Caster Sugar
The fine crystal of Chelsea...
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Cakes
Caterpillar Birthday Cake
30 mins
1 hours
Easy
12
Brightly coloured and fun to decorate, this cake will be a hit with both boys and girls. Add extra cakes to make up the number of years and top each one with a candle.
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- Ingredients
- Method
Ingredients
CAKE
- 300g white chocolate
- 200g butter
- 250ml (1 cup) milk
- 165g (¾ cup) Chelsea Caster Sugar
- 2 tsp vanilla essence
- 2 large eggs, lightly beaten
- 100g (⅔ 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)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Anonymous
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.
4
Unknown
love these cupcakes always a hit
5
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Anonymous
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.
4
Unknown
love these cupcakes always a hit
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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