Brush the doughnut pan with some melted butter and set it aside. Preheat the oven to 180C/350F whilst making the doughnut mixture.

Into a large mixing bowl, sift in the flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar. Whisk it all lightly to combine, then set aside.

In a separate bowl, or ideally a jug, tip in the milk, egg and vanilla and whisk together. Gradually add in 4 tbsp of melted butter, whisking as you go so the butter does not solidify when it hits the cold ingredients in the jug. Pour the wet ingredients into the bowl with the dry ingredients and mix together until just combined.

Transfer the doughnut batter to a piping bag and fill the doughnut pan no more than ⅔ full. Bake in the preheated oven for 9-10 minutes until a skewer comes out clean and the doughnuts are springy to touch. Cool in the pan for a couple of minutes, then carefully loosen and transfer to a wire rack to cool whilst preparing the buttercream.

Press a little red fondant into each of the bow moulds, then smooth the top to level. Flip the mould over and gently tap the bottom of the mould to release the bows onto a work surface or plate. Set aside until needed for decorating.

Cream just the butter until light, fluffy and really soft. This normally takes me about 4-5 minutes. Your patience will be rewarded, I promise!

Add half the sugar to the whipped butter and beat to combine. Once mixed together, add in the second half of the sugar and vanilla and beat again to combine. Beat the vanilla buttercream for 3-4 minutes until wonderfully airy and light.

When the buttercream is ready, give is a really good mix around using a spatula to get rid of air pockets, leaving you with a smooth buttercream. Split the frosting equally in two, then colour both buttercreams different shades of pink by using more or less gel colour in each batch to achieve the desired colour. Transfer the two buttercreams into two piping bags fitted with star nozzles ready for piping.

Pipe random star shaped blobs of buttercream all over the top of each doughnut, changing the sizes of the stars by pressing out more or less frosting each time. Once you have finished piping, decorate each wreath with some gold sprinkles and a fondant bow. Enjoy!