1.Preheat oven to 180°C/350°F. Grease two 6-hole (¾-cup/180ml) texas muffin pans .
2.Make cakes according to directions on packets. Divide mixture evenly into pan holes; bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
3.Using small knife, trim four of the cakes for the end of the caterpillar’s body, making each one slightly smaller than the previous one. Trim remaining cake tops into rounded shapes.
4.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
5.Divide butter cream among four bowls; tint orange, red, green and blue. Spread each coloured butter cream over tops and sides of three cakes.
6.Place 1 cup coconut and a little orange colouring in a small plastic bag; rub until coconut is evenly coloured, gently press onto same coloured cake. Repeat with remaining coconut, colouring and cakes.
7.Assemble coconut-covered cakes on 45cm x 80cm (18-inch x 32-inch) rectangular cake board to form caterpillar; secure with a little butter cream. Position jelly beans as feet.
8.Using a little butter cream, attach Smarties to mints for eyes; secure to cake with a little butter cream. Cut licorice strap into thin strip; secure on cake for mouth.
9.Thinly slice Fruit Sticks lengthways; position on cake for hair. Curl ends of chenille sticks, position on head for antennae. Scatter M&M’s over top of remaining cakes.
You will need to buy a 200g jelly beans packet and a 35g tumini M&M’s for the decorations. Colin should beeaten before he under goes a metamorphosis and changes into a giant butterfly. This cake is just the right size for small hands and its bright colours will keep little ones amused.