Prepare and bake cake batter as directed on package for two 9-inch round layers. Cool completely on wire racks. Cut layers crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks.

Butterfly Birthday Cake 1 package cake mix (any flavor) Water, oil and eggs called for on cake mix package Tray, cutting board or cardboard, covered, if desired 2 tubs fluffy white ready-to-spread frosting Colored sugars Decorating gel Assorted candies, such as jelly beans (cut in half), pastel

Heat milk, water and butter until liquids are very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough

Ingredients: = 10 fl oz = 1-1/4 c, 1-1/4 ts, 1-1/4 tb, Imperial 10 fl oz = 1-1/4 c, 2 tb, Icing sugar powdered sugar, Caster SugarSuperfine sugar, Soft brown sugarBrown sugar, Muscovado raw unrefind sugr, Wholemeal flour Graham flr, Cornflour Cornstarch, Hartshorn ammonia (Danish), Single Cream

Bake cake in round pans as directed on package. Eat one by yourself as is completely unnecessary to project ;) Cut round cake in half. Turn halves to face outward, so rounded sides are in and touching. Place Twinkie in center of two "wings". Frost outer edges of wings and entire Twinkie

Print this Recipe Prep: 20 min Bake: 38 min Cool: 1 hr 10 min 2 CAKES (6 TO 8 SERVINGS EACH) 1 package Betty Crocker SuperMoist cake mix (any flavor) Water, oil and eggs called for on cake mix package 2 tubs Betty Crocker Whipped fluffy white ready-to-spread frosting or 2 recipes Creamy White