip 129 and rose icing.
(I rolled my cones in melted white chocolate, and
rolled them in colored sprinkles)
4. Mark door area with a tooth-pick, 3 1/4 inch wide. Mark 5 window areas, 3 inches apart. Pipe stars to outline and fill in using tip 129 and rose icing. Pipe star top and bottom borders using tip 129 and rose icing.
5. Attach chocolate mint candies (I could not find any of these for the LIFE OF ME, so I pawed my way through the gum ball jar bin in the bulk section of Wegmans, to pick out pink and white gum balls…. yes, no lie, I did do that!) to the tops of cones and along borders using tip 129 and dots of rose icing. Position candle.
I loved it! So fun and perfect for a little farm girl “at heart”.
She got the tutorial from Betty C! Click Here for instructions
Feel free to email me with any questions at curly2880(@)yahoo(.)com
Although, you may be one of those people who think us “cake decorators” must be purely MAD to take so much time decorating something that is gone in a “blink of a fork”. . .
That’s why we have cameras to capture it”