JELL-O SWIRLED CATERPILLAR CAKE
Drizzle melted chocolate to create the stripes of a caterpillar and use OREO Cookies for the eyes when you make our JELL-O® Swirled Caterpillar Cake. No fancy baking equipment or molds required to make this caterpillar cake.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.8343 g, Sugar 0 g, Protein 3 g
CATERPILLAR CAKE
This cute, colorful catepillar is easy to make with a boxed cake mix and prepared frosting. To save a step, tint the frosting and omit the coconut. -Lee Dean, Boaz, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
CATERPILLAR CAKE
Make a children's birthday cake even more special with this super-cute caterpillar. Decorated with piped buttercream, it's sure to delight young party guests.
Provided by Katie Marshall
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 675 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 82 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
JELL-O® POKE CAKE
An old Southern recipe passed down through my grandmother. You can vary the flavor of gelatin used in order to get a specific color for any holiday, e.g. lime for St. Patrick's day. You can top this cake with berries, sprinkles, or any topping of your choice.
Provided by mollie
Categories Desserts Cakes Poke Cake Recipes
Time 7h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
- Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
- Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
- Spread whipped topping over cake.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 38.5 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 286.1 mg, Sugar 26 g
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