Hopscotch

1.Preheat oven to 180°C (160°C fan-forced). Grease lamington pan, line base and long sides with baking paper, extending paper 5cm over sides.

2.Make cake according to directions on packet. Spread mixture into pan, bake about 35 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto wire rack to cool.

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

4.Place a fifth of the butter cream into a small bowl, leave plain. Place a third of the remaining butter cream into a small bowl, tint blue. Divide remaining butter cream equally into three small bowls, tint each bowl with one of the remaining colours, green, yellow and pink.

5.Level cake top, turn cake cut-side down. Trim cake to 14cm x 28cm. Using picture as a guideimage as reference, cut “home” from cake. Cut remaining cake into eight 7cm squares.

6.Using picture as a guide, spread some of the green butter cream over tops and sides of two hopscotch squares, repeat with yellow, pink and blue butter cream. Spread remaining blue butter cream over top and sides of “home” cake. Position cakes on prepared board, secure with a little butter cream.

7.Place plain butter cream in piping bag. Pipe around edges of each hopscotch square and “home” cake. Using picture as a guide, use mini musks to make “home” and the numbers one to eight.