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.
- Ready-to-Use Gum Paste
- White Pearl Dust
- Creamy Peach Icing Color
- Pink Icing Color
- Orange Icing Color
- Pure Lemon Extract (2 teaspoons used)
- Bright White Candy Melts Candy (6 oz. needed)
- Pearlized Sugar – Gold
- Gold Color Mist Food Color Spray
- Favorite cake recipe or mix (3 cups batter needed)
- White Ready-to-Use Decorator Icing – 4.5 lb. Tub (3¼ cups needed)
- Teal Icing Color
- 9 in. Fondant Roller
- Leaf Fondant Double Cut-Outs Set (cut-out “F” used)
- Flower Wave Drying Rack
- 5 pc. Decorating Brush Set
- Printable “one” Pattern
- Cake board
- Waxed paper
- Disposable Decorating Bags
- 6 in. x 3 in. Round Pan
- Cooling Grid
- Star Decorating Tip 1M
- Round Decorating Tip 5
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.