Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups (1 pint) heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon almond extract
- 2 tablespoons green food coloring
- 2 cups marzipan
- 2 tablespoons apricot jam
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Pastry bag
- Toothpicks
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
6. In a medium bowl, whisk together the heavy cream, confectioners’ sugar, almond extract, and green food coloring until stiff peaks form.
7. Cut the cake into three equal layers. Place the bottom layer on a serving plate and spread with half of the whipped cream. Top with the middle layer and spread with the remaining whipped cream. Place the top layer on top.
8. Knead the marzipan until pliable. Roll out the marzipan and cut into four equal strips. Place two strips on the top of the cake, curving them slightly to create the antennae.
9. Heat the apricot jam in the microwave for 10-15 seconds, or until melted. Brush the melted jam onto the antennae to give them a glossy finish.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 590
Fat: 33g
Carbohydrates: 65g
Protein: 6g
Substitutions for Ingredients
- For the butter, you can use vegan butter or coconut oil.
- For the buttermilk, you can use almond milk or soy milk.
- For the heavy cream, you can use coconut cream.
- For the marzipan, you can use fondant.
- For the apricot jam, you can use raspberry jam or strawberry jam.
Variations:
- You can use different colors of food coloring to create different colored caterpillars.
- You can use different types of jam to create different flavors of antennae.
- You can use different types of cake, such as chocolate or red velvet.
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter.
- Make sure to beat the butter and sugar until light and fluffy.
- Make sure to beat the heavy cream until stiff peaks form.
- Make sure to knead the marzipan until pliable before rolling it out.
- Make sure to heat the jam until it is melted before brushing it onto the antennae.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to three days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Place the cake on a platter and garnish with fresh fruit.
- Place the cake on a cake stand and decorate with edible flowers.
- Place the cake on a plate and sprinkle with confectioners’ sugar.
Garnishes:
- Fresh fruit
- Edible flowers
- Confectioners’ sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Ice cream
- Fruit salad
- Whipped cream
Troubleshooting Advice:
- If the cake is not baking evenly, try rotating the pan halfway through the baking time.
- If the cake is too dry, try adding a few tablespoons of milk to the batter.
- If the cake is too wet, try adding a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands before handling any ingredients.
- Make sure to use clean utensils and equipment when preparing the cake.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
The caterpillar cake is believed to have originated in the United Kingdom in the 1950s. It is a popular birthday cake for children and is often decorated with marzipan antennae.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of almond.
Serving Suggestions:
This cake is best served with a cup of coffee or tea. It can also be served with a scoop of ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Creamy, Almond, Almond-Flavored