Iced Butterfly Cake
- Vanilla sponge cake
- 100 grams royal icing
- 400 grams fondant icing
- purple edible glitter gel
- edible copper shimmer dust
- edible icing pen
Cover a four inch sponge in purple fondant and allow it to harden. Using an icing pen, draw a butterfly design on a piece of baking parchment.
Gently place the parchment onto the cake and using a scribing needle, mark a series of small holes along the pattern.
Remove the parchment and pipe royal icing along the dotted lines and allow to set.
Using a soft small brush, gently apply the shimmer dust inside the piped butterflies.
Then carefully pipe on the glitter gel.
Using a scriber needle pull the gel out to the corners to match the butterfly design. To finish the cake, secure a ribbon around the base of the cake using adhesive tape.