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Weird n' Wild Creatures
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Ingredients For the Cake
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Directions
Making the Cake
1. Preheat oven to 350F. Grease and flour a 12-cup fluted tube pan and a 4-inch ramekin. Prepare cake mix as package directs. Pour 1/2 cup batter into the prepared ramekin; pour remaining batter into the prepared tube pan.
2. Bake cakes until a toothpick inserted near the centers comes out clean, about 20 minutes for small cake and about 50 minutes for large cake. Transfer the ramekin and tube pan to wire racks; cool for 10 minutes. Turn cakes onto the racks; cool completely.
Making the Frosting
1. In a large bowl, using an electric mixer set on medium-high, beat sugar, cream cheese and lemon juice until smooth and creamy, about 2 minutes.
Decorating the Cake
1. Cut tube cake into thirds between ridges. Arrange pieces on a Leaf Board (see Village Tips, below) or platter in an "S" shape. Trim 1 end at an angle to support small cake.
2. Use frosting to join the 3 cake pieces together for the body and to attach the small cake for the head. Frost entire cake, running the tip of a small spatula crosswise over cake to accent ridges.
3. Place the oblong chewy fruit candies around base of cake for legs. Decorate body with alternating stripes of small round candies. Cut licorice twist in half; insert into head for antennae. Attach mints for the eyes. Using frosting, attach small blue candies to mint centers. Attach fruit wedge for the mouth. Place small round candies around head.
Per serving: 623 Cal.; 5g Protein; 18g Fat; 113g Carb.; 362mg Sodium; 77mg Chol.; 1g Fiber
Village Tips
*To make a Leaf Board for your caterpillar creation, cut leaf shapes out of green craft foam and arrange on a large wooden cutting board. You could also serve the cake on a long platter and decorate it with nontoxic fresh flowers and leaves.
*If you'd like to store the cake, insert toothpicks, evenly spaced, into the cake. Place several pieces of plastic wrap over the toothpicks and tuck the ends under the cake plate or board. Refrigerate overnight.
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