CATERPILLAR CAKE
This is a great cake to do after a unit on bugs, wildlife, etc. Have the kids help decorate it! Use licorice whips for antennas, or gumdrops. Spread icing around caterpillar and sprinkle green tinted coconut for grass. Use any flavor cake mix or any Bundt cake recipe.
Provided by Heather Walker
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 3
Steps:
- Prepare cake according to package instructions and bake in a Bundt pan. Cool and invert onto cutting board.
- Cut a piece of cardboard large enough to accommodate two Bundt pans. Cover with aluminum foil.
- Carefully cut the cake in half and place on cardboard in an "S" shape.
- Decorate with colored icing, candies, etc.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 60.7 g, Cholesterol 0.9 mg, Fat 13.7 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 4.1 g, Sodium 355.3 mg, Sugar 43.2 g
CATERPILLAR CAKE
This cute, colorful catepillar is easy to make with a boxed cake mix and prepared frosting. To save a step, tint the frosting and omit the coconut. -Lee Dean, Boaz, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions. Fill a greased 8-oz. custard cup three-fourths full. Pour remaining batter into a greased 10-in. fluted tube pan. , Bake the custard cup at 350° for 20-25 minutes and the tube cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cakes to wire racks to cool completely., Cut large cake in half widthwise. To form caterpillar, place one half on a 15x10-in. covered board. Place the remaining portion next to the first to form an "S." With a serrated knife, level top and bottom of small cake; place on one end of caterpillar for head., Frost the small cake with vanilla frosting; gently press 1/4 cup coconut into frosting. Add purple gumdrops for eyes. For mouth, flatten red gumdrop between waxed paper with a rolling pin; place below eyes. For antennae, press orange gumdrops onto pretzels; insert into head., Place 3/4 cup coconut in each of three small resealable plastic bags. Tint one orange with yellow and red food coloring; tint one green and one yellow. Frost the caterpillar with remaining vanilla frosting. Press alternate colors of coconut into frosting.
Nutrition Facts :
JANETTE'S AMBROSIA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, stir the orange juice and honey together until well blended. Add the fruit and toss to combine. Scoop the ice cream into 4 dessert bowls and top with the fruit mixture. Spoon the rum over the top and sprinkle with toasted coconut. Serve immediately.
Nutrition Facts : Calories 277 calorie, Fat 5 grams, SaturatedFat 4 grams, Fiber 5 grams
CATERPILLAR CAKE
Make a children's birthday cake even more special with this super-cute caterpillar. Decorated with piped buttercream, it's sure to delight young party guests.
Provided by Katie Marshall
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Butter a 25 x 32cm swiss roll tin and line with parchment. Whisk the eggs and sugar in a stand mixer until thick, about 5 mins. Fold in the flour, coconut and lime zest. Spread into the tin. Bake for 14-16 mins until golden. Invert onto a large sheet of parchment dusted with 1 tbsp sugar. While still warm, roll the cake up into a spiral along one of the short sides, with the parchment inside. Leave to cool fully.
- For the buttercream, beat the butter in a stand mixer until pale, then the icing sugar in three parts, followed by the lime juice. Unroll the cooled sponge and spread with 100g of the buttercream before rolling back up. Put on a board. Divide the rest of the buttercream between two bowls. Colour one dark green and the other light. Spoon into two piping bags fitted with a multiple opening nozzle. Pipe the green buttercreams in alternating stripes along the length of the cake.
- Lay the strawberry laces between the stripes. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon an 8cm circle of melted chocolate onto a sheet of parchment. Chill until set, about 10 mins. Make the face using liquorice allsorts and strawberry laces, and attach to the chocolate disc using more chocolate. Attach to one end of the cake using buttercream. Stick liquorice laces into the top and sides to make antennae and legs. Will keep chilled for up to three days.
Nutrition Facts : Calories 675 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 82 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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