Butterfly Wedding Cake
Equipment
Ingredients
Cake layers
butter (softened)
400 g
granulated sugar
400 g
eggs
8 pcs
all-purpose flour
400 g
milk
200 ml
baking powder
16 g
vanilla extract
10 ml
Buttercream
butter (softened)
500 g
powdered sugar
1000 g
milk
100 ml
vanilla extract
5 ml
Decorations
white fondant
1500 g
food coloring
5 ml
Instructions
Prepare cake layers
Preheat oven and prepare cake pans for baking.
Mix cake batter
Cream butter and sugar, then add eggs, flour, milk, and flavorings.
Bake cake layers
Divide batter between prepared pans and bake until golden.
Cool cake layers
Remove cakes from oven and let cool completely.
Prepare buttercream
Whip butter, powdered sugar, milk, and vanilla until fluffy.
Assemble cake layers
Level cakes and stack with buttercream between each layer.
Apply crumb coat
Thinly coat entire cake with buttercream and chill.
Cover with fondant
Roll out fondant and drape smoothly over the cake.
Create butterfly decorations
Color fondant and sculpt delicate butterflies for the top.
Final assembly
Attach butterflies and add finishing details.
Original recipe
Storage
Store covered in the refrigerator. Bring to room temperature before serving for best texture.
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