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Inchworm Cake

By: Betty Crocker®

"Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!"

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (18.25 ounce) box Betty Crocker® SuperMoist® cake mix (any flavor)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
8 drops green food coloring
1 1/2 (16 ounce) containers Betty Crocker® Rich & Creamy vanilla frosting
Tray or cardboard, 19x14 inches, covered with foil
5 candy-coated chocolate pieces
2 vanilla wafer cookies
2 small pretzel sticks
24 gumdrops

Directions

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan.
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.
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.

Footnotes

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.
Print out this template and use it as a guide to cutting and assembling your butterfly.