Prepare, bake, and cool Yellow Cake as directed for two 8- or 9-inch round layers.
For body, use a serrated knife to trim pound cake into a butterfly body shape. Spread with frosting. Decorate with stripes of colored sugars. Place in the center of a serving platter.
For wings, spread top of one cake layer with 1/2 cup of the frosting; top with second cake layer. Cut stacked cake in half crosswise, making two half-circles. Arrange a cake half-circle, flat side out, on each side of the body. Using a serrated knife, cut a small notch in the center of each flat side. Tint the remaining frosting as desired. Frost tops and sides of wings with tinted frosting. Decorate wings with candies and/or marshmallows.
Cut two 2-inch pieces of licorice for antennae; insert into front end of body. Add candy eyes.
Creamy White Frosting
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.
Nutrition Facts (Creamy White Frosting)
( 4 g
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).
Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.