Caterpillar cake

Preheat the oven to 200°C/Gas Mark 6. Grease and line a 32.5x22.5cm (123/4x9in) Swiss roll tin with baking paper. Using an electric whisk or stand mixer, whisk the eggs and sugar together in a bowl until the mixture is pale, thick and frothy. When you lift the whisk, the mixture should leave a ribbon trail.

Divide the mixture equally between two bowls then, using a spatula, colour one part of the mixture lime green and the other part a darker leaf green.

Sift 50g (13/4oz) self-raising flour into each bowl, then fold the flour gently into the mixture using a metal spoon.

Take two piping bags and place one into a tall glass or piping bag holder. Pour the lime green mixture into the bag and secure with a clip.

Repeat this process again with the leaf green mixture. Cut the end of the piping bag off to about the size of a 20p piece.

Start by piping the leaf green mixture in a straight line along the longest part of the prepared tin. Repeat the process, this time using the lime green mixture, and keep piping and alternating the colours until the tin is filled. Bake the sponges for 10-12 minutes, or until the sponge is springy to the touch and is shrinking away from the sides.

Once the sponge is cooked, turn it out onto a piece of baking paper and carefully peel away the baking paper that’s attached to the sponge. Place another piece of baking paper on top and flip the sponge back over so that the base (that had the baking paper on it) is underneath. Set aside to cool completely.

Once the sponge has cooled completely, take a sharp knife and trim along each side of the sponge.

For the chocolate buttercream filling, use an electric whisk or a stand mixer to beat the butter until pale in colour and soft in consistency. Next, sift the cocoa powder and icing sugar into the butter, then add the melted chocolate and gently combine.

Using a palette knife, spread the chocolate buttercream evenly over the sponge.

Use a sharp knife to score a line across one of the short edges of sponge about 2cm (3/4in) in. Starting at the scored edge, tightly roll up the Swiss roll using the baking paper to help you.

Place the remaining chocolate buttercream into a piping bag fitted with a Wilton 2D nozzle.

Pipe a swirly design on top of the caterpillar and decorate with Choco beans.

Break up the white chocolate and place into a microwaveable bowl, then blitz the chocolate for 30 seconds at a time until completely melted. Place the melted chocolate into a piping bag and fill the shoe mould, as pictured. Once filled, gently tap the mould on the table to remove any air bubbles. Now place the shoe mould into the fridge and chill for one hour, or until the chocolate is set solid.

Take the milk chocolate and pink and green candy melts, then place into microwaveable bowls and heat until completely melted. First take the green candy melts and paint the nose part of the caterpillar’s face. Repeat this process by painting the pink candy melts on the caterpillar’s smile and the milk chocolate for the caterpillar’s eyes. Place the face mould into the fridge and chill for 30 minutes, or until the chocolate is set. Using the remaining white chocolate to completely fill the caterpillars face, tap the mould to remove any air bubbles, then place it in the fridge and chill until completely set solid. Carefully pop out the caterpillar’s shoes and face and use the melted chocolate to stick the shoes to the side of the Swiss roll and the face to the front.