Sunday, May 11, 2014

Mothers Day Butterfly Cake

The ultimate tender, moist cake is really perfect for any special occasions as suggested at Baking Banter, King Arthur Flour Blog.  It is high rising with a moist, tender crumb and uses the paste method, so no need to cream the butter and sugar. Although a stand mixer is recommended for this cake, or a sturdy hand mixer, i used the food processor.

This cake was actually baked for Renee's 12th Birthday but i would like to dedicate this cake to all MOTHERS who have obligated to love you and that is the purest love on earth.


Recipes adapted from King Arthurs Blog with modifications



2 3/4 cups Cake Flour
1 2/3 cups  superfine granulated sugar
1 tbsp baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 tsp vanilla extract


Preheat the oven to 350°F.

Prepare (3) three 9 x 2" round pans by lining the bottom with parchment, then greasing the parchment and sides of the pans.

Put all of the dry ingredients into the food processor and pulse a few times to blend the ingredients.. Add the soft butter and pulse until ingredients are evenly crumbly, like fine damp sand. ( It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.)

Add the egg whites one at a time, then the whole egg, pulsing  well after each addition to begin building the structure of the cake. Scrape down the sides  of the bowl after each addition.

In a small bowl, whisk the yogurt or milk with the vanilla , with the food processor on, add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides  of the bowl.

Pour the batter into the the (3) three prepared pans using a weigh for the same amount of batter.

Remove 1 tbsp of batter from the first pan which will be the lightest shade of color and put it in third pan.

Remove 2 tbsp of batter from the second pan which will be a shade darker than the first pan and put it in the third pan.

Color the third pan with the color of your choice and this is the darkest shade.

Remove 1 tbsp of colored batter and put it back to the first pan and mix well.  Bang on countertop to remove bubbles before putting to bake.

Remove 2 tbsp of colored batter and put it back to the second pan and mix well.  Ban on counter-top to remove bubbles before putting to bake.

Bang the third pan on counter top to remove bubbles before putting to bake.

(i bake 3 pans at the same time with 2 pans on top rack which will be more to the sides of oven and 1 pan at the bottom rack right in the middle.  Rotate pans after 15 mins of baking)

Bake for 20 to 25 minutes, a toothpick or cake tester inserted into the center will come out clean when done.

Remove from the oven onto a cake rack and after 5 minutes, remove from the pan and leave to cool on a rack before frosting.

I made double this cake recipe cos i wanted a 6 layer cake.




1/2 cup (4 ounces) unsalted butter or non-trans fat vegetable shortening (we used 1/4 cup of each)
Pinch of salt
1 tbsp meringue powder,( optional) for "holding power"
1 tsp vanilla extract
2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar
2 to 4 tablespoons (1 to 2 ounces) milk


Cream the butter and/or shortening until fluffy.

Beat in the salt, meringue powder, and the vanilla.

Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.

Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust. 

Yield: 2 1/2 cups and i doubled this recipe for i am frosting 6 layers of cake.

Chocolate Butterflies

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