Ingrid the ladybird

1.Preheat oven to 180°C. Grease 1.25-litre (5-cup) pudding steamer and one hole of 12-hole (⅓-cup/80ml) muffin pan.

2.Make cake according to directions on packet. Drop ¼-cup mixture into the muffin hole; bake about 20 minutes. Pour remaining mixture into pudding steamer; bake about 35 minutes. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks 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.Using a serrated knife, level base of large cake. Cut a small segment from the side of the muffin to make flat. Turn large cake cut-side down; trim dome to make more rounded. Secure cake to board with a little butter cream.

5.Reserve ¼ cup butter cream; tint remaining butter cream red, spread all over body of ladybird. Position licorice strap down centre of ladybird body as pictured.

6.Position ALLEN’S Banana on cake for antennae, and ALLEN’S Chocolate Milkshake FUNFAIR THRILLS Jelly Bean on cake for eyes. Position ALLEN’S Milk Bottles around base of body for legs.