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Makes: 16

For the cakes
125g (41/2oz) unsalted butter
125g (41/2oz) caster sugar
2 large eggs
125g (41/2oz) plain flour
1tsp baking powder
1/2tsp vanilla extract
For the icing
400g (14oz) icing sugar, sifted
Lemon juice to taste
Few drops edible food colouring
55g (2oz) dark chocolate, melted
55g (2oz) white chocolate, melted
Edible ladybirds, flowers and leaves, to decorate

1. Beat butter and sugar until creamy. Gradually whisk in eggs. Sieve together flour and baking powder and fold into cake mix with vanilla extract. Spoon into a greased, lined 18cm/7in square cake tin and bake in an oven preheated to 190ºC/375ºF/gas 5 for 20-25 mins or until firm to touch. Leave to cool for 10 mins. Turn out on to a wire rack. Cut cake into 16 squares and pop back on wire rack.
2. Make glacé icing by gradually adding 4tbsp warm water to the icing sugar, mixing. Add enough lemon juice to give you an icing thick enough to coat the back of a spoon. If you want different coloured cakes, divide the mixture and colour accordingly. Spoon glacé icing over the top and sides of each cake. Leave to set.
3. Pop melted chocolate into a small piping bag (made from greaseproof paper) and pipe zigzags over the top and sides of each cake. Add edible decorations.

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