Cake "Butterfly" - the original dessert for any holiday. How to make a cake in the shape of a butterfly: options for dough, cream and decoration

Cake

Want to surprise your friends? Cook a butterfly-shaped cake. The dessert turns out beautiful and spectacular. Kids especially like the cake, so we recommend that you make it for a children's party.

Butterfly Cake - Basic Cooking Principles

For the preparation of dessert, you can use any products. It is best to make a cake from biscuit. The easiest way to cook it in a slow cooker. Biscuit can be chocolate, honey or vanilla. If you have no time at all, you can use purchased cakes.

To make a butterfly-shaped cake, biscuit is cut in half. Then, small triangles are cut out neatly in the middle of the cut, that is, the wings are formed. Then the cakes are connected by rounded sides and smeared with cream. Butterfly cakes can be cut using patterns that are made of paper.

It can be custard, cream, protein, butter or butter cream. For decoration, use a thick cream so that it can be deposited on the cake through a pastry bag. Decoration cream is dyed using vegetable juice or food coloring.

You can decorate the cake not only with cream. For this you can use marmalade, jellies, fruits and berries. Showing imagination, you can cook a real work of art.

Recipe 1. A simple butterfly-shaped cake

Ingredients

five eggs;

baking powder;

180 grams of sugar;

80 ml of vegetable oil;

170 g of flour;

80 ml of boiling water;

any thick cream for decorating and interlayer.

Method of preparation

1. Beat eggs into mixer bowl and beat for five minutes. Add the vanilla and continue the process for another seven minutes.

2. Combine the flour with baking powder and sift. Switch the mixer to the minimum speed and in small portions enter the flour mixture with baking powder. Pour in boiling water and oil. Stir.

3. Bake, putting in the prepared form, forty minutes at 180 degrees. Take out the finished sponge cake on the wire rack.

4. Divide the sponge cake into two cakes. Then cut the cakes in half. Mark about a third of the diameter and cut the diamond. 5. Place the sponge cake in semicircular sides to each other. Place a diamond on top between them. You should have a butterfly outline.

6. Soak cakes, promagte each cream. Garnish with cream on top with a pastry bag.

Recipe 2. Cake “Butterfly” with custard

Ingredients

Impregnation

100 ml of pineapple juice;

50 ml of dark rum.

Chocolate sponge cake

33 g cocoa powder;

3 eggs;

145 g sugar;

110 ml of milk;

186 g of wheat flour;

baking powder;

165 g oil drain.

Custard

a pack of plum oil .;

2 eggs;

150 ml of condensed milk;

1 g of food coloring.

Method of preparation

1. Rub soft warm butter with sugar. One by one, enter the eggs and mix to make a gentle homogeneous mass. Mix flour with starch and baking powder. Sift.

2. Heat the milk slightly. In the oily mixture, pour in parts the flour and milk, stirring with a spatula. Put the dough in the form, wrap it in foil and bake at 160 ° C for an hour.

3. Remove the biscuit and leave overnight. Divide the cake in half lengthwise. Then cut the contour of the butterfly from the cake in the manner described above.

4. Combine the pineapple juice with rum and soak the cakes with this mixture. If you make a cake for children, you can substitute rum with fruit syrup.

5. Mix eggs with condensed milk and warm it up by setting it on a saucepan with boiling water, stirring constantly, until thick. Cool the base of the custard. Beat the butter until fluffy. In parts, add the brewed base to it, without stopping the beating.

6. Korzhi promagte cream. A little cream color dye yellow. Use a pastry bag to decorate the surface of the cake.

Recipe 3. Butterfly cake with meringue

Ingredients

Meringue

six egg whites;

12 tablespoons sugar.

Biscuit

stack wheat flour;

4 eggs;

stack Sahara.

Shortcake

2 egg yolks;

100 g cream margarine;

3 g of soda;

1.5 stacks flour;

100 g of sugar.

Custard

100 g of flour;

50 ml of milk;

125 g sugar.

Additionally

500 g of fat cottage cheese;

10 g of powdered sugar;

berry syrup;

package glaze.

Method of preparation

1. Beat the four cooled egg whites into a dense foam. Without stopping the process, add sugar and yolks gradually. Gradually introduce a glass of flour and mix gently. Bake the cake for 50 minutes at 180 ° C. 2. Draw a butterfly pattern on the tracing paper. Need to make three butterflies from meringue. For each, beat two cooled proteins from 100 g of sugar to soft peaks. Place the whipped whites in the bag and trim the tip. Flip the tracing paper over the picture, lubricate it with oil and draw a butterfly along the contour. Bake for eight minutes at 140C. Then apply the second layer on the dried meringue and send for 12 minutes. Apply a third coat and bake for a quarter of an hour. Cool and remove tracing paper. Make two more butterflies on this principle. Then collect them in one, smearing with cream.

3. Grate the cold margarine, add a glass of flour and rub with your fingers into the crumb. Pour sugar and soda, mix. One by one, add two yolks and knead the dough. Put in half an hour in the cold.

4. Roll out the dough, attach the template and cut. Prick with a fork and bake for 15 minutes at 200C.

5. Melt a bar of chocolate in the microwave. Grease the meringue butterfly with chocolate on all sides with a silicone brush.

6. Divide the biscuit into three shortcakes and soak each berry tea.

7. Boil the custard, cool it and beat with fat cottage cheese.

8. On a shortbread, apply a little cream. From above set the butterfly from the meringue. Inside evenly distribute the cream. Decorate the cake with icing.

Recipe 4. “Butterfly” cake with sour cream

Ingredients

Biscuit

two stacks and 2 tbsp. flour;

four eggs;

100 g of honey;

180 grams of sugar.

Cream

600 ml of homemade sour cream;

50 g of cocoa powder;

150 grams of sugar;

vanilla sugar.

Decoration

three egg whites;

two white chocolate bars;

150 grams of sugar;

four bars of black chocolate;

citric acid - pinch;

ten food beads;

2 drops of food coloring.

Method of preparation

1. Prepare a honey biscuit from the above products. It is desirable to do this in the evening, so the cakes will be easier to cut. Divide the biscuit lengthwise into four shortcakes. Then cut them in half and turn them in opposite directions. From the side of the cut, in the middle, cut 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 vanillin and sugar until smooth. Then gradually add cocoa. Stir. 3. Smear cakes with sour cream. Squirrels whip until soft peaks. Add dye and mix. Put the protein cream in the pastry bag with curly nozzle and apply the pattern on the entire surface of the cake. From melted chocolate make eyes and antennae, inflicting it on film. Send to 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.

Cream

20% sour cream - 500 ml;

oil plums. - 150 g;

two yolks;

sugar - stack

Decoration

jelly for cake;

bananas;

black currant;

Strawberry;

kiwi.

Method of preparation

1. Beat the eggs in three rounds with sugar. Pour the flour and baking powder with portions of flour and gently mix with a spoon to leave bubbles.

2. Knead dough for chocolate crust on the same principle, just add cocoa in it. Bake cakes for 20 minutes at 180 ° C.

3. Divide each cake in half lengthwise. It is convenient to do this with a thin sharp knife, or a thick thread. Now cut the cakes in half. Cut out a part of a crumb from the middle of a cut. Put the cakes, alternating chocolate and white sponge cake. Expand the halves in a semicircle of each other.

4. Beat yolks with butter, sugar and yolks. Then add sour cream and continue to beat until smooth. Well promezhte each cake with cream and put the rings of peeled bananas. Trim the fragments into crumb and sprinkle it with the sides. Decorate the top of the cake with slices of kiwi and strawberries, black currant berries. Fruits and berries pour jelly for cakes, prepared according to the instructions on the package. Make the tendrils from sweet straws by dipping the tips in melted chocolate.

Recipe 6. Cake “Butterfly” with fruits and tangerines

Ingredients

Top of the cake

juice of half a lemon;

three egg whites;

60 g of gelatin;

canned apricots;

grapes;

two mandarins;

two plums;

kiwi;

pears

The foundation

baking powder;

one and a half stack milk;

2.5 stacks flour;

? stack vegetable oil;

vanilla sugar;

two stacks powdered sugar.

Method of preparation

1. For the base, mix in a skillet vegetable oil with milk. Sent to the fire and bring to a boil. Cooling down. Beat eggs with vanilla sugar. Without stopping the process, pour powder in small portions. 2. Sift flour with salt. Half of the flour and milk with butter is introduced into the egg mixture and gently stir. Add baking powder and the remaining flour and milk. Stir until smooth. We bake a sponge cake in a deep pan at 180 degrees for half an hour. Cooling down.

3. On the short side, cut off a small strip. It will be a little butterfly body. Square cake cut diagonally to make four triangles. These will be the wings. Fold the cake in the shape of a butterfly.

4. Protein whip in a dense foam, sprinkling small parts of sugar. Gelatin soaked in half a glass of water for 20 minutes. Then dismiss it. Cast two spoons. The rest of the gelatin is poured into whipped proteins and mix. Coat the cake with cream and put in the cold for an hour.

5. Fruits clean, cut into thin plates. Pears sprinkled with lemon juice. We put the fruit plates on the cake in the form of a picture. From two grapes make eyes. Antennae make two strips of zest. Grease a layer of fruit gelatin with a silicone brush.

Butterfly Cake - Tips and Tricks

You can make a cake and a more complex shape. To do this, make a template and cut a butterfly over it.

Antennae can be made from sweet straw or strips of peel.

Butterfly eyes are made from berries or chocolate drops.

If you decorate the cake with fruit slices or berries, pour it with gelatin. Get a beautiful glossy cake.

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