Janettes Caterpillar Cake Food

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 AMBROSIA

Steps:

• In a large mixing bowl, stir the orange juice and honey together until well blended. Add the fruit and toss to combine. Scoop the ice cream into 4 dessert bowls and top with the fruit mixture. Spoon the rum over the top and sprinkle with toasted coconut. Serve immediately.

JANETTE'S LIGHTER TRUFFLES

Steps:

• In a food processor, puree the prunes and preserves together. Add the apricots and process until pureed. Add 1/2 cup of the cocoa and process until smooth.
• Line a baking sheet with waxed paper. Drop heaping teaspoons of the fruit mixture onto the baking sheet and refrigerate until firm, about 20 minutes.
• Roll each truffle into a smooth ball about 3/4-inch in diameter.
• In a saucepan, melt the chocolate morsels. Roll some of the truffles in the remaining 1/4 cup of cocoa and drizzle melted chocolate over the rest. Refrigerate until firm, about 30 minutes.
• The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.

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.

CATERPILLAR CAKE

Steps:

• Butter a 25 x 32cm swiss roll tin and line with parchment. Whisk the eggs and sugar in a stand mixer until thick, about 5 mins. Fold in the flour, coconut and lime zest. Spread into the tin. Bake for 14-16 mins until golden. Invert onto a large sheet of parchment dusted with 1 tbsp sugar. While still warm, roll the cake up into a spiral along one of the short sides, with the parchment inside. Leave to cool fully.
• For the buttercream, beat the butter in a stand mixer until pale, then the icing sugar in three parts, followed by the lime juice. Unroll the cooled sponge and spread with 100g of the buttercream before rolling back up. Put on a board. Divide the rest of the buttercream between two bowls. Colour one dark green and the other light. Spoon into two piping bags fitted with a multiple opening nozzle. Pipe the green buttercreams in alternating stripes along the length of the cake.
• Lay the strawberry laces between the stripes. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon an 8cm circle of melted chocolate onto a sheet of parchment. Chill until set, about 10 mins. Make the face using liquorice allsorts and strawberry laces, and attach to the chocolate disc using more chocolate. Attach to one end of the cake using buttercream. Stick liquorice laces into the top and sides to make antennae and legs. Will keep chilled for up to three days.