Is a celebration even a celebration if you don't have a classic caterpillar cake?! As our favourite chocolate sponge hits Marks and Spencer’s shelves with a creepy Halloween twist, Juliet Sear is in the kitchen ready to show us how to give your own chocolate Swiss roll a spooktacular makeover at home.
The wicked witch
Serves: 6 - 8
1 x chocolate covered Swiss roll approx 270g
70g green sugar paste
1 x large shredded wheat
2 x chocolate fingers
20g black sugar paste, rolled into a long sausage
10g green sugar paste, split into two and moulded into hands, wrapped onto one choc finger
15g white sugar paste
1 black edible pen
2 red wine gums
1 pot red edible glitter
50g black sugar paste
60g black sugar paste
For the face, take the 70g piece of green sugar paste and mould into a scary witch face shape
For the broom, trim the shredded wheat with scissors to make the bristles and attach to one of the chocolate fingers using a long piece of black sugar paste. Attach to the bottom end of the Swiss roll.
For the hands, cut the hand shape out of another piece of green sugar paste and attach to the other chocolate finger
For the legs, break 15 g white sugar paste in half and make two small sausages. Paint black stripes along the legs using an edible pen.
For the shoes, take two red wine gums, wet with a little water and dip into edible glitter to coat
For the witch's hat, mould the 50g piece of black sugar paste into a long cone, leave to set on it's side - ideally overnight but at least a few hours so the cones stay upright and pointy. Stick together when set with a tiny but of royal icing or edible glue.
Take the 60g piece of black sugar paste and roll out into a disc then cut with a 10cm circular pastry cutter. Leave to dry with kitchen paper under the rim for shape.
To assemble, place the Swiss roll into the centre of a cake board and attach the components. Place the face onto the front of the Swiss roll using cocktail sticks, the broom to the top and bottom of the Swiss roll and the legs either side. Place the witch’s hat on top using a cocktail stick if needed.
Halloween evil caterpillar cake
Serves: 6 - 8
90g red sugar paste
20g black sugar paste
10 jumbo white chocolate buttons
A little white royal icing
Chocolate covered Swiss roll, approx 270g
12 – 15 red smarties, optional
Red writing icing tube
For the face, take 40g red sugar paste and shape into a thick oval. Use the blunt end of a paintbrush to make a down turned mouth and leave on baking paper to dry out for a few hours.
To make the eyes, take tiny amounts of black sugar paste and shape into two little pupils and press onto two white chocolate buttons or small round white sweets. Use a little white royal icing to stick the eyes onto the red face, and then use a little more icing to stick the face onto one end of the Swiss roll.
To make the horns, take 10g of red sugar paste, divide in half and shape each one into a horn
To make the claws, take 10g of black sugar paste, tear off tiny pieces into small rolls and stick three onto the remaining white chocolate buttons to make claws
To make the tail, take 40g red sugar paste and roll out most of it into a long sausage. Shape the remaining piece into a thick triangle.
Place the Swiss roll onto a board. Position the claws along each side and use a little red writing icing to stick the horns in position. Curl the tail at the back with the triangle on the end
Use red writing icing to stick red smarties along the back if you wish
1 vanilla Swiss roll
200g white sugar paste
2 large white chocolate buttons
30g black sugar paste
Place the Swiss roll onto a board or plate and cover one end with a disc of black sugar paste
Take the white sugar paste and roll out into a large disc, cut into strips using a small knife or pizza wheel and wrap randomly over the Swiss roll to form bandages. You may need to use a little royal icing to stick if needed.
For the eyes at the front, take two large white chocolate buttons and cut the top off to create a semi circle. Take tiny amounts of black sugar paste and shape into two little pupils and press onto each white chocolate button.
Stick the eyes to the black disc at the front and drape over the remaining white sugar paste bandages to cover