Butterfly Cut-Up Cake

  • Prep 30 min
  • Total 3 hr 45 min
  • Servings 12

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)*
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or piece of cardboard covered with foil
  • 1 1/2 tubs (12 oz) 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)

Steps

  • 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. (See link below for 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.

  • *If using a chocolate or devil's food cake mix, use only 1 cup of the water.
  • Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
  • Here's an easy and fun cake-decorating trick: Use a small paintbrush to “paint” food color directly onto frosting.
  • Turn the leftover cake layer into a trifle! Cut leftover cake into 1-inch cubes, and layer them with prepared chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream.

Nutrition Facts are not available for this recipe
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