Caterpillar Cake
Caterpillar Cake
Ingredients
- 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
- 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
Instructions
- 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.
Caterpillar Cake