Today is my Little J’s 7th birthday. It is amazing how quickly time flies. My once-upon-a-time-baby is all grown up and decorating her own cakes now! I am glad she is still interested in fun little girl things like butterflies. Last year we made Cupcakes topped with Chocolate Butterflies for her 6th birthday. This year it was one great big butterfly cake.
Little J was in charge of design and decorations. She chose the color patterns of the icing sections, the sprinkles and the M&M borders (I love Easter-colored candies!). She also put on all of the M&Ms and sprinkles and shaped the antennae. She is very meticulous! My job was heavy construction: cake cutting and icing spreading.
She carefully separated a rainbow mix of sprinkles into separate colors.
If you look closely, the sprinkles are shaped like tiny butterflies. Little J says they are the baby butterflies and the big cake is the Mommy Butterfly.
Congratulations Little J on a cake well done!
Happy 7th Birthday Little J. We love you lots!
½ cup butter
½ cup shortening (or additional butter)
1 lb (4 cups) powdered sugar, sifted
2 Tbs milk
1 tsp vanilla
Additional milk to thin icing
Cream butter and shortening with a mixer. Beat in powdered sugar, 2 Tbs milk, vanilla and salt. This yields 3 CUPS STIFF icing (for piping borders and decorations).
For thinner icing (spreading on cake): Gradually beat in additional milk, 1 tsp at a time, until icing is desired consistency.
FOR CHOCOLATE BUTTERCREAM: Add 3 oz. unsweetened chocolate, melted and cooled and additional 1 Tbs milk.