Butterfly Wedding Cake
An elegant multi-tiered wedding cake adorned with delicate fondant butterflies, featuring moist vanilla sponge layers and silky buttercream frosting.
Equipment
Ingredients
Cake layers
butter (softened)
400 g
granulated sugar
400 g
eggs
8 pcs
all-purpose flour
400 g
baking powder
15 g
milk
250 ml
Buttercream frosting
butter (softened)
500 g
powdered sugar
1 kg
vanilla extract
10 ml
heavy cream
60 ml
Decorations
fondant
1 kg
food coloring
5 ml
Instructions
Prepare cake layers
Preheat oven and prepare cake pans by greasing and lining with parchment paper.
Mix cake batter
Cream butter and sugar, then add eggs one at a time. Sift in flour and baking powder, alternating with milk.
Bake cake layers
Divide batter among prepared pans and bake until a toothpick comes out clean.
Cool the layers
Remove cakes from pans and let them cool completely on wire racks.
Make buttercream frosting
Beat butter until light and fluffy, then gradually add powdered sugar, vanilla, and cream.
Assemble the cake
Level cake layers if needed, then stack and fill with buttercream between each layer.
Cover with fondant
Roll out fondant and carefully drape over the cake, smoothing with hands or fondant smoother.
Add butterfly decorations
Color fondant scraps and shape into delicate butterfly wings. Attach to the cake with edible glue or royal icing.
Original recipe
Storage
Store in an airtight container to prevent fondant from drying out. Remove from fridge 30 minutes before serving.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.