Make the shortbread first. Beat the butter to loosen it a little. Beat in the sugar until soft and fluffy. Add the flour and mix until a dough is formed.

Roll your dough out until around 1-2 cm thick. It is important to have a sturdy biscuit for this recipe so don’t be afraid to make a slightly thicker biscuit. This shortbread will bake well even when thick so long as you bake it for a little longer.

Cut out your Grogu head. I drew a stencil on baking parchment first, cut it out and then traced around it in the dough with a sharp knife.

If you have any dough left, feel free to cut out more shapes i.e. stars.

Carefully transfer your shapes onto a tray lined with baking parchment.

Chill in the fridge for 30 minutes. Do not skip this step or you may end up with very flat, shapeless biscuits!

Whilst your shortbread is chilling, make your cake mix.

Melt the dark chocolate and butter together either in a microwave in 20 second bursts – mixing in between bursts – or over a bain marie (a glass bowl sitting over a pot of boiling water).

Sieve the flour into a bowl. Add the cocoa powder, baking powder, bicarbonate of soda and both sugars to the bowl and mix well. Set aside.

Mix the coffee granules and boiling water together until the granules have dissolved. Stir this coffee mix into the melted chocolate/butter mix until combined.

In a separate bowl, whisk together the buttermilk and eggs.

Combine the dry ingredients with the melted chocolate/butter, folding in with a spatula. Fold in the whisked eggs and buttermilk until combined.

Split the mixture evenly between your three tins.

First, bake the shortbread for 12-15 minutes until golden brown. Depending on the thickness of your biscuit, it may need a little longer so keep an eye on it.

When your shortbread is baked, allow it to cool on the tray completely.

Bake your sponges for 30 to 35 minutes until a skewer or cocktail stick comes out clean when you test your sponges.

Allow your sponges to cool in the tins for 10 or so minutes before transferring to a wire rack to cool completely.

Squeeze some blobs of liquid glucose on a tray lined with baking parchment or a silicone sheet.

Drop in the red food colouring at the bottom of each blob, orange in the middle and yellow at the top.

Leave to bubble up in the oven for around 1 hour. Refrain from opening the oven door before this point (unless the shards look close to burning) as you risk popping any bubbles.

Once bubbly and hardened, take out of the oven and leave your ‘lava’ to cool on the tray.

While your ‘lava’ is doing its thing, decorate Grogu.

Mix together the royal icing sugar, water and peppermint green food colouring.

Use this and a piping bag with a very small tip cut off to pipe the outline of Grogu’s head. Simply follow the shape of your biscuit, leaving a small gap from the outside to avoid it spilling over. Then, draw the indents of his ears and pipe the outlines of his eyes.

Leave for a few minutes to dry. “Flood” the bottoms of his ears with the peppermint icing.

Darken the remainder of your icing mix with the jade green food colouring and use this to “flood” the rest of his head, using a cocktail stick to help spread it up to the outline.

Place the shortbread in the fridge to help it set quicker.

Make the buttercream for your cake. Beat the butter to loosen it, then beat the icing [confectioners] sugar in a bit at a time.

Add in your caramel and sea salt (adjust to taste) then beat again.

If the buttercream feels a bit stiff, add the milk 1 tbsp at a time until it’s softer. This cake is very soft so you don’t want the buttercream being too stiff and ripping it while you are decorating.

When your sponges are cool, begin decorating the cake.

Spread the buttercream on one sponge. Add the second one on the top and repeat. Finally, add the last sponge on and spread a thin layer of buttercream over the whole cake, forming a crumb coat. Make sure to fill in any gaps between the layers.

Chill your cake in the fridge.

Add the black food colouring into the remaining royal icing sugar mix (it will turn black even though the base is already green). Use this to “flood” Grogu’s eyes and place the shortbread back in the fridge.

Separate your buttercream into three bowls, leaving most of the buttercream in its original bowl for the navy base and smaller amounts for the pink and purple elements in the two new bowls.

Mix in your separate food dyes to create your desired shades and tints of colour.

Apply the navy buttercream first as this will make up the majority of the cake’s colour. Smooth with a palette knife warmed with boiling hot water.

Then apply the pink and purple in patches around the cake. Smooth the warm palette knife around again to create the wispy effect.

Put the cake back in the fridge to chill again.

If Grogu’s eyes are solid enough, apply small dots in his eyes for the ‘shine’. Apply some pink food colouring mixed with a splash of vodka or brush some edible pink dust to the bottoms of his ears for a fleshy look. Use edible green paint or the peppermint food dye to paint on details like his nose, mouth, cheekbones and wrinkles.

Put Grogu back in the fridge and leave to set.

For the last element of the cake, flick edible white paint or white food colouring mixed with a splash of vodka over the cake to create a star-like effect.

Gently release your lava from the baking parchment, if cool enough to do so, and break into pieces differing in sizes.

Very carefully push the ‘lava’ shards into the top of your cake in whatever pattern you fancy.

When Grogu is completely set, press him gently into the front of your cake. You don’t need to push too hard here as the biscuit will ‘stick’ to the buttercream easily and you don’t want to risk breaking your masterpiece!