Chelsea

celebrating 130 years 1884-2014

Caterpillar Birthday Cake

By Chelsea Sugar
Caterpillar Birthday Cake
12 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 1 hrs
  • Serves
    12
Ingredients

    Cake:
    300g white chocolate
    200g butter
    250ml (1 cup) milk
    165g (3/4 cup) Chelsea Caster Sugar
    2 tsp vanilla essence
    2 large eggs, lightly beaten
    100g (2/3 cup) self-raising flour
    150g (1 cup) plain flour

    Caterpillar Buttercream Icing:
    160g butter, softened
    500g Chelsea Icing Sugar
    40-50ml milk
    2 tsp vanilla essence
    Food colouring, various colours of your choice
    Mixed sweets to decorate (licorice straps, Smarties, M&Ms etc)

Method

    Place chocolate, butter, milk and Chelsea Caster Sugar in a saucepan over a low heat, stirring occasionally. Once chocolate and butter have melted remove from heat and stir until fully combined. Allow to cool to room temperature.

    Preheat oven to 160°C. Grease an extra large sized muffin tin (Texas Muffin tin). Once chocolate mixture has fully cooled stir in vanilla and eggs.

    In a large bowl combine flours together. Stir in a cup of chocolate mixture until it forms a smooth paste. Add another cup of the chocolate mixture and mix thoroughly. Stir in the remaining chocolate until smooth.
    Divide mixture evenly into prepared muffin tin and bake for approximately 1 hour to 1 hour 10 minutes until cooked through (when an inserted skewer pulls out clean). Cool cakes completely before icing. Arrange on a cake board or tray before adding the finishing touches of sweets and licorice for decoration, feet and antennae.

    Icing: Beat together butter and Chelsea Icing Sugar. Add 40ml milk and the vanilla, beat for five minutes. Divide the mixture into 5 or 6 small bowls (depending on how many different colours you want). Carefully add food colouring a drop at a time to each bowl, mixing thoroughly before adding more, until you get the desired colour. Add extra milk if icing is too stiff to spread easily. This recipe will make more than enough icing to cover cakes.

    Tip: Gel Food Colours work really well and won’t make your icing runny, look for them in specialist cake decorating stores. Dip a clean toothpick into the gel then drag through the icing to deposit the colour. Mix well. Use a clean toothpick to add more colour if desired.

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Reviews

Average Rating
4.52
(2 reviews)


Cake tasted nice and it looked amazing but in order to get the round shape of the caterpillar, you need to put on lots of icing. This is fine but it tastes a little to sweet.

image description

love these cupcakes always a hit

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