Butterfly Cake Mary Berry

Instructions

1. Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.

6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.

10. Stir in the vanilla extract until well combined.

11. Divide the frosting into two portions. Color one portion with pink food coloring and the other with yellow food coloring.

12. Once the cakes are completely cooled, use a serrated knife to level the tops if necessary.

13. Place one cake layer on a serving plate or cake stand. Spread a layer of pink frosting on top.

14. Gently place the second cake layer on top, creating the butterfly shape.

15. Use the yellow frosting to frost the wings of the butterfly, leaving the center portion unfrosted.

16. If desired, use a piping bag to add decorative details to the wings using the pink frosting.