My niece Kate turned 4 not so long ago. This year, she had a family party and a kid party. Clearly two birthday cakes were required. The children’s party had a butterfly theme, and hence a butterfly cake. And it had to be chocolate. But more about that later.
For the family cake, we went with flowers. Chocolate frosting was still an absolute necessity, but Kate decided to try something different for the cake itself. We went with yellow cake, raspberry buttercream filling. chocolate buttercream frosting, and yummy vanilla flavored frosting roses. Don’t worry, the buttercream can be made in one batch, then split up and flavored with raspberry and chocolate. The roses can also be made a couple of days ahead of time. The raspberry and chocolate buttercreams are light and creamy and go together extremely well. The yellow cake is very moist.
I was so worried about keeping the buttercream from melting during the 3 hour drive to New York City, that I totally forgot what a roller coaster the Taconic highway with its potholes and bumpy ridged roads can be. Luckily, I had the cake in a bakery box, packed tightly into a soft cooler bag, placed snugly into a larger cooler, wedged between a suitcase and other assorted packages in the trunk of my car. I was thrilled to arrive on the upper west side, cake unscathed. Phew!
And most importantly, the birthday girl loved her cake!