Hungry Caterpillar Food Tutorial 3

Here is the last of the Hungry Caterpillar Cake tutorials…. after this you’ll be able to master your very own VHC Cake 🙂

To make the apple, cut out a red circle of fondant

Cut out a small triangle at the top and then smooth the hard corners with a modelling tool or your fingers

Trace and then cut out a leaf shape from some green fondant and attach to the apple using some water. Using a matchstick, make the leaf indents.

For the pears, cut out two circles of green fondant.

Using your fingers, stretch out the top part of the circle to get that pear shape

Roll out two small sausages of black fondant and attach to the pear using some water

For the strawberries, cut out 4 circles of red fondant and then slightly stretch out the bottom of the circle to get a balloon shape.

Roll out some green fondant and cut out 4 stars using a cutter

Attach using water and mark in some dots using a matchstick

For the oranges, cut out 5 circles of orange fondant

Mark a small black dot on top of each orange using an edible marker or a small bit of edible food colouring, and then make small dots using a matchstick.

I also cut out tiny circles in all the different colours to use as a border for the cake. In the following picture you can see the food all drying out (as mentioned earlier, I made the food a week in advance, but you could easily make it months in advance)

You can also see the 3 plums, which were simply 3 circles of purple fondant.

Happy Cake Making 🙂

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44 Responses to Hungry Caterpillar Food Tutorial 3

  1. Shona September 18, 2011 at 12:08 pm #

    I have looked forward to every email about The Hungry Caterpillar in my inbox – thanks for the GREAT tutorials! Your work continues to amaze me 🙂

  2. Tam Thomas February 2, 2012 at 10:34 pm #

    Hi Bronnie
    Just wondering if you have any great mud cake recipes? or good cake recipes that are better to cover in fondant?
    Cheers
    tam

    • BronnieBakes Admin February 3, 2012 at 1:23 pm #

      Hi Tam 🙂

      I use this recipe for white chocolate mud cake http://bronniebakes.com/2011/08/27/tiffany-birthday-cake/

      This one for caramel http://bronniebakes.com/2011/10/09/pink/

      and this is my dark chocolate mud
      350 grams dark chocolate pieces
      225 grams butter
      600 ml water
      3 eggs
      400 grams castor sugar
      400 grams self raising flour
      Grease and line a 23cm/9″ round cake tin. Preheat oven to 170C/325F.
      In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
      In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
      Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
      Pour mixture into cake tin. Bake until skewer inserted into centre of cake comes out clean.
      Turn cake onto wire rack to cool.

      • Tam Thomas February 3, 2012 at 6:07 pm #

        thanks heaps! yum yum yum will definitely try them all!!

  3. Nat Mardon March 18, 2012 at 2:15 pm #

    Bronnie!! Thank you thank you thank you!! Its so strange that this was the very same cake I had bookmarked on Pinterest to be ‘the one’ I was going to attempt. And then to find its YOU that makes it, AND there’s a tutorial!! Awesome!! I had almost bought the pear, apple and strawberry cutters but that I can just do them of circles is awesome!!
    NOW…. can you suggest a good (not to oexpensive) circle set at all? I know I’ll use circles over and over in the future, so I’d love a set that has lots of different sizes.

    Thanks, Nat!!!

    • BronnieBakes Admin March 18, 2012 at 2:56 pm #

      Hi Nat!!

      Thankyou so much for all of your lovely comments… I really appreciate them!! I bought my circle cutters from ebay (can’t remember which seller as it was a few years ago)… I also put a set of mini circle cutters from the UK (kitbox.co.uk)

      Xxx

  4. Tina March 19, 2012 at 1:06 am #

    Hi Bronnie,
    Those cutouts are beautiful. After the pieces harden, how do you make them stick on the side of the round cake without breaking them?

    • BronnieBakes Admin March 19, 2012 at 6:56 am #

      Hi Tina 🙂

      The pieces are small enough compared to the cake that you can stick them on, but you are right… The entire piece wont be stuck because it has hardened. I found it didn’t matter to the overall design. Just be gentle as you stick them on and only press the shape in the middle where you are sticking it. If i am ever making something that i want to harden, but want it to wrap around the cake, then I dry it on baking paper around my cake tin so that it gets the slight curve.

      Hope that helps!

      X

      • Melanie Scott May 7, 2013 at 7:27 pm #

        So glad this question was asked and answered as mum and I were just wondering the same thing. We ( read: just my amazing mum as I continue house-work and children-tending) are making this awesome cake for my Leila’s 1st bday this month. Great work there!

  5. Choc Chip Uru March 21, 2012 at 6:52 am #

    I have loved the hungry caterpillar since I was a kid and even now it makes me smile 😀
    This cake is the perfect way of honouring the gorgeous book!

    Cheers
    Choc Chip Uru

    • BronnieBakes Admin March 21, 2012 at 4:39 pm #

      THankyou!

  6. Lee May 19, 2012 at 10:37 pm #

    Hi Bonnie,
    Your tutorial is fantastic! It has made a very daunting task incredibly easy for me. Just wondering why you didn’t make the chocolate cake, salami, sausage and cherry pie? I would like to make them so I have all the food from the book on the cake, but I don’t know where to start without your help. I thought maybe the shapes didn’t translate well when made into fondant form…

    • BronnieBakes Admin May 20, 2012 at 7:53 am #

      Hi Lee!
      Glad the tutorial has helped!

      I ‘think’ i didn’t end up making that foood because I thought it wouldn’t fit on the cake… But thanks for the heads up!! I’ll work on a tutorial this week to complete all of the food!

      Bronnie xx

  7. Jaime September 6, 2012 at 12:59 am #

    Hi Bronnie! I’m making a very hungry caterpillar cake for a baby shower this weekend and I am SO thankful for your detailed tutorials… so helpful!! I was just wondering about the dimensions of the cake itself? I think I read in earlier comments that the bottom is 8″ and the top is 6″. How many people should that feed? And how many layers of cake are within each of the tiers?? I’m an internet-taught amateur whose cakes typically turn out alright 🙂

    Thanks!!

    • BronnieBakes Admin September 6, 2012 at 1:54 pm #

      HI Jaime 🙂

      Yes – it is an 8″ and 6″ and that is the standard that I usually make for parties of up to 60-70 people. It really depends on how much other sweet food you serve and also how many people will eat the cake! Sometimes I find people fill up on other foods and just have a small piece, or other times the whole thing goes quickly!

      x

  8. Ellen-Marie December 6, 2012 at 9:59 am #

    Hi Bronnie, firstly thank you for such a wonderful, clear tutorial. I have been playing a VHC cake for my sons first birthday and wondered how I would actually do it! I just found this today and I am so pleased to have something to guide me. This may be a totally stupid question, however I am not a cake baker so I have no idea – but when you make the cake, is there a few layers i.e. I need to make 2 – 3 cakes and then cut them so they are flat and layer them? Also if the fruits go hard etc as mentioned in a previous post, will adding a little water stick them ok or do I need edible glue?
    Thanks again – Ellen-Marie

    • BronnieBakes Admin December 6, 2012 at 9:32 pm #

      Hi Ellen-Marie

      Thankyou for stopping by! 🙂

      You can bake two cakes (which is what I did for that cake… a 8″ and a 6″) and leave them as is… or you can cut them into as many layers as you like and fill them with something – ganache, or buttercream, or even just a lovely syrup).

      I use water now to attach my fondant decorations to a cake. You can attach them when they are soft, but some of those decorations will need to dry and harden so they will stick together. It’s also easier to have everything already made in advance so all you need to do at the last minute is to stick everything on.

      Hope that helps! Feel free to ask me as many questions as you like 🙂

      xx

  9. Ellen-Marie December 14, 2012 at 9:57 pm #

    Thanks so much Bronnie. I am totally in love with your blog! And I just realised your in AUS, which is very cool. I am in SYD.

    Another stupid non cake professional question – but say I want to make your chocolate mud cake and then I need to ganache it so I can put fondant on it. Would you recommend chocolate ganache or is that just too much chocolate? Also your IMB recipes looks amazing but I think it may be out of my league so thinking I will just put ganache in my layers. Would that be the same flavour as what goes on the outside? or would a buttercream be better do you think?

    I am just trying to understand what works best (and easiest given my lack of cake making ability)!

    And thanks so much for answering these posts. It is so nice to comment on a site and actually have someone get back to you 🙂 – Thanks Ellen-Marie

    • BronnieBakes Admin December 17, 2012 at 6:37 pm #

      Thanks for your lovely comments Ellen-Marie! 🙂

      I always use dark chocolate ganache (ganache is just chocolate plus cream, so it is either dark choc, milk choc or white choc) as it is the most stable. You can add flavourings to the ganache, but I have never done it. I don’t think it is too much chocolate, but sometimes I use a buttercream filling if I have the time!

      If you use ganache in between the layers then yes, definitely use the same as the outside. If you can try the IMBC then give it a go – it is delicious!!

      xx

  10. Jacinta Freeman January 26, 2013 at 5:08 pm #

    Hi Bronnie,
    I’m so glad I have found this fabulous tutorial for a VHC cake. I am planning a VHC theme for my son’s 1st birthday and I was a bit worried how I would do the cake until I found this fabulous tutorial. Just wondering did you end up doing a tutorial for the chery pie, salami, sausage and chococlate cake?

    • BronnieBakes Admin January 29, 2013 at 2:57 pm #

      HI Jacinta and thankyou so much for your lovely comment 🙂

      No – I have promised that i would do it, but I haven’t found the time and I keep getting side tracked with other projects!! I’m sorry about that. I will add it to my list and try and get it done soon! When is your son’s birthday?

      x

  11. Jacinta Freeman January 30, 2013 at 11:08 pm #

    Thanks Bronnie, It’s not until October!! So plenty of time. I always do a big 1st birthday so the planning has started early this time. 🙂

  12. Gina April 9, 2013 at 10:35 am #

    Hi again Bronnie,

    It’s 3 weeks before my son’s birthday and I am having a practice making some of the decorations. I was wondering if they set really hard how you would go about cutting the cake up? Would I remove the decorations first or is there a way I can soften them a bit on the day or should I just leave them hard? Also I have pre-prepared fondant and gum paste and was wondering about the amounts I should use of both to mix in? Would you say 1/4 gum paste to the amount of fondant?
    Thanks!

    • BronnieBakes Admin April 9, 2013 at 12:06 pm #

      Hi Gina 🙂

      I always have hard decorations on my cake and just cut straight through them when slicing up the cake. Or I find the kids take the decorations off first and eat them!!!!

      I would use gumpaste for the decorations and save the fondant for covering the cake. I use fondant for decorations but add a hardening agent like tylose to turn it into gumpaste (so because you have gumpaste, just use that by itself)

      All the best and don’t forget to send me a pic of the finished product!!
      x

      • Gina April 9, 2013 at 11:22 pm #

        Thanks bronnie, how do I stop them from cracking though? I made the lollipop and when I started to curl it up it started to crack.
        I used some water on it and rubbed it with my finger which helped a bit but I was wondering if I was using too much gum paste. Also just wondering if I can paint food coloring onto the decorations, for example I made the cheese but I don’t think it’s yellow enough since it lightens when it dries and wondered if it would look ok if I painted more yellow over it?

        • BronnieBakes Admin April 10, 2013 at 12:35 pm #

          Is your gumpaste a little dry? If so, mix in some vegetable shortening. Usually it will crack if the fondant is bad quality or a little dry.

          I’ve never had a problem with bakels fondant once I mix it with tylose powder.

          Yes – you can definitely paint food colouring onto the gum paste. I do that all the time! You can mix it with a little alcohol and then paint it on.

  13. Laura May 16, 2013 at 7:48 am #

    I love this cake so much! I googled what feels like thousands of VHC cakes looking for the perfect one to try for my sons upcoming first birthday, and this is most certainly the best one I have found. I really wanted to make all the food from the book, any advice on how to tackle that?

    • BronnieBakes Admin May 17, 2013 at 12:20 pm #

      Hi Laura

      You mean the extra food, like the cake, pie etc? I have been meaning to do a final tutorial for those items but haven’t had the time recently! So sorry about that. Hopefully over the next few months I will be able to do it

      x

  14. Claire May 18, 2013 at 8:04 pm #

    This cake is amazing, exactly what I want to attempt for my son’s 1st birthday! I just wondered whether you think it would be ok to just cover the cake with either buttercream or a ganache and not fondant? Obviously it would look quite different but are there any other reasons why the fondant layer is needed? Thanks so much for your tutorials and advice!

  15. Claire May 19, 2013 at 9:56 am #

    Hi, I’m sorry I sent a question yesterday about whether the cake needs to be covered in fondant but then this morning found that you have already answered that on another page – sorry I didn’t read through all the questions thoroughly first!
    Claire.

    • BronnieBakes Admin May 19, 2013 at 4:47 pm #

      Hi Claire!

      No worries at all 🙂

      But yes – you can easily just use ganache or buttercream. I guess the reason for using fondant is that it gives a smoother finish. Thanks so much for following my blog and all the best!

      x

  16. Bryony McDonald September 27, 2013 at 9:51 pm #

    This is exactly what I have been looking for for my son’s first birthday!
    I have some questions if that’s ok?!
    What are the food bits made from… Is it pre coloured fondant or do you dye white fondant?
    Are they edible if made in advance and mixed with this tynel stuff??
    How do I make a ganache to top it with instead of icing?

    Thanks so much!

    • BronnieBakes Admin September 28, 2013 at 11:20 am #

      Hi Bryony and welcome!

      you can buy pre coloured fondant but I usually buy white fondant in bulk and then dye what I need using gel colours (I use Americolor but Wilton is also good). Usually if I need red/black or another strong colour I will buy those colours pre-coloured – but in the case of the VHC decorations it doesn’t matter too much as you only need small amounts.

      Yes – I mixed my fondant with tylo powder which means it will dry hard. If you just use fondant then can crumble once it has dried. And yes – they are edible! I had some decorations for another cake sitting in my office and over a year later my children found them and ate them!! They will just become like hard lollies.

      With the ganache question – do you mean that you just want to finish your cake off with a ganache and stick the decorations on top of that? Usually I ganache my cakes and then cover with fondant and then stick the decorations with some water. You can easily just cover with a ganache or buttercream. With dark chocolate ganache I use a ratio of 3:1 chocolate to cream and with white chocolate I use a ratio of 2: 1 (white choc and cream)

      I hope that helps!

      x

  17. Chithra January 16, 2014 at 2:07 am #

    Hey Bronnie,

    This is such a wonderful tutorial that anyone would be so happy to go for it.I am planning my daughter’s 1st birthday with a VHC theme and was looking for a cake.But I’m really a very amateur in dealing with the fondants,all I have made is just one barbie cake which came out pretty well.Hope this one comes out well as well.
    BTW,could you please send me a good recipe for the cake,a one which everyone will love and can’t go wrong for.Thanks in advance.

    • BronnieBakes Admin January 16, 2014 at 10:54 am #

      Thankyou Chithra 🙂

      I use mud cakes for my decorated cakes as they are more dense and will hold tiers and decorations. I have those recipes under the index tab on the blog. Otherwise if you need something softer, let me know and I can give you a recipe

      thanks!
      x

      • Chithra January 17, 2014 at 3:09 am #

        Thank you so much Bronnie for your reply.I have a few more doubts.How early could we bake a cake?If we are baking it in advance,will it affect the taste and texture of the cake?Also for the food decorations used on the VHC cake,is there any other alternative than the fondant like can we use edible sugar sheets? Also we are planning a party for 70-80 people,so what size cake is required for the tiers and what flavors will you think will be a good combo for the tiers?I am very sorry to bother you so much and once again thank you so much in advance.

        Thanks
        Chithra.

        • BronnieBakes Admin January 17, 2014 at 1:01 pm #

          Hi Chithra – you can bake a mud cake way in advance and keep it frozen. I think it tastes nicer that way!!

          I don’t actually know what edible sugar sheets are and I have never used them… but if they are edible icing sheets whereby you print the image onto them, then yes you could but they wouldnt be 2D or 3D.

          In terms of the size of the cake it is hard to judge – sometimes you’ll find everyone will eat cake and other times people aren’t in the mood for cake! It also depends on how much other sweet stuff you have at the party. My general size cakes that I do is a 6″ and 8″ but probably if I was doing it for 70-80 I might also add a 10″ or just do the 10 and 8

          Hope that helps!

          x

  18. Madison's Mum July 31, 2014 at 10:02 pm #

    Hi Bronnie

    Wow your tutorials are amazing and just what I’ve been looking for!

    I’m attempting to make this cake for my daughter’s 1st birthday, but was thinking of making it as a rainbow layer cake instead.
    Do you know if your white choc mud cake recipe would work for this? A friend mentioned a mud cake may be too dense and perhaps something between mud and sponge would work better?
    When do you recommend assembling the cake with all the decorations? The day before?
    Thanks for your help 🙂

    • BronnieBakes Admin August 5, 2014 at 5:37 am #

      Hi Katrina

      Thankyou for your lovely comments! Yes – I always use my mud cake for a rainbow cake and I think it works well! I also used it for this ombre cake http://bronniebakes.com/2012/04/15/ombreruffles/ (actually I’ve only ever made a rainbow/ombre cake using a mud recipe as the cake lasts for longer using a mud cake so it suits me better). But – I think most people would use a sponge cake (they would just get a vanilla mix from the supermarket).

      If you are using a non-mud cake I would assemble it the day before the party. With a mud cake I usually would ice and ganache it two days prior and leave the day before to do all the decorations.

      All the best!!!

      x

  19. claire January 29, 2015 at 3:50 am #

    hello bronnie I realise this blog is coming up to a year old and have really enjoyed reading though it and the posts.
    2 questions if u wouldn’t mind?

    if I am making a 6″ and an 8″ have u made 2 cakes or more in each size?

    also I work in a restaurant and see a lot of bday cakes come through my path. a lot of them have very hard fondant icing on the cake ie your white area. how do you achieve this do you fondant al over and then leave for a day or two before decorating or do you decorate straight after decorating your cake?#

    I will be making this for my daughters 1st bday next month thankyou so much for the guide . im in uk by the way so great it travelled this far x

    • BronnieBakes Admin January 31, 2015 at 1:28 pm #

      Hi Claire 🙂

      Thankyou for your lovely comments… I really appreciate it!

      I just made the one cake in each size. If I need height, then I will add more layers (and buttercream) to achieve the height.

      I use bakels fondant which will go a little hard, but not too hard that you can’t cut it! I will fondant and usually add the decorations that day and serve the cake the next day

      All the best!
      xxx

  20. Tina July 19, 2015 at 11:54 pm #

    Thank you for your wonderful tutorials. We’ve just had my daughter Elodie’s 1st birthday party and my TVHC cake looked great, without your guide I am not sure I would have been able to pull it off! Thank you again!

    • BronnieBakes Admin July 20, 2015 at 7:59 am #

      That’s awesome to hear!!! yay – I’m glad the party was a success xxx

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