1.Preheat oven to 180°C/350°F. Grease cake pans; line bases and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cakes according to directions on packets; divide mixture evenly into pans. Bake cakes about 1 hour. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
3.Place half the butter cream in medium bowl; reserve. Place 2 tablespoons of remaining butter cream in small bowl, tint red. Divide remaining butter cream into two small bowls; tint one green and the other blue.
4.Level cake tops so they are the same height. Turn cakes, cut-side down. Mark a point halfway along top edge of square cake; cut from halfway point to bottom corners to form a large triangle for hat. Cut two even-sided triangles from remaining corners of square cake; discard leftover cake.
5.Secure round cake, cut-side down, on cake board with a little butter cream; position and secure cake triangles on board.
6.Spread plain butter cream over clown’s face, spread green butter cream over hat and spread blue butter cream over bow tie.
7.Place noodles in small plastic bag with a few drops of yellow colouring; shake well until noodles are evenly coloured. Spread noodles onto tray to dry; place around face for hair.
8.Cut small pieces of black licorice for each eye and eyebrow; position on clown’s face. Outline smile with red licorice strap; spread red butter cream inside smile, repeat for cheeks. Place small strip of black licorice inside smile.
9.Position large gum balls for nose and bow-tie `knot’; place small gum balls on hat. Outline bow-tie with red licorice straps. Make three-petalled daisy at top of hat with a piece of red licorice strap and a small gum ball.