Butterfly Birthday Cake - cooking recipe

Ingredients

5 None eggs + 1 egg white
3 cups powdered sugar
None None pink, blue, green and orange food colouring
1 cup butter, softened
1 1/4 cup granulated sugar
1 tsp vanilla extract
1 None lemon, zested and juiced
2 1/4 cup all-purpose flour
4 tsp baking powder
4 tbsp lemon curd
1 1/2 lb marzipan

Preparation

To make the butterfly decorations, mix the egg white and 1 3/4 cups powdered sugar until thick. Divide equally between 5 bowls. Color 4 bowls with different food coloring and transfer to 5 different 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 the white) and decorate with dots in a different color. Allow to dry. Fold a piece of parchment paper into a accordion. Peel away the paper from the wings and feelers and place inside the paper folds. Stick together the butterflies by piping an icing 'body' between the wings. Allow to dry overnight.
Preheat the oven to 325\u00b0F. Grease and flour a 7 inch and a 10 inch springform pan. Cream the butter, sugar, vanilla extract, lemon zest, 2 tbsp lemon juice, and a pinch of salt. Beat in the eggs, 1 at a time then sift in the flour and baking powder. Transfer to the prepared pans and smooth out. Bake for 20-25 mins, until a skewer comes out clean. Allow to cool.
In a saucepan, warm the lemon curd slightly. Remove the sponge cakes from the pans and spread the lemon curd over the cakes. Place the small sponge cake on top of the large one.
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 and a 15 inch circle. Cut out a 7 inch circle from the center of the larger circle and lay over the bottom sponge cake. Lay the smaller circle over the top sponge cake.
Knead the remaining pink marzipan again and cut into 3 pieces. Roll 2 pieces into long, thin rolls and twist them together to form a cord. Lay around the base of the smaller cake and press down lightly.
Knead the remaining marzipan and powdered sugar until smooth. Cut in 1/2 and color 1/2 green and 1/2 orange. Make leaves and flowers from the green, orange and remaining pink marzipan. Decorate the cake with leaves, flowers, butterflies and candles.