Aww thank you you're very kind
The very first cake I did was for my little boy and I just fell in love with doing them although I'm having a bit of a break now.
My recipe is a traditional pound cake recipe, it's so simple, but people really do love it and always comment on how moist it is.
The key thing is that it's just equal weights of each ingredient!
So I first weigh my eggs, in shells, and whatever that is do the same weight of stork, caster sugar and self raising flour.
I make sure all ingredients are at room temperature. Cream stork and sugar, for ages and ages, like literally about 10 mins in the mixer until it's lightened in colour and increased in volume. Then add the eggs very slowly a bit at a time and add a spoonful of flour at any sign of curdling. Then when all the eggs are added add the flour. I hand stir it in with a spatula. Then I add about 5-10ml of vanilla and a glug of milk and give it a final mix all together and it's good to go!
For a Pyrex bowl size I'd probably do a 3 or 4 egg mix, it'll be too much probably, but I prefer to have a bit over and just make cupcakes or even a small 6 inch to build up your ladybird.
Red and black fondant are the only coloured fondant I buy because they're a nightmare to colour! I'm made up that asda do them now so don't have to buy online or in Lakeland.
To toughen it up for the antennae or any other bits if you have a cake decorating shop near you you can pick up a little pot of gum trag or tylose, I use tylose as it seems less drying in the fondant. Or alternatively you can get flower/modelling paste in sainsburys, I've tried it and it's fab! You can mix this with regular fondant and it will be easier to mould and will dry harder and faster. If you're using it with coloured fondant though you'd have to top up the colour so it's not too light.
Oh I forgot to say, I did line my Pyrex bowl before baking but not everyone does, I like that extra bit of protection though
Xx
