Chocolate butter cream
1.Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm round cake pan, line base with baking paper. Using two packets, prepare cake mix according to directions; pour into prepared pan. Bake about 1 hour. Stand cake in pan for 5 minutes; turn onto wire rack to cool. Using a serrated knife, level top of cake. Place cake, base-side up, on board; spread top and side with butter cream.
2.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth. Stir sifted Nestlé Baking Cocoa into butter cream, tint with brown colouring.
3.On a surface dusted with icing sugar, knead icing until smooth and pliable. Divide icing into thirds; cover two-thirds of the icing with plastic wrap; pressing plastic down firmly onto the surface of icing to prevent it drying out, reserve. Tint one quarter of the remaining icing with juniper green colouring; tint half of the remaining icing with willow green colouring; tint the rest with kelly green colouring. Knead half of the willow green icing and half of the kelly green icing together to make a fourth green colour. Wrap each ball of icing individually in plastic wrap to prevent them drying out.
4.On a surface dusted with icing sugar, roll out the four individual icing balls about 2mm thick. Using a small sharp knife, cut out gum leaf shapes; re-roll scraps to cut out more leaf shapes. Twist leaves slightly; drape over edge of pan to dry.
5.On a surface dusted with icing sugar, tint half of the reserved two-thirds of the icing a wombat colour with brown colouring; tint the remaining half a grey koala colour using the black colouring. Cut off about a third of each of the two colours; knead together to make a third grey-brown colour possum colour.
6.Divide brown icing in half, reserving a little to make the wombats’ noses. Shape two wombat bodies; make a small cut under each chin, pinch together to shape each head. Pinch sides of head to make ears; use a skewer to make eyes. Divide grey icing into quarters, reserving a little to make the koalas’ eyes and noses. Shape two koala bodies and two heads; attach heads to bodies using a little water. Divide grey-brown colour into quarters, reserving a little to make possums’ eyes and noses. Shape two possum bodies and two heads; attach heads to bodies using a little water.
7.Finish animals by rolling reserved three colours of icing into tiny balls for eyes and noses; attach using a little water. Use a skewer to make pupils for eyes, nostrils and mouths. Colour wombats’ and koalas’ noses with non-toxic black pen; colour possums’ noses with pink decorating gel. Arrange leaves on top of the cake; place animals on top of leaves. Wrap ribbon around side of cake, tie into bow.