lets bake a Butterfly cake

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bake 2 pound cakes, just add some cocoa into the mix

filling: small jar of Nutella, 1 L of whipping cream – mix together

now we cut each cake 2 times, so that we get 4 layres

we now add the filling, put a few spoons of the nutella/cream mix on each layer (except the last one)

now its time to leave the cake to cool in the refrigerator for about 1 hour.

we take teh cake out and cut it in half, we now switch the side of the cakes, and on each side cut out a triangle piece-so that it looks like wings

like this:

metulck 2 metulck

now its time to make the ”body” of the butterfly. i used a simple recipe, i crushed two packs of oreos, and added cream cheese so that i got a ”dough like” consistent. i then formed the body, and put it on two sticks (because the head isn’t put on the cake and to prevent it from falling down) i dipped the whole thing in melted chocolate ( you can use 100 g of chocolate with a spoon of coconut oil (butter) or use candy melts) and put it aside to cool.

now back to the butterfly wings. since i used fondant it was now time to cover the cake. we have many options here from butter cream, to granache, to icing… in this case i used butter cream and added some white chocolate – so that the black batter wouldn’t be seen through fondant). And we prepare it like this:

  1. 2 sticks  butter, softened
  2. 12 ounces white chocolate, melted and cooled slightly
  3. 1 cup confectioners’ sugar

In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners’ sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.


now we crumb coat the cake ( its good if you make a thin layer first and cool it, and then do an additional layer of butter cream so that you have sharp edges- i only did one layer, and now…i know better for the next time). you should put it in the fridge for 30 min so it hardens, and then smooth the edges with a warm knife.


now comes the (almost) last and most difficult part: the fondant. you have many choices, i personally like the satin ice one the best.


you will need about 0.5 kg of it, and since well be working in two parts, cut it in half and keep teh other half in an air-tight container.  you will need powder sugar ( i prefer coconut oil) and your hands.

kneat it until it becomes soft and smooth, now put some coconut oil on your surface (my suggestion is wax paper) and roll it evenly- now flip it on the half of your cake (one wing) and smooth the edges- repeat on the other side (uses of fondant can be found on youtube).


woila your cake is almost done, you should put the body of the butterfly on the middle of the cake, decorate and your cake is done 🙂


that’s how mine ended up looking:

metulck 2

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Monika,24 years old, student of economics, come from a small yet beautiful country Slovenia, love to try DIY projects, a passion for baking and cooking, travelling is making up atleast 4 months of my year, sea side will be my home oneday..

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