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Butterfly Cake

Ingredients

  • 3 cups Healthy Baker Plain Flour
  • 1 ½ cups Sunshine Caster Sugar (superfine)
  • 375g Butter
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 1 tablespoon baking powder

Directions

  1. Preheat the oven to 160°C. Lightly grease a 12 inch (30cm) round cake tin.
  2. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy.
  3. Add the eggs, two at a time, beating well
  4. Sift the flour and baking powder over the butter mixture and mix until combined well.
  5. Spoon the mixture into the cake tin and bake for 35 minutes or until cooked when tested with a skewer.
  6. Cool in the tin.
  7. Cut the cake in half, cut a notch on each cut side, slightly below the centre to form wings as shown in the diagram.
  8. Freeze pieces uncovered for about 1 hour for easier frosting if desired.
  9. To make the butterfly, arrange the 2 wings on a tray, use the 2 leftover notched pieces to form the body, triming if necessary.
  10. Ice the cake, attaching pieces with a small amount of icing.
  11. Sprinkle with coloured sugars. Outline wings and body with decorating gel. Decorate wings with asorted lollies as desired.
  12. Roll a fruit snack to make antennae.
  13. Store loosely covered.

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