Fluffy sheep cake

1. Preheat the oven to 180˚C (350˚F) Gas 4.
2. Make the two vanilla cake mixtures (separately) and spoon the Large into the prepared bowl and divide the Small between the paper cases. Bake on the middle shelf of a preheated oven – 1 hour for the cake and 20-25 minutes for the cupcakes.
3. Leave to cool in the bowl or tins for 10 mins before turning out onto a wire rack to cool completely.
4. Make the buttercream by creaming the butter and icing sugar, and a few drops of vanilla extract.
5. Put the cake, flat side down,  on a plate and cover it with the buttercream.
6. Peel the paper case off one cupcake (and freeze the rest of the cupcakes). Cover the cupcake with buttercream, position on top of the sheep for the head and secure in place with a cocktail stick.
7. Cover the body and the head of the sheep with the mini marshmallows, leaving a space for the face. Coat a regular marshmallow with buttercream and stick to the face. Secure with a cocktail stick.
8. Cover the face and nose with chocolate vermicelli and press to stick.
9. Cut the remaining regular marshmallow in half, pinch the ends to make ear shapes and attach to the sides of the head with cocktail sticks.
10. Using the black writing icing, pipe a nose and mouth on the face and use to attach chocolate drop eyes.

• 1 large vanilla cake and 1 small 
vanilla cake mixture see below
• 350g unsalted butter
• 700g icing sugar 
vanilla extract optional
• 600g white mini marshmallows
• 2 pink regular marshmallows
• chocolate vermicelli
• 2 chocolate drops • black writing icing
• 2 ltr ovenproof glass bowl, greased and dusted with flour
• 6 hole muffin tin, lined with paper cases
• 4 cocktail sticks
• Serves 10

LARGE

• 250g unsalted butter
• 250g caster sugar 4 large eggs, beaten
• 1 tsp vanilla extract
• 250g plain flour
• 4 tsp baking powder
• 3–4 tbsp milk

SMALL

• 125g unsalted butter
• 125g caster sugar 2 large eggs, beaten
• 1⁄2 tsp vanilla extract
• 125g plain flour
• 2 tsp baking powder
• 2 tbsp milk