Brush the jam over the top of each cooled cake. Knead the red icing on a work surface lightly dusted with icing sugar and roll it out. Cut out 12 rounds using a 6 cm (2½ inch) cookie cutter. Place a round on each cake.
Roll out thin strips of black icing and position one across each red round, securing with a dampened paintbrush. Roll out half the remaining black icing to a thin sausage shape, about 1 cm (½ inch) in diameter. Cut into very thin slices and secure to the cakes to represent ladybird spots.
Make oval-shaped heads from the remaining black icing and secure in position. Roll small balls of the white icing for eyes and press tiny balls of black icing over them. Secure with a dampened paintbrush.
Press the lengths of candied orange peel behind the ladybirds' heads for antennae, then press small balls of black icing on to their ends. Use tiny pieces of white icing to shape smiling mouths.