Bake up a batch of ellen kharade's teatime treats – not from cake mix, but polymer clay!

What you need...

• BEADS Bicones, amethyst, Swarovski, 4mm (62SW 001X) x 7, Seeds, red, Pearls, pink, 6mm x 7, Crystals, flat back, no hotfix, pink x 9
  
  FINDINGS Polymer clay, FIMO: peppermint (866 010); white (866 001); purple violet (866 016); Indian red (866 005); lemon (866 002); cognac (866 022); apple green (866 013); plum (866 018), Leaf metal: gold; silver, Glitter, fine, Head pins, sterling silver, Clasp, lobster, sterling silver, 9mm (NVF L09), Earwires, hook with ball (NVQ 058X), Jump rings, sterling silver, 5mm (NVH H50), Chain, belcher, oval, plain silver, loose (WVB D00)
  
  TOOLS Cupcake cases, silicone, 3cm, Texture mats: country squares; swirls and scrolls, Cutters, sugar paste: butterfly, small, PME; heart, 6mm, 13mm; blossom, small; circle, small, Cutters, cookie, fluted: 5cm; 6cm, Christmas bauble, glass, medium, Side cutters, Pliers, round-nosed, Scalpel
  

instructions

1. Butterfly Cupcake - 1. Mix up white clay with a little purple violet to create a pale pink colour. Roll into a flattened circle and press into the base of a silicone cupcake case. Keep pushing the clay in with your fingers until you have a good shape. Using a scalpel, carefully trim away the excess from the edges of the case and place onto a baking tray.
   
   2. Roll out a sheet of purple violet to 2mm thick. Press a country squares textured mat into the surface until you get a good impression, then gently lift away. Stamp out a circle with a 5cm fluted cookie cutter and decorate with balls of peppermint clay. Roll out a flat sheet of peppermint clay and make another circle with a 6cm fluted cookie cutter. Place one round on top of the other to form the lid.
   
   3. Mix up a little more pale pink clay as in Step 1 and roll into a flat sheet. Cut out a butterfly shape and decorate with balls of peppermint and purple. Make a small body shape and add to the centre of the motif. Place the butterfly onto the lid of the box and arrange so that the wings are facing upwards. Bake in an oven for 30 minutes at 110°C.