Tumbledown humpty

1.Cut large lamingtons in half cross-ways. Using picture as a guide, assemble large lamingtons in two layers to make base and sides of wall on the prepared board; make one side a little shorter than the other, and position lamingtons in “steps” at sides. Use butter cream to “cement” lamingtons in place.

2.Top wall and sides with lamington fingers to give 3 layers, cementing each with butter cream. Make the steps in front of the wall using three lamington fingers.

3.To make the 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.Use a toothpick to gently make holes in the eggs for arms and legs. Cut one chenille stick into four pieces: two shorter lengths for the arms and two longer lengths for the legs. Gently push chenille sticks into the holes for the arms and legs. Use red decorating gel to make Humpty’s mouth; use red decorating gel to secure two blue mini M&M’s for eyes.

5.Make hats from the paper cases; secure freckles and jube halves to the top of the hats with a little butter cream.

6.Secure Maltesers to board with a little butter cream. Using picture as a guide, decorate the wall with remaining decorations. Position both Humptys as you like.