Homemade Butterfly Cake

Prepare the sponge cake the day before and let cool well. Cut into 3 uniform layers. You can keep in the freezer for an hour in advance, to cut the layers easier.

You can find my sponge cake recipe HERE.

We also prepare white chocolate ganache cream - find the recipe in steps 10-13 of the Raffaello Cake.

Line a tray or plate with two sheets of cling. Notice they are about 4 cm apart, the exact middle of the tray remains uncovered.

This is to make it easier to move around the cake halves and to shape the butterfly later.

It can be moved without the cling, with the help of a larger knife.

We start assembling the cake. You can sprinkle with water and honey syrup on each layer. Spread with 3-4 tablespoons of filling on the first layer and, optionally, some raspberry or sour cherry jam.

And so on until you mount all the layers.

I wouldn't recommend covering the top and the sides with filling just now. I forgot and I got dirty on my hands while moving it.

Leave in the fridge for a few hours, so that the layers will soften.

After this time, we start making the butterfly.

Cut the cake in half with a large knife.

Pull the cling film by the edges to easily transfer the cake halves to the serving tray.

If this doesn't work, slide the blade of a larger knife under the cake and lift carefully onto the tray.

After placing the first half on the plate, carefully remove the cling from under it.

In the same way, transfer the second half of the cake. Bring them closer to each other.

Notice their position. Compare this picture with the one from above.

The butterfly looks better if you join the halves lower, not right in the middle. Adjust them and move around carefully with the knife blade.

Make sure to save some filling to decorate the sides and the joint places of the butterfly.

With a knife, smooth out the middle and the place where the wings are joined together. You can even use some more filling.

Beat the whipped cream well, you have all the details and steps here.

Some recommendations when decorating the cake with whipped cream:

- First of all, I made some bigger rosettes in the middle of the cake, to make the butterfly body more visible.

- Then I decorated the contour / edges of the wings with some big globs

- I placed smaller globs on the inside of the wings - here you can put some fruits, if you like

- Finally, I put small globs all over the sides.

Exactly one liter of whipped cream was enough to decorate the whole cake.

You can also decorate with some small figurines. I found some sugar butterflies, small and colourful, at the supermarket. Now it's ready. Allow the cream to harden for another 1-2 hours, then you can serve the cake.

Enjoy!