1.Preheat oven to 180°C (160°C fan-forced). Grease lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Make one cake according to directions on packet. Spread mixture into lamington pan; bake about 35 minutes. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.
3.Reduce oven temperature to 170°C (150°C fan-forced). Grease 14 holes of the friand pans; grease mini muffin pan.
4.Make remaining cake according to directions on packets. Drop 2½ level tablespoons of the mixture into the greased holes of the friand pans. Bake about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool. Wash, dry and grease 14 holes of the friand pans. Drop 2 level tablespoons of the mixture into the greased holes of the friand pans; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
5.Drop 3 level teaspoons of the mixture into the greased holes of the mini muffin pan; bake about 15 minutes. Stand cakes in pan 5 minutes; turn, top-side up, onto wire rack to cool.
6.Level top of lamington cake; turn cake cut-side down. Using paper pattern, from pattern sheet provided, cut peacock’s body from cake; discard remaining cake. Using pattern sheet, cut out peacock’s feathers from the cardboard; place on prepared board.
7.Tint one-third of the butter cream blue using blue and purple colouring. Spread over top and sides of peacock’s body. Using picture as a guide, position body on cardboard.
8.Divide remaining butter cream equally into three small bowls; tint each bowl with green colouring to give three varying shades of green (light, medium and dark). Spread dark green butter cream over tops of mini muffins; spread medium green butter cream over tops of smaller friands and spread light green butter cream over tops of larger friands. Dust with edible glitter.
9.Using picture as a guide, assemble cakes on board; position mini muffins to make first tier of feathers; position 14 small friands to make second tier of feathers. Position large friands to make final tier of feathers.
10.Cut marshmallows in half; position, cut-side down, on large friands; top each with a blue Smartie, secure with a little butter cream. Position a purple Smartie on each smaller friand, and position blue Smarties on mini muffins.
11.Position yellow mini M&M’s to make peacock’s beak. Secure blue mini M&M to peppermint with a little butter cream; position on peacock for eye. Sprinkle the packet of blue sugar crystals over centre of peacock’s body.
12.Halve one chenille stick to make peacock’s legs. Cut remaining chenille stick into short pieces; position on top of head for peacock’s crest.
Equipment: 20cm x 30cm lamington pan, 2 x 9-hole (½-cup/125ml) friand pans, 12-hole (1-tablespoon/20ml) mini muffin pan, 60cm-square prepared cake board,51cm x 64cm piece dark blue cardboard, and 2 x 30cm (3mm) gold foil chenille sticks (pipe cleaners) You’ll have 1 cup of the cake mixture left over for more little cakes for the party.