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Butterfly Stencil Cake
Butterfly Stencil Cake
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Prep Time:
30 minutes
Total Time:
2 hours 45 minutes
Create a quick and simple decorated cake using just a spoon and baking cocoa.
Ingredients:
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 1 1/3 cups sugar
  • 3/4 cup butter or margarine, softened
  • 1 cup milk
  • 3 1/2 teaspoons baking powder
  • 3 eggs
  • 2 teaspoons poppy seed
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Lemon Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • About 2 tablespoons unsweetened baking cocoa
  • Sliced almonds, if desired
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour a 13x9-inch pan.
  • In a big bowl, blend together all ingredients except poppy seeds, frosting, cocoa, and candies using an electric mixer on low for 30 seconds, making sure to scrape the sides of the bowl. Increase speed to high and beat for 2 minutes, pausing to scrape the sides as needed. Gently fold in the poppy seeds and transfer mixture to a pan.
  • Bake the cakes for 30 to 35 minutes until they spring back when lightly touched in the center. Let them cool for 10 minutes, then remove from the pan and cool completely for about 1 hour and 30 minutes. Place the cakes on a serving platter and spread frosting on the top and sides.
  • Create the butterfly design by placing the handle of a large wooden spoon crosswise over the center of the frosted cake, keeping the spoon close to the cake. Use a sifter to sprinkle cocoa over the handle to outline the butterfly's body. Then, tilt the spoon at an angle over the cake to outline the wing parts using the edge of the bowl. Repeat for the remaining 3 wing parts and finish by decorating with almonds.

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