Make cakes together according to directions on packet, spoon one quarter of combined mixture into greased 25cm x 8cm (10in x 3in) bar tin, spoon remaining mixture into greased deep 20cm (8in) square cake tin, bake in moderate oven 30 minutes for bar cake, 1 hour for square cake or until cooked when tested. Turn on to wire rack to cool. If necessary, trim tops of cakes to give flat surfaces.

Place square cake on prepared board; cut bar cake into four equal pieces, position one piece on each corner of square cake, as shown, place an upside-down icecream cone in each corner.

Cover cake and cones completely with Fluffy Frosting. Remove striker sides from matchbox cover, press one end lightly into frosting to form brick pattern.

Decorate cake with assorted sweets, as shown; icecream wafer represents door, squares of soft fondant sweets on toothpicks represent flags on turrets (see Licorice Allsorts, page 3).