How to: make a sugarpaste roses and butterflies cake


Last November I offered to make cupcakes for my niece's 5th birthday. In true me style I went over the top and made 60 cupcakes, all covered in different coloured buttercream icing and decorated with handmade sugar paste roses and butterflys. You can read all about it on my blog. rose_close.jpg

When it came to my daughter's christening, I knew I could use the skills I learnt back in November to decorate the cake. It's so much easier than it looks and Youtube has an abundance of tutorials to help along the way.

Sugarpaste Roses.

The one which I found to be most useful is the sugar paste roses tutorial.

You don't need any special tools other than a sharp knife and a plastic folder (although I used a disposable food bag).

To finish off my roses, I simply dipped them into a plate full of edible glitter.

You need to make the roses a few days before you put them onto the cake so that they have time to harden up a little. When I made mine, I left them on the side with an upturned plastic pot over to stop anything getting to them, but so that the air could get to them.

Sugarpaste Butterflies

Butterflies are even easier to make and need little explanation. The only downside is that you do need a couple of tools.



  • 1 non-stick plastic rolling pin,
  • Sugarpaste (Fondant) in your chosen colour(s)
  • A butterfly cutter
  • Icing sugar or corn starch
  • A chopping board
  • A piece of greaseproof paper


  • Edible glitter
  • Edible shimmer dust/fondant colours
  • A paint brush
  • Ready to use icing
  • A few edible silver balls

Step one: Roll out the fondant.

Sprinkle some of the icing sugar (or corn starch) onto the chopping board and roll your icing out to about 3/4 mm thickness. 


Step two: Roll out the icing.

Push the cutter into the rolled out icing and detatch from the rest of the icing, placing it on a clean area of the board. Push the plunger down 2 or 3 times to make the wing imprint. 

Step three: Woo hoo - Glitter! 

Fold the butterfly a little by lifting off the board and pushing the 2 wings towards themselves. Dip the edge of the wings into some edible glitter and shake off any excess. 

Step four: (Optional) Decorate the butterfly 

Using a paintbrush and edible shimmer powder or paint, paint any details onto the wings.

Draw a line of icing down the middle of the butterfly and place some silver balls into the icing.

Step five: Leave to dry. 

Tear a strip from the paper about 4 inches wide, fold in half lengthwise and fold back and forth all the way along width wise so that it creates ridges (like this paper fan - just don't fold the end of your paper at the end). 

Place your butterfly into one of the folds and leave to dry.  

To make my cake, I used an amazing Christmas cake mix that one of the supermarkets were selling off for £2(!) towards Christmas by Mary Berry (my favourite baker!).  

However, you could use this lovely recipe which is very similar.

I covered the cake in apricot jam, marzipan and then iced it using white sugar paste icing.

To attach the butterflies and roses, I just used a little ready to use icing on the back of each and pushed them (carefully as they are pretty fragile!) onto the cake in the design that I wanted.

I also cut out some small stars to put around my cake as well, using two different-sized star cutters.

To make the letters, I just rolled some sugar paste into a ball and flattened each side to make a cube.

I then iced the letters onto the front of the cube with the ready-to-use icing and dabbed glitter using a paintbrush before sticking to the second tier of the cake.

Altogether, as I bought the cake ingredients so cheap, I only spent around £35! 

A bargain for a 3-tiered occasion cake, and it's really not as difficult as it looks!  

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