The Australian Women’s Weekly Food Magazine
BUTTERFLY FAIRY BREAD
PREP TIME 15 MINUTES MAKES 36
60g soft butter
12 large slices white bread
6cm butterfly cookie cutter 6 musk sticks, halved lengthways ½ cup 100’s&1000’s
1 Spread butter on one side of each bread slice. Using butterfly cutter, cut out three butterflies from each slice.
2 Cut each musk stick into 2cm lengths; place one piece of musk stick in centre of each butterfly.
3 Sprinkle 100’s&1000’s into a small shallow dish; gently press each butterfly, buttered-side down, into 100’s&1000’s. Place on serving plate. 3 Trim cake so it sits flat on plate. Remove legs from doll; trim bodice neatly around waist. Scoop out a small hole from top of cake large enough to fit doll’s body. Style doll’s hair, as desired. 4 Knead soft icing on a board dusted with sifted icing sugar; knead enough colouring into icing to make a pale purple colour. Reserve a piece of icing about the size of a small apple; tint this piece a darker shade of purple, then wrap in plastic wrap (this is for the flowers on the dress).
5 Brush cake all over with jam.
6 To make skirt, roll large piece of icing into a circle almost large enough to cover cake (this allows for stretching), about 28cm in diameter. Using rolling pin, lift icing onto cake. To make flounces in skirt, position scrunched soft paper towel or tissues under hem of skirt; trim flounces to shape, if necessary, using scissors. Leave paper under flounces until icing becomes firm. 7 Cut a small hole in top of icing for doll; position doll.
8 Roll out reserved icing; cut out flower shapes (we used 1.5cm and 4cm flower-shaped cutters). Brush the backs of flowers with a tiny amount of water; position on skirt.
9 Push butterfly wings on stick into cake at back of doll. Make a sash from the ribbon; wrap around doll’s waist. Decorate sash with butterfly. Position butterfly wand in doll’s hand.