Kagemand (Danish birthday cake man)

Step 1: Stir ¼ oz fast-action dried yeast and 1 ¾ oz caster sugar into ¾ cup whole milk and leave for 5 minutes until foamy. Add 1 egg, 3 ½ oz unsalted butter, 1 tsp ground cardamom and ½ tsp salt, then work in 16 oz strong white bread flour and knead for 8–10 minutes, until smooth, silky and no longer sticky.

Step 2: Cover and leave in a warm place for 1 hour, until doubled.

Step 3: Beat 2 ⅝ oz unsalted butter, 2 ⅝ oz light brown sugar and 1 tsp ground cinnamon into a smooth paste. Draw a simple gingerbread-man outline about 40 cm tall on a sheet of baking paper and lay it on a large tray, drawn side down.

Step 4: Cut off a third of the dough. Roll the larger piece into a figure that covers the outline, about 1 cm thick. Spread it with the remonce, leaving a 2 cm border, then spoon 7 oz thick vanilla custard down the middle of the body.

Step 5: Roll the remaining dough thin, cut it to the same outline and lay it on top. Press the edges firmly to seal, so the custard doesn't bubble out; a poor seal is the most common mistake. Leave to rise for 30 minutes, until puffy.

Step 6: Heat the oven to 400°F (fan 350°F). Brush the figure with 1 egg and bake for 20–25 minutes, until deep golden and hollow-sounding when tapped underneath.

Step 7: Cool completely on the tray, about 1 hour. Mix 7 oz icing sugar with 2 tbsp water into a thick icing and use it to draw a face, hair and clothes, then press on 7 oz jelly sweets and chocolate buttons for buttons, eyes and shoes. Add 8 paper party flags just before serving. Eat the same day or keep covered in the fridge overnight.