1.Preheat oven to 180°C (160°C fan forced). Grease four holes of the texas muffin pan. Line mini muffin pans with the paper cases.
2.Make cake according to directions on packet. Drop ¹/³ cup of the mixture into greased holes of the texas muffin pan, bake about 25 minutes. Drop 2 level teaspoons of the mixture into each mini paper case, bake about 15 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
3.Place a quarter of the butter cream in a small bowl; tint pink. Divide remaining butter cream equally into four small bowls; tint green, yellow, purple and orange.
4.Beat the butterin a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Spread pink butter cream over small cakes. Position licorice strap at bottom of cake board for road, secure with a little butter cream.
6.Using picture as a guide, make the base for the ferris wheel with 14 small cakes secure with a little butter cream. Cut a Musk Stick in half, use the halves as supports for the wheel. Position the remaining small cake for the centre of the wheel, top with Smartie. Position eight Musk Sticks for the spokes of the wheel.
7.To make the carriages, cut the large cakes in half crossways. Using picture as a guide, spread tops and sides of cakes with the coloured butter creams. Secure cakes on board with a little butter cream. Use trimmed Musk Sticks to complete the wheel.
8.Using picture as a guide, decorate carriages with trimmed pieces of sour straps, mini M&M’s, little hearts, Bo Peep lollies and strips cut from the coloured layers of the licorice allsort. Secure lollies with tiny dabs of butter cream. Number the carriages using the decorating gel.
6-hole (¾-cup/180ml) texas muffin pan 2 x 12-hole (1-tablespoon/20ml) mini muffin pans 15 mini muffin paper cases (red) 40cm x 50cm (16-inch x 20-inch) rectangular cake board (page 334), see tips 40cm (16 inches) black licorice strap 250g (8-ounce) packet Musk Sticks 1 pink Smartie 4 red sour straps 35g (1-ounce) tube mini M&M’s 35g (1-ounce) jar small ready-made icing hearts 40g (1½-ounce) jar Bo Peep lollies 1 licorice allsort red decorating gel Place this large cake on a small table covered with greaseproof blue plastic (or something that will tolerate the grease from the butter cream), and use cotton wool, or better still, persian fairy floss, to make some fluffy clouds. You’ll have about 1 cup of the cake mixture left over, use it to make more small cakes for the party.