Butterfly Cut-Up Cake

 

1

box Betty Crocker® SuperMoist® cake mix (any flavor*)

Water, vegetable oil and eggs called for on cake mix box

Tray or piece of cardboard covered with foil

1 1/2

containers Betty Crocker® Whipped fluffy white frosting

Colored sugars

1

tube (0.68 oz) Betty Crocker® decorating gel

Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy

Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor)

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
• 2 Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
• 3 Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.