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Caterpillar Cake
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Preparation
35 min
Cooking
50 min
Servings
10
Vegetarian
Nut-free
Categories
Ingredients
Cake
2 1/2 cups (625 ml) all-purpose flour, sifted
1 1/2 teaspoons (7.5 ml) baking powder
1 cup (250 ml) unsalted butter, softened
1 1/4 cups (310 ml) sugar
3 eggs
1 cup (250 ml) milk
2 teaspoons (10 ml) vanilla extract
Butter icing
1 cup (250 ml) unsalted butter, softened
1/2 cup (125 ml) corn syrup
1 1/4 cups (310 ml) icing sugar
Red or black licorice twists, sticks or ropes cut into 40 pieces, each about 1 1/4 inches (3 cm) long
Assorted candies to decorate the caterpillar (eyes, nose, neck band, etc.)
2 oz (60 g) cotton candy in 3 colours
Preparation
Cake
With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 24-cm (9 1/2-inch) savarin-style ring mould with a rounded base and 1 cup of a muffin pan.
In a bowl, combine the flour and baking powder. Set aside.
In a bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. Use a wooden spoon to mix in the dry ingredients, alternating with the milk and vanilla.
Pour the batter into the mould and muffin cup. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes for the muffin and 50 minutes for the cake. Let cool partially. Unmould onto a cooling rack and let cool completely.
Butter icing
In a bowl, beat the butter and corn syrup with an electric mixer until combined. With the mixer on low, gradually add the sugar and beat until smooth.
Assembly
Cut the cake in two and arrange on a plate in an S shape.
Trim one side of the muffin so it lies flat. Place the muffin at one end of the cake to make the caterpillar’s head.
Ice the cake. Decorate the caterpillar (eyes, nose and neck band) and stick licorice legs along both sides.
Just before serving, cover the caterpillar with cotton candy “hair,” alternating colours to make stripes. Serve immediately. Note that the cotton candy will begin melting in about 45 minutes.
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