Method
Prep:1hr25min  ›  Cook:30min  ›  Ready in:1hr55min 

1. In a bowl, soften the butter with a wooden spoon.
2. Gradually add in the icing sugar until light and fluffy, then add in the milk until all is consumed. Put this to one side.
3. Trim the top of the large round cake level, if needed. Put the cake on a cutting board and lay the mini sponge roll on top in the centre for the lion's nose. Make 2 inverted 'V' cuts about 5cm deep and 5cm apart, beneath the nose to make the lion's jaw. Reserve the trimmings for the lion's ears. Round the jaws off with a small knife, the round the cheeks off on either side.
4. Transfer the cake onto the cake board. Stick the ears in place with a little of the butter icing.
5. Reserve 1 teaspoon of the butter icing. Colour the remainder orange using a little each of the red and yellow colourings, then spread all over the top and sides of the cake.
6. Turn the chocolate bar over so that the smooth side is the uppermost. Run a swivel-bladed vegetable peeler over the smooth side to make curls. Press the chocolate curls around the top edge of the cake for the lion's mane, using the flat edge of a round-bladed knife.
7. Knead and roll 2 small balls of the white icing, flatten and shape into ovals for the eyes. Stick the sweets on top with the remaining butter icing.
8. Colour 2/3 of the ready-to-roll icing a deep orange colour and shape into a curled tongue and stick in place. Colour the remaining icing black and shape into 2 flat rounds, then press onto the base of the nose. Add small indentations with the end of a cocktail sick. Store in a cool place until ready to serve

Note

Here's my recipe for Madeira cake, or you can use a shop bought cake.