Fondant Covered Butterfly Cake

Decorating By AliMart2008 Updated 13 Mar 2009 , 5:21am by AliMart2008

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AliMart2008 Posted 13 Mar 2009 , 1:12am
post #1 of 6

Hi All... I'm new here and am in the process of making a Butterfly cake for my daughter's 3rd birthday. I made the cake today and put the 2 layers together and it is chilling on my enclosed unheated porch. Tomorrow I need to 1. Cut the cake into a butterfly shape, I already have the template made and 2. apply the pink fondant that I made earlier this week. Does anyone have any tips for cutting and/or applying the fondant? This is my first cake ever, I usually buy a grocery store sheet cake... and I dove in head first and I'm going to make it work, so any help you can offer is greatly appreciated.

5 replies
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katwomen1up Posted 13 Mar 2009 , 2:17am
post #2 of 6

Hi and welcome to CC- If you have room in your freezer put the cake in your freezer it's much easier to carve and won't tear. As soon as you're done carving put on a crumb coat. (thin layer of frosting) This will eliminate the crumbs showing thru your frosting and fondant. When you frost you don't want a lot of frosting but enough to cover the cake so you don't see it.
Not sure what kind of fondant you are using or how much you know, but you want to roll it out to about 1/8 inch thick. Start smoothing the sharp edges first. Use your hands and gently form it around the cake and press so that it adheres to the cake. You can use your fondant smoother after you have the majority of it smoothed out and the access is cut away. Good luck


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AliMart2008 Posted 13 Mar 2009 , 2:56am
post #3 of 6

Thanks for replying... I guess my main concern is smoothing the fondant around the edges. There are a few sharp angles where the wings meet the body of the butterfly. I actually thought about using an exacto knife to slice the fondant and mush into those tight spaces... I'm using home-made marshmellow fondant.. I probably should have had my first fondant experience be with a square cake... but she was set on having a butterfly.

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AliMart2008 Posted 13 Mar 2009 , 2:59am
post #4 of 6

What is the best way and location to store a marshmellow fondant covered cake so the fondant doesn't dry out... I think I read not to refridgerate it... do I wrap it in plastic-wrap?

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cakebaker1978 Posted 13 Mar 2009 , 3:15am
post #5 of 6

Hi AliMart2008!!

I made a Marshmallow fondant covered butterfly not too long ago. I made a template first to cut out the pieces. Then, I also used those templates to cut out the fondant. I placed those pieces on top and then cut the strips to cover the sides. I found it easiest this way. I store my MMF cakes in the fridge uncovered. I have never seemed to have any problems with sweating. You can also store it uncovered on the counter.....make sure it isn't too hot or humid in your house. Here is the butterfly I did, it is pretty silly but the little girl I made it for loved it!!! Good luck with your cake!

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AliMart2008 Posted 13 Mar 2009 , 5:21am
post #6 of 6

I saw that cake earlier and wondered if that was how you did it. I might end up doing it that way, I'd prefer to have the smooth edges so I might lay it over the cake too... I guess we'll see what mood strikes me tomorrow...
Thanks for the tips

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