1 box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
Tray or piece of cardboard covered with foil
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker™ decorating gel
Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy
Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any flavor)
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
2 Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
3 Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.