1. Cut the swiss roll in half lengthwise.
2. Place one half in position for the log, with the cut side facing downwards.
3. Use part of the other half and place at an angle to form a branch.
4. Make the icing by creaming the butter well, then gradually add half the icing sugar.
5. Add the rest of the icing sugar and cocoa alternately with a little milk.
6. Add the vanilla.
7. Beat well until mixture is smooth and easy to spread.
8. Pipe lines alt over the log using a star tube.

1. To make cup cakes, beat the eggs until light and frothy, gradually adding castor sugar, beating constantly.
2. Sift the flour and salt together, then fold into the egg mixture.
3. Heat the liquid and butter to boiling point and immediately pour over the mixture.
4. Mix until well blended. Lastly, fold in the baking-powder and add the vanilla essence.
5. Half-fill paper cookie cups with mixture and bake at 200 degrees C for about 10 minutes.
6. Cool and peel off the paper.

To make the green icing:

1. Combine all the ingredients, except the vanilla essence and coloring, in the top of a double boiler.
2. Beat until well mixed.
3. Place over boiling water and beat constantly until the icing forms stiff peaks.
4. Remove from the heat.
5. Add the vanilla essence and a few drops of green coloring then beat well.
6. Coat each cup cake individually with green icing and green coconut.
7. Place in position as shown, with the top of each cup cake touching the base of the previous one.
8. Level the underside of the caterpillar so that each cake does not fall over.
9. Use half cup cakes for the last segments.
10. Place orange and lemon slices between the segments.

For the head:

1. Place two cup cakes together, larger sides touching.
2. Coat with icing.
3. Decorate the face with a jube jube, two raisins and shoe-string licorice.
4. Insert licorice into the sides for the legs.
5. Make the flowers and leaves by cutting marshmallows with a pair of scissors and shaping by hand.
6. Use licorice sweets for the center of the flowers.