Jaffrey the Caterpillar

In a bowl melt orange jelly cubes with half the recommended amount of water, then pour into a silicone sheet or tray and place in the fridge to set.

Preheat the oven to 220°C/200°C fan. For the sponge, whisk the eggs and sugar on high speed for 2-3 minutes until pale, thick, and leaves a ribbon trail.

Sift the flour and cocoa powder into the bowl and gently fold them in with a large metal spoon being careful not to deflate the mixture.

Pour the ingredients into the prepared tin and spread with a palette knife. Bake the sponge on the middle shelf for 8 to 10 minutes until it’s well risen, firm, and starts to shrink from the sides. Try not to overbake as it will make rolling more difficult later. Remove from the oven and reduce the temperature to 120°C/100°C fan.

Sprinkle caster sugar over the work surface. Carefully invert the cake onto the paper and remove the lining. Score a 2cm line from the edge of one short side, avoiding the sponge. Starting from the scored side, tightly roll the sponge using the paper, then transfer to a wire rack to cool.

Whisk egg whites in a bowl over gently simmering water until the sugar dissolves. Continue whisking for 3-5 minutes until the mixture thickens and forms a ribbon trail. The temperature should reach 71°C/160°F on a sugar thermometer.

In a stand mixer with a whisk attachment, whisk the mixture for three minutes until it doubles in volume and thickens. Divide 1/2 into a piping bag with a star nozzle, leaving the other half in the mixer. On a silicone mat pipe out the legs, antennas and decorations then bake in the oven for 45 mins then remove from the oven and leave to cool.

Prepare the ganache by melting chocolate and butter in a heatproof bowl. Slowly heat cream in a pan until it just boils, then pour it into the bowl with the chocolate and butter. Let it sit for a minute to slightly melt the ingredients, then stir until smooth and glossy. Allow the ganache to cool and thicken before using.

Prepare the chocolate Swiss meringue buttercream filling. Melt chocolate in a heatproof bowl over simmering water until smooth. Remove from heat and cool. Gradually add butter to the meringue in a stand mixer bowl, whisking until smooth. Fold in cooled chocolate and orange zest. Chill until ready to use.

To assemble the caterpillar, unroll the cooled Swiss roll and remove the baking paper. With one short side facing you, make thirteen vertical cuts, 1.5cm apart and 15cm long, into the sponge. This will give you fourteen strips resembling piano keys. Cut the top of each alternate strip to remove seven sponge fingers.

Spread the filling over the sponge, add the orange jelly layer, and roll the Swiss roll tightly from the uncut end. Place the sponge on a wire rack over baking paper. Pour the thickened ganache over the sponge roll, then transfer it to a serving plate or board. Arrange the coloured meringue kisses on the ridges of the caterpillar’s body, and set the legs and antennae in place.

For the face melt white chocolate and set in metal circle cutter. Make the eyes and features from white, red and black sugar paste then stick on with a little water. The face should then stick to the ganache coating.