Chocolate Caterpillar Cake

Preparation

1. Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. Grease the tin.
2. Mix the egg, oil, water and brownie mix together until well blended (mixture may be lumpy).
3. Spread the mixture evenly into the lightly-greased rectangular tin.
4. Bake in the centre of the oven for 20- 25 minutes or until a rounded knife, inserted 5cm (2”) from the edge of the tin comes out almost clean. After just a couple of minutes, cut circles from the brownie using the top of a glass. Lift the circles out before they stick to the baking tray!
5. Spread a thin, even layer of icing over the top of one cake and gently press the other cake on top. Cut off a section from each side and a point at the bottom of the cake.
6. Decorate the caterpillar’s back with colourful sprinkles.
7. Roll out the orange sugar ready to roll icing to a 4cm width and cut out the face with a glass.
8. Roll out the white icing a 2cm width, the pink icing to 1cm width and the black icing to 5mm width. Add the 2 balls of white icing to the face and attach the 2 black circles to create the eyes. Then add the pink circle to create the nose. Glue together with some water. Then use a knife to create a smiley mouth. Add the face onto the end of the caterpillar.
9. Attach The 2 chocolate matchsticks for antennae. Then add chocolate chips for caterpillar feet!
10. You can place the caterpillar onto a cake board (which can be decorated using ready to roll icing) and add some flowers for a perfect finishing touch to your birthday cake!