Snowman Celebration Cake

Preheat your oven to 190°C /170°F / Gas Mark 5. Grease and line the base of 2 cake tins, one 8 inch/20cm and one 6 inch/15cm

Cream together the butter and caster sugar until light and fluffy.

Add the eggs one at a time with a spoonful of flour and blend in well.

Sift in the flour and baking powder and gently fold in. Finally add the milk and mix until you have a smooth batter.

Pour 1/3 of the batter into the small tin and 2/3 into the large tin.

Bake on the same shelf in the preheated oven, the smaller tin at the front.

Check the smaller cake after 20 minutes. When it is cooked remove from the oven, leaving the larger one still baking. The large cake should be done by 30 minutes.

Leave the cakes for 5 minutes in the tins, then turn out onto a rack to cool completely.

To make the icing, beat together the butter and icing sugar, add the vanilla and then the milk. Whisk the icing hard using an electric stand mixer if you can. Whisk it for 5 minutes and it will become really pale and light.

When you are ready to decorate the cake, split the sponges in half and sandwich together with a little jam and select a suitable board for your cake. (We used a 14-inch square cake board and positioned the cake diagonally).

Start with the larger cake, put 100g of coconut on a plate. Ice the sides of the cake and "roll" the cake like a wheel through the coconut. Place the cake onto your board. Ice the top of the cake and then press coconut all over the icing to cover the snowman's body.

Repeat this process with the smaller cake to make the head but don't cover the whole surface with coconut. Shield the area where you want to put the hat by putting some cling film gently over the icing to keep it sticky.

Fashion a hat and scarf out of sugar paste icing and place on the snowman.

Use Malteasers for his eyes and buttons.

To make his arms, cut a CurlyWurly in half and remove sections to make it look like a twig. Use the off cuts to make his mouth.