Best Caterpillar Cake Recipes

CATERPILLAR CAKE

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.

CATERPILLAR CAKE

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.

JANETTE'S CATERPILLAR CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Coat the bundt pan and the ramekin with nonstick spray.
• In a mixing bowl, beat the cake mix, beets, egg whites, applesauce, milk, and vanilla until smooth. Spoon enough batter into the ramekin to fill by 2/3, then scrape the rest into the bundt pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes for the small cake and 30 minutes for the large one. Place on a rack to cool for 15 minutes. Turn the cakes out of the pans and let cool completely.
• To assemble, cut the large cake in 1/2 crosswise and place the pieces end-to-end on the platter so they form an "S" shape. Use toothpicks to attach the small cake to 1 end to make the head. Use toothpicks to attach marshmallow "eyes" with raisin "pupils." Put the confectioners' sugar in a sieve or sifter and dust it generously over the cake.

CATERPILLAR CAKE

Steps:

• Preheat oven to 350°F.
• Mix cake according to package directions.
• Bake cake in a Bundt pan.
• After cake has cooled, cut cake in half and place on cardboard (large foil covered piece of cardboard to display cake) in an "S" shape (this is the shape of the caterpillar).
• Frost top of caterpillar and decorate with candy.
• May use licorice whips for antennas and spread green coconut grass on cardboard.

CUPCAKE CATERPILLAR BIRTHDAY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole muffin tins with paper muffin cases. In a large mixing bowl whisk together the sugar, eggs, butter, flour and vanilla extract until pale and smooth with no pockets of flour visible. Divide the mixture between the 24 muffin cases then bake in the oven for 18-20 mins or until a skewer inserted comes out clean. Transfer the cupcakes to a wire rack and make the butter cream while the cakes are cooling.
• To make the buttercream place the softened butter in a large bowl, add the icing sugar and beat well with electric whisk or a wooden spoon, until pale and fluffy, adding the milk and vanilla extract half way through mixing. Once the cupcakes have cooled, cover each one with a very thin layer of butter cream ensuring you have about 3-4 tbsp of buttercream leftover for sticking on the rest of the design.
• To decorate, roll out the white icing and cut circles to cover the tops of 10 of the cakes and dust those with a touch of cocoa powder (this forms the top of the mushroom) reserve a little white fondant for the caterpillar's eyes later. Cut lengths of the chocolate flakes to make the gills of the mushrooms running along the bottom half of 4 of the white fondant cupcakes and trim to fit using a round cookie cutter. Cover 2 cupcakes with slices of chocolate bars, trimmed to fit using a round cookie cutter to form the stalk of the mushroom.
• For the caterpillar's body, cover 8 of the cupcakes in the pale blue fondant and 4 with dark blue fondant.
• Arrange the cupcakes on a large board or table (approx. 1m x 50cm) Roll out the dark blue fondant and cut semi circles and crescents to form the edges of the caterpillar's body using the remaining butter cream to stick them over the pale blue bases. Use any leftover fondant for the nose and top of the caterpillars head and using a blunt knife carve round grooves in pale blue fondant to shape the belly.
• Create the eyes from the reserved white fondant with the eyebrows and pupils from black fondant or writing icing. If you like you can use green chocolate beans scattered on the board to create grass and blue chocolate beans as the sky.

JELL-O SWIRLED CATERPILLAR CAKE

Steps:

• Preheat oven to 350°F. Prepare cake batter as directed on package. Pour three fourths of the batter into greased and floured 10-cup fluted tube pan. Sprinkle dry gelatin mix evenly over batter in pan; cut through batter with knife several times for marble effect, being careful not to cut through to bottom of pan. Top with remaining batter.
• Bake 45 min. or until toothpick inserted near center comes out clean. Invert pan onto wire rack; cool 5 min. Remove cake from pan; cool completely.
• Cut out one third of cake. Cut removed cake piece in half; set aside. Stand remaining larger cake piece, cut-ends down, on cake board or tray. Place the smaller cake pieces on each end of large cake piece to resemble a curved caterpillar's body as shown in photo. Tint whipped topping with food coloring; spread onto cake. Drizzle with the melted chocolate to resemble the stripes on a caterpillar's body. Decorate with remaining ingredients as shown in photo. Store in refrigerator.