Preheat oven to 180°C/350°F. Grease two 20cm x 30cm (8-inch x 12-inch) rectangular cake pans; line bases and sides with baking paper, extending paper 5cm above sides.

Make cakes according to directions on packets; divide mixture evenly into pans. Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

Place cakes side-by-side; trim long sides so the two cakes fit tightly together. Using picture as a guide, cut puss in boots from cakes; discard excess cake.

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.

Position cake pieces, cut-side down, on 30cm x 40cm (12-inch x 16-inch) rectangular cake board to form puss in boots; secure with a little butter cream.

Tint half the butter cream green; tint remaining butter cream yellow. Spread green butter cream over hat and boots; spread yellow on rest of cake.

Outline cake and define leg with thin strips of licorice, as pictured. Cut nose and paw pads from licorice; position on cake. Use thin strips of licorice for whiskers, eyebrows, mouth and claws.

Position green Smarties for eyes, halved glacé cherry for tongue and whole glacé cherry, secured with a toothpick, to tip of hat for pompom.