Children’s Beautiful Butterfly Cake

by | Aug 17, 2017

Home » Recipes » Children’s Beautiful Butterfly Cake

How to make the Beautiful Butterfly Cake as seen in the Women’s Weekly Birthday Cake Book, published in Australia in the 1980s.

Originally published 2010. Updated Aug 2017.

This AWW beautiful butterfly cake was made for me by my Mum for my fifth birthday. It’s from the original out-of-print Women’s Weekly Children’s Birthday Cake Book, circa 1980.

I’ve published a fast one-bowl butter cake recipe along with it, instead of recommending a packet cake mix like the original recipe suggests.

I hope to post more cakes from this awesome book soon, if not for baking at least for nostalgia. How many of you were made cakes from this book when you were a kid? 

AWW BEAUTIFUL BUTTERFLY CAKE

 

INGREDIENTS:

125 g Unsalted Butter softened to room temperature
275 g Caster Sugar
1 teaspoon Vanilla Extract
3 Eggs lightly beaten
150 g Plain Flour
75 g Self Raising Flour
1/4 teaspoon Bicarbonate Soda
125 ml Full Cream Milk
125 g Unsalted Butter softened to room temperature
200 g Icing Sugar
2 tablespoons Full Cream Milk
2 drops yellow food colouring
Liquorice Straps
Smarties or M&Ms
Jellybeans
Chocolate Freckles
METHOD:

Basic Butter Cake

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of a 23cm (8in) round cake tin with baking paper and grease the sides with non-stick spray.

Add the softened butter, sugar and vanilla to a large mixing bowl. Whisk them together until fluffy. Add the eggs and beat until thick and smooth. (It’s ok if the batter looks curdled).

Add the plain flour, self-raising flour, bicarbonate soda and milk. Beat on medium speed for about 2 minutes until the batter is pale, smooth and fluffy.

Scoop the batter into the prepared cake tin. Smooth the top.

Check the oven has reached the correct temperature. Place cake tin on the middle rack of the oven. Bake 50-60 minutes. The cake is done when the top is golden brown, the top springs back when lightly touched, and a skewer inserted into the middle comes out clean. The cake will start to come away from the sides of the pan.

Remove cake from the oven. Let it cool for 10 minutes in the pan, before inverting it onto a wire rack to cool.

Vienna Cream Frosting

Add the softened butter to the bowl of an electric mixer. Whisk until the butter is very pale and fluffy. Slowly add the icing sugar and milk, and the food colouring. Beat together until the frosting is smooth and spreadable.

Decorating

Cut the butterfly body and wings out of the cake using the pattern in the notes as a guide. Arrange the pieces on a cake board. Cover the pieces with the vienna cream frosting.

Use liquorice straps for antennae, and to line the outside of the wings and their patterns. Use the jellybeans and smarties to decorate the wings. Place a chocolate freckle in the middle of each wing. Place a candy for the butterfly’s eye.

BAKING TIPS:

This the pattern to help you cut out the butterfly pieces and arrange them to form a butterfly.

The vienna buttercream should not go into the fridge. Frost the cake on the day it’ll be served.

The butter cake can be made up to 3 months in advance and frozen. Bring back to room temperature naturally before using.

Children's Beautiful Butterfly Cake
Children's Beautiful Butterfly Cake
How to make the Beautiful Butterfly Cake as seen in the original Women's Weekly Birthday Cake Book
Votes: 0
Rating: 0
You:
Rate this recipe!
Print
Servings Prep Time Cook Time Passive Time
12kids, at least 60mins 60 mins 2hrs
Servings Prep Time
12kids, at least 60mins
Cook Time Passive Time
60 mins 2hrs
Ingredients
  • Basic Butter Cake
  • 125 g Unsalted Butter softened to room temperature
  • 275 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs lightly beaten
  • 150 g Plain Flour
  • 75 g Self Raising Flour
  • 1/4 teaspoon Bicarbonate Soda
  • 125 ml Full Cream Milk
  • Vienna Cream (Buttercream Frosting)
  • 125 g Unsalted Butter softened to room temperature
  • 200 g Icing Sugar
  • 2 tablespoons Full Cream Milk
  • 2 drops yellow food colouring
  • Decorations
  • Liquorice Straps
  • Smarties or M&Ms
  • Jellybeans
  • Chocolate Freckles
Servings: kids, at least
Units:
Ingredients
  • Basic Butter Cake
  • 125 g Unsalted Butter softened to room temperature
  • 275 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs lightly beaten
  • 150 g Plain Flour
  • 75 g Self Raising Flour
  • 1/4 teaspoon Bicarbonate Soda
  • 125 ml Full Cream Milk
  • Vienna Cream (Buttercream Frosting)
  • 125 g Unsalted Butter softened to room temperature
  • 200 g Icing Sugar
  • 2 tablespoons Full Cream Milk
  • 2 drops yellow food colouring
  • Decorations
  • Liquorice Straps
  • Smarties or M&Ms
  • Jellybeans
  • Chocolate Freckles
Servings: kids, at least
Units:
Instructions
    Basic Butter Cake
    1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of a 23cm (8in) round cake tin with baking paper and grease the sides with non-stick spray.
    2. Add the softened butter, sugar and vanilla to a large mixing bowl. Whisk them together until fluffy. Add the eggs and beat until thick and smooth. (It’s ok if the batter looks curdled).
    3. Add the plain flour, self-raising flour, bicarbonate soda and milk. Beat on medium speed for about 2 minutes until the batter is pale, smooth and fluffy.
    4. Scoop the batter into the prepared cake tin. Smooth the top.
    5. Check the oven has reached the correct temperature. Place cake tin on the middle rack of the oven. Bake 50-60 minutes. The cake is done when the top is golden brown, the top springs back when lightly touched, and a skewer inserted into the middle comes out clean. The cake will start to come away from the sides of the pan.
    6. Remove cake from the oven. Let it cool for 10 minutes in the pan, before inverting it onto a wire rack to cool.
    Vienna Cream Frosting
    1. Add the softened butter to the bowl of an electric mixer. Whisk until the butter is very pale and fluffy. Slowly add the icing sugar and milk, and the food colouring. Beat together until the frosting is smooth and spreadable.
    Decorating
    1. Cut the butterfly body and wings out of the cake using the pattern in the notes as a guide. Arrange the pieces on a cake board. Cover the pieces with the vienna cream frosting.
    2. Use liquorice straps for antennae, and to line the outside of the wings and their patterns. Use the jellybeans and smarties to decorate the wings. Place a chocolate freckle in the middle of each wing. Place a candy for the butterfly's eye.
    Recipe Notes

     This the pattern to help you cut out the butterfly pieces and arrange them to form a butterfly.

    The vienna buttercream should not go into the fridge. Frost the cake on the day it'll be served.

    The butter cake can be made up to 3 months in advance and frozen. Bring back to room temperature naturally before using.

    Nutrition Facts
    Children's Beautiful Butterfly Cake
    Amount Per Serving
    Calories 435 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 12g 60%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 99mg 33%
    Sodium 57mg 2%
    Potassium 59mg 2%
    Total Carbohydrates 61g 20%
    Dietary Fiber 1g 4%
    Sugars 45g
    Protein 4g 8%
    Vitamin A 13%
    Calcium 4%
    Iron 7%
    * Percent Daily Values are based on a 2000 calorie diet.

    You might like our other cake recipes, like the Basic Butter cake, or butterfly themed bakes like our Butterfly Sugar Cookies.

    Like thisAWW Butterfly Birthday Cake? Spread the word!