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Baker Creates Biscoff Caterpillar Cake Called Charlie

Baker Creates Biscoff Caterpillar Cake Called Charlie

A baker has managed to create an incredible Biscoff-flavoured caterpillar cake, giving a vegan twist on one of the most beloved products out there.

Many of you are familiar with the classic Marks & Spencer Colin the Caterpillar cake, which gets whipped out every time there's a birthday, leaving do, anniversary... Basically, not only does Colin now feel like an old friend, he's also become a firm staple of our diet.

But now one woman has made a plant-based alternative as a tribute to the popular treat, having shared the recipe online.

Credit: Instagram/@vecreationrecipes
Credit: Instagram/@vecreationrecipes
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Vegan baker Beth, who runs Instagram page and blog Vecreation, started off by making a dairy-free 'Charlie' cake and posting it, before taking things to the next level by giving that a delicious Biscoff makeover.

The new cake was made to tie in with Vegan Food UK's veganised recipe of the week challenge, where people are tasked with giving popular dishes and products a plant-based twist.

Speaking about the inspiration behind the creation, she told LADbible's sister publication Tyla: "We all love Biscoff (especially in the vegan community) and we all love the British national treasure that is the caterpillar cake!

"Bringing together the nostalgia of the past and the excitement of the present felt very exciting!

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"I developed a vegan swiss roll recipe and a custom caterpillar face called Charlie so those in the vegan community can enjoy the idea too! Coming together is always the way, even in baking.

"Making a cake was also the only way to stop me eating a whole jar of Biscoff in one go!"

Credit: Instagram/@vecreationrecipes
Credit: Instagram/@vecreationrecipes

She's also shared how you can make it at home:

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Sponge Ingredients

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158g Aquafaba(the liquid from a can of chickpeas)
38g Vegan white chocolate
100g Granulated sugar
1/2 - 1tsp vanilla
170g Plain Flour
1 1/4 tsp baking powder
Pinch of salt

Decoration & Filling Ingredients

200g Vegan white chocolate
20g Biscoff spread
6tbs Biscoff spread(for the filling)
2 Biscoff biscuits

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You will also need a 33cm x 23cm baking tray or swiss roll tray

Method

Pre-heat your oven to 180C (fan) and line the tray with baking paper, leaving longer pieces at each end.

Add flour and baking powder to a bowl and mix. Heat the aquafaba, sugar, vanilla and 38g chocolate in a saucepan until just melted and stir well. Add all the wet mixture to the flour/baking powder and mix until you have a thick, smooth batter.

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Add the batter to the pan and spread it out to all the edges, shaking the pan to get the batter as level as possible. Cook for exactly 7 minutes, then remove the cake and pop it onto a cooling rack to cool completely.

Spoon the 6tbs of Biscoff spread onto the cooled sponge and spread evenly, then roll the cake - using the greaseproof paper to help. Keeping the seam side down, place in the fridge for 30 minutes.

Crush the biscuits. On a low heat melt the 200g white chocolate with the 20g Biscoff spread, before pouring it over the cake and sprinkling the biscuits on top. Place the cake back in the fridge until the chocolate has set, then drizzle on the excess chocolate.

In another Instagram post Beth said she's had a lot of requests for the 'Charlie faces', which she said are the 'finishing touch' to her caterpillar cake.

"The mould is available for pre-order, the latest I'll get them sent is 1st July but if you need one before let me know!" Beth wrote, directing people to a link for purchase.

Featured Image Credit: Instagram/@vecreationrecipes

Topics: Food, News, Cake

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Jess Hardiman

Jess is a journalist at LADbible who graduated from Manchester University with a degree in Film Studies, English Language and Linguistics - indecisiveness at its finest, right there. She also works for FOODbible and its sister page Seitanists, which are both a safe haven for her to channel a love for homemade pasta, fennel and everything else in between. You can contact Jess at [email protected]