Step 1

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

Beat the whites into a thick 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 stir. 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.

After a delicious dinner, you can have an interesting time watching a movie. For example, we choose the series Midnight, Texas for pages and live their lives together with the characters.

Do you want to surprise your friends? Prepare a butterfly shaped cake. The dessert turns out beautiful and impressive. Children will especially like the cake, so we recommend that you prepare it for a children's party.

Butterfly-shaped cake - basic cooking principles

You can use any products to prepare dessert. It is best to make a cake from a sponge cake. The easiest way to cook it is in a slow cooker. The sponge cake can be chocolate, honey or vanilla. If you don't have any time, you can use store-bought cake layers.

To make a butterfly cake, cut the sponge cake in half. Then, small triangles are carefully cut out in the middle of the cut, that is, wings are formed. Then the cakes are joined with rounded sides and coated with cream. A shortbread butterfly can be cut out using a pattern made from paper.

It can be custard, sour cream, protein, butter or butter cream. For decoration, use thick cream so that it can be piped onto the cake through a pastry bag. The cream for decoration is colored using vegetable juice or food coloring.

You can decorate a cake not only with cream. For this you can use marmalade, jelly, fruits and berries. By using your imagination, you can create a real work of art.

Recipe 1. Simple butterfly shaped cake

Ingredients

five eggs;

baking powder;

180 g sugar;

80 ml vegetable oil;

170 g flour;

80 ml boiling water;

any thick cream for decoration and layering.

Cooking method

1. Beat the eggs into the mixer container and beat for five minutes. Add vanilla and continue the process for another seven minutes.

2. Combine flour with baking powder and sift. Switch the mixer to minimum speed and add the flour and baking powder mixture in small parts. Pour in boiling water and oil. Stir.

3. Bake, placing in the prepared pan, for forty minutes at 180 degrees. Remove the finished sponge cake to a wire rack.

4. Divide the sponge cake into two layers. Then cut the cakes in half. Mark about a third of the diameter and cut out a diamond shape.

5. Place the biscuit with semicircular sides facing each other. Place a diamond on top between them. You should now have the outline of a butterfly.

6. Soak the cakes, coat each with cream. Decorate the top with cream using a pastry bag.

Recipe 2. Butterfly cake with custard

Ingredients

Impregnation

100 ml pineapple juice;

50 ml dark rum.

Chocolate sponge cake

33 g cocoa powder;

145 g sugar;

110 ml milk;

186 g wheat flour;

baking powder;

165 g butter drained.

Custard

a pack of oil drain;

150 ml condensed milk;

1 g food coloring.

Cooking method

1. Grind soft warm butter with sugar. Add the eggs one at a time and mix to form a soft, homogeneous mass. Combine flour with starch and baking powder. Sift.

2. Warm the milk slightly. Add flour and milk into the butter mixture little by little, stirring with a spatula. Place the dough in the pan, wrap it in foil and bake at 160 C for an hour.

3. Remove the biscuit and leave it overnight. Divide the cake in half lengthwise. Then cut out the butterfly outline from the cakes using the method described above.

4. Combine pineapple juice with rum and soak the cakes with this mixture. If you are making a cake for children, you can replace the rum with fruit syrup.

5. Mix the eggs with condensed milk and heat in a saucepan of boiling water, stirring constantly until thickened. Cool the custard base. Beat the butter until fluffy. Add the custard base to it in parts, without stopping whisking.

6. Spread the cakes with cream. Color a little cream with yellow dye. Use a piping bag to decorate the surface of the cake.

Recipe 3. Butterfly cake with meringue

Ingredients

six egg whites;

12 tbsp sugar.

stack wheat flour;

stack Sahara.

Shortbread

2 egg yolks;

100 g butter margarine;

1.5 stack. flour;

100 g sugar.

Custard

100 g flour;

50 ml milk;

125 g sugar.

Additionally

500 g fat cottage cheese;

10 g powdered sugar;

berry syrup;

package of frosting.

Cooking method

1. Beat four chilled egg whites until stiff. Without stopping the process, gradually add sugar and yolks one at a time. Gradually add a glass of flour and mix gently. Bake the biscuit for 50 minutes at 180 C.

2. Draw a butterfly template on tracing paper. You need to make three meringue butterflies. For each, beat two chilled egg whites with 100 g of sugar until soft peaks form. Place the whipped egg whites in a bag and cut off the tip. Turn the tracing paper over with the pattern down, grease it with oil and draw a butterfly along the outline. Bake for eight minutes at 140 C. Then apply a second layer to the dried meringue and leave for 12 minutes. Apply a third layer and bake for a quarter of an hour. Cool and remove the tracing paper. Make two more butterflies using this principle. Then collect them into one, spreading them with cream.

3. Grate the cold margarine, add a glass of flour and rub into crumbs with your fingers. Add sugar and soda, stir. Add two yolks one at a time and knead the dough. Refrigerate for half an hour.

4. Roll out the dough, attach the template and cut it out. Prick with a fork and bake for 15 minutes at 200 C.

5. Melt the chocolate bar in the microwave. Coat the meringue butterfly with chocolate on all sides using a silicone brush.

6. Divide the sponge cake into three layers and soak each one with berry tea.

7. Boil the custard, cool it and beat it with rich cottage cheese.

8. Apply a little cream to the shortbread. Place a meringue butterfly on top. Distribute the cream evenly inside. Decorate the cake with icing.

Recipe 4. Butterfly cake with sour cream

Ingredients

two stacks and 2 tbsp. flour;

four eggs;

100 g honey;

180 g granulated sugar.

600 ml homemade sour cream;

50 g cocoa powder;

150 g sugar;

vanilla sugar.

Decoration

three egg whites;

two bars of white chocolate;

150 g granulated sugar;

four bars of dark chocolate;

citric acid - a pinch;

ten food beads;

2 drops of food coloring.

Cooking method

1. Prepare honey sponge cake from the above products. It is advisable to do this in the evening, so the cakes will be easier to cut. Divide the sponge cake lengthwise into four layers. Then cut them in half and turn them in opposite directions. From the cut side, in the middle, cut out two small semicircles. Connect them together and place them at the top between the two semicircles. This will be the head of the butterfly.

2. Beat sour cream with vanilla and sugar until smooth. Then gradually add cocoa. Stir.

3. Coat the cakes with sour cream. Beat the whites to soft peaks. Add coloring and stir. Place the egg white cream into a piping bag fitted with a piping tip and apply a pattern over the entire surface of the cake. Make eyes and antennae from melted chocolate by applying it to the film. Place in the freezer, remove the film and decorate the cake with them.

Recipe 5. Butterfly cake with white and chocolate sponge cake

Ingredients

White cake

stack flour;

four eggs;

baking powder;

sugar - 150 g.

Chocolate cake

cocoa - 60 g;

four eggs;

granulated sugar - 150 g;

flour - ? stack;

baking powder.

20% sour cream - 500 ml;

oil drain - 150 g;

two yolks;

sugar - stack.

Decoration

cake jelly;

black currant;

strawberry;

Cooking method

1. Beat the eggs in three additions with sugar. Add the flour and baking powder little by little and stir gently with a spoon until bubbles remain.

2. Knead the dough for the chocolate cake according to the same principle, just add cocoa to it. Bake the cakes for 20 minutes at 180 C.

3. Divide each cake in half lengthwise. This is convenient to do with a thin sharp knife or thick thread. Now cut the cakes in half. Cut out part of the crumb from the middle of the cut. Lay out the cake layers, alternating chocolate and white sponge cake. Turn the halves in a semicircle towards each other.

4. Beat the yolks with butter, sugar and yolks. Then add sour cream and continue beating until smooth. Coat each cake well with cream and place rings of peeled bananas. Grind the scraps into crumbs and sprinkle the sides with it. Decorate the top of the cake with slices of kiwi and strawberries, black currants. Pour jelly for cakes over fruits and berries, prepared according to the instructions on the package. Make antennae from sweet straws, dipping the ends in melted chocolate.

Recipe 6. Butterfly cake with fruits and tangerines

Ingredients

Top of the cake

juice of half a lemon;

three egg whites;

60 g gelatin;

canned apricots;

grape;

two tangerines;

two plums;

baking powder;

one and a half stack. milk;

2.5 stacks flour;

Stack. vegetable oil;

vanilla sugar;

two stacks powdered sugar.

Cooking method

1. For the base, mix vegetable oil with milk in a saucepan. Place on the fire and bring to a boil. Let cool. Beat eggs with vanilla sugar. Without stopping the process, add powder in small portions.

2. Sift flour with salt. Add half the flour and milk with butter to the egg mixture and stir gently. Add baking powder and the remaining flour and milk. Stir until smooth. Bake the biscuit in a deep baking tray at 180 degrees for half an hour. Let cool.

3. Cut a small strip from the short side. This will be the body of the butterfly. Cut the square cake diagonally to make four triangles. These will be the wings. Fold the cake into a butterfly shape.

4. Beat the whites into a thick foam, adding sugar in small parts. Soak gelatin in half a glass of water for 20 minutes. Then we dissolve it. We pour two spoons. Pour the rest of the gelatin into the whipped whites and mix. Cover the cake with cream and refrigerate for an hour.

5. Peel the fruits and cut into thin slices. Sprinkle the pears with lemon juice. We place fruit slices on the cake in the form of a pattern. We make eyes from two grapes. Make antennae from two strips of zest. Brush the fruit layer with gelatin using a silicone brush.

You can make a cake of a more complex shape. To do this, make a template and cut out a butterfly using it.

The antennae can be made from sweet straws or strips of zest.

Butterfly eyes are made from berries or chocolate drops.

If you are decorating the cake with fruit slices or berries, pour gelatin over it. You will get a beautiful glossy cake.

Prepare butter sponge cake. Mix milk with vegetable oil, boil, remove from heat and let cool. Beat eggs in a bowl with vanilla sugar. Continuing to beat, add powdered sugar in small portions until the mixture turns light yellow.

Sift flour with salt. Add half the flour and half the milk and butter to the egg mixture and mix gently. Add baking powder, remaining flour and milk. Mix thoroughly so that there are no lumps until it becomes a soft, foamy mass.

Preheat the oven to 180°C. Cover the baking sheet with a sheet of parchment moistened with water, pour biscuit dough onto it, bake for 30 minutes. Remove from oven, let cool. Transfer the biscuit to a cutting board.

Cut a piece of such width from the short side of the biscuit so that the remaining one becomes a square - this narrow piece will be the “body” of the butterfly. Cut the square piece diagonally into 2 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 triangular pieces. Give the cake a butterfly shape.

Beat the whites with sugar into a stiff foam. Soak gelatin in a small amount of water. When it swells, heat it, without bringing it to a boil, until completely dissolved. Set aside 2 tbsp. l. gelatin, and carefully pour the rest into the whites, stirring constantly. Grease the cake on all sides with the resulting cream and put it in the refrigerator for 1 hour.

Peel the fruits and cut into thin slices. Place 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 reserved gelatin. Place the cake in the refrigerator for another 15 minutes.

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 of your choice, 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.

    A butterfly-shaped cake can be made from a regular round sponge cake, cut and moved correctly. The easiest way to do this with your own hands at home is shown in the photo.

    You can decorate the cake in any way you like, because butterflies have a variety of colors. In the example in the photo, the cake is decorated with cream and candied fruits, as well as round sweets.

    Here are some more ideas on how you can make and decorate a butterfly cake:

    What could be better than a child's birthday? And you always want it to be fun, joyful, and most importantly, sweet for the children. Remained in my memory for a long time.

    And what is a holiday table without a big birthday cake.

    And in order for the children to remember the holiday for a long time, you need to prepare a cake in the shape of any animal or, even better, a beautiful butterfly. In autumn and winter it will immediately remind you of a warm, hot summer.

    For a butterfly cake you will need simple ingredients.

    You can prepare honey sponge cakes in a slow cooker. Both fast and convenient.

    You can buy ready-made sponge cakes in the store.

    Or you can cook it yourself.

    For the biscuit, take two glasses of flour, four eggs, one hundred and eighty grams of sugar, a pinch of salt, four tbsp. l. honey

    It is best to bake the cakes in the evening. Then it will be easier to cut them.

    Cut the finished cakes in half. And we turn them in opposite directions from each other. Don't forget to leave a piece to cut out the head piece.

    The finished cut cakes just need to be coated with cream.

    You can make the simplest sour cream. Whisk six hundred ml of thick, fatty sour cream with one hundred and fifty grams. sugar and add a bag of vanilla. You need to beat it into a thick mass.

    To make the cream more beautiful, add two tbsp. l. cocoa.

    You can also place chopped walnuts between the cake layers. You can make the cake even more unusual by placing nuts on only one side of the cakes.

    All that remains is to prepare the cream to decorate the cake.

    Protein cream is considered very light and low in calories. For it you will need three egg whites beaten with one hundred and fifty grams. sugar, pinches of citric acid and vanillin.

    Most of the cream that will go on the sides of the butterfly needs to be colored pink with a few drops of food coloring. And apply a pattern using a pastry bag.

    Apply a small amount of white cream to the edges. And we paint the remaining cream yellow and place it on the wings and head of the butterfly.

    You can also decorate the edges of the butterfly with food beads.

    And the antennae, eyes and mouth can be made from melted bitter dark or white chocolate.

    You can decorate the cake in different ways. The main thing is to use imagination and love.

    The cake is not only colorful and bright, but also very tasty.