Butterfly Cake Recipe

• one 16-ounce yellow box cake mix, preferably betty crocker supermoist yellow cake mix
• water, vegetable oil and eggs called for on cake mix box
• 1 container vanilla frosting, preferably betty crocker whipped fluffy white frosting
• gel food colors, for decorating
• colored sugars, for decorating
• 8 jellybeans or candy coated almonds, for decorating
• small round candies, for decorating

1. Preheat oven to 350 degrees for regular pans and 325 degrees for nonstick pans. With nonstick cooking oil or spray, grease the bottom and sides of two 8 or 9-inch round cake pans. Make, bake, and cool the cake as directed on the box. Wrap and freeze 1 layer of cake for later use. Freeze remaining layer for 45 minutes before cutting it to reduce crumbs.
2. Cut off the rounded top of the cake to make a flat surface, then, place the cake cut side down. Cut cake in half crosswise, then, cut each half into 1/3 and 2/3 pieces. Place the cake pieces on a platter to form the butterfly. Gently separate the pieces to form the wings.
3. Set aside a 1/2 cup of the frosting. Spread the top and sides of the cake with a thin layer of frosting to seal in the crumbs. Refrigerate or freeze for 30-60 minutes to set the frosting. Frost the cake with remaining frosting. Place the candy stick between the cake pieces to form the body of the butterfly.
4. Stir the food color into the 1/2 cup reserved frosting until it is well blended. Spread the mixture over cake in the desired pattern on the wings. Outline the wing patterns with gel and sprinkle with sugar crystals. Place the jellybeans or candy coated almonds on the corners of the wings. Decorate the rest of the butterfly with candy decorations. Store loosely covered.