Hedgehogs and Ladybirds

50g (2oz) Butter
50g (2oz) Caster sugar
50g (2oz) Self-raising flour
15ml (1 TBSP) Milk
1 Egg (beaten)

For the Chocolate Butter Frosting
225g (8oz) Icing sugar
100g (4oz) Butter
15ml (1 level TBSP) Cocoa powder dissolved in a little hot water
(Cool before adding to the mixture)

Decoration for Hedgehogs
1 Pkt Chocolate Buttons
Gold or silver balls and Jellytots

Decoration for Ladybirds
175g (6oz) Marzipan
Red food colouring
Chocolate butter frosting
Dolly Mixtures and Matchmakers

(1) Whisk the butter and sugar together in a bowl until pale and fluffy. Then, gradually beat in the egg and finally fold in the flour and milk.

(2) Divide the mixture between 16 well-buttered patty tins. Bake in the oven at 180°C (350°F or Gas Mark 4) for about 15 minutes. Cool on a wire rack.

(3) For the Hedgehogs - Cover half the cold buns with chocolate butter frosting, shaped to form a snout. Decorate with halved Chocolate Buttons for the back and ears, gold balls for the eyes, and a Jellytot for the snout.

(4) For the Ladybirds - Colour the marzipan a deep pink with red colouring. Roll out thinly and use to cover remaining buns. Pipe lines and spots onto the Ladybirds with the butter frosting and use Dolly Mixtures for the eyes, and pieces of Matchmakers for the antennae.

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