Pinky bunny

1.Preheat oven to 170°C/150°C fan-forced. Grease three holes of the 9-hole (½-cup/125ml) friand pan; grease one hole of the 8-hole (½-cup/125ml) mini loaf pan.

2.Make cake according to directions on packet. Drop 2½ level tablespoons of the mixture into the greased holes of the friand pan. Drop ⅓ cup of the mixture into the greased hole of the mini loaf pan. Bake cakes about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

3.Level cake tops so they are the same height. Trim corners from the loaf cake to make an oval shape for the bunny’s body.

4.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.

5.Tint butter cream pink; spread over tops and sides of cakes. Using picture as a guide, position cakes on 25cm-square prepared cake board; secure with a little butter cream.

6.Cut the pink Mallow Bake in half, trim into triangular shape for nose; position on cake. Cut 4 x 2cm pieces bootlace for whiskers and 2 x 3cm pieces for mouth; position on cake.

7.Position brown M&M’s for eyes and red M&M’s for buttons. Position white Mallow Bakes on bunnys ears.

8.Split jube in half lengthways; trim to make bow tie. Use giant marshmallow for bunny’s tail; secure to board with a little butter cream.