Lollipop cakes

1.Preheat oven to 160°C/325°F. Using half 470g packaged butter cake mix, make cake according to directions on packet. Line 10 holes of standard patty pan with paper cases. Divide mixture between cases and bake about 20 minutes.

2.Meanwhile 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.

3.Transfer cakes to wire rack to cool. Tint half quantity butter cream pale green using food colouring, spread tops of cakes with butter cream. Sprinkle cakes with green sugar sprinkles. Push a lollipop into centre of each cake and decorate each cake with two mint leaf lollies.