Colourful butterfly cake - recipe

Colourful butterfly cake

  • Prepare

  • Cook

  • Skill


  1. 1

    Pre-heat the oven to 160°C, (fan 140°C, gas mark 3). Grease a buttterfly shape cake tin, 28 cm x 21 cm x 5 cm |11″ x 8½” x 2″ deep

  2. 2

    Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time until smooth.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 225g Unrefined golden caster sugar
    • 4 Egg(s) (free range)
  3. 3

    Sift in the flour and stir gently until combined. Stir in the vanilla.

    For this step you'll need:

    • 350g Self-raising white flour
    • 1tsp Vanilla extract
  4. 4

    Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for ten minutes, then place on a wire rack to cool.

  5. 5

    For the decoration: mix the royal icing sugar with a little water until it is thick and smooth and of a piping consistency. Divide the icing in half. Divide one half into four batches, adding a different colour to each. This will leave a larger amount of white icing.

    For this step you'll need:

    • 250g Royal icing sugar
    • Blue food colouring
    • Pink food colouring
    • Yellow food colouring
  6. 6

    Spoon the icings into separate small plastic bags and cut off the merest tip of each bag, to allow the icing to be piped.

  7. 7

    Pipe white icing down the centre of the cake, to form the ‘body’ as in the photo. Pipe the top half of the wings with white icing.

  8. 8

    Pipe pink icing for the lower wings and use the remaining pink icing to pipe on top of the white iced wings. Pipe white icing on top of the pink icing as in the photo.

  9. 9

    Pipe an outline of the butterfly using the yellow icing. Pipe the blue icing as in the photo. Decorate the butterfly with chocolate buttons and sprinkle decorations. Leave to set.

    For this step you'll need:

    • Chocolate buttons
    • Sprinkle decorations

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