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Inchworm Cake

Inchworm Cake
  • Prep 30 min
  • Total 2 hr 28 min
  • Servings 16
Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!
July 30, 2014

Ingredients

  • 1 pkg Betty Crocker* SuperMoist* Cake Mix (any flavour)
  • Water, vegetable oil, and eggs called for on cake mix box
  • 8 drops green food colour
  • 1 1/2 tubs Betty Crocker* Creamy Deluxe* French Vanilla Frosting
  • Tray or cardboard, 19x14 inches, covered with foil
  • 5 candy-coated chocolate candies
  • 2 vanilla wafer cookies
  • 2 small pretzel sticks
  • 24 gumdrops

Steps

  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan.
  • 2
    Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting.
  • 3
    Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.

  • Did You Know? : Paste food color will produce more vividly colored frosting.
  • Cutting and Assembling Inchworm : 1. Cut cake as shown by dotted lines. 2. Stand large piece on cut end. Arrange pieces 1 and 2 on end of large cake piece.

No nutrition information available for this recipe
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