Mastic cake in the shape of a butterfly. Delicious cake: a simple recipe for the “Butterfly is a beauty” cake. Butterfly-shaped cake - basic cooking principles
Do you want to surprise your friends? Prepare a butterfly shaped cake. The dessert turns out beautiful and impressive. Children will especially like the cake, so we recommend that you prepare it for a children's party.
Butterfly-shaped cake - basic cooking principles
You can use any products to prepare dessert. It is best to make a cake from a sponge cake. The easiest way to cook it is in a slow cooker. The sponge cake can be chocolate, honey or vanilla. If you don't have any time, you can use store-bought cake layers.
To make a butterfly cake, cut the sponge cake in half. Then, small triangles are carefully cut out in the middle of the cut, that is, wings are formed. Then the cakes are joined with rounded sides and coated with cream. A shortbread butterfly can be cut out using a pattern made from paper.
It can be custard, sour cream, protein, butter or butter cream. For decoration, use thick cream so that it can be piped onto the cake through a pastry bag. The cream for decoration is colored using vegetable juice or food coloring.
You can decorate a cake not only with cream. For this you can use marmalade, jelly, fruits and berries. By using your imagination, you can create a real work of art.
Recipe 1. Simple butterfly shaped cake
Ingredients
five eggs;
baking powder;
180 g sugar;
80 ml vegetable oil;
170 g flour;
80 ml boiling water;
any thick cream for decoration and layering.
Cooking method
1. Beat the eggs into the mixer container and beat for five minutes. Add vanilla and continue the process for another seven minutes.
2. Combine flour with baking powder and sift. Switch the mixer to minimum speed and add the flour and baking powder mixture in small parts. Pour in boiling water and oil. Stir.
3. Bake, placing in the prepared pan, for forty minutes at 180 degrees. Remove the finished sponge cake to a wire rack.
4. Divide the sponge cake into two layers. Then cut the cakes in half. Mark about a third of the diameter and cut out a diamond shape.
5. Place the biscuit with semicircular sides facing each other. Place a diamond on top between them. You should now have the outline of a butterfly.
6. Soak the cakes, coat each with cream. Decorate the top with cream using a pastry bag.
Recipe 2. Butterfly cake with custard
Ingredients
Impregnation
100 ml pineapple juice;
50 ml dark rum.
Chocolate sponge cake
33 g cocoa powder;
145 g sugar;
110 ml milk;
186 g wheat flour;
baking powder;
165 g butter drained.
Custard
a pack of oil drain;
150 ml condensed milk;
1 g food coloring.
Cooking method
1. Grind soft warm butter with sugar. Add the eggs one at a time and mix to form a soft, homogeneous mass. Combine flour with starch and baking powder. Sift.
2. Warm the milk slightly. Add flour and milk into the butter mixture little by little, stirring with a spatula. Place the dough in the mold, wrap it in foil and bake at 160 C for an hour.
3. Remove the biscuit and leave it overnight. Divide the cake in half lengthwise. Then cut out the butterfly outline from the cakes using the method described above.
4. Combine pineapple juice with rum and soak the cakes with this mixture. If you are making a cake for children, you can replace the rum with fruit syrup.
5. Mix the eggs with condensed milk and heat in a saucepan of boiling water, stirring constantly until thickened. Cool the custard base. Beat the butter until fluffy. Add the custard base to it in parts, without stopping whisking.
6. Spread the cakes with cream. Color a little cream with yellow dye. Use a piping bag to decorate the surface of the cake.
Recipe 3. Butterfly cake with meringue
Ingredients
six egg whites;
12 tbsp sugar.
stack wheat flour;
stack Sahara.
Shortbread
2 egg yolks;
100 g butter margarine;
1.5 stack. flour;
100 g sugar.
Custard
100 g flour;
50 ml milk;
125 g sugar.
Additionally
500 g fat cottage cheese;
10 g powdered sugar;
berry syrup;
package of frosting.
Cooking method
1. Beat four chilled egg whites until stiff. Without stopping the process, gradually add sugar and yolks one at a time. Gradually add a glass of flour and mix gently. Bake the biscuit for 50 minutes at 180 C.
2. Draw a butterfly template on tracing paper. You need to make three meringue butterflies. For each, beat two chilled egg whites with 100 g of sugar until soft peaks form. Place the whipped egg whites in a bag and cut off the tip. Turn the tracing paper over with the pattern down, grease it with oil and draw a butterfly along the outline. Bake for eight minutes at 140 C. Then apply a second layer to the dried meringue and leave for 12 minutes. Apply a third layer and bake for a quarter of an hour. Cool and remove the tracing paper. Make two more butterflies using this principle. Then collect them into one, spreading them with cream.
3. Grate the cold margarine, add a glass of flour and rub into crumbs with your fingers. Add sugar and soda, stir. Add two yolks one at a time and knead the dough. Refrigerate for half an hour.
4. Roll out the dough, attach the template and cut it out. Prick with a fork and bake for 15 minutes at 200 C.
5. Melt the chocolate bar in the microwave. Coat the meringue butterfly with chocolate on all sides using a silicone brush.
6. Divide the sponge cake into three layers and soak each one with berry tea.
7. Boil the custard, cool it and beat it with rich cottage cheese.
8. Apply a little cream to the shortbread. Place a meringue butterfly on top. Distribute the cream evenly inside. Decorate the cake with icing.
Recipe 4. Butterfly cake with sour cream
Ingredients
two stacks and 2 tbsp. flour;
four eggs;
100 g honey;
180 g granulated sugar.
600 ml homemade sour cream;
50 g cocoa powder;
150 g sugar;
vanilla sugar.
Decoration
three egg whites;
two bars of white chocolate;
150 g granulated sugar;
four bars of dark chocolate;
citric acid - a pinch;
ten food beads;
2 drops of food coloring.
Cooking method
1. Prepare honey sponge cake from the above products. It is advisable to do this in the evening, so the cakes will be easier to cut. Divide the sponge cake lengthwise into four layers. Then cut them in half and turn them in opposite directions. From the cut side, in the middle, cut out two small semicircles. Connect them together and place them at the top between the two semicircles. This will be the head of the butterfly.
2. Beat sour cream with vanilla and sugar until smooth. Then gradually add cocoa. Stir.
3. Coat the cakes with sour cream. Beat the whites to soft peaks. Add coloring and stir. Place the egg white cream into a piping bag fitted with a piping tip and apply a pattern over the entire surface of the cake. Make eyes and antennae from melted chocolate by applying it to the film. Place in the freezer, remove the film and decorate the cake with them.
Recipe 5. Butterfly cake with white and chocolate sponge cake
Ingredients
White cake
stack flour;
four eggs;
baking powder;
sugar - 150 g.
Chocolate cake
cocoa - 60 g;
four eggs;
granulated sugar - 150 g;
flour - ? stack;
baking powder.
20% sour cream - 500 ml;
oil drain - 150 g;
two yolks;
sugar - stack.
Decoration
cake jelly;
black currant;
strawberry;
Cooking method
1. Beat the eggs in three additions with sugar. Add the flour and baking powder little by little and stir gently with a spoon until bubbles remain.
2. Knead the dough for the chocolate cake according to the same principle, just add cocoa to it. Bake the cakes for 20 minutes at 180 C.
3. Divide each cake in half lengthwise. This is convenient to do with a thin sharp knife or thick thread. Now cut the cakes in half. Cut out part of the crumb from the middle of the cut. Lay out the cake layers, alternating chocolate and white sponge cake. Turn the halves in a semicircle towards each other.
4. Beat the yolks with butter, sugar and yolks. Then add sour cream and continue beating until smooth. Coat each cake well with cream and place rings of peeled bananas. Grind the scraps into crumbs and sprinkle the sides with it. Decorate the top of the cake with slices of kiwi and strawberries, black currants. Pour jelly for cakes over fruits and berries, prepared according to the instructions on the package. Make antennae from sweet straws, dipping the ends in melted chocolate.
Recipe 6. Butterfly cake with fruits and tangerines
Ingredients
Top of the cake
juice of half a lemon;
three egg whites;
60 g gelatin;
canned apricots;
grape;
two tangerines;
two plums;
baking powder;
one and a half stack. milk;
2.5 stacks flour;
Stack. vegetable oil;
vanilla sugar;
two stacks powdered sugar.
Cooking method
1. For the base, mix vegetable oil with milk in a saucepan. Place on the fire and bring to a boil. Let cool. Beat eggs with vanilla sugar. Without stopping the process, add powder in small portions.
2. Sift flour with salt. Add half the flour and milk with butter to the egg mixture and stir gently. Add baking powder and the remaining flour and milk. Stir until smooth. Bake the biscuit in a deep baking tray at 180 degrees for half an hour. Let cool.
3. Cut a small strip from the short side. This will be the body of the butterfly. Cut the square cake diagonally to make four triangles. These will be the wings. Fold the cake into a butterfly shape.
4. Beat the whites into a thick foam, adding sugar in small parts. Soak gelatin in half a glass of water for 20 minutes. Then we dissolve it. We pour two spoons. Pour the rest of the gelatin into the whipped egg whites and mix. Cover the cake with cream and refrigerate for an hour.
5. Peel the fruits and cut into thin slices. Sprinkle the pears with lemon juice. We place fruit slices on the cake in the form of a pattern. We make eyes from two grapes. Make antennae from two strips of zest. Brush the fruit layer with gelatin using a silicone brush.
You can make a cake of a more complex shape. To do this, make a template and cut out a butterfly using it.
The antennae can be made from sweet straws or strips of zest.
Butterfly eyes are made from berries or chocolate drops.
If you are decorating the cake with fruit slices or berries, pour gelatin over it. You will get a beautiful glossy cake.
Prepare butter sponge cake. Mix milk with vegetable oil, boil, remove from heat and let cool. Beat eggs in a bowl with vanilla sugar. Continuing to beat, add powdered sugar in small portions until the mixture turns light yellow.
Sift flour with salt. Add half the flour and half the milk and butter to the egg mixture and mix gently. Add baking powder, remaining flour and milk. Mix thoroughly so that there are no lumps until it becomes a soft, foamy mass.
Preheat the oven to 180°C. Cover the baking sheet with a sheet of parchment moistened with water, pour biscuit dough onto it, bake for 30 minutes. Remove from oven, let cool. Transfer the biscuit to a cutting board.
Cut a piece of such width from the short side of the biscuit so that the remaining one becomes a square - this narrow piece will be the “body” of the butterfly. Cut the square piece diagonally into 2 identical triangles. Cut a triangle with a side of 4 cm from the right angle of each of them. In this place, the “wings” of the butterfly will connect to the “body”. On the opposite side of the “wings” cut out small pieces of a triangular shape. Give the cake a butterfly shape.
Beat the whites with sugar into a stiff foam. Soak gelatin in a small amount of water. When it swells, heat it, without bringing it to a boil, until completely dissolved. Set aside 2 tbsp. l. gelatin, and carefully pour the rest into the whites, stirring constantly. Grease the cake on all sides with the resulting cream and put it in the refrigerator for 1 hour.
Peel the fruits and cut into thin slices. Place on the cake, imitating the pattern of butterfly wings. Make eyes from 2 grapes, and antennae from thin strips of zest. Using a brush, brush the top of the cake with the reserved gelatin. Place the cake in the refrigerator for another 15 minutes.
Meticulous preparation for the wedding overtakes all newlyweds. The long search for the perfect bride's dress, groom's suit, place for off-site registration, restaurant for a banquet is exhausting, and the to-do list never ends. But when the time comes to choose a cake, you again feel full of strength and energy, because this sweetness should be the crowning end of the evening. If you love romance, you will love a wedding cake with butterflies. Such beauty will best convey the tender feelings of your couple.
Options for making butterflies for a cake
A wedding cake with butterflies is a delicacy that embodies all the appropriate creativity and imagination. Choosing a one- or two-tier dessert is not a problem; it’s more important to figure out the filling and decorations. Cakes are filled with protein, chocolate, butter, cream or glaze. But for sophisticated, elegant decorations in the shape of butterflies, not all materials are suitable. The best options are mastic, caramel, chocolate and marzipan. What is the difference between them?
From mastic
Not every bride undertakes to bake confectionery on her own, so entrusting this task to experienced craftsmen is much easier and tastier in the future. If you order a wedding cake with delicate edible butterflies, choose mastic to convey the volume of the shapes. It contains powdered sugar, marshmallows, gelatin, starch, and egg white. The mixture comes out white, and if you want bright colors, you can ask for the addition of food coloring. The wedding cake will look realistic if you decorate the butterflies to resemble living ones. Original?
From caramel
If you want your birthday cake to look sophisticated at your celebration, you will need one small detail - sweet butterflies created with caramel. It contains sugar, syrup and all kinds of food coloring. The advantage of choosing caramel is that the effect of lace and volume is easily achieved due to the resulting shape. Such butterflies are completely invisible when a couple of lines are used to create the edging of the form, or the fluttering creatures completely repeat the patterns of living insects.
Made from chocolate and marzipan
If you are a fan of the combination of nuts and what, then butterflies created with the help of chocolate and marzipan are for you. 100% cocoa, crushed almonds and simple syrup will give you an ethereal, fluffy taste for your wedding cake decorations. The top of the marzipan is glazed with chocolate, resulting in butterfly-shaped candies. You can dilute the festive sweet taste by adding liqueur, orange zest, and spices to the marzipan. All guests will appreciate this cake at a wedding. Hurry, because butterflies are always eaten first!
Cake design ideas with butterflies for a wedding
Having familiarized yourself with the materials for creating butterflies on a wedding cake, you need to determine what else will be on the delicacy in addition to these fluttering decorations. The right combination of colors, selected design details and delicious filling is what will ensure an unforgettable end to the wedding evening. Knowing the theme of the celebration, it’s easy to decide on the shades and filling. How can you add butterfly decorations to your cake in an original way?
For a small wedding, order a low two-tier cake, placing it on the top stand of the Candy Bar, and place cupcakes on the bottom ones, decorating each with a unique butterfly. To emphasize the tenderness of the ceremony, complement it with a real satin ribbon; a luxurious celebration would not be complete without a shiny brooch; The decor in the form of a fixed cage on top will fit into the retro style. The classic idea for decorating delicacies with butterflies for a Tiffany-style celebration would be small edible pearls and decorative necklaces with stones. What else could a cake decor be?
Decorated with butterflies and figurines of newlyweds
Classic is always in fashion. Figurines of newlyweds are popular among brides and grooms of various generations. A delicious white dress and a black tuxedo are suitable for a luxurious wedding, but what if your celebration has an original style that goes beyond the classics? Passionate tango fans will love the cake with scarlet accents and a figurine of a bride in a ball gown, but don't forget about your other half! Other pairs will display minimalism and adherence to classic canons through the snow-white coating of the delicacy.
An original solution would be to choose a wedding cake taking into account your preferences in films. A dark purple hue, blue butterflies, a crescent moon on top, gloomy but happy newlyweds – a delicacy in the style of the film adaptation of “Corpse Bride”. One half of the cake can be decorated in the classic snow-white color with fluttering butterflies, and the second - in the Batman emblems, if the groom is delighted with this hero. The newlyweds, in the role of angels, will fit into the tender, reverent ceremony of lovers.
Decorated with a cascade of butterflies
A cake with a cascade of fluttering butterflies looks graceful and luxurious. They are located individually on the sides, stretching from bottom to top from the title side of the treat or in a spiral over the entire area. A neutral light shade is chosen for the base, and decorations in the form of insects convey the theme of the wedding. If you are having a classic ceremony, then it is appropriate to decorate a white multi-tiered delicacy with a contrasting color - black or red. Is your celebration full of color and fun? Then the cascade of butterflies is painted in different tones, stretching from bottom to top, like the colors of the rainbow.
Cake decorated with butterflies and flowers
If your wedding theme is a certain flower, then all the details must match, including the cake. Confectioners, using mastic, create believably fairy-tale petals and buds that will appeal to all guests. Roses, eustomas, peonies, tulips, poppies, sakura, gladioli - this is not a complete list to reflect your wishes. Different shades of flowers look beautiful, so this cake should be used as a decoration in wedding photographs. Many confectioners, following Western trends, decorate delicacies with live buds, which looks even more impressive.
Cake with lace and butterflies
Vintage and boho weddings are becoming more and more popular every day. These themes convey the tenderness, sophistication, romance and trepidation of the newlyweds’ relationship. An integral element of the decor of such weddings is lace. A cake decorated with flowers or massive decorations will not fit well with this style. The delicacy should ideally reflect the mood, so use delicious openwork elements as decoration.
If the surface of the cake is made with a stable structure that will not be damaged when touched, then the master pastry chefs decorate it with the most delicate natural fabric. With a soft coating in the form of cream, you should avoid such options, choosing classic mastic, caramel or chocolate to perfectly display lace motifs. A cake with the most delicate decoration should be complemented with satin ribbons of a similar shade.
With butterflies and initials of the bride and groom
Whatever you add to the decoration of your wedding delicacy with butterflies, only one element will make it individual. The initials of the bride and groom, who at the end of the evening will already have the same last name, will emphasize the end of such an important day for the newlyweds. Confectioners make them to order: discreetly on one tier, using mastic, in the form of jewelry on top of the cake, placed on sticks, on top of each cupcake, which are quickly taken away by guests from the candy bar.
Description
Butterfly Cake- a type of biscuit dessert. “Nothing new,” you say. But no. The most interesting thing about this cake will be its shape. And here you really have to work hard. True, you can find butterfly stencils on the Internet, print and cut out ready-made sketches. You can easily prepare the “Butterfly” cake with your own hands, give it the desired look and decorate it in such a way that it will simply be indistinguishable from a branded store product.
We have prepared a real master class with photos for you. Therefore, you can easily create a butterfly cake in your kitchen. Using our recipe, you will learn how to make a butterfly cake, what ingredients to use for the sponge cake, and how to beautifully and brightly decorate the surface of the dessert.
For a children's party, it is important that the dessert looks bright and appetizing, and our cake fully meets these requirements. Only then will children appreciate your efforts and will gratefully devour the sweetness on both cheeks.
Ingredients
-
(8 pcs.) -
(2 tbsp.) -
(2 tbsp.) -
(2 tsp) -
(250 g) -
(10 tbsp.) -
(1 PC.) -
(5-7 tbsp.) -
(3 colors) -
(for decoration)
Cooking steps
Let's prepare a sponge cake for the cake. Break the eggs and separate the whites from the yolks into two different bowls. Add one glass of sugar to the yolks, the second to the whites. Separately, beat the ingredients until smooth, then mix the whites, yolks and baking powder in a saucepan. Sift flour into a saucepan. Mix everything thoroughly and place the dough on a baking sheet, previously greased with oil. Heat the oven to 180 degrees and bake the dough for half an hour. You should get two biscuits of the same size and thickness. While the base is being prepared, let's move on to the creative part of the process. On a blank sheet of paper, draw a symmetrical butterfly, as shown in the photo. Feel free to cut it out.
The stencil is ready, and you need to start creating the cream. Melt the butter in a deep suitable bowl. You shouldn't heat it up too much: the oil should just become liquid. Gradually stir and add condensed milk to the melted butter. Cut the lemon into two halves and squeeze the juice into the butter and milk mixture. Also add zest there. Beat it all well with a whisk. During this time, the biscuits will arrive. Cool them and use a stencil to make 2 identical butterflies.
Cover the surface of the first cake with any jam you like. Determine the thickness of the layer by eye relative to the thickness of the cake itself.
Place a second butterfly on top and cover the entire surface of the cake with buttercream.
The outline of the butterfly itself can be laid out with licorice candies or drawn using melted chocolate and a pastry bag.
Divide the remaining cream into 3 parts, unequal ones. We paint parts of the cream in the selected colors using confectionery paint. From the photo we determine which cream needs more and which less. We use a pastry syringe and decorate the dessert. The Butterfly cake is ready!
Bon appetit!
In our article we want to talk about the wonderful dessert “Butterfly”. A cake with such an unusual name is suitable for absolutely any occasion, from weddings to children's parties. In winter, it will amaze everyone with its brightness and unusualness; in summer, it will generally become the most relevant option.
Cake decorations
Butterfly is a cake that will help give free rein to your imagination. The first time you make such a delicacy, you can follow the recipe, but in the future, be sure to try experimenting with decorating the dessert. In the summer, a butterfly-shaped cake can be decorated with a variety of fruits, as they say, according to the season.
In winter, citrus fruits, kiwi, bananas, and canned foods will help you get out of the situation. So there won't be any problems. “Butterfly” is a cake that can be decorated in fundamentally different ways. It seems to us that the most interesting dessert will be in the shape of a moth. But at the same time, any cake can be made from fruit or chocolate. There is room for your imagination to run wild here. According to reviews from housewives who have tried this wonderful cake in practice, it can be said that it always evokes a storm of positive emotions among guests. And it’s quite simple to prepare.
Ingredients for Butterfly Cake
To decorate the top layer you will need the following products:
- Three squirrels.
- Gelatin - 2.5-3 tsp.
- Grape berries.
- Two plums.
- Apricots (fresh or canned).
- Pear.
- Several tangerines.
- Lemon (we will need juice).
Base ingredients:
- Four eggs.
- One and a half glasses of milk.
- Oil (vegetable only) - ½ cup.
- Two glasses of powdered sugar.
- Vanilla.
- Flour - 2.5 cups.
- Half a teaspoon of salt.
- Baking powder - one packet.
Step-by-step recipe for “Butterflies”
Making your own butterfly cake is quite simple. Therefore, you do not need to be an experienced cook to prepare it.
For the base, mix vegetable oil and milk in a saucepan and bring the mixture to a boil. Next, remove it from the heat and let it cool slightly. Beat the eggs with vanilla sugar. This will require some diligence, because while whipping, you need to gradually add powdered sugar in small portions until the entire mixture acquires a light yellow tint.
Next you need to sift the flour and salt. Then add half the flour and half the milk and butter to the egg mixture. Mix all this carefully so that there is not a single lump. The mass should be soft and foamy.
For baking we need a deep baking tray. We will cover it with parchment soaked in water. Pour the biscuit dough on top and bake in the oven at one hundred and eighty degrees. This will take approximately half an hour. The finished cake needs to be cooled and then transferred to a board.
The biscuit needs to be cut so that it becomes a square and a narrow strip. From a thin piece we will form the body of our butterfly. And the square must be cut diagonally, as a result of which we will get two completely identical triangles. From them in the area of the right angle you will have to cut off another triangle. This will be the junction of the wings with the body. The opposite edges of the wings need to be trimmed slightly, giving them a curly shape. Next, we form the cake from the prepared parts. Essentially, the “Butterfly” (cake) is ready. All that remains is the most interesting and delicious part - decorating the dessert.
Cake decoration
The whites need to be whipped into a very thick foam, then gradually, in small portions, add sugar. Gelatin should first be soaked in water (about half a glass of liquid) for twenty minutes. As soon as it swells, you need to heat it and do not forget to stir it, not letting it boil. Place a couple of tablespoons of gelatin in a separate bowl. Carefully add the remaining mixture to the whites and mix. Apply the resulting cream to our cake and place it in the refrigerator for an hour.
In the meantime, you can do some fruit. They should be cut into thin slices. Pears must be sprinkled with lemon juice. Next, it is laid out on the cake itself in the form of a pattern. You can make eyes from the grapes, and thin strips of zest will become the antennae. Then, using a brush, brush the entire surface of the cake with gelatin and send it to harden in the refrigerator. So our “Butterfly” is ready. The cake turns out very colorful and bright. It is perfect for those who do not like sugary sweets.
Chocolate butterflies for cake
Any cake you make at home can be decorated with voluminous openwork chocolate butterflies. In addition, such a decoration will be the highlight of any dessert, giving it an elegant and sophisticated look. Let's figure out how to make these butterflies yourself. According to novice cooks, preparing such decorations is not particularly difficult. But what an effect the finished masterpiece produces!
We will need a drawing of absolutely any beautiful moth, printed on paper. The sheet must be placed in a file, after which you can start preparing the chocolate itself.
You need to buy chocolate in the store in advance, then chop it finely, place it in cellophane and put it in the microwave. There it will melt quite quickly. Next, we will draw the butterfly using liquid mass. To do this, carefully place the chocolate in a corner of the bag, cut off the tip and begin drawing on the file. It is advisable to draw the smallest details, then the drawing will turn out light and delicate. Please note that you should only trace the outlines and pattern of the wings. Once the picture is ready, leave it to dry at room temperature, and then put it in the refrigerator. Cooled wings are very easy to remove from the file. Place the finished chocolate drawings on parchment.
Melt the chocolate in the oven again. Next, take a small piece of parchment, bend it and draw the body of our butterfly on the very fold. Then we place the sheet in the open book, quickly attaching the wings before the chocolate hardens. The parts should stick together. To do this, we place the book so that the desired degree is obtained, and let the butterfly freeze.
Remove the finished moth from the parchment and place it in the refrigerator. Decorating a cake with butterflies gives you the opportunity to let your imagination run wild. You can place them on the top or on the side surface. This wonderful decoration is suitable for any dessert. One hundred grams of chocolate produces ten to twelve butterflies. Finished chocolate products can be stored in the refrigerator until they are needed again, unless, of course, children find them first. The kids really like the crunchy sweetness.
Instead of an afterword
The “Butterfly” cake is quite simple to make and at the same time amazes everyone with its beauty and originality. Try to make such a dessert - and you will certainly receive a lot of compliments. Numerous positive reviews about this dessert are an incentive for new experiments.
