Ingredients
Butter cream
Decorations
Method
1.Preheat oven to 180°C/ 350°F. Grease 23cm x 34cm (9¼-inch x 13½-inch) number 3 cake pan; line base with baking paper. Line 12-hole (2-tablespoon/40ml) flat-based patty pan with 9 patty pan paper cases.
2.Make cakes according to directions on packets. Place 2 tablespoons of mixture in each paper case; pour remaining mixture into cake pan. Bake patty cakes about 20 minutes and number cake about 45 minutes. Stand in pans 5 minutes before turning top-side up, onto wire racks to cool.
3.To make butter cream, beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches.
4.Using a serrated knife, level top of number cake. Secure cake, cut-side down, to 25cm x 40cm (10-inch x 16-inch) rectangular cake board with a little butter cream.
5.Tint three-quarters of the butter cream blue; spread all over number cake. Tint remaining butter cream yellow; spread on tops of patty cakes.
6.Place coconut and yellow colouring in a plastic bag; rub until coconut is evenly coloured. Dip tops of eight patty cakes in coconut; position on number cake to form caterpillar body. Position jelly beans for feet.
7.Using a pair of scissors, cut Mallow Bake in half; position on remaining patty cake for eyes. Using decorating gel, pipe dots on mallow bakes for pupils.
8.Cut licorice strap lengthways into three strips; tie a knot in the end of two of the strips and position on patty cake for antennae. Trim remaining strip and position to form mouth; discard remaining licorice strip.
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