Behold, a cursed caterpillar creation (Picture: HomeHow)
With M&S suing Aldi because Cuthbert the Caterpillar ‘is too similar’ to their iconic Colin the Caterpillar, bug-themed cakes are very much in the spotlight.
Sure, you can choose which side to pledge your allegiance, or go rogue and buy a Clyde from Asda or Waitrose’s Cecil.
But why not skip the supermarket politics entirely by simply making your very own caterpillar cake, that you can name whatever you like (as long as you don’t sell it, for that could attract another lawsuit)?
The team over at HomeHow got in touch with us to share their recipe for making a caterpillar cake.
At first we were intrigued, then they sent us the photos.
We’re going to be real with you: the end result of this recipe is haunting. The image of caterpillar’s liquorice eyes and thick eyebrows will stay with us for a long time, and its 22 legs are distressing, to say the least.
But isn’t that what makes it kind of magical? Wouldn’t you rather make a caterpillar cake that looks slightly cursed than pursuing the perfection of a Colin dupe?
We think so. Roll on with the recipe.
You can barely tell the difference between this and a supermarket cake, right? (Picture: HomeHow)
For the cake:
- 3 large eggs
- 125g caster sugar
- 100g plain flour
- 25g cocoa powder
For the chocolate ganache:
- 100g milk chocolate
- 100g white chocolate
- 50g butter
- 100ml double cream
For the buttercream:
- 75g unsalted butter
- 150g icing sugar
- 2 tablespoons of Cadbury Smooth Chocolate Spread
- 1 tablespoon milk
- 2 drops of vanilla extract
- Take your pick for legs and your caterpillar’s face. Liquorice Allsorts, chocolate buttons – whatever inspires you
- Smarties for the body
Go wild with decoration (Picture: HomeHow)
- Preheat the oven to 200C/fan180C/gas 6. Lightly brush the base of a 33 centimeters x 23 centimeters tin with vegetable oil and line with baking paper.
- Whisk the sugar and eggs in a large bowl with a whisk or an electric whisk for 7-10 minutes. Stop when the mixture is pale and thick enough for the mixture to leave a trail behind when the whisk is lifted out.
- Sift the flour and cocoa powder into the mixture and fold in very carefully until fully mixed together.
- Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes.
- The cake should be golden brown, risen and just about firm to the touch.
- Whilst the sponge is baking, make the buttercream by mixing the butter and sugar together using an electric whisk, then beat in the Cadburys chocolate spread and milk.
- Lay a piece of greaseproof paper that is larger than the sponge on top. Dust the greaseproof paper with caster sugar and turn the cake out onto it.
- Use a serrated knife to cut away strips 1/3 the way down. Then roll gently and allow to cool.
- Once the cake is cool, unroll it and cover with the buttercream you prepared. Then slice the cake strips up to create feet. Place into the fridge for 30 minutes to set.
- Final step, for the ganache: Add the cream and butter into a small saucepan and heat until steaming. And the chopped chocolate slowly and stir in until the mixture is smooth. When the cake roll is set, transfer it onto a wire rack and pour the ganache over the top. Allow to set for 10 minutes, then cover with rainbow smarties. Make the caterpillar face by melting and piping white chocolate, using smarties or whatever decorations you like for the eyes and mouth.
Recipe from HomeHow.
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