Vegetable garden

1.Preheat oven to 170°C (150°C fan-forced). Grease baking dish; line base and sides with baking paper, extending paper 5cm (2 inches) above sides.

2.Make cakes according to directions on packets. Spread mixture into baking dish; bake about 1 hour. Stand cake in dish 10 minutes before turning, top-side up, onto wire rack to cool.

3.Level cake top; secure cake, cut-side down, on cake board with a little butter cream.

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.Tint butter cream green with colouring; reserve 2 tablespoons of butter cream, spread remaining butter cream all over cake. Press lattice biscuits, side-by-side, around outside edge of cake.

6.Using picture as a guide, mark out the vegetable plot using five of the chocolate Flakes (cutting to fit as necessary). Spread Milo over cake, inside the flake border. Tint the coconut green; sprinkle over cake between edge of cake and flake border.

7.To make watermelon vine, unroll green fruit and cola wheel; position on cake. Position choc mint balls on either side of vine. Cut watermelon lollies into smaller segments and position near vine. Spoon reserved green butter cream into piping bag; pipe small leaves on edges of vine.

8.To make the carrots, trim each orange Fruit Stick diagonally into four 2cm (¾-inch) pieces. Using picture as a guide, push carrots in a row into cake; pipe a small leaf on top of each one with the green butter cream.

9.To make the strawberry patch, place 3 green flowers together; top each flower with 2-3 red rainbow choc chips. Make another 5 patches, about 5mm (¼-inch) apart.

10.To sow the seeds, use the skewer to make a line from one end of the garden to the other; sprinkle with the yellow sugar pearls.

11.To make the tomato vines, cut the remaining flake into 3 pieces (about 3cm tall and 5mm wide (1¼ inch x ¼ inch) to make tomato stakes; carefully push stakes into cake in a row evenly spaced apart. Position 5 jaffas around each stake; pipe a stem on each tomato and a few vines and leaves on each stake using a little green butter cream.