Colin the Caterpillar Cake – Willey’s Weekly Bake 129


This weeks bake is for my boyfriend and his love for chocolate. He is a massive kid so I thought re-creating the childhood classic of Colin the caterpillar would be loved by him and our friends. I am sure this will be enjoyed by everyone at our meal for Jake.

Ingredients for one large Colin Swiss roll

  • 6 eggs
  • 150g Caster Sugar
  • 93g of SRF
  • 60g Cocoa Powder

Ingredients for butter cream filling 

  • 200g of Salted Butter (If you have unsalted add a pinch of salt instead)
  • 350g Icing Sugar
  • 1tsp of vanilla essence
  • 2 tbsp of milk
  • 50g of milk chocolate
  • 2 tbsp of Cocoa powder

Ingredients for chocolate coating 

  • 200g of Milk Chocolate
  • 30g of White Chocolate
  • Smarties to decorate.


Method for the Swiss roll 

  1. Preheat the oven to 200 degrees Celsius.
  2. Grease and line a 40cm x 30cm tray and line with grease proof paper. EE4F7C17-A826-4999-8936-343330C9757A
  3. In a small bowl sift the flour and cocoa powder.
  4. In a larger bowl whisk together the eggs and sugar until light and fluffy. 53102702-3702-4D42-8DE7-2DAC85B29690
  5. Sift the flour and cocoa powder into the larger bowl, fold the flour into the mix carefully being sure to not remove the air.
  6. Once mixed pour the mixture into the tray and level using a spatula. E5B33A6C-7E40-4A73-A1D1-A490D72257B8
  7. Bake in the oven for 10-12 minutes until soft. F4FAAD2F-4963-4081-AB0F-359CB041F51E
  8. Remove from the oven and score along the long edge 2.5cm in. Then roll from the long edge inwards using a piece of grease proof paper or teflon sheet to prevent it from sticking. 49ED9230-6217-40E1-81F1-DAD866EEFC3A

Method for the butter cream

  1. Make the butter cream by beating softened butter with a whisk until light and fluffy. BD0B6097-ADA3-486E-A1BC-16FFFDBE7C89
  2. Melt the milk chocolate and add to the butter and beat together.
  3. Sift in the cocoa powder and icing sugar and add the vanilla essence and beat.
  4. Add the milk to soften. 9A85E15B-2E27-41B1-8508-88DB4CDD1668

Completing the Swiss roll 

  1. Unroll the Swiss roll gently and add fill with the butter cream smoothly. 5A712ED0-04AA-4FDF-AEB8-A74FB7A5F22B
  2. Roll the Swiss roll back up starting with the original scored edge.
  3. Roll back up using the parchment paper to assist and hold in place.
  4. Melt the milk chocolate for the coating using a ban-maire. Pour over the Swiss roll and spread using a small spatula. EBD843F3-96C9-47EA-94E4-1F3F20DA887F
  5. Melt the white chocolate in a pipping bag in the microwave (I found this the easiest way to not loose too much chocolate).
  6. Pipe stripes over the milk chocolate. Then add smarties to decorate.
  7. Use the white chocolate on the teflon sheet to pipe a mouth and eyes, leave this to harder and add to finish the caterpillar.







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