Prowling tigers

1.Preheat oven to 180&degC. Grease and line deep 22cm-round cake pan.

2.Make cake according to directions on packet, pour into pan; bake in moderate oven about 30 minutes. Stand cake in pan 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.

3.Combine jelly and the boiling water in small jug; stir until jelly crystals dissolve, refrigerate until almost set.

4.Place cake on 30cm round prepared board, cut-side down. Using small knife, cut small pond shape in top of cake.

5.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.

6.Tint butter cream with yellow colouring, spread all over cake.

7.Position chocolate fingers around side of cake. Sprinkle toasted coconut over cake, avoiding pond.

8.When jelly is almost set, stir gently; spoon into hollowed section of cake. Cut spearmint leaf into thin curvy strips, place on side of pond.

9.Position Flake, nuts and tigers on cake.

10.Place extra coconut and green colouring in small plastic bag; rub until coconut is evenly coloured. Sprinkle green coconut in various places on cake.