Bake the Easy vanilla cake in a greased,
lined deep 20cm cake tin as in the basic
recipe; drench with syrup and leave to
cool. Leave the oven on.
Break the white chocolate into cubes
into a microwaveable bowl, and heat
on High for 1 min (or melt over a pan
of simmering water). Stir, then leave any
remaining lumps to melt in the warm
liquid chocolate. Once just-warm, beat
the chocolate into the buttercream.
Start the butterflies. Put the whole
giant buttons on a flat baking tray on
non-stick baking paper, then put into the
oven for 20-30 secs or until the chocolate
looks shiny. Take out, scatter with
hundreds and thousands, then leave
to set completely before cutting in half
with a large non-serrated knife. For the
ladybirds, pipe dots of icing all over the
already cut giant button halves, then
leave aside to dry.
Spread the buttercream over the
cake, then start to arrange the butterflies.
Cut each Matchmaker into 3 – these will
make the bodies. Press onto the cake,
then stick four giant button halves
around each body to make ‘wings’. For
the ladybirds, place two spotty button
halves together, then use a small button
for the head. Scatter more hundreds and
thousands all over the cake, then poke
in the candles.