Adventurous seven

1.Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) standard muffin pan with 5 blue standard muffin paper cases and 4 green standard muffin paper cases.

2.Make cake according to directions on packet; drop 2½ level tablespoons of mixture into each paper case. Bake about 20 minutes. Stand in pan 5 minutes before turning top-side up, onto a wire rack to cool.

3.To make butter cream, beat the butter (and any flavouring, if using) in a small narrow bowl with an electric mixer until the butter is as white as possible (this will result in a whiter butter cream which will give you better results if colouring it). Gradually beat in half the sifted icing sugar then the milk, then the remaining icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.

4.Divide butter cream into two small bowls; tint one blue and the other green. Spread blue butter cream on cakes in blue cases; spread green butter cream on cakes in green cases. Position on cake board to form the number 7; secure each with a little butter cream.

5.Place coconut and a few drops of green colouring in a small plastic bag; rub until coconut is evenly coloured. Using picture as a guide, sprinkle coconut over cakes to make grass.

6.Working quickly, use a hot metal spatula to melt one edge on two After-dinner Mints; pressing gently, join the melted edges together on an angle for part of the tent. Repeat with two more After-dinner Mints; position tent on cakes.

7.Use some of the scorched peanuts and chopped BoPeeps to make a campfire; position jelly baby near the fire. Position slices of mint leaf for water reeds; position crocodiles and the tree. Use remaining scorched peanuts for rocks. Shape two After-dinner Mints into rock platforms; place at the water’s edge.

8.For the flying fox, cut small pieces of the chenille stick and use to secure one end of the licorice bootlace to the plastic tree and the other end of the bootlace to a small segment of the fruit stick. Gently push the fruit stick into one of the green cakes. Shape a small piece of the chenille stick to make flying fox handle bars; position on the licorice bootlace. Trim the remaining After-dinner Mint into a platform at the end of the flying fox.