Crafting Edible Butterflies For Wedding Cakes: A Step-By-Step Guide

Wafer paper butterflies are a popular choice for wedding cakes. They are light, airy, and can be made to look like real butterflies. The process of making them involves tracing images onto rice paper, drying the paper, and then decorating the wings with edible glitter or petal dust. The butterflies can be stored in an airtight container for later use.

Choosing the right materials

Type of Paper

The type of paper you choose will determine the overall look and durability of your butterflies. Wafer paper, also known as rice paper, is a popular choice as it gives the butterflies a light and airy appearance. It is made from potato starch, vegetable oil, and water, resulting in a stiff but slightly transparent material. White THIN wafer/rice paper is recommended, although non-edible vellum paper can also be used if the butterflies don't need to be edible.

Coloring

To add color to your butterflies, you can use non-toxic coloring pens or edible ink from an edible printer. This allows you to create detailed designs and patterns on the wafer paper. If you're using coloring pens, trace the image of a butterfly printed on regular paper, and then flip it over to color the other side.

Embellishments

To add a touch of sparkle and glamour to your butterflies, consider using luster dust or sparkly petal dust. This optional step can make your butterflies stand out and give them an extra bit of shine. You can also add black stamens as antennae for a more realistic look.

Adhesive

When assembling your butterflies, you'll need an adhesive to attach the different parts together. A small amount of royal icing or black fondant can be used for this purpose. Pipe or roll out the icing/fondant to create the body and head of the butterfly.

Drying and Storage

Drying is a crucial step in the butterfly-making process. Allow ample time for the coloring and piping gel to dry between each step, as this will prevent smearing and ensure the colors remain vibrant. Drying time can vary but generally takes up to 24 hours. Once your butterflies are complete, store them in an airtight container at room temperature. Avoid placing them in moist areas like the refrigerator or freezer, as moisture will cause the wings to warp and curl.

Tracing and cutting out the butterflies

• Print out butterfly templates: Start by finding images of butterflies that you want to use as a template. You can search for these online or draw your own. Print out the images on regular printer paper. If you're using non-edible vellum paper, you can print the images directly onto the vellum.
• Trace the butterflies: Place a sheet of thin, white wafer or rice paper over the printed butterfly template. Using non-toxic colouring pens, carefully trace the outline of the butterfly. It's important to use food-safe materials to ensure the butterflies are edible.
• Let it dry: After tracing the outline, set the paper aside and let it dry completely. This may take up to 24 hours, so be sure to plan ahead. Repeat the process on the reverse side of the paper for a more vibrant colour.
• Apply piping gel: Once the ink is dry, spread a thin layer of clear piping gel over the butterflies. This will give them a tacky texture and add a bit of shine. Let the piping gel dry until it's no longer wet but still slightly sticky. This usually takes 12-36 hours.
• Add optional decorations: Before the piping gel completely dries, you can add some extra sparkle to your butterflies. Sprinkle fine edible glitter or sparkly petal dust onto the wings for a magical touch.
• Repeat on the reverse side: Once the front side is dry, flip the paper over and apply piping gel to the reverse side as well. This will ensure that your butterflies have a consistent finish on both sides. Allow adequate drying time.
• Cut out the butterflies: Now, carefully cut out each butterfly using scissors or a craft knife. Take your time and cut as close to the outline as possible to ensure neat edges.
• Create the body and head: Place your cut-out butterfly onto a square of parchment paper. Using black royal icing or black fondant, pipe or roll out a small amount to create the body and head of the butterfly. You can also add antennae by inserting flower stamens.
• Shape the wings: At this point, you can choose to prop up the wings for a more three-dimensional effect. Place the butterfly on a piece of tissue or paper towel, or use flower formers to shape the wings to your desired position.
• Storage: To store your edible butterflies, keep them in an airtight container or zip-top bag. Avoid storing them in a moist environment, such as the refrigerator or freezer, as moisture will cause the wings to warp and curl.

Adding colour and sparkle

Using Food Colouring

Use non-toxic food colouring pens or edible ink from an edible printer to add colour and detail to your butterflies. Trace the butterfly image onto thin wafer/rice paper and allow ample drying time. The drying time may take up to 24 hours, and it's important to be patient, as colours may appear dull and faded before fully drying.

Glitter and Dust

For an extra touch of sparkle, you can sprinkle fine edible glitter or sparkly petal dust onto the wings before the final drying stage. This will give your butterflies a magical, glittery effect.

Choosing Vibrant Colours

When selecting colours for your edible butterflies, opt for vibrant shades that will stand out against the cake. Colours like purple, pink, blue, and yellow are popular choices and can be found in assorted sets.

Adding Dimension

To give your butterflies a three-dimensional effect, gently fold the wings to create a fluttering appearance. This simple technique will make your butterflies look more lifelike and add movement to your cake design.

Combining with Flowers

Combining edible flowers and butterflies can create a beautiful, colourful display. Look for assorted packs that include a variety of sizes, shapes, and colours. This will add interest and texture to your cake design.

Storing your Butterflies

It's important to store your butterflies properly to prevent moisture from warping and curling the wings. Keep them in an airtight container or zip-top bag, ensuring the storage space is dry.

By following these tips and adding your creative flair, you can create stunning, colourful edible butterflies that will be the perfect finishing touch to your wedding cake.

Shaping the wings

• Prepare the Butterflies: Before shaping, ensure your butterflies are ready. Print the butterfly image on regular paper or edible wafer/rice paper. If using rice paper, trace the image with food colouring pens and let it dry. Repeat on the reverse side. This technique will create colourful, detailed wings.
• Drying Time: Allow ample drying time for the ink. It may take up to 24 hours. Don't be concerned if the colours look dull after drying, as the piping gel in the next step will refresh them.
• Apply Piping Gel: Spread a thin layer of clear piping gel over the wings. This step adds shine and helps to shape the wings. Allow the gel to dry until tacky but not completely dry, as this will make the wings brittle. Drying time can be up to 36 hours.
• Optional: Add Sparkle: Before the gel dries, you can add edible glitter or sparkly petal dust to the wings for extra sparkle and magic.
• Repeat for Reverse Side: Once the front side is dry, repeat step 3 on the reverse side of the wings and allow sufficient drying time.
• Cut Out the Butterfly: Carefully cut out the entire butterfly, including the wings and body. Take your time to ensure a neat cut.
• Shape the Wings: To give the wings a three-dimensional effect, gently fold each wing in the centre. This will create a natural curve, making the butterfly look more lifelike. You can use a pencil or thin rolling pin to help shape the wings gently.
• Propping the Wings: You can prop up the wings using tissue paper or paper towels to help them hold their shape as they dry. Alternatively, place the butterfly on a small square of parchment paper and use Wilton™ Flower Formers to shape the wings. Choose a smaller former for wings that are closer together and a larger one for more spread-out wings.
• Attaching the Butterfly: When you're ready to attach the butterfly to your cake, use a small amount of royal icing or fondant to secure the body and head. You can choose to cut the wings and insert them individually or leave them connected and draw the icing through the centre.
• Optional: Add Antennae: For an extra touch of realism, insert two flower stamens into the head of the butterfly to create antennae.

Remember, shaping the wings of edible butterflies requires patience and a gentle touch. Allow sufficient drying time between each step, and your butterflies will look stunning on your wedding cake!

Storing the butterflies

Storing your edible butterflies is simple. To store your butterflies, keep them in any air-tight container or zip-top bag. Do not keep them anywhere moist, like the refrigerator or freezer. They can be stored with silica gel or other moisture absorbers in an airtight container. Moisture will make the butterfly wings warp and curl.

If you want to prop up the wings, you can use tissue or paper towels, or place the parchment square with your butterfly on it into Wilton Flower Formers.

Frequently asked questions