Ingredients
Butter cream
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease heart-shaped pans; line bases with baking paper; line 4 holes of muffin pan with paper cases.
2.Make cakes according to directions on packets. Drop ¼-cup mixture into each paper case; bake muffins about 20 minutes. Divide remaining mixture between heart-shaped pans; bake about 35 minutes. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
3.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
4.Using a serrated knife, level tops of heart cakes so they are the same height. Turn heart cakes cut-side down; secure muffins and cakes on board with a little butter cream to form butterfly, as pictured.
5.Place a quarter of the butter cream into a small bowl; tint pale green. Tint remaining butter cream pale pink. Spread cupcakes with green icing; spread heart cakes with pink icing.
6.Divide Allen’s Funfair Thrills jellybeans into same colours. Using the picture as a guide; decorate wings and body of butterfly with jellybeans. Position Nestle Smarties for eyes. Twist pipe cleaner to resemble antennae; position on butterfly’s head.
Decorations; 3 x 190g packets Allen’s Funfair Thrills jellybeans; 2 green Nestle Smarties; 2 x 30cm thin yellow chenille sticks (pipe cleaners) Equipment; (x2) 18cm heart-shaped cake pans; 12-hole (⅓-cup/80ml) muffin pan; 4 yellow paper muffin cases; 40cm x 55cm covered cake board
Note
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