Butter cream and decoration
1.Preheat oven to 180°C; grease and line deep 22cm-round cake pan, and grease two holes of 12-hole (⅓-cup/80ml) muffin pan. Make cakes according to directions on packets; pour ¼ cup of the mixture into prepared muffin holes. Pour remaining mixture into pan; bake muffins about 20 minutes and round cake about 40 minutes. Stand cakes in pans 5 minutes; turn onto wire rack to cool. Using serrated knife, level round cake top.
2.Using a paper pattern, cut dragon from cake, cut-side down.
3.Place dragon on board, cut-side down. Position muffins for eyes; discard remaining cake.
4.To make butter cream, beat the butter in a small narrow bowl with an electric mixer until the butter is as white as possible (this will result in a whiter butter cream which will give you better results if colouring it). Gradually beat in half the sifted icing sugar then the milk, then the remaining icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Tint butter cream with pink colouring; spread all over cake.
6.Cut licorice strap into thin strips; position on cake for outline of dragon. Split marshmallow in half horizontally; using a little butter cream, attach one red Smartie to each marshmallow half for eyes, position on cake.
7.Cut eyebrows from licorice; position on cake. Position red M&Ms on cake for nose; scatter remaining Smarties and M&Ms on dragon’s face.
8.Cut wafers in half on the diagonal; position five pieces on cake for spikes (discard remaining wafer piece). Sprinkle wafers with Twinkle Sprinkles.