1. Grease one hole of a muffin pan (1 / 3 cup capacity). Line base with baking paper. Grease a pudding basin (10-cup capacity). Line base.
2. Prepare cake mix according to packet directions. Spoon 1 / 4 cup of mixture into prepared muffin hole. Pour remaining mix into basin.
3. Cook in moderate oven (180C) for 1 hour (take muffin pan out at 15 minutes), or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool.
4. Using a knife, level cakes to sit flat. Place upside down on board.
5. To make icing, beat butter in a bowl with an electric mixer until pale and fluffy. Gradually add icing sugar mixture, beating on low until smooth.
6. Tint 1 / 3 cup icing deep grey with black food colouring. Tint remaining icing deep pink, using red colouring.
7. Spread pink icing over pudding cake to represent body. Spread grey icing over muffin to represent head.
8. Cut a 26cm long strip from licorice. Cut in half lengthways. Arrange over pudding cake with freckles. Cut 2 x 2cm strips from licorice. Using scissors, cut into thin strips along one side, to represent eyelashes. Decorate with licorice eyelashes, licorice allsorts for eyes, jelly beans for mouth and candles for antennae. Decorate cake board with sugar flowers.

For more wonderful recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!