Pink Butterfly Birthday Cake

• 5 None eggs + 1 egg white
• 475 g icing sugar
• None None Pink, blue, green and orange food colouring
• 275 g butter, softened
• 1 tsp vanilla extract
• 1 None lemon, grated zest and juice
• 350 g caster sugar
• 275 g plain flour
• 2 1/2 tsp baking powder
• 4 tbsp lemon curd
• 700 g marzipan

1. For the butterfly decorations, whisk egg white and 1 3/4 cup powdered sugar to a thick icing. Distribute between 5 bowls. Color 4 bowls with different food coloring and transfer all icings to separate piping bags fitted with very small tips. With a pencil, draw 10 pairs of butterfly wings on parchment paper, with curved lines as feelers on the top. Pipe around the wings and feelers (2 in each color, including white) and decorate with dots in a different color. Allow to dry. Fold a piece of parchment paper into an accordion. Peel away the paper from the wings and feelers and place inside the folds. Stick together by piping an icing 'body' between the wings. Allow to dry.
2. Preheat oven to 325u0b0F. Grease and flour a 7 inch and a 10 inch springform pan. Cream butter, vanilla extract, lemon zest, 2 tbsp lemon juice, 1 1/4 cup granulated sugar and a pinch of salt. Beat in eggs, 1 at a time. Sift flour and baking powder then fold in. Transfer to prepared pans and smooth. Bake for 20-25 mins, until a skewer comes out clean. Remove from pans and place on a wire rack.
3. Heat remaining lemon juice with remaining granulated sugar and 1/4 cup water until the sugar dissolves. Allow to cool slightly then drizzle over the hot cakes and allow to cool.
4. Once cool, warm the lemon curd slightly and spread over the cakes. Place the small cake on top of the larger one.
5. Knead 1 1/4 lb marzipan, 1 cup powdered sugar and a little pink food coloring until smooth. On a work surface dusted with powdered sugar, roll out thinly. Cut out a 12 inch disc and lay over the top cake. Roll out the marzipan again and cut out a 15 inch disc then cut out a 7 inch from the center and lay over the bottom cake. Divide the remaining pink marzipan in 1/2 and shape 1 section into 2 long, thin rolls and twist together to form a cord. Lay around the base of the smaller cake and press down lightly.
6. Knead remaining marzipan and powdered sugar until smooth. Cut in 1/2 and color 1 section green and 1 orange. Make leaves and flowers from the green, orange and remaining pink marzipan. Decorate the cake with leaves, flowers, butterflies and candles.

eggs , icing sugar, butter, vanilla, lemon, caster sugar, flour, baking powder, lemon curd

Taken from recipes-plus.com/api/v2.0/recipes/19690 (may not work)