Peter Rabbit cake

1.Grease and line two 20cm round cake pans with baking paper.

2.Prepare the cake mixes, one at a time, according to packet instructions. Spoon each cake mix into a pan. Smooth tops. Reserve the icing sachets for another use.

3.Cook both cakes in a moderately slow oven (160C) for about 30 minutes, or until cooked when tested. Stand in pans for 10 minutes. Turn out onto a wire rack to cool.

4.To make frosting, beat butter in a small bowl of an electric mixer until pale and creamy. Gradually beat in ½ cup sugar at a time until combined. Beat in the milk. Tint blue.

5.Sandwich cakes together with ½ cup frosting. Spread remaining over the top and side.

6.Arrange 13 chocolate fingers around side of cake, about 4cm apart, for fence posts. Cut another 13 chocolate fingers in half. Place two halves, horizontally between posts.

7.To make box, press two chocolate bars opposite each other, about 6cm apart, into the cake. Cut remaining bar in half crossways and place at either end. Sprinkle around Flake.

8.Decorate cake with carrot chocolates, spearmint leaves and Peter Rabbit picture.