Butterfly by Kerry

“This cake was made for my daughter’s 2nd birthday. Her brother is FS, so we wanted to make sure he was included.
I started with the Betty Crocker design and watched the video (http://www.bettycrocker.com/recipes/butterfly-cake/5df9c43b-fac7-425f-a78b-00fb201d2778).
The cake is a caramel mud and the icing is standard buttercream with a hint of citric acid to cut the sweetness (it also helps brighten the food colouring). The icing was tinted with Hoppers natural colours (red, green and yellow).
The body was made with marshmallow fondant coloured with Hoppers red colouring, that was left to harden for a few days after shaping.
The sparkling sugar was made by putting regular white sugar in a zip bag with a couple drops of each Hopper food dye and shaken to coat, then I added a 1/4 tsp of corn flour to dry it out and stop it sticking. Then I left it on a tray to dry out completely.”

Butterfly Cupcakes by Tracy

“‘Near’ failsafe.

The cake and butter icing contain cocoa (amines), but carob could be used instead.

White choc bits were used for the body (amines), but white melts could also be used to shape a body.

White melts were melted and piped onto baking paper to make 5.5cm diameter circles. Nemar naturally coloured sprinkles (some salicylates) were then sprinkled onto each circle, and they were placed in the fridge to set.

Just prior to assembly, the sprinkled circles were taken out of the fridge to be cut into quarters – they really needed to sit for a few minutes to be easier to cut without cracking, but they still worked well even after splitting.

2 short strips of shredded coconut were used for antennae (salicylates, amines and sulphur dioxide).

*Based on the Dragonfly cupcakes in the Women’s Weekly Cool Cupcakes book.