John Whaite served up a delicious caterpillar cake on Steph’s Packed Lunch.
The ingredients for the sponge are: Butter, for greasing the tin, 4 large free-range eggs, 100g caster sugar, plus extra to dust, ½ tsp fine salt and 100g self-raising flour.
For the buttercream: 180g unsalted butter, soft, 350g icing sugar, 2tsp cocoa powder, 1tbsp hot milk and 100g milk chocolate, melted but cooled.
For the ganache: 120g dark chocolate (about 60%), roughly chopped, 20g double cream and 15g golden syrup.
To decorate: 60g white chocolate, melted and 1 x tube Smarties.
See recipes by John in his book titled: John Whaite Bakes At Home
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