Caterpillar Remix Recipe

Prepare and Preheat

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment as well.

Dry Ingredients

In a medium bowl whisk together the all-purpose flour, baking powder and salt until evenly combined. Set aside.

Cream Butter and Sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 2–3 minutes, until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, beating 20–30 seconds after each addition. Scrape the bowl as needed. Mix in the vanilla extract.

Combine Batter

With the mixer on low, add one-third of the dry ingredients, then half the milk, then another third of the dry ingredients, then the remaining milk, finishing with the remaining dry ingredients. Scrape the bowl and mix just until combined; do not overmix.

Bake

Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.

Cool

Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before assembling (about 1 hour). If cake domes are high, level them with a serrated knife once cool.

Chop the semi-sweet chocolate and place it in a heatproof bowl.

Heat the heavy cream in a small saucepan just until it begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit for 1–2 minutes to soften the chocolate.

Stir gently until the chocolate is fully melted and the mixture is smooth. Add 1 tablespoon unsalted butter and stir until incorporated. Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 20–30 minutes. If it becomes too firm, warm briefly in 5–10 second bursts in the microwave, stirring between bursts.

In a large bowl or stand mixer fitted with the paddle or whisk attachment, beat the softened butter on medium speed until creamy, about 1–2 minutes.

Gradually add the confectioners' sugar, about 1 cup at a time, mixing on low speed after each addition to avoid a powdered-sugar cloud. Once incorporated, increase speed to medium and beat until smooth.

Add the heavy cream (or milk), peppermint extract, a pinch of salt, and the green gel food coloring. Beat on medium-high for 2–3 minutes until light and fluffy. Adjust color by adding more gel in small increments to reach a vibrant green. If the buttercream is too thick, add up to 1 tablespoon more cream; if too thin, add a little more powdered sugar.

Layer and Fill

Place one cake layer on a serving plate or turntable. Spread half of the cooled chocolate ganache evenly over the top, leaving a small border. Place the second cake layer on top, pressing gently to adhere.

Crumb Coat

Apply a thin layer of mint buttercream over the top and sides of the stacked cake to seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Shape Caterpillar

After the crumb coat is set, cut the round cake into segments to form a caterpillar silhouette: using a serrated knife, slice the cake into 1/2- to 1-inch thick wedges around the perimeter and rearrange the wedges in a slightly curving line on your serving board so they touch, forming the caterpillar body. Reserve any offcuts for snacking.

Frost

Use a spatula or piping bag fitted with a large round tip to pipe or spread the mint buttercream over each segment, creating rounded, plump 'body' segments. Smooth the frosting slightly so the segments read as a continuous caterpillar but keep distinct bumps for the segments.

Add Features

Attach two mini chocolate chips near the front segment for eyes (use a dab of buttercream or simple syrup to glue). Insert two small pieces of black licorice or thin chocolate strips at the head for antennae. Place marshmallows or fondant pieces on each segment if you want additional texture, using a little buttercream or gelatin/syrup to secure them. Sprinkle any optional sprinkles over the caterpillar as desired.

Chill and Serve

Chill the finished caterpillar cake for 15–20 minutes to set the frosting. Bring to room temperature for 10–15 minutes before serving for best texture. Slice through segments or between segments to serve individual portions.