THE STANTONETTES

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Wash and dry plenty of spiked and plain holly leaves. Very gently melt the chocolate in three separate bowls standing over a pan of warm water, or in the microwave. Be very careful not to let any steam get into the chocolate or it will seize and become unmanageable.
Carefully coat the back of each leaf with melted chocolate and leave to dry out on a plate. Keep the leaves in the refrigerator for 2 hours or overnight, until the chocolate is hardened.
Carefully peel away the holly leaves from the chocolate. The top of the chocolate leaves will be left with the impression of the holly veins. Chill the leaves until they are required for use.
To make the buttercream icing, place the margarine or butter in a food processor and beat or process until soft.
Add the icing sugar, a little bit at a time, with enough milk to give a spreading consistency.
Then add 40g (1 1/2 oz) melted, cooled plain chocolate to the icing. Store in the refrigerator until required.
Using a teacup as a guide, cut a central hole out of the cake to form a ring shape. Trim the edges, so that they slope.
Place the cake on a 25 cm round cake board and cover with three-quarters of the chocolate buttercream icing.
Place the remaining quarter in a piping bag fitted with a large star tube and pipe lines across the cake to represent twigs.
Place the chocolate leaves on the cake, alternating the colours and keep chilled in the refrigerator until needed.