Spring Rose Butterfly Cake

February 17th, 2016 by Desiree Smith

Whether it’s a first birthday or a one-year anniversary, this beautiful Spring Rose Butterfly Cake is sure to impress your guests.  Decorated with teal rosettes and sparkling gum paste butterflies, this homemade birthday cake is perfect for spring celebrations.

Makes about 12 servings.FiBiSwHh27381 37 RSZ

Ingredients:

Supplies:

Techniques:

Step 1: Two days in advance, prepare gum paste wings.

Using fondant roller with pink slide-on guide rings, roll gum paste to 1/16 in. thick.  Using leaf cut-out, cut out 40 pieces.  These will be the butterfly wings.  Place on drying rack to dry, flipping 20 pieces over – these will be the reverse wings of the butterfly.  Let dry, about 24 hours.  When dry, brush wings with pearl dust.

Step 2: One day in advance, color gum paste wings.

Mix very small amount (about a toothpick dot) each of Creamy Peach, Pink and Orange icing colors with lemon extract.  Paint gum paste wings with decorating brush.  Let dry 24 hours.

Step 3: Also one day in advance, make “one” cake topper.

Print out pattern; place on cake board.  Tape waxed paper over pattern image.  Melt 6 oz. white Candy Melts candy in disposable decorating bag according to package directions.  Cut small hole at tip of bag; pipe over pattern.  Immediately sprinkle with gold pearlized sugar.  Chill to firm, 10 to 15 minutes.  Spray with gold Color Mist food color spray.

Step 4: Bake cake.

Bake and cool cake according to pan directions.

Step 5: Tint icing.

Tint three cups icing with Teal icing color and ¼ cup icing with Pink icing color.  Prepare decorating bag with 1M tip and fill with teal icing.  Prepare second decorating bag with #5 tip and fill with pink icing.

Step 6: Decorate cake.

Cover cake in teal rosettes.  Position “one” cake topper on top of cake.  For butterflies, insert four gum past wings into icing (two pieces should be reverse wings).  Using the elongated bead technique, pipe pink butterfly body onto cake.  Repeat to make 10 butterflies.

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

2 Replies

  1. Cher Lijkwan says:

    Very, very, nice cake!!
    I’m so enthusiastic about baking one of this for my own daughter this September

  2. Kmmie says:

    Can this cake be made with whipped cream frosting?

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