Preheat your oven to 350°F (175°C). Grease and flour two round cake pans, then pour your chosen batter into each pan, filling them about two-thirds full. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, place them on a cutting board. Using a sharp knife, carefully slice each cake in half horizontally to create four semi-circular pieces. Position them on a cake board so that they form a butterfly shape.

Prepare a crumb coat by spreading a thin layer of buttercream frosting over the surfaces of the cake. Chill the assembled cake in the refrigerator for 15 minutes to set the crumb coat before applying a more generous layer of frosting.

Fill piping bags with colored buttercream and pipe intricate wing patterns on the cake. Add colorful sprinkles, edible glitter, and pearls to enhance the joyful aesthetic.

After decorating, serve slices to your guests and enjoy your creation!