Caterpillar cake

1.Preheat oven to 180°C (160°C fan-forced). Line 2 x 12-hole (1 1/2-tablespoon) mini muffin trays with green paper cases.

2.Using an electric mixer, beat butter and honey in a medium bowl until light and creamy. Add apple purée and essence; beat until well combined. Sift flour and baking powder directly into bowl, add husks. Fold together until just combined. Spoon mixture evenly into prepared trays. Bake for 15-20 minutes or until a skewer inserted at centre comes out clean. Cool in trays for 5 minutes. Transfer to a wire rack to cool completely.

3.Combine cream cheese and extra honey in a medium bowl. Place 2 tablespoons of the icing mixture in a small bowl. Add 2 drops yellow food colouring; stir to combine. Spoon icing over 3 of the cakes. Place 2 tablespoons of the icing mixture into a separate small bowl. Add 2 drops of red food colouring; stir to combine. Spoon icing over 3 of the cakes. Add 2 drops green food colouring to remaining icing mixture; stir to combine. Spoon icing over remaining cakes.

4.To assemble, arrange yellow cakes on a large board to form a flower. Arrange green cakes to make 3 separate caterpillars, using 6 cakes for each. Place red cakes at one end of each caterpillar for head. Cut licorice into small pieces for legs and feelers; use to decorate cakes. Use chocolate buttons for eyes. nose and flower decorations. Serve.