Harriet Hedgehog

Cream the fat and sugar until light in colour and texture. Gradually add the eggs, then fold in the flour and baking powder sifted together. In a separate mixing bowl, blend the cocoa to a paste with a little boiling water, then add half the cake mixture to it and mix well. Finely grate the orange rind and add it to the remaining mixture with enough strained orange juice to make a soft dropping consistency. Add colouring, if liked. Spoon the two mixtures alternately into the basin then swirl through only once so that they remain separate. Smooth the top and hollow out the centre slightly. Stand the cake on a baking tray and cook in a moderate oven (180C / 350F / Gas Mark 4) for 1-11/4 hours until cooked through. When cooked, a warm skewer inserted into the middle of the cake should come out cleanly. Turn out and cool on a wire tray. Spread the flat base of the turned-out cake with some of the icing, then cut it in half down the middle. Sandwich the two iced ends together to make the dome shape of the hedgehog. Cut down through the cake on either side of the butter icing, spread with a little more icing and put the cake back together again. Lift the cake on to a board or flat plate and cover it completely with chocolate butter icing. Put a little more chocolate icing on one end and mark with a fork to make a pointed snout and face. Rub the Buttons to make them shine, then cut each in half. Stick them in at an angle, in lines, over three-quarters of the cake leaving the forked area clear, ensuring all the Buttons point in the same direction. Place the cherry in position to make a nose and the coffee beans, raisins or small sweets on the cake to represent eyes.