Last week was a busy one for Granny with two grandchildren celebrating birthdays. Joshua was seven and wanted an Arsenal football cake – obviously. Eloise had her first birthday on Sunday, and her mummy and daddy requested the very hungry caterpillar – vegan version of course. As there are not many children’s vegan birthday cake recipes out there, I am outlining instructions for both.
The Very Vegan Hungry Caterpillar Cake
I decided to make a base as I wasn’t sure just the caterpillar would provide the quantity of cake needed for the party. As mentioned this cake needed to be vegan so I include my basic recipes:
Carrot cake base:
- 265g of flour (I mixed plain and SR)
- 3 teaspoons baking powder
- I teaspoon bicarbonate of soda
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch low salt
- 1 cup light brown caster sugar
- 1/2 cup of unsweetened applesauce – 1 dessert apple peeled, cored, stewed with a little water and mashed with a fork
- 1 cup almond milk
- 1/2 cup mazola (rapeseed) oil
- 2 teaspoons vanilla
- 240 g grated carrot
Method – Mix all the dry ingredients in one bowl and all the wet ingredients in another. Combine the two and stir in the carrots. Bake in a rectangular lined tin at gas mark 5. Check after 45 mins and remove cake when springy to touch and a cocktail stick inserted comes out clean
- 225 g plain flour
- 20 g cocoa
- Teaspoon baking powder
- Teaspoon bicarbonate of soda
- 150 g light brown caster sugar
- 60 ml sunflower oil
- 150 ml water
- 10 ml white vinegar
Method – As above, mix all wet in one bowl, all dry in another, then combine together.
I used a savarin tin, greased and floured, but I’m sure you could use a loaf tin and cut it up into sections. Bake at gas mark 5 and check after 30 mins. Beware – this was tricky to get out of tin. I actually cut it in quarters before removing.
Arrange caterpillar quarters, rotating the two ends and shape and trim to make a head and tail. (There will be off cuts)
Icing the cake
I gave the carrot cake a cover of non-dairy ‘buttercream’ icing, then a layer of white roll out icing. Place caterpillar sections on top of carrot cake base, using the buttercream to stick in place and to join sections together. Cover with a layer of buttercream. I used red and green icing for stripes and head, then odd bits of other colours to make the half eaten fruit and the caterpillar features (eyes, nose, antenna, feet) You can either colour your own white icing using vegan friendly food colour, or use Renshaw icing which is suitable for vegans and vegetarians.
Arsenal Football Cake
I made a basic 6 egg chocolate sponge for the football cake using a half sphere cake tin (from Lakeland). I gave the dome one layer of buttercream icing and one layer of roll out white icing as a base. Then my geometry skills came into play as I cut templates for a hexagon and a pentagon. (Using a protractor you need angles of 60 degrees for the hexagon and 72 degrees for the pentagon. Sides measured 4 cms) This all needs to be pretty accurate. I cut 13 white hexagons and 6 red pentagons, then used a plastic serrated tool to mark each edge with ‘stitches’, but a fork pressed lightly would do the job.
Start by positioning the top central pentagon and then carefully position the shapes on one by one, sticking on to the base layer with a quick brush of water. You can ease to fit but try to avoid stretching.
I finished off with a pair of football boots and added a hand created Arsenal gunners logo and Happy Birthday words using some very clever icing pens by Crayola (I bought mine in Waitrose)