Family and Kids

  • 150 g (5 oz) lightly salted butter, softened
  • 150 g (5 oz) caster sugar
  • 175 g (6 oz) self-raising flour, sifted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 50 g (2 oz) milk chocolate, grated
  • icing sugar, for dusting
  • 100 g (3½ oz) pink or red ready-to-roll icing
  • 50 g (2 oz) chocolate-flavoured ready-to-roll icing
  • 12 small candy-covered chocolate sweets
  • 75 g (3 oz) unsalted butter, softened
  • 125 g (4 oz) icing sugar, sifted

Line a 12-hole muffin tin with paper cake cases.

Put the butter, sugar, flour, eggs and vanilla extract in a bowl and beat with a hand-held electric whisk until smooth and creamy. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes, or until risen and just firm to the touch. Transfer to a wire rack to cool.

Make the buttercream by beating together the butter and sugar in a bowl until smooth and creamy. Remove one cooled cake from its case and take a thick, angled slice off the top, and discard. Spread a little of the buttercream over another cake, position the slice on top and spread with buttercream to make a large 'face'.

Spread a large, rectangular board with 4 tablespoons of the buttercream and scatter with the grated chocolate. Spread the remaining buttercream over the cakes, then position in a snaking line over the chocolate, with the face cake at the front.

Roll out the pink or red icing thinly on a surface lightly dusted with icing sugar and cut out 9 rounds using a 5 cm (2 inch) cookie cutter. Place on all the cakes except the face and end cakes. Cut out a pointed tail from the trimmings and place on the end cake.

Roll out the chocolate icing and cut out a round using a slightly larger cutter. Position on the face cake. Then cut out 10 x 2.5 cm (1 inch) rounds. Place on the rest of the cakes and top each with a candy-covered chocolate sweet. Shape and position some eyes and a mouth with the icing trimmings and remaining sweets.

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