Want to surprise your friends? Make a butterfly-shaped cake. The dessert is beautiful and spectacular. The kids especially like the cake, so we recommend that you cook it for a children's holiday.
Butterfly Cake - Basic Cooking Principles
For the preparation of dessert, you can use any products. It is best to make a cake out of biscuit. The easiest way to cook it in a slow cooker. The biscuit can be chocolate, honey or vanilla. If you do not have time at all, you can use purchased cakes.
To make a butterfly-shaped cake, the biscuit is cut in half. Then, small triangles are carefully cut out in the middle of the cut, that is, wings are formed. Then the cakes are connected by rounded sides and smeared with cream. A butterfly cake can be cut out using a pattern that is made of paper.
It can be custard, sour cream, protein, butter or cream. For decoration, use a dense cream so that it can be deposited on the cake through a pastry bag. Cream for decoration is stained with vegetable juice or food coloring.
You can decorate a cake not only with cream. To do this, you can use marmalade, jelly, fruits and berries. Having shown imagination, you can prepare a real work of art.
Recipe 1. Simple Butterfly Cake
Ingredients
five eggs;
baking powder;
180 g of sugar;
80 ml of vegetable oil;
170 g of flour;
80 ml of boiling water;
any thick cream for decoration and interlayer.
Cooking method
1. Beat eggs into a mixer bowl 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 in small parts introduce a mixture of flour and baking powder. Pour in boiling water and oil. Shuffle.
3. Bake, laying out in a prepared form, forty minutes at 180 degrees. Take out the finished biscuit on the wire rack.
4. Divide the biscuit into two cakes. Then cut the cakes in half. Mark about a third of the diameter and cut a diamond.
5. Lay the biscuit with the semicircular sides to each other. Put a rhombus on top of them. You should get a butterfly outline.
6. Soak cakes, coat each cream. Garnish with cream on top using a pastry bag.
Recipe 2. Butterfly Cake with Custard
Ingredients
Impregnation
100 ml pineapple juice;
50 ml of dark rum.
Chocolate sponge cake
33 g of cocoa powder;
3 eggs;
145 g of sugar;
110 ml of milk;
186 g of wheat flour;
baking powder;
165 g drain oil.
Custard
pack of oil drain .;
2 eggs;
150 ml of condensed milk;
1 g of food coloring.
Cooking method
1. Mash the warm soft butter with sugar. Enter the eggs one at a time and mix to form a gentle, homogeneous mass. Combine flour with starch and baking powder. Sift.
2. Heat the milk slightly. Pour flour and milk into the oil mixture, stirring with a spatula. Put the dough into the mold, wrap it with foil and bake at 160 C for an hour.
3. Take out the biscuit and leave it overnight. Divide the cake in half along. Then cut out the outline of the butterfly from the cakes as described above.
4. Combine pineapple juice with rum and soak with this mixture of cakes. If you cook a cake for children, you can replace rum with fruit syrup.
5. Mix the eggs with condensed milk and warm them by setting them in a pot of boiling water, stirring constantly, until thickened. Cool the custard base. Beat butter until lush. Add the custard base in parts without stopping whipping.
6. Cream the cakes with cream. Dye a little cream with a yellow dye. Use a pastry bag to decorate the surface of the cake.
Recipe 3. Butterfly Cake with Meringue
Ingredients
Meringue
six egg whites;
12 tablespoons of sugar.
Biscuit
stack wheat flour;
4 eggs;
stack Sahara.
Sand cake
2 egg yolks;
100 g cream margarine;
3 g of soda;
1.5 stack flour;
100 g of sugar.
Custard
100 g of flour;
50 ml of milk;
125 g of sugar.
Additionally
500 g fat cottage cheese;
10 g of powdered sugar;
berry syrup;
glaze package.
Cooking method
1. Beat four chilled egg whites in a dense foam. Without stopping the process, gradually add sugar and one yolk at a time. Gradually add a glass of flour and mix gently. Bake a biscuit for 50 minutes at 180 C.
2. Draw a butterfly pattern on the tracing paper. You need to make three butterflies from meringues. For each, beat two chilled proteins from 100 g sugar to soft peaks. Put the whipped squirrels 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 contour. Bake eight minutes at 140 ° C. Then apply a second coat on the dried meringue and send for 12 minutes. Apply a third coat and bake for a quarter of an hour. Cool and remove tracing paper. Make two more butterflies on this principle. Then collect them into one, smearing with cream.
3. Grate cold margarine, add a glass of flour and rub it with your fingers into the crumbs. Pour sugar and soda, mix. Add two yolks one at a time and knead the dough. Put in the cold for half an hour.
4. Roll out the dough, attach the template and cut. Prick with a fork and bake for 15 minutes at 200 C.
5. Melt the chocolate bar in the microwave. Lubricate the meringue butterfly with chocolate on all sides with a silicone cyst.
6. Divide the biscuit into three layers and soak each berry tea.
7. Cook the custard, cool it and beat with fat cottage cheese.
8. Apply a little cream to the sand cake. Set a meringue butterfly on top. Spread the cream evenly inside. Garnish the cake with icing.
Recipe 4. Butterfly Cake with Sour Cream
Ingredients
Biscuit
two stacks. and 2 tbsp flour;
four eggs;
100 g of honey;
180 g of granulated sugar.
Cream
600 ml of homemade sour cream;
50 g of cocoa powder;
150 g of sugar;
vanilla sugar.
Decoration
three egg whites;
two bars of white chocolate;
150 g of granulated sugar;
four bars of dark chocolate;
citric acid - a pinch;
ten food beads;
2 drops of food coloring.
Cooking method
1. From the above products, prepare a honey biscuit. It is advisable to do this in the evening, so it will be easier to cut cakes. Divide the biscuit along into four cakes. Then cut them in half and turn them in opposite directions. On the cut side, in the middle, cut out two small semicircles. Connect them together and lay 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 pour cocoa. Shuffle.
3. Sour cream with cream. Beat whites until soft peaks. Add dye and mix. Put the protein cream in a pastry bag with a curly nozzle and apply the pattern on the entire surface of the cake. From melted chocolate, make eyes and antennae, applying it to the film. Send to the freezer, remove the film and decorate the cake with them.
Recipe 5. Butterfly Cake with White and Chocolate Biscuit
Ingredients
White cake
stack flour;
four eggs;
baking powder;
sugar - 150 g.
Chocolate cake
Cocoa - 60 g;
four eggs;
granulated sugar - 150 g;
flour -? glass .;
baking powder.
Cream
20% sour cream - 500 ml;
oil drain. - 150 g;
two yolks;
sugar - a stack.
Decoration
jelly for cake;
bananas
black currant;
Strawberry;
kiwi.
Cooking method
1. Beat eggs in three strokes with sugar. Pour the flour and baking powder in parts and gently mix with a spoon to leave bubbles.
2. Knead the dough for 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 a thick thread. Now cut the cakes in half. Cut a piece of crumb from the middle of the cut. Lay out cakes, alternating chocolate and white biscuit. Expand the halves in a semicircle to each other.
4. Beat the yolks with butter, sugar and yolks. Then add sour cream and continue to beat until smooth. Well coat each cake with cream and lay out the rings of peeled bananas. Rub the scraps into crumbs and sprinkle the sides with it. Garnish the top of the cake with slices of kiwi and strawberries, blackcurrant berries. Fruits and berries pour jelly for cakes, prepared according to the instructions on the packaging. Make the antennae out of sweet straw by dipping the ends into 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 of gelatin;
canned apricots;
grapes;
two tangerines;
two plums;
kiwi;
pears.
The foundation
baking powder;
one and a half stack. milk;
2.5 stack flour;
? stack vegetable oil;
vanilla sugar;
two stacks. icing sugar.
Cooking method
1. For the base mix in a saucepan vegetable oil and milk. We send to the fire and bring to a boil. Cooling down. Beat eggs with vanilla sugar. Without stopping the process, pour small amounts of powder.
2. Sift the flour with salt. We put half of the flour and milk and butter into the egg mixture and gently stir. Add baking powder and the remaining flour and milk. Mix until smooth. Bake a biscuit in a deep pan at 180 degrees for half an hour. Cooling down.
3. On the short side, cut a small strip. This will be the body of the butterfly. We cut the square cake diagonally to make four triangles. These will be the wings. Fold the butterfly-shaped cake.
4. Beat whites in a dense foam, pouring sugar into small pieces. Soak gelatin in half a glass of water for 20 minutes. Then dissolve it. Pour two spoons. Pour the rest of the gelatin into the whipped proteins and mix. Coat the cake with cream and put in the cold for an hour.
5. We clean the fruits, cut into thin plates. Sprinkle pears with lemon juice. We lay fruit plates on the cake in the form of a picture. From two grapes we make eyes. The antennae are made of two strips of zest. Lubricate the fruit layer with gelatin using a silicone brush.
Butterfly Cake - Tips and Tricks
You can make a cake and more complex shapes. To do this, make a template and cut a butterfly on it.
Antennae can be made from sweet straw or strips of zest.
Butterfly eyes are made from berries or chocolate drops.
If you decorate the cake with fruit slices or berries, pour gelatin on it. It will turn out a beautiful glossy cake.
