Butterfly Cake

Step-by-step cooking

1. Step 1:

   

   We start cooking by preparing all the necessary ingredients for the Butterfly cake.

2. Step 2:

   

   Knead the sponge dough and bake the cake. Let the cake cool down.

3. Step 3:

   

   While the cake cools down, prepare the syrup. Pour sugar with water and boil for a couple of minutes until the sugar is completely dissolved.

4. Step 4:

   

   And prepare the butterfly template. To do this, we outline the shape in which the cake was baked on paper with a pencil.

5. Step 5:

   

   Cut out the circle and mark the middle. From the edge to the middle we draw an arc as in the photo.

6. Step 6:

   

   Bend the blank in half and cut out the shape along the drawn arc.

7. Step 7:

   

   And cut the circle in half to the opposite edge.

8. Step 8:

   

   On the template, you can also outline the future cream pattern that will be on the wings of a butterfly.

9. Step 9:

   

   Cut off the top of the cooled cake. We'll put the top aside, it will still come in handy.

10. Step 10:

    

    We spread the template on the cake and cut the cake on it. We postpone the trimmings to the top of the cake.

11. Step 11:

    

    The sponge base for butterfly wings is ready. The resulting wings are cut each lengthwise into three parts.

12. Step 12:

    

    Mix gelatin with water and leave it to swell.

13. Step 13:

    

    Now, with a mixer, beat the cream with half of the powdered sugar.

14. Step 14:

    

    Whisk the cream until it becomes airy and light. And we send it to the refrigerator.

15. Step 15:

    

    Slice the strawberries. While we are cutting strawberries, you can boil milk.

16. Step 16:

    

    Add hot boiled milk to the swollen gelatin and mix well until the gelatin is completely dissolved. We set aside the milk with gelatin to cool.

17. Step 17:

    

    Add the remaining half of the powder to the cottage cheese and rub it well with a mixer.

18. Step 18:

    

    Add milk with gelatin to the whipped cottage cheese through a strainer.

19. Step 19:

    

    Beat everything with a mixer.

20. Step 20:

    

    Mix the whipped cottage cheese with whipped cream and mix gently and thoroughly from the bottom up with a spatula.

21. Step 21:

    

    Let's cut bananas the same way as strawberries - in small cubes.

23. Step 22:

    

    We will grind the biscuit trimmings in a very convenient way.

24. Step 23:

    

    Add a little cream to the chopped scraps and mix. From the resulting dough-like mass we will make the head and body of a butterfly.

25. Step 24:

    

    We will set aside part of the cream in order to coat the cake on top.

26. Step 25:

    

    Add bananas and strawberries to most of the cream. Add carefully, so that the juice does not get in.

27. Step 26:

    

    Gently mix the cream and fruit with a spatula.

28. Step 27:

    

    Putting together a cake. We start with the lower parts of the cake, impregnate with syrup and smear with cream.

29. Step 28:

    

    And so layer by layer - impregnate and coat with cream.

30. Step 29:

    

    From the cream dough we form the head and abdomen. We will put them in their places and smear them with cream.

31. Step 30:

    

    From the same creamy sponge dough, we sculpt a body and place butterflies on top.

32. Step 31:

    

    Smear the cake with the cream specially left for this. And we send it to the refrigerator for freezing.

33. Step 32:

    

    While the cake freezes in the refrigerator, we will draw eyes, mouth and antennae for a butterfly with melted chocolate on parchment. We send it to the refrigerator to solidify the chocolate.

34. Step 33:

    

    Meanwhile, while the cake and chocolate are solidifying, prepare the custard and divide it into 5 parts. Most of it is white cream to coat the whole cake and decorate the sides. The smaller part is tinted in brown cream for body decoration. And three roughly identical pieces of yellow blue and pink cream to decorate the wings. You can use any colors you want!

35. Step 34:

    

    The top of the cake is slightly smeared with white cream.

36. Step 35:

    

    Using a package and a toothed nozzle, decorate the sides of the cake with white cream.

37. Step 36:

    

    Using the asterisk nozzle, we decorate the butterfly body.

38. Step 37:

    

    With yellow cream we make a border at the base of the cake and on top of the edge.

39. Step 38:

    

    Draw the outline of the wings with pink cream.

40. Step 39:

    

    Draw a pattern on the wings with blue and yellow cream.

41. Step 40:

    

    Decorate the cake with pastry beads.

42. Step 41:

    

    Attach the butterfly's antennae, eyes and mouth. Finally, the long-awaited delicious and beautiful delicacy - Butterfly cake - is ready! We serve the cake to the table, enjoy and delight our loved ones. Bon appetit!