Best 5 Inchworm Cake Recipes
"Inchworm cake" is a simple yet delightful treat that is sure to bring a smile to the face of any dessert lover. This classic cake, sometimes known as "bug cake" or "snake cake," consists of a series of small, round cakes topped with green-tinted frosting to resemble an inchworm or a snake. It is not only visually appealing but also a delicious dessert that is perfect for any occasion, from birthday parties to family gatherings. In this article, we will explore some of the best recipes for inchworm cake, providing step-by-step instructions and helpful tips to ensure your inchworm cake turns out perfect.
Here are our top 5 tried and tested recipes!
INCHWORM CAKE
Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h28m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make, 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 one M&M's™ 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.
Nutrition Facts : Calories 340, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 2 1/2 g
KLADDKAKA (EASY SWEDISH STICKY CHOCOLATE CAKE)
Every café in Sweden has a version of kladdkaka, a luscious, under-baked Swedish chocolate cake. It's easy to make with just a few ingredients.
Provided by Brontë Aurell
Time 30m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.
- Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.
- Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.
- Pour into the prepared cake pan. Bake in the preheated oven for around 10-15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled-but almost runny. The cake will not rise, but it will puff up slightly during baking.
- If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan.
- Serve with whipped cream, dusted with cocoa powder.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
INCHWORM CAKE
Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!
Provided by Allrecipes Member
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 76.2 g, Cholesterol 34.9 mg, Fat 20.4 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 395.1 mg, Sugar 59.9 g
INCHWORM CAKE
Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!
Provided by Allrecipes Member
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 76.2 g, Cholesterol 34.9 mg, Fat 20.4 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 395.1 mg, Sugar 59.9 g
Tips:
- To make the perfect inchworm cake, start by gathering all the necessary ingredients and equipment. Make sure you have all the ingredients measured out and ready to go before you begin mixing.
- When mixing the batter, be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- When baking the cake, be sure to preheat the oven to the correct temperature. This will help to ensure that the cake bakes evenly.
- Do not open the oven door during baking. Opening the oven door can cause the cake to fall. Wait until the cake is done baking before opening the oven door.
- When the cake is done baking, let it cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
The inchworm cake is a fun and festive cake that is perfect for any occasion. It is easy to make and can be decorated in a variety of ways. With a little creativity, you can make an inchworm cake that is sure to impress your friends and family.
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