Butterfly Cake Advise
Hi there,
I was asked to make a butterfly cake (to feed about 30 people) and need some advise on the best/easiest way to accomplish this.
At first I thought to make a sheet cake then cut out a butterfly shape. They want a peanut butter filling and thought maybe this might be a little hard to handle. Another idea was to bake it in round and rectangle pans then cut & piece it together. But am concerned that it will come out uneven. I also seem to have trouble icing the cake cleanly one it's cut (always ends up with crumbs!).
Any advise for this newbie is greatly appreciated!
Thanks,
judy
Replies to This Discussion
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Permalink Reply by Eileen S on
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Wilton makes a butterfly shaped pan you can pick up at most Hobby stores for around $15. That may be your best bet as a beginner.
http://www.wilton.com/store/site/product.cfm?id=3E30CE12-475A-BAC0-...
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Permalink Reply by Judy Fluke on
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Thanks Eileen! Was hoping not to have to buy a pan I may only use once. Although it might save me from stressing too much about it. ;-)
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Permalink Reply by Deah on
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Judy, your idea of cutting out your shapes is your best bet if you don't want to purchase the pan. Do you know about crumb coating? That will help seal the crumbs before your final coat of BC.
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If you lived closer I'd let you use mine. I've only used it once. Bought it 6 years ago. Yep - your concern is valid. LOL.
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Permalink Reply by Jenifer T on
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You can try ebay or craigslist too for a used pan. I just did a quick search on ebay and you should be able to get one for around $10 shipping included. :)
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Permalink Reply by Dawn Becker on
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I am one of those that refuse to buy character pans. They are such a waste of cash unless you are going to specialize in butterfly cakes for ever.
You can crumb coat your cake to help with crumbs. And as much as I scream - do not put your cake in the fridge - you can refrigerate it just long enough to made the cut edges take icing better.
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Permalink Reply by Lynne Salmon on
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With the size you need to have 30 servings your best bet is to bake up a 12" round OR 10" sq and cut it.
The round, of course is cut in 1/2 and the pieces are turned so the cut edges are out and the rounded edges are together in the center similar to this: )(
If you use the sq cut diagonally from one corner to the other and again turn the pieces around. For a center you can use Twinkies or cut a bit from each straight edge and place between the two 1/2s.
To keep from having problems w/the cut edges crumb coat them right away. A great crumb coat for this would be to melt about 1/4 cup (or less) buttercream for JUST a few seconds - maybe 6-8 and quickly spread it on the cut edges with your spatula.
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Permalink Reply by Diane Loualid on
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Could you look at this one of mine and do it free hand? Thats how I did this...I do my bc icing than I took a tooth pic and drew this than I filled it in...Just an idea...
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Wow, nice job! I like that idea, thanks!
Diane Loualid said:
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Thanks for all of the advise! Chilling the cake for a bit and the crumb coating reduced my crumbs greatly. I'll be posting pictures soon.
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Permalink Reply by Lisa Duff on
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My boyfriend made the Butterfly cake on my page for our daughters 1st birthday, he had only decorated 1 other cake before (my baby shower cake)....that is what made me want to start decorating! He carved it, we didn't want to buy a pan we probably wouldn't use again. Can't wait to see your butterfly!
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