Whimsical Butterfly Blossom Cake
This bright and fun cake features a classic butter cake base, soft buttercream, and pink fondant fashioned into butterflies and flowers, perfect for celebrations.
Ingredients
Cake Ingredients
- 300 g butter, softened Use room-temperature butter for a smooth batter.
- 300 g caster sugar
- 6 pieces eggs Use room-temperature eggs for best results.
- 300 g self-raising flour Measure gently to keep the cake light.
- 2 tsp vanilla extract Can be swapped with almond extract for a different flavor.
Decoration Ingredients
- 600 g fondant icing Color with pink food coloring.
- 1 bottle pink food coloring
- 300 g buttercream Use for stacking layers.
- to taste edible butterfly and flower decorations
Instructions
Baking the Cake
- Preheat the oven to 180°C and grease two round cake tins.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in the flour and vanilla extract until just combined.
- Divide the batter between the prepared cake tins and bake for 25 to 30 minutes or until a skewer comes out clean.
- Allow the cakes to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
Assembling and Decorating
- Stack the cooled cakes with a layer of buttercream between them.
- Cover the top and sides of the cake with a thin layer of fondant.
- Color additional fondant pink and shape it into butterflies and flowers.
- Decorate the cake with the fondant shapes.
- Let the cake set for 1 hour before serving.
Notes
Use a warm knife to slice the cake for clean cuts. Serve at room temperature, and consider serving it with fresh berries or a scoop of vanilla ice cream. For storage, cover loosely at room temperature for 1-2 days or refrigerate in an airtight container for up to 4 days. Bring back to room temperature for best texture.