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DIY butterfly cake with a doll. Butterfly fruit cake. Chocolate butterflies for cake

For the base of the cake, mix milk with vegetable oil in a saucepan and bring to a boil. Remove from heat and let cool. Beat eggs with vanilla sugar. Continuing to beat, add powdered sugar in small portions until the mixture turns light yellow.

Step 2

Sift flour with salt. Add half the flour and half the milk and butter to the egg mixture and stir gently. Then carefully add the baking powder, remaining flour and remaining milk. Mix thoroughly so that there are no lumps. You should get a soft foamy mass.

Step 3

Cover a deep baking sheet with a sheet of parchment moistened with water. Pour in the biscuit dough and place in an oven preheated to 180°C for 30 minutes. Cool and transfer to a cutting board.

Step 4

Cut a piece from the short side of the sponge so wide that the remaining sponge forms a square. The narrow piece will be the “body” of the butterfly. Cut the square piece diagonally into two identical triangles. Cut a triangle with a side of 4 cm from the right angle of each of them. In this place, the “wings” of the butterfly will connect to the “body”. On the opposite side of the “wings” cut out small triangles. Fold the cake into a butterfly shape.

Step 5

To decorate the top, beat the egg whites into a stiff foam. Continuing to beat, add sugar in portions. Soak gelatin in 1/2 cup of water for 20 minutes. When it swells, heat it, stirring constantly and not bringing it to a boil. Set aside 2 tbsp. l. gelatin. Carefully pour the remaining gelatin into the whites and mix. Cover the cake with the resulting cream and refrigerate for 1 hour.

Step 6

Peel the fruits, cut into thin slices, sprinkle the pears with lemon juice. Place fruit slices on the cake, imitating the pattern of butterfly wings. Make eyes from 2 grapes, and antennae from thin strips of zest. Using a brush, brush the top of the cake with the remaining gelatin and refrigerate until ready to serve, at least 1 hour.

Today we will make butterflies for cake decoration. Wafer or chocolate butterflies look very elegant on cakes and cupcakes. Making them is not at all difficult. You will also find ready-made templates for printing in this article.

We will need

For the wafer butterflies: wafer paper, templates for printing, scissors, brush, gel decor, vodka.

For the chocolate butterflies: printed butterflies on A4 sheet, file, chocolate icing, pastry bag.

Download ready-made templates with butterflies (A4 sheet):

Making butterflies for a cake from wafer paper

Mix the decor gel with vodka in equal proportions (half a teaspoon each), cut out 2 butterflies, apply the decor gel mixture onto one butterfly and glue it together.

Decorate cake or cupcakes with wafer butterflies before serving.

Making butterflies for a cake from chocolate icing

Melt the glaze in the microwave or in a water bath. In the microwave, melt in 10-second bursts, stirring each time.

The glaze should not be overheated; it will curdle and be unusable.

Place the glaze into a piping bag.

Description

Butterfly Cake- a type of biscuit dessert. “Nothing new,” you say. But no. The most interesting thing about this cake will be its shape. And here you really have to work hard. True, you can find butterfly stencils on the Internet, print and cut out ready-made sketches. You can easily prepare the “Butterfly” cake with your own hands, give it the desired look and decorate it in such a way that it will simply be indistinguishable from a branded store product.

We have prepared a real master class with photos for you. Therefore, you can easily create a butterfly cake in your kitchen. Using our recipe, you will learn how to make a butterfly cake, what ingredients to use for the sponge cake, and how to beautifully and brightly decorate the surface of the dessert.

For a children's party, it is important that the dessert looks bright and appetizing, and our cake fully meets these requirements. Only then will children appreciate your efforts and will gratefully devour the sweetness on both cheeks.

Ingredients

(8 pcs.)
(2 tbsp.)
(2 tbsp.)
(2 tsp)
(250 g)
(10 tbsp.)
(1 PC.)
(5-7 tbsp.)
(3 colors)
(for decoration)

Cooking steps

Let's prepare a sponge cake for the cake. Break the eggs and separate the whites from the yolks into two different bowls. Add one glass of sugar to the yolks, the second to the whites. Separately, beat the ingredients until smooth, then mix the whites, yolks and baking powder in a saucepan. Sift flour into a saucepan. Mix everything thoroughly and place the dough on a baking sheet, previously greased with oil. Heat the oven to 180 degrees and bake the dough for half an hour. You should get two biscuits of the same size and thickness. While the base is being prepared, let's move on to the creative part of the process. On a blank sheet of paper, draw a symmetrical butterfly, as shown in the photo. Feel free to cut it out.

The stencil is ready, and you need to start creating the cream. Melt the butter in a deep suitable bowl. You shouldn't heat it up too much: the oil should just become liquid. Gradually stir and add condensed milk to the melted butter. Cut the lemon into two halves and squeeze the juice into the butter and milk mixture. Also add zest there. Beat it all well with a whisk. During this time, the biscuits will arrive. Cool them and use a stencil to make 2 identical butterflies.

Cover the surface of the first cake with any jam you like. Determine the thickness of the layer by eye relative to the thickness of the cake itself.

Place a second butterfly on top and cover the entire surface of the cake with buttercream.

The outline of the butterfly itself can be laid out with licorice candies or drawn using melted chocolate and a pastry bag.

Divide the remaining cream into 3 parts, unequal ones. We paint parts of the cream in the selected colors using confectionery paint. From the photo we determine which cream needs more and which less. We use a pastry syringe and decorate the dessert. The Butterfly cake is ready!

Bon appetit!

When I see a photo and the title of a recipe, the first thing that comes to my mind is HOW? And if I’m interested, and I don’t have an answer to this question, then I look at the recipe. And this is not a recipe, but a guide to action, after reading which every housewife will understand that she can do it. Moreover, you can become the creators of the taste and design of your cake!

Well, how can that be? - you say. - What kind of biscuit should I take?

And I will answer you: “Round! The one that is the most delicious for you!”

Which one is the most delicious? - you ask. And I will tell you that all the biscuits on this site are delicious, and if you bake a new one every day, then several years will not be enough for you to try everything!

What about the cream? - you say.

What about cream? Any cream for decoration will be suitable, oil or protein, or with cream. I use it, cream with jelly holds its shape perfectly! Or you can just take the cream and beat it with powdered sugar or condensed milk, and it will also be great for drawing!

The most important thing is that you can make a magical beauty from a simple round sponge cake without any loss.

So, let's start making the Butterfly Cake!

The biscuit is round.

Beat the eggs for 5 minutes, then add sugar and vanilla and beat for another 7 minutes. My machine handles this in 5 minutes.

Sift flour with baking powder.

Sprinkle the flour and baking powder into the eggs little by little and mix with a spatula from bottom to top. I do this at a “super low” speed; if your unit is not that advanced, then it’s better to do it with a spatula. Add oil and boiling water and stir. The dough is ready.

Place the dough into the prepared pan.

Bake in a preheated oven at 180 degrees for 35-40 minutes. Cool upside down.

For a more proportional look, it is better to make the biscuit not very high, but with a diameter of more than 20 cm. Mine is 25 cm. Let it be short, but the wings of the butterfly will be larger and more impressive.

Cut the biscuit into two layers.

Next, cut the biscuit in half. Measure approximately one third of the diameter and cut out a diamond shape. This will be both the body of the butterfly and the relief of the wings. If you don't trust your eye, use a measuring tool.

Lay out the biscuit like this! The butterfly is almost ready. Remove the top layer of sponge cake, soak the cake layers and fill the cake with cream to your taste, and maybe with fruits and berries. As you wish.

After assembling the cake, cover it with decorating cream. I use cream whipped with condensed milk.

Closing your eyes, imagine your butterfly. I want something bright, like from a magical forest! This means the colors will be like this.

And let's start creating! No matter how you fantasize, a little marking won’t hurt. We outline the contours of the pattern with a toothpick.

A few more touches...

And everything is ready!

A small addition, and my butterfly flew to its birthday girl.

In the “Butterfly” cake in the photo I used two sponge cakes. The height of the cake is 9 cm. Remember: the higher the cake, the more impressive it looks. Flatbread cakes are not in trend right now!

Hurry to please your loved ones.

Today I'm making a butterfly cake. The cake idea is old, but very successful. The cake turns out delicious, impressive, and will never go unnoticed on your table. And I really like that it is very variable. You can cook with another biscuit, and with other berries and fruits - everything according to your desire, mood, availability and season. Let's cook!

For the recipe you will need:

For a sponge cake for a 26 cm pan:
140 g flour
140 g sugar
4 large eggs
30 ml vegetable oil
30 ml hot water (60-70°C)
4 g baking powder
8 g vanilla sugar
a pinch of salt
food coloring (optional)

Syrup for soaking cakes:
3 tbsp. spoons of water
2 tbsp. spoons of sugar

For cream:
350 g soft cottage cheese
300 ml cream 33-35%
100 g caster sugar (or to taste)
8 g vanilla sugar
15 g gelatin
100 ml syrup, milk or water

Berries and fruits for decoration

PREPARATION:

Mix flour and baking powder, then sift. We separate chicken eggs into whites and yolks.

Pour a pinch of salt into the whites and beat without sugar until soft peaks. Then gradually, in several steps, add about 2/3 of all the sugar needed in the recipe.

and beat until stiff peaks form. This is what a stable peak looks like.

Beat the yolks with vanilla sugar and the remaining sugar according to the recipe until light. The yolks should become noticeably lighter. Continuing to beat, gradually add hot water (60-70°C). Add vegetable oil

and work it well with a mixer. The yolks should become light and flow from the spatula like a ribbon.

Add about 1/3 of all the whipped whites and stir gently with a spatula.

We dilute the yolks with this portion of whites. Stir in the flour mixture until a homogeneous dough is obtained. If you do not color the sponge cake, then carefully fold the remaining whipped whites into this dough and bake the sponge cake.

Well, I want to color the sponge cake so that it matches the mood of the cake. Divide the dough into 3 equal parts. It is very advisable to divide the dough not by eye, but divide it on a scale. We color each portion of the dough with gel dye. Add a drop of orange gel dye to one portion, a drop of yellow dye to the second portion, and add green dye to the third portion. But we add it literally at the tip of a toothpick, since the green color is very active.

Divide the remaining whipped whites into three bowls and gently fold together with a spatula.

I baked the sponge cake in a springform cake pan with a diameter of 26 cm, lined the bottom of the pan with baking paper, and did not grease the sides with anything.

Spoon the colored biscuit dough into the pan.

You can turn the mold several times so that the dough lies evenly.

Bake the biscuit in an oven preheated to 180°C, place the baking sheet just below the middle, heating top and bottom. The biscuit is baked for about 30-35 minutes. We determine readiness by lightly pressing your finger on the middle - the biscuit should spring back, your finger should not fall through.

Place the freshly baked biscuit directly in the mold on a wire rack and leave for 15-20 minutes.

You can cool the biscuit upside down. When the sponge cake has cooled to warm, it can be cut out of the mold. To do this, run a thin knife along the walls of the mold and carefully remove the mold. Return the biscuit to the wire rack and let the biscuit cool completely.

You can cut the biscuit no earlier than a few hours after baking. You can bake the sponge cake the night before. When it has cooled completely, wrap it in cling film and put it in the refrigerator.

Cut the biscuit into 2 layers. This is how beautiful it is in cross-section.

Put the butterfly aside for now and prepare the cream.

Pour gelatin into syrup (I use syrup from canned peaches) and leave to swell for a while.

Pour vanilla sugar and about 2/3 of all powdered sugar into the cottage cheese. Stir and leave until the sugar dissolves.

Take the cream out of the refrigerator and beat it with the remaining powdered sugar until stable.

Gently heat the swollen gelatin until it completely dissolves. Pour the gelatin solution into the cottage cheese, stir and let cool to room temperature or until slightly warm.

Gently stir the whipped cream into the cottage cheese and our cream is ready.

Now the cream is a little runny and you won’t be able to put it on the cakes, it will just spread. Therefore, we put the bowl of cream in the refrigerator for a while. During the cooling process, we periodically approach, stir the cream and control its thickness.

Transfer the cooled cream into a pastry bag. I installed a round nozzle on the bag, the diameter of the nozzle is 12 mm. Be sure to do a test deposit to make sure that the cream holds its shape well and does not spread.