1 Heat oven to 190°C, 375°F, Gas Mark 5. Grease and line an 18 cm (7 inch) sandwich tin. 2 Prepare the cake by one-stage method (see basics above). Place mixture in prepared tin and bake for about 25 minutes until firm. Turn out onto a wire rack to cool. 3 Prepare the Buttercream (see above). Cut the cake in half to make two semi circles and sandwich together with a little of the butter icing. 4 Stand the cake (flat edge down) on a plate. Cut a slice from each side of one end of the cake, making a narrow end to form a nose. 5 Cover the cake with the remaining Buttercream, leave the face smooth and fork the butter cream over the back. Stick the chocolate buttons over the back to form the prickles and use the jelly sweets for the eyes and nose.