Caterpillar Cake

1 x 500ml thickened cream

1 teaspoon caster sugar

1 teaspoon vanilla essence

2 x 250g packet of Choc Ripple biscuits

1 x 500ml thickened cream

1 teaspoon caster sugar

1 teaspoon vanilla essence

Red, light green, dark green and yellow food colouring

For the decorations

Fayna metre of licorice

1 Fayna Big Boss, halved 

• Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
• Spread a little of the cream mixture along a serving platter to make the base.
• Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together
• Continue layering with cream mixture and remaining biscuits to form your desired caterpillar shape

• To make icing, mix cream, caster sugar and vanilla essence until smooth
• Divide icing mixture into three separate bowls
• Keep  a tablespoon of icing mixture aside for deceration
• Add a few drops of desired colouring to each of the three bowls to make a bowl of light green, dark green and red icing. Mix until combined. 
• Spoon icing mixture into piping bag and attach desired nozzle. Pipe icing onto chocolate ripple cake

• For decorations, cut licorice into leg shaped pieces as well as two ovals for the eyes
• Colour the tablespoon of icing mixture that was set aside with yellow colouring
• Ice eyes and layer with oval licorice pieces
• Place legs in place
• Place halved Big Boss pieces as antennae
• Refrigerate for 6 hours to set
• Serve and enjoy!