How to Make Butterflies for Cake Decorating
It's easier than you might think to decorate a cake with bright, colorful butterflies made from fondant. The possibilities for colors, shapes and flavors are virtually endless.
- Difficulty:
- Moderately Easy
Instructions
Things You'll Need
- Cornstarch Ready-to-use rolled white fondant Powdered karaya gum Fondant flavor Fondant color Plastic wrap Rolling pin Variety of butterfly-shaped cookie cutters Airtight container 2 cps. confectioner's sugar 1 1/2 tbsp. meringue powder 1/2 tsp. vanilla extract 2 1/2 tbsp. warm water Deep bowl Electric mixer Damp cloth
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Fondant Butterflies
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1
Dust your work surface and your hands with cornstarch. This will prevent the fondant from sticking as you work with it.
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2
Remove a handful of fondant from the container. Be sure to replace the lid so the remaining fondant won't dry out. Knead it well until it is smooth and soft, like dough.
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3
Add a tiny bit of powdered karaya gum to the fondant (1 tsp. per 12 ozs.). Knead the fondant well so that the karaya gum is evenly distributed. The karaya gum will make your fondant more pliable and easier to mold.
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4
Add fondant flavor (optional). Begin with just 1 drop of flavor. Taste your fondant to test it. Continue to add flavor, one drop at a time, until the desired flavor is achieved.
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5
Add fondant color (optional). Again, begin with just one drop of color. Knead it into the fondant. Continue to add color until the desired effect is achieved. Wrap the fondant tightly in plastic wrap and set it aside.
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6
Repeat Steps 1 to 5 with a different color. Continue to repeat the steps until you have fondant in all the colors you want for your butterflies.
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7
Select the base-color fondant for your first butterfly and roll it out flat, using a rolling pin dusted with cornstarch. Roll the fondant approximately 1/8-inch to 1/4-inch thick (this is entirely up to you, depending on the effect you want).
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8
Press your butterfly cookie cutter into the rolled fondant. Loosen it with a gentle back-and-forth motion. Place the remaining fondant back in the plastic wrap.
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9
Select the colors of fondant that you will use to decorate your first butterfly. This is when you can really get creative: Roll tiny balls to make dots and roll thin ropes to make lines. You can even use extra-tiny cookie cutters to shape little flowers or hearts. When you have finished the butterfly, place it in an airtight container so it won't dry out.
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10
Repeat Steps 7 to 9 until you have made all the butterflies that you need for your cake. Use Royal Icing (recipe below) to "glue" your butterflies to your cake. If you are not going to use them immediately, store them at room temperature (70 to 72 degrees Fahrenheit) until your cake is ready.
Royal Icing
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1
Combine confectioner's sugar, meringue powder, vanilla extract and warm water in a deep bowl.
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2
Beat the mixture with an electric mixer on high for 6 to 8 minutes or until stiff peaks form on top of the icing.
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3
Keep your Royal Icing covered with a damp cloth at all times, to keep it from drying out. It needs to stay moist to "glue" properly.
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1
Tips & Warnings
You can also try painting your butterflies. Mix a little lemon extract with powdered food coloring until a paint-like consistency is achieved. Paint using a small pastry brush. You can find everything you need to make your fondant butterflies at local or online craft stores.
Do not refrigerate or freeze fondant. Store it for up to two months in an airtight container at room temperature (70 to 72 degrees Fahrenheit). Do not make your Royal Icing ahead of time or it will dry out. Wait until you are ready to decorate your cake.
