My younger daughter Aisha turned 4 on the 26th (India’s Republic Day). Even though we don’t celebrate birthdays in our family, it has become some sort of a tradition for me to bake cakes of their choice on that day.
This time I made a Butterfly Cake for her using the Wilton Butterfly pan. It’s a simple vanilla cake with vanilla buttercream frosting. I usually prefer meringue based buttercreams but this time I went with simple confectioners’ sugar buttercream which is made just with butter (and sometimes shortening too), icing sugar, milk and vanilla since I was short of time. The antennae are made from cocktail toothpicks.
It’s a really simple cake with very basic piping skills required but somehow I faced one problem after the other. To start off, for the first time my cake stuck to the pan even though I had greased it really well with shortening. I guess I was a bit hasty in removing it from the pan. After 10 minutes the cake hadn’t cooled sufficiently and part of it got stuck to my utter dismay. However, I managed to salvage the stuck part with a knife and put it back on the cake, hoping to cover the mishap with frosting. Secondly, when I added some milk to the buttercream that I had made the day before , it curdled. Thankfully, that too was resolved as I beat it again for a few minutes. So, all’s well that ends well.
One thing that I miss about such cakes made with novelty pans is the layer of frosting in the middle. It’s just too cumbersome for me to torte shaped cakes and fill with frosting. The instructions that come with the pan also do not mention anything about torting and filling. Have any of you attempted to torte and fill large shaped cakes like this one ?