1.Preheat oven to 180°C. Grease and line a deep 30cm-square cake pan.
2.Make cake according to directions on packets, pour into pan. Bake about 1 hour 15 minutes. Stand cake in pan 10 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
3.To make butter cream, beat butter in a bowl with an electric mixer. Gradually beat in half the icing sugar and beat until as white as possible. Add milk and continue beating, then add remaining icing sugar. Beat until a smooth, spreadable consistency.
4.Turn cake cut-side down. Using paper pattern from pattern sheet, cut badge from cake. Place on prepared 35cm square cake board, cut-side down. Set aside remaining cake for another use.
5.Tint two-thirds of the butter cream with yellow colouring; spread all over cake.
6.Tint remaining butter cream with red colouring and spoon into piping bag fitted with 4mm plain tube. Pipe half the red butter cream around edges of badge.
7.Position freckles on badge. Using tweezers, decorate cake with cachous.
8.Pipe name onto cake with remaining red butter cream.