1.Preheat oven to 180°C. 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 for 5 minutes before turning, top-side up, onto wire racks to cool.
3.Using a small knife, trim cakes into rounded shapes; trim four of the cakes to make the end of the caterpillar’s body, trimming each one slightly smaller than the previous one.
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 five bowls; tint leaf green, kelly green, teal, sky blue and royal blue.
6.Spread the leaf green, kelly green and teal butter cream over the tops and sides of two cakes each; spread the sky blue and royal blue butter cream over three cakes each.
7.Divide the coconut into 12 small plastic bags. Rub leaf green colour into two bags of coconut until it is evenly coloured, making one bag a darker green; gently press onto same-coloured cakes.
8.Repeat with the remaining colours, coconut and cakes; tinting the kelly green and teal two different shades, and each blue-coloured coconut in three different shades.
9.Secure cakes on 45cm x 80cm covered cake board, with a little butter cream, using picture as a guide, to form caterpillar.
10.Position Jelly Beans as feet. Using a little butter cream, attach blue Smarties to Kool Mints for eyes; position on cake.
11.Position candles on head for antennae. Secure orange Smarties over top of remaining cakes with a little butter cream.
We used pineapple Allen’s Sour Rush Jelly Beans for the feet, but you don’t have to use all the same, just use four same-coloured Jelly Beans on each cake.Note