An adorable cake featuring ladybird cupcakes hurrying over leaves.
Tip: Bake a rectangular cake. Ice the edges with white cream
frosting. Fit a piping bag with writing nozzle and fill it with
green icing. Pipe out three large leaves. Fill the piped leaves
with almost-set green jello. Refrigerate for 10 minutes and then
pipe out the veins. Cover a few cupcakes with red icing. Freeze
for some time. Dip a cocktail stick in black icing and draw the
ladybug's face, eyes and dots. Place the 'ladybugs' on the leaves.
