1.Preheat oven to 180°C (160°C fan-forced); grease and line 20cm x 30cm lamington pan and 8cm x 26cm bar cake pan. Make cakes according to directions on packets; divide mixture between pans so that both mixtures are the same depth. Bake lamington pan about 35 minutes and bar pan about 25 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool. Using serrated knife, level cake tops so cakes are the same height.
2.Turn cakes cut-side down. Using paper pattern from pattern sheet, cut cake, as shown. Assemble cake pieces on prepared board, cut-side down, to form the number two; discard remaining cake.
3.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.
4.Tint three-quarters of the butter cream with orange colouring; spread over cake.
5.Combine remaining butter cream and sifted cocoa in small bowl. Spoon into piping bag; pipe spots onto cake.
6.Place sugar and yellow colouring in small plastic bag; rub until sugar is evenly coloured. Sprinkle over cake.
7.Cut licourice strap into thin strips; position strips to outline cake and mouth.
8.Cut marshmallow in half, discard one half; place green allsort on top of remaining half. Pipe dot with blue decorating gel on licourice allsort to complete eye; position on head.
9.Insert toothpicks into base of spearmint leaves; press into head for ears.
10.Position TeeVee Snacks next to mint leaves, to resemble horns.
Be sure to remove toothpicks from cake before cutting and serving.Note