I made this butterfly birthday cake for my daughter’s 30th birthday. The bottom layer is a red velvet cake with butter cream icing and the top layers are chocolate cake with chocolate butter cream. For the red velvet cake I used the recipe from the Martha Stewart website, it came out velvety smooth. The choc cake is an old family recipe –
310ml butter
560ml sugar
2.5ml salt
5ml vanilla
4 large eggs
750ml cake flour
20ml baking powder
60ml cocoa
250ml buttermilk
Oven 180C/350F. Bake 20 – 30 mins. in 2 large or 3 medium cake pans. Beat butter, sugar, salt, vanilla until light and creamy,
Beat in eggs.
Fold dry ingredients (mixed together) and buttermilk little by little to egg/butter mix. Mix to smooth, fill pans and bake.
After kneading and coloring the fondant icing I “rested” the fondant overnight in the fridge.
I pressed and dried the butterflies, heart, bow and flowers for 2 days before placing on the cake. Finally I used glitter and gold dust to add some bling! My daughter loved the cake!
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