Help us make the Lockleaze’s Longest Ever Caterpillar Cake 

for the Community Picnic at Lockleaze Climate & Nature Festival on Saturday 21st June 

FAQs

  • It can be shop bought or homemade, iced, or not iced - we just love cake!

  • It can be a traditional swiss roll type cake covered in chocolate and smarties, or a line of muffins, or a sandwich-style cake cut into the right shape - what ever you fancy!

  • It should be a rectangular shape measuring roughly 10cm across its body. It doesn’t need a head, or a tail.

  • Bring along your cake to the Hub from 1pm - the festival starts at 2pm. Then sit down and enjoy a cake in our big community picnic at about 3:20.

Making a cake at home

Do:

  • Use our, or your own recipe, decorate it how you like - we would love wild and wonderful caterpillar segments!

  • Bring us a list of ingredients, to help people avoid eating things they don’t want to

  • Make a vegan, wheat free or other intolerance friendly cake if you like

  • Wash your hands before preparing & make sure that surfaces, & equipment are clean.

  • If you use fresh cream, keep it in the fridge 

  • To store and transport your cake: wrap a piece of stiff card, the length of the cake, in foil, place the cake on, and then carefully wrap and seal the cake in foil.

Don't 

  • use raw eggs in the icing

  • use nuts

A suggested recipe

Ingredients

For the sponge

125g Caster Sugar 

3 Free range eggs 

100g Self-Raising White Flour 

25g Cocoa Powder

For the buttercream

150g Melted dark chocolate 

300g Icing Sugar 

150g Unsalted butter (softened) 

1 tbsp Milk

For the caterpillar chocolate decorations

20g Dark chocolate (melted) 

100g Smarties 

12 white chocolate fingers

Method

Step 1

Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper. You can actually use any large flat tin with baking paper folded to make roughly 22x33cm holder

Step 2

Whisk the caster sugar and eggs in a large bowl until pale and light.

Step 3

Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.

Step 4

Bake for 8-10 minutes until firm yet springy to the touch. Dust a large sheet of baking paper with caster sugar and then turn the sponge onto it. Trim off the edges. Score the cake 1cm from the edge and tightly roll up the sponge, starting at the shorter edge of the cake, and leave to cool.

Step 5

Whilst the Swiss roll cake is cooling, make the caterpillar decorations. First line a baking tray with baking paper.

Step 6

To make the buttercream icing, mix together the icing sugar and butter, then add the melted chocolate and milk. Beat until smooth.

Step 7

Unroll the sponge, spread over a generous layer of buttercream and roll up tightly again.

Step 8

Coat the outside, front and back of the cake in chocolate buttercream. Use the tip of a spoon to make grooves down the caterpillar’s body.

Step 9

Use the Smarties or similar to decorate the caterpillar’s body. Break the chocolate fingers in half and then add as legs to bring the caterpillar to life.

This recipe was adapted from this recipe: https://www.bakingmad.com/recipes/caterpillar-cake-recipe