|Photo: Butterfly garden cake recipe
Photography by John Paul Urizar
Need ideas for a kids’ party? The Lebanese Recipes Kitchen invites you to try Butterfly garden cake Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by.
This cake evokes the world of fairies and fantasy. Imagine the look on your child’s face when they see it on the day!
Preparation Time 60 minutes
Easy butter cake divided between 36 cupcakes (see related recipes)
1 quantity simple glace icing (see related recipes)
Pink liquid food colouring (Queen brand)
Blue liquid food colouring (Queen brand)
1 quantity (about 50) easy vanilla butter cupcakes
60g Fizzers Lollies (Swizzles Matlow brand)
3-5 pastel-coloured wired silk butterflies (from craft stores)
Divide the icing into thirds. Add 12-15 drops of pink colouring to 1 portion, 5-6 drops of blue colouring to 1 portion, then 12-14 drops pink colouring and 2-4 drops blue colouring to last portion to make purple. Mix each well.
Spread pink icing over 4 cupcakes. Top each with 5 pink lollies in a circular pattern, with a different colour in the centre, and press gently into icing. Repeat with remaining cupcakes, blue icing, purple icing and lollies to make 4 blue-iced cupcakes and 4 purple-iced cupcakes. (You will have 12 flower-patterned cupcakes in total.) Set aside for 1 hour or until set.
Meanwhile, spread pink icing over 12 more cupcakes, blue over the next 12 and purple over remaining cupcakes. Set aside for 1 hour or until set.
To assemble, arrange 10 plain-iced cupcakes (mixing pink, blue and purple) in a circle on a cake stand. Top with 7 plain-iced cupcakes. Continue to layer, with 4 plain-iced cupcakes in the third layer and 2 in fourth layer.
Arrange the remaining plain-iced cupcakes, icing facing outwards, on the outside of the cupcake stack and randomly place the flower-patterned cupcakes in between. Position the butterflies so they ‘fly’ above the cupcakes.
For more control over the jawaban colour of the icing, use skewers to add food colours, drop by drop.
Good Taste – July 2001, Page 57
Recipe by Michelle Southan