1.0 Belgian chocolate cake
10.0 g strawberry laces
20.0 g desiccated coconut
green food colouring
10.0 g fizzy fangs
Caramel and chocolate flavour writing icing tubes
30.0 g malted milk biscuits
25.0 g white milk chocolate buttons
Using a knife, carefully separate the 2 layers of cake. Arrange a handful of strawberry laces on top of the filling, then return the top half, leaving the laces dangling.
Put the coconut and a few drops of the green food colouring into a bowl. Use your hands to rub the mixture together, then scatter over the cake to look like grass. Dot a few coconut mushrooms or fizzy fangs about.
Use the writing icing to write spooky inscriptions on the biscuits and press into the top of the cake. To finish, create a worm using the chocolate buttons. Cook's tip: for a naughty treat add extra chocolatey filling; beat 100g English butter and 100g icing sugar until light and fluffy, beat in 100g melted dark chocolate and if you have any left over spread it onto the top too!