This delicious cake was inspired by a recipe on the Betty Crocker site. We loved the idea so much, we decided to do a version of our own! Our cake is a little more intensive than the original, but is sure to please – this version uses one of our cake mixes and feeds 24 people (it’s calorically very dense!). The components can be made ahead of time and put together on the party day – you want to leave PLENTY of time to make the components and to decorate this cake! You MUST allow 24 hours if you plan to make the ganache in order to allow the ganache to set up properly.
- 1 (18.25oz) Better Batter Gluten Free Cake Mix, Chocolate or Yellow
- 3 eggs
- oil and water as called for on the box, for the cake
White Chocolate Ganache
- 40 oz white chocolate
- 20 oz heavy cream
- 2 c unsalted butter, room temperature (do NOT microwave to soften!)
- 2 lb (8 c) confectioners (powdered) sugar
- 1/4tsp salt
- 1 tsp almond, butter, or lemon extract
- 1 Tbsp vanilla extract
- 1/2 c heavy cream
Candies and colored gel for decorating (we used nerds, jelly beans, colored sugar, and a lollipop ‘body’)
1. Prepare the cake batter as per directions, using eggs, oil, and water on box/print out.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round pans. Line bottoms of pan with parchment paper. Make, bake and cool cake as directed on box for 8- or 9-inch rounds.
3. Allow cakes to cool and unmold. Remove parchment paper and stack layers on one another. Wrap cake and freeze (45 minutes) or refrigerate (overnight) before cutting to reduce crumbs.
4. Make the Ganache: In a microwave safe bowl, heat the heavy cream up to almost boiling, on the medium setting of your microwave, or heat on stove in saucepan. In a separate large bowl, place the white chocolate – the better quality the better and smoother your ganache! – pour the hot cream over the white chocolate and stir until the chocolate is melted. Cover the bowl with plastic wrap and allow to sit overnight. As it cools, it will become the texture of peanut butter.
5. Make the Buttercream: In the bowl of your electric mixer, whip the butter until it is fluffy, about 2 minutes. Add the powdered sugar and stir on low speed until combined. Add the flavor extracts and cream and turn mixing speed to high. Beat until fluffy. You should have about 8 c frosting. Divide out a cup of frosting and tint as desired, using up to 3 cups total for different colors. Cover and set aside until ready for use.
6. Assemble Cake:
Using toothpicks, mark out cake in the middle and mark each half about 2/3 down each half, so that if you drew a line through each toothpick you would create a ‘peace sign’. Using the toothpicks as a guide, and keeping the layers stacked, cut the cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram here). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings. Take top layer off and set aside.
7. Pipe a 1/2 inch piping of ganache along the edge of the ‘butterfly’ and then pipe 1/2 inch thick layer of ganache into the outline. Use a spatula to smooth the ganache. Place the top layer of the cake back onto the butterfly. Place in freezer for 5 minutes to firm up the layer.
8. Place a thin layer of ganache as a crumb coat over the entire surface of the cake, taking care to create a relatively level surface. You may make this as think or as thick as you like. We recommend 1/4 inch thick layer. Place in freezer and allow to set for another 5-10 minutes.
9. Ice the cake with the Buttercream. Using the white buttercream, create a smooth layer of icing over the ganache. Using the colored icing and optional gel color and candies, decorate the butterfly to create colored wings, a body, and accents. Make sure to place the gel color on the outline of the colored sections of the wings after you use the colored icing to decorate for neatness! Store loosely covered in fridge for up to 24 hours.