1.Preheat oven to 180°C (160°C fan-forced). Grease cake pan; line base with baking paper.
2.Make cakes according to directions on packets. Pour mixture into pan; bake about 1½ hours. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
3.Using a serrated knife, level cake top; turn cake cut-side down. Cut a piece of cake, about a third, off the cake; reserve.
4.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.
5.Using the picture as a guide, cut 5 scallop shapes into the cut edge of the large piece of cake using the 5.5cm round cutter. Secure cake on cake board with a little butter cream. Tint butter cream yellow; spread all over the umbrella cake.
6.Cut seven 3cm rounds from the reserved cake to make the umbrella’s handle (see tips). Working with one round of cake at a time, spread butter cream over side of each round; roll the side in 100s & 1000s. Secure to cake board with a little butter cream. Spread top of small cakes with yellow butter cream; top with an Allen’s Jaffas.
7.Decorate the top of the umbrella with Allen’s Milk Bottles; top with Allen’s Jaffas.
Equipment; deep 30cm-round cake pan; 5.5cm round cutter; 40cm-square covered cake board; 3cm round cutter. Decorations; 100s & 1000s; 8 Allen’s Jaffas; 35 vanilla Allen’s Milk Bottle Mania, halved; 36 lime Allen’s Milk Bottle Mania, halved; 19 banana Allen’s Milk Bottle Mania, halved. The cutter we used was about 5cm deep, which made it easier to cut right through the cake. You could use a sharp pointed vegetable knife to cut out the cake rounds, cutting around the markings of a shorter cutter. Freeze the little round cakes first for about an hour to help prevent them from crumbling while icing.