Hedgehog Cake

Preheat the oven to 180°C (fan 160°C, gas mark 4), Grease a 23cm round pudding bowl and line with baking paper.

Melt the chocolate with 50g of the butter. Remove from the heat and stir in the remaining butter.

Mix the milk and vinegar. Place the cocoa powder, flour, bicarbonate of soda, sugar and eggs in a bowl. Pour in the milk mixture and chocolate butter mixture. Beat until smooth.

Poor cake mixture into the lined tin/bowl. Bake the cake for 50 minutes to 1 hour, until firm in the centre. Cool for 10 minutes, then turn out and cool completely.

To make the buttercream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and cocoa and beat until smooth.

Level off the cake once cooled with a serrated knife. Cut the cake in half and sandwich back together with the jam. Place the cake on the cake board; spread the buttercream over the top and sides of the cake.

Cover the cake board with the green icing. Cover the cake in the chocolate sugar paste, smooth over and cut away the excess. Place the cake onto the cake board.

Using scissors cut the tips of the cones off and spread with buttercream, coat then in chocolate strands. Attach these cones to the back of the cake with the buttercream, use extra cones for feet.

Personalise the cake with a face with eyes, nose and decorate the board further if you wish.