Thursday, March 13, 2014

Spring Butterfly Cake: Fun, and Easy To Make With The Kiddos!

 Betty the Butterfly Cake recipe

Spring Has Sprung!  Easter is on its way, and it's time to get into the spirit with some festive desserts!  This cake is not new, 40-something years ago my mom made it for one of my birthday parties and I still love making it in the springtime!
It's easy, and fun to do with your kids.  Plus, it has all the things they love, Nilla Wafers, sprinkles, whipped cream, cake and frosting!


What You Need:

1 pkg.   (2-layer size) yellow cake mix
2 cups  BAKER'S ANGEL FLAKE Coconut
3 or 4 drops   yellow food coloring
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup  cold milk
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
2 oz.  BAKER'S White Chocolate
20 Mini NILLA Wafers
1/4 cup sprinkles (assorted colors)

How To Make It:

Step 1:PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min.; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring.

Step 2:  CUT cake into pieces and arrange on platter as shown in photos. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cake pieces; sprinkle with coconut.
Step 3:MELT chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.


Use decorating icing to add the face, and add small pieces of black string licorice for the antennae.
Tinting Coconut:
Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.
Enjoy and share!

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