HALLOWEEN PROJECT: A CREEPING CATERPILLAR CAKE!!

October 8, 2016

Here it comes, slithering out of our Halloween imaginations, OUR CREEPING CATERPILLAR CAKE!!

We couldn’t quite fit this project into our cake book CAKE MY DAY! But we think it’s a slinky delight! And we’re sure your kids will too. (Plus it breaks into easily served portions.)

Here’s the entire recipe:

INGREDIENTS:

1 recipe Perfect Cake Mix (see our previous blog entry on Perfect Cake Mix), made with yellow batter

1 1/2 cups vanilla frosting

Red, yellow and black food coloring (McCormick)

2 cups dark chocolate frosting

1/2 cup each black and orange candy coated chocolates (Sixlets)

8 black licorice laces

2 white Jordan Almonds

 

DIRECTIONS:

  1. Preheat oven to 350°F. Bake Perfect Cake in eight (5 ounce) OVEN-SAFE bowls on a cookie sheet until the cakes are firm and a toothpick inserted in the center comes out clean, 17 to 22 minutes. Transfer cakes to a wire rack to cool in the bowls for 10 minutes. Invert, remove the bowls and cool completely.
  2. Line a cookie sheet with waxed paper. Trim the tops of the cakes level. Place the cakes, cut side down, on cardboards cut to fit. Transfer the cakes to the freezer to chill 30 minutes.
  3. Cut the black licorice laces into two 3-inch pieces for the antennae. Cut the remaining licorice laces into 1 1/2-inch pieces for the legs and feelers.
  4. Tint the vanilla frosting orange with the yellow and red food coloring. Spoon the orange frosting into a microwave safe 2-cup glass measuring cup and cover with plastic wrap until ready to use. Tint the dark chocolate frosting black with the food coloring. Spoon 1/4 cup of the black frosting into a ziplock bag. Press out the excess air and seal the bag. Spoon the remaining black frosting into a microwave safe 2-cup glass measuring cup and cover with plastic wrap until ready to use.
  5. Place a wire rack set over waxed paper lined cookie sheet and arrange the chilled cakes on top, about 1 inch apart. Snip a small (1/8-inch) corner from the bag with the black frosting. Pipe a line of black frosting down the center of 7 of the cakes. Microwave the black frosting in the measuring cup, stirring every 5 seconds, until the texture of slightly whipped cream, about 15 seconds. Using the piped line as a guide, carefully pour the melted frosting over half of 7 of the cakes and cover the remaining cake completely. Allow the excess frosting to drip into the pan. Transfer the cakes to the refrigerator to set, 15 minutes.
  6. Replace the waxed paper under the chilled cakes with a clean sheet. Microwave the orange frosting, stirring every 5 seconds, until the texture of slightly whipped cream, about 15 seconds. Carefully pour the melted frosting over the other half of each cake, using the black frosting line as a guide, allowing the excess to drip into the pan.
  7. Use a spatula to transfer each cake to small serving plates. Press a row of the black candy coated chocolates along the edge of the orange frosting and a row of orange candy coated chocolates along the edge of the black frosting.
  8. For the legs, press 7 pieces of the cut licorice, on each side, along the base of the two-tone cakes.
  9. For the head, place 3 orange candies in a row on top of the black coated cake. Add 2 black candies on either side of the orange row and finish with one orange candy on each side to make a diamond shape. Press the Jordan almonds on the front of the cake into the frosting to secure. Pipe dots of the black frosting and attach a black candy and a small piece of licorice for the eyebrows. Add a black candy for the mouth and insert several licorice laces around the candy mouth as feelers. Arrange the cakes in an S shaped curve on the table to look like a caterpillar.

All in all, it makes 16 servings. That should be plenty for a great Halloween party!!

Happy Decorating,

Alan and Karen

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