1.Preheat oven to 150°C/300°F. Grease cake pan; line with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cake according to directions on packet. Spread mixture into pan; bake about 55 minutes. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.
3.Level top of cake, turn, cut-side down, on cake board; secure with a little butter cream. Spread butter cream all over cake; sprinkle with Milo.
4.Knead ready-made icing on surface dusted with sifted icing sugar until icing loses its stickiness. Tint icing green.
5.Using picture as a guide, shape small portions of green icing around each truffle to make cauliflowers; position cauliflowers in a row on cake. Roll remaining green icing into thin sausages; position on cake with Jaffas to make tomato vine.
6.Cut each fruit stick lengthways into three; trim to make carrots. Cut mint leaves, without cutting all the way through, into thin strips to make carrot tops. Position bunches of carrots in a row on cake.
7.Secure ribbon around sides of cake just before serving.
Decorate the cake with Milo, vegies and ribbon about an hour before serving.Note