Prep time 30 minutes
kJ 1925 fat 22g sat fat 14g
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cut both cakes in half. Assemble pieces on a board as shown. Using a small knife, trim end of one half to form head. Fill any gaps with marshmallows.
3. Place 3/4 cup of Butter Cream in a bowl and add enough pink food colouring to make a dark pink. Colour remaining Butter Cream to make a paler pink. Spread dark pink cream over centre and head to form body of butterfly. Spread paler cream over remaining cake.
4. Press musk sticks into top of head to form antennae. Roll ends of liquorice to form small balls at ends of antennae. Make a face using small pieces of licorice. Decorate with more licorice and lollies.