Taste of Spring - Lovely Layer Cake

Mother's Day has come and gone and so has the cake I baked!

But lucky for us, a picture is worth a thousand words.

Chocolate Marmalade Butterfly Cake

RECIPE

Yellow Cupcakes  
from Baking Illustrated

Batch 1
• Baked in 2 jelly roll pans lined with parchment paper
• Cooled and cut into 7" rounds (cereal bowl diameter)

Batch 2
• 1 jar of homemade marmalade, pureed and mixed in
• Baked in 2 round cake pans
• Cooled and cut into 7" rounds (cereal bowl diameter)


Classic Buttercream Frosting from Baking Illustrated

Semi-Sweet Chocolate Chips

• Melted & piped into designs (drawn with a sharpie on the backside of wax paper)
• Remainder spread over cake layers (to cut through these layers the cake must be at room temperature AND you must use a very sharp smooth blade knife)

Decorate

Decorate

Decorate

Decorate

Eat!